Who doesn't love little things to nibble on?
Maybe not the brisket, but I can never seem to hold myself back from scooping up one of my kids and nuzzling them on their neck : that perfect place between the soft delicate ear and the hard poky collar bone. I call it a machine gun kiss.
Yup, I had to rename 'kiss' 'machine gun kiss' or else I'd never get to love on them.
It's all in the packaging.
Speaking of which, my 9 yr old, J, has become a formidable package himself, and so is no longer scoop-up-able.
I suspect the younger ones are jealous because I've noticed them eating a lot more these days in the hopes to grow bigger faster so as to avoid the
I've caught them religiously measuring and marking each other along the doorpost in their room checking on their progress.
I know that I'll have to find a substitute at some point so I have started looking for an equitable replacement...and waiting for the grandchildren to come will take too long.
So I found a snack that reminds me of my kids:
it's sweet and crunchy with a little kick on the back end.
That about sums them up.
adapted from Alton Brown
1 tsp sea salt
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1lb pecan halves
4 tbsp butter
1/4 cup dark brown sugar
2 tbsp water
Start off by mixing together all the spices.
Then toast the pecans in a large skillet being careful not to scorch them. (You will want to stop right here because the smell is so divine. Go ahead, poach a few, but carry on to the end...you'll thank me)
Add the butter and stir to coat.
Next, sprinkle in the spice mixture that has been patiently waiting.
Then toss in the brown sugar and water and stir until all the pecans are covered with spicy sweet goodness.
Pour onto parchment paper making sure to break up the clumps and let cool...
..but only a little, these babies (like all babies) are most delicious warm.