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.