In Praise of Pecans

My momma came for Christmas. She brought Pecans. I'm not sure why - maybe for cookies that we never got around to making. What I didn't know is how much I was missing by not having pecans in the cupboard! I just passed over recipes with pecans without a second thought, but suddenly, I was free to include them in my contemplation of what to cook! And wow, what a wonderful addition!

We started with the cinnamon roles that I made before without pecans. They were okay, but with the pecans, they were out of this world fantabulous. The recipes calls for them to be cooked in muffin tins. Last time, I skipped that step and ended up with flat, spread-out rolls that the kids wouldn't touch. This time, I put the in a 13x9 pan, which kept them together and allowed them to properly rise. Thankfully, the kids loved them and saved me from myself!

Next was the nutbread with a struessel topping. You can make a streussel topping without pecans, but it doesn't really compare.

And finally, came the salmon with a pecan glaze. DH of a dozen or so years said it was quite possibly the best recipe I've ever made!

Here it is:
Spread 1 cup of pecans on a flat pan and place in a 375 degree oven for 10 minutes.
Melt 1/2 stick of butter in a small sauce pan. Add 1/3 cup of honey, 1 tablespoon of dijon mustard and the pecans. Let cook for ten minutes. (You could add a little extra dijon mustard to taste)

Meanwhile, heat 3 tablespoons of olive oil and 3 tablespoons of butter in a frying pan. Season salmon with pepper and salt and cook until flaky - about 5 minutes per side. Top with pecan glaze, serve and enjoy the compliments.