Food 52 is the brainchild of Amanda Hesser and Merrill Stubbs and is one of the most fun and useful food sites on the internet. Not only does it have weekly themed recipe contests with really good recipes, a wildly entertaining annual cookbook tournament, and a cool shop, there's also a helpful forum that provides answers to cooking questions.
- You can find the recipe here.
- I increased the recipe by half, using 3 cups of pecans instead of the recipe's 2 cups.
- The recipe is quick to throw together unless you are cracking 3 cups of pecans. Even with my spiffy cracking machine, it took a bit of time to separate the nuts from the shells. Of course, it would be a cinch if you started with already-shelled nuts.
- The nuts needed little, if any, tending while they baked.
- At the end of the baking time, the nuts didn't look very different from how they started, except dry instead of wet. The showed no visible signs of spice or salt.