Recipe provided by Chef Greg Shapiro, Tastebuds Custom Catering, Inc., Naples, FL as presented at the 2014 Art of Catering Food conference in Atlanta, GA.
Yield: 350
Ingredients
60 each 12oz cans craft brown ale
18 lbs pecan pieces or any nut mixture, unsalted/raw
2 1/4 cups ground cumin
2 1/4 cups chili powder
2 1/4 cups ground coriander
3 Tbsp granulated garlic
3 Tbsp granulated onion
1/2 cups kosher salt
1/4 cups ground black pepper
3 cups maple syrup, more as needed
Method
1. Toss first 9 ingredients in a bowl. Mix well.
2. After they are well mixed transfer to sheet pan(s) lined with parchment paper. Toast oven at 300 degrees for 6-8 minutes or until nuts are toasted well with spices.
3. Place hot nuts in large bowl and while stirring add maple syrup to coat. Transfer back to sheet pan(s) and toast again for 4-5 minutes at 300 degrees.
4. Let cool completely and package in air tight container.
Recipe provided by Chef Greg Shapiro, Tastebuds Custom Catering, Inc., Naples, FL as presented at the 2014 Art of Catering Food conference in Atlanta, GA.
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