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Nuts are such a nutritious and delightful treat, and I don’t think I’ve ever really dedicated much space to them here. They are versatile as well, pairing perfectly at times with meat for that salty hint that you’re looking for, or making a great part of a sweet dessert as well. They also stand all on their own in some recipes! Here’s to the versatility and deliciousness of all kinds of nuts!

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PECAN CRUSTED PORK CHOPS W/ APPLE SLAW

Pork Chops

2 cups pecan pieces (about 8 oz.)

1 Tbsp. chopped fresh rosemary

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. kosher salt

1/2 tsp. black pepper

2 large eggs, beaten

4 Tbsp. salted butter

4 Tbsp. olive oil

6 boneless pork chops (1/2 inch thick; 1 1/2 to 2 lb.)

Apple Slaw

3 Tbsp. apple cider vinegar

3 Tbsp. whole-grain mustard

2 Tbsp. maple syrup

3 Tbsp. olive oil

1/8 tsp. kosher salt

1/8 tsp. black pepper

1 14-ounce bag coleslaw mix

2 green apples, thinly sliced

2 Tbsp. fresh dill

Make the pork chops: Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Combine the pecans, rosemary, garlic powder, onion powder, salt, and pepper in a food processor and pulse until the pecans are finely chopped.

Transfer the pecan mixture to a shallow dish. Add the eggs to a second shallow dish. One at a time, coat the pork chops in the eggs, letting the excess drip off, then transfer to the pecan mixture, coating the chops on all sides. Press firmly to make sure the pecan coating sticks well.

Heat the butter and olive oil in a large skillet over medium-high heat. Working in batches, cook the pork chops until golden, 2 to 3 minutes per side.

Transfer the pork chops to the prepared baking sheet and bake until cooked through (the internal temperature should reach 145˚F), 10 to 15 minutes.

Make the apple slaw: Whisk the vinegar, mustard, and maple syrup in a small bowl. Whisk in the olive oil in a slow stream. Season with the salt and pepper. Combine the slaw mix, apples, and dill in a large bowl. Drizzle with the dressing and toss well. Serve the pork chops with the apple slaw.

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BRUSSELS SPROUTS W/ BALSAMIC 

REDUCTION & WALNUTS

1/2 cup walnuts, chopped

3 lb. Brussels sprouts, trimmed and halved if large

1/2 cup olive oil

1 tsp. kosher salt

Black pepper, to taste

1 cup balsamic vinegar

1/2 cup sugar

Preheat the oven to 375 ̊. Spread the walnuts on a baking sheet and toast in the oven, tossing once, until fragrant, 5 to 7 minutes.

Divide the Brussels sprouts between 2 baking sheets and toss with the olive oil. Sprinkle with the salt and pepper and roast, tossing halfway through, until golden brown and tender, 25 to 30 minutes.

Meanwhile, combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium low and simmer until very thick, 15 to 20 minutes. Drizzle the balsamic reduction over the roasted Brussels sprouts. Sprinkle with the walnuts before serving.

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FANCY ROASTED COCKTAIL NUTS

1 cup roasted unsalted cashews

1 cup walnut halves

1 cup pecan halves

1 cup whole roasted unsalted almonds

1 tbsp. fresh orange zest

2 tbsp. minced fresh rosemary

1/2 tsp. cayenne pepper

1 tsp. sea salt

1/4 cup pure maple syrup

Preheat oven to 325ºF.

In a large bowl, stir to combine cashews, walnuts, pecans, almonds, orange zest, rosemary, cayenne, and sea salt. Drizzle over the maple syrup and stir to distribute evenly.

Spread out evenly on a sheet pan and roast for 30 minutes, stirring once halfway through. When the nuts come out of the oven, immediately remove them to a bowl, using a metal turner. Enjoy!

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COFFEE & WALNUT CUPCAKES

Cupcakes

2 tbsp. instant coffee

3/4 c. unsalted butter, at room temp

1/2 c. light brown sugar

1/2 c. white sugar

4 large eggs, at room temperature

1 1/2 c. all purpose flour

2 1/2 tsp. baking powder

1/2 c. walnuts (finely chopped)

Frosting

 2 tsp. instant coffee

1 c. unsalted butter, at room temp

3 c. powdered sugar

3-4 tbsp. milk

Extra chopped walnuts to decorate (optional)

Preheat the oven to 350F and line a cupcake pan with cupcake liners.

Mix the instant coffee with 1 tablespoon of boiling water and set it aside to cool while making the cupcake batter.

In the bowl of an electric mixer or by hand, cream the butter and sugars together until smooth and fluffy.

Add the eggs one by one, adding 1 tablespoon of the flour with each and mixing to combine after each addition.

Sift in the remaining flour and the baking powder. Gently fold everything together.

Add the cooled coffee and fold again to combine.

Finally, fold in the chopped walnuts.

Evenly distribute the mixture between the 12 cupcake cases and bake for 18-22 minutes or until a skewer poked into the center of a cupcake comes out clean.

Leave the cupcakes in the pan for about 10 minutes before transferring them to a wire rack to cool completely before frosting.

For the frosting, mix the instant coffee with 1 teaspoon of boiling water and set it aside to cool.

Add the butter to a large mixing bowl and beat with an electric hand whisk until smooth.

Gradually sift and mix in the powdered sugar about ½ cup at a time. Once it becomes too dry to mix, start adding a splash of the milk in alternation with the powdered sugar until everything has been added.

Add the cooled coffee and beat well to combine. The final texture should be smooth, spreadable/pipeable, but thick enough to hold its shape. If it’s too runny, add some extra powdered sugar. If it’s too thick, add a little more milk.

Pipe swirls of the frosting on top of each cooled cupcake. Top with some extra chopped walnuts if desired.

Store in an airtight container at room temp for up to 4 days.

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PECAN PIE

1 whole unbaked pie crust

1 cup granulated sugar

3 Tbsp. brown sugar

1/2 tsp. salt

1 cup light corn syrup

1/3 cup melted salted butter

3 whole eggs, beaten

3/4 tsp. vanilla

1 heaping cup chopped pecans

First, prepare your pie crust and place it in a 9-inch pie pan.

Preheat the oven to 350°F.

In a bowl, stir together the granulated sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla.

Pour the chopped pecans into the bottom of the unbaked pie shell. Pour the syrup mixture over the top of the pecans.

Cover the top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. Note: The pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover it with foil and bake for an additional 20 minutes or until set. The required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.

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CANDIED PECANS

1/2 cup granulated sugar

1/4 cup light brown sugar

1 1/2 tsp. ground cinnamon

1/2 tsp. kosher salt

1 large egg white

1 tsp. vanilla extract

1 lb. pecan halves (about 4 cups)

Preheat the oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat. 

In a small bowl, whisk together the sugars, cinnamon and salt. 

In a large bowl, whisk the egg white and vanilla extract until very foamy, about 1 minute. Add the pecans and stir until well coated. Sprinkle the sugar mixture over the pecans and toss until fully coated. Spread pecans into an even layer on the prepared baking sheet. 

Bake for 20 minutes. Stir and spread out evenly again. Bake for another 20 minutes or until the nuts are very fragrant and are starting to darken in color. Let the pecans fully cool in the pan on a wire rack (the sugar will harden as it cools). Break into individual pieces. Store in an airtight container in the pantry for up to 2 weeks.

TFD: “I hate television. I hate it as much as peanuts. But I can't stop eating peanuts.” — Orson Welles

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