Hedy Goldsmith’s The Macallan 12 Years Old Spiced Pecans

Photo courtesy of Jackie Sayet/Genuine Hospitality Group

Hedy Goldsmith is the executive pastry chef at Michael’s Genuine Food & Drink.  Goldsmith is a Philadelphia native but she’s lived in Miami for decades, working at restaurants like Mark’s Place, Nemo and Prime 112. She makes some of the best desserts in town including her versions of childhood classics like Nutter Butters and Pop-T’s (filled with local tropical fruit like passion fruit and lychee.)

Hedy Goldsmith (Photo by Michael Pisarri)

It’s been a good year for Goldsmith.  She was a semifinalist for a James Beard Award. Her first cookbook, Baking Out Loud (Clarkson Potter), was recently published.

Miami Drink writer Chuck Ferrin attended a Macallan whisky and dessert pairing at Michael’s Genuine and brought back this recipe.

Check out Chuck Ferrin’s Miami Drink post: “I am happy to say that the Macallan whisky and pastry pairing at Michael’s Genuine was the best meal I’ve ever had in Miami, and it didn’t even have a main course.”

 

 

 

 

 

The Macallan 12-Year-Old Sherry Oak Spiced Pecans
by Hedy Goldsmith, Executive Pastry Chef at Michael’s Genuine

Yields 1 quart

INGREDIENTS

3 ounces The Macallan 12-year-old Sherry Oak
1 pound pecan halves
1/2 cup granulated sugar
1/2 tablespoon Angostura bitters
1 vanilla bean, split down the middle and seeds scraped
2 1/2 tablespoons canola oil
1/4 teaspoon ground coriander
1/2 teaspoon Kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground black pepper

Preheat oven to 325.

Place the Scotch in a small pan and reduce by half over a high heat, about 3 to 5 minutes.

Blanch the pecans in boiling water for 3 minutes. Drain well in a strainer. Place the hot nuts in a bowl with the Scotch, sugar, bitters, vanilla seeds and oil. Toss to completely coat. Cover with plastic wrap and let sit for 15 minutes.

Place nuts on a sheet pan lined with a Silpat or parchment paper. Bake for 30 to 35 minutes. Set your timer every 10 minutes to stir nuts.

While the nuts are toasting, add spices to a large bowl. Remove the nuts from the oven and place them hot into the bowl of spices. Toss the nuts with the spice mixture until well coated. Spread the nuts on a sheet pan and allow to cool.

Store in an airtight container. They will stay fresh for at least a week.

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