Wolfgang Puck BPCR0005 - Manual (Page 16)

30
Spiced Caramelized Pecans
Makes 2 cups
INGREDIENTS
3 cups peanut oil
2 cups pecan halves
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 cup sifted confectioners' sugar
METHOD
1 In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep-
frying thermometer can be clipped to the side of the pan so that you
can tell when the proper temperature has been reached).
2 Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add
the pecans and boil for 2 minutes. Drain in a large strainer, shaking
off all excess water. Sprinkle the salt and cayenne pepper over the
nuts and then coat with the confectioners' sugar, a little at a time,
allowing the sugar to melt into the pecans. Toss the nuts by shaking
the strainer, adding a little more sugar each time, until all the sugar is
used and all the nuts are coated. Do not use hands or a spoon to
toss. The nuts should have a glaze of sugar.
3 Carefully add the nuts to the heated oil, keeping the oil at 350
degrees F. Cook until golden brown, about 3 minutes, stirring
occasionally. Remove with a slotted spoon to a baking tray to cool.
Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!,
Random House, 2000
29
Cardamom Cream
INGREDIENTS
2 cups heavy cream
1 tablespoon black cardamom seeds
METHOD
1 In a small saucepan, bring 1 cup of heavy cream and the cardamom
to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve.
2 Whip remaining 1 cup of heavy cream until stiff peaks form. Stir into
the reserved mixture. Chill until ready to serve.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More!,
Random House, 2000
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