A trip to New York City is glamorous and delicious, especially when it ends with a delicious recipe for candied pecans.
By Michelle M. Winner
I recently spent a glorious couple of days at The Langham Place on Fifth Ave in NYC. My sleek modern, suite with the drop-dead view of the Empire State building was perfectly located for sights, shops and fabulous restaurants. But one of the best finds is Langhan Place’s Measure Lounge. Continental breakfast at the Langhan Place’s Measure Lounge features premium cheeses, fresh squeezed O.J., flaky croissants and pastry, fresh fruit, prosciutto, cured meats, artisan yogurt from a creamery in Brooklyn, porridge and fresh fruit. Equally superb at lunch with a fab view for people watching on Fifth Ave.or try the evening service and cocktails during the nightly live jazz, also a winner. One of the favorite snacks brought to the cocktail table for you is the popular Candied Pecans. My NYC friend Louise tells me, ” The recipe, perfected by Chef David Vandenabeele was inspired by Chef David’s time at The Langham, London, where candied pecans are a very popular bar snack.” Try it and see or get thee to the Langham Place NYC and try them there.
( image credit: Kurt Winner)
- Pecan halves, walnut halves or a combination of both – approximately 1 lb.
- Castor sugar – 2 cups
- Water – 3 ½ cups
- Cinnamon sticks - 2
- Place the cinnamon, water and sugar in a pan and bring to the boil. Add the nuts and boil. Drain the liquor ( discard liquid, drain nuts) and then deep fry in batches until crisp, around 30 seconds. Allow to cool before serving.
- ( Author's Note: Chef did not specify how long to boil, we did 5 min. You may dust with sea salt if you wish) .
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)