Friday, December 29, 2023

Sweet & Savory Pecans (air fryer or oven recipe) Plus my Year In Review


Greetings, folks!

This is 615 words, a 2½ minute read.

image of woman checking salmon skin for doneness while 3 dogs look on



As the year winds down I wanted to thank you, and send you an update on my year. During 2023 I taught 9 classes, 296 students, and uploaded 15 class recordings. I decided to add Bonus Extra Recipe Videos to supplement in class info (like this video for Instant Pot Chocolate Pots de Creme For Two), and uploaded 17 bonus recipe videos to Youtube for folks to re-watch as needed.

To connect in person with folks, I’ve been doing live cooking demonstrations at Community Education events around the Twin Cities and Wisconsin.

In August during my Stop Food Waste With Your Pressure Cooker class I created a Leftover Cheat Sheet—and resolved to share ideas for how to repurpose the recipes I demonstrate in different ways.

In honor of my birthday I decided I’d donate the profits from this month’s Monthly Meal Planning class to my co-teacher Megan’s charity Lyle’s Lunchbox. I figured I’d round up to $500 if participation fell short of that soft goal, but so many folks registered for class that I ended up donating $1,100.00!


THANKS TO YOU, HUNGRY KIDS AND SENIORS IN MAUSTON WISCONSIN ARE GETTING EXTRA NUTRITIOUS FOOD OVER WINTER BREAK.


You did that. Pat yourself on the back. I appreciate you!

How can I serve you better? I’ve created a 4 question survey to make my classes better. Please take a moment to answer!

My next class will be Winter Wellness Bowl Meal Prep on Wednesday, January 31st from 6:30-8pm CST. For more information/registration links for Winter Wellness Bowl Meal Prep class, click here.


Outside of the kitchen, I started off with 2 kids living at home & 3 4-legged dogs underfoot. I ended this year with 1 kid living at home, still 3 dogs—but now Robert Barker is a tripawd—underfoot.

image of a stainless steel bowl filled with spring greens, goat cheese, fresh blueberries and raspberries, and spiced pecans



The recipe I’m sharing with you today can be made in an air fryer, but I usually make it in the oven because I like to make a large batch as it keeps for several weeks in a closed container. Typically I triple the recipe.

I use these nuts on cheese & charcuterie boards, to add crunch to salads and bowls, and recently even added them to store-bought Chex Mix, along with dried cranberries, to zip it up a titch.

Sweet & Savory Pecans                                                         Vegan, Gluten Free
adapted from Air Fry Every Day by Ben Mims                  makes 2 cups

Ben writes, “Served warm, this nut mixture is a perfect complement to icy-cold cocktails. You can use 2 cups of any kind of raw nuts or, for a shortcut, pick up a can of mixed nuts. Just use half the amount of salt called for and check them after 4 minutes since canned nuts come salted and pre-roasted.”

1 Tablespoon brown sugar
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt
½ teaspoon ground coriander
¼ teaspoon onion powder
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
2 Tablespoons olive oil
2 cups raw pecan halves or pieces

Preheat air fryer or oven to 350˚F. In a large bowl stir the sugar, herbs, and spices into the olive oil until combined. Add pecans and stir until thoroughly coated.

To cook in an air fryer, spread nuts in air fryer basket and cook for about 5-6 minutes, shaking the basket halfway through.

To cook in an oven, spread on a rimmed baking sheet (lined with parchment for easy clean up) and bake for 10-15 minutes, until they are lightly toasted & smell nutty.
Cool and store in a sealed container at room temperature for 2 weeks. Serve warm or at room temp.

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