Peachy the Magazine October/November 2013 | Page 62
The Southern Tailgating Cookbook
GRILL-SPICED PECANS
makes about 3 cups
My tailgating version of spiced pecans adds
an element of fun to this party snack staple.
Why make them at home when you can easily
make them on your grill? While the grill is
heating up for your main dish, you can provide guests with freshly roasted spiced pecans
and an experience they won’t soon forget.
3 cups pecan halves
4 tablespoons unsalted butter
?2 cup sugar
1
One of our very talented photographers Taylor Mathis recently published
The Southern Tailgating Cookbook.
Mathis traveled across twelve states
to document the favorite foods and
game-day traditions embraced by
thousands of fans at schools across
the South. It features vibrant recipes
inspired by Mathis’ tailgating tours,
colorful photographs and a taste of
southern football culture.
The following recipes are from
The Southern Tailgating Cookbook:
A Game-Day Guide for Lovers
of Food, Football, and the South by
Taylor Mathis. Text and photographs
copyright © 2013 by Jeffrey Taylor
Mathis. Used by permission of the
University of North Carolina Press.
62
PEACHY
?2 teaspoon salt
1
?4 teaspoon ground cloves
1
?4 teaspoon cayenne pepper
1
?4 teaspoon black pepper
1
At home, measure out the pecans and
store in a sealable container. Pack the
butter in a small sealable container
and refrigerate overnight. Add the rest
of the ingredients to a small sealable
container and mix together.
At your tailgate, place a 9 × 13" baking
pan over a medium-high grill. Add
the butter and let it melt. Once the
butter is melted, add the pecans and
stir, making sure all the nuts are covered in melted butter.