Back in 2005 when DiBruno Brothers opened their expansive store on Chestnut Street in Center City, Philadelphia, Ed was doing work with the Mignucci cousins – the second generation in the family business. He would regale me with stories from Emilio of how many different types of blue cheeses could be found in this location. It was like heaven to me.
One tip that he learned (and we’ve never forgotten) is serving a well-aged gouda with caramelized pecans. As gouda ages, it develops an intense flavor with hints of caramel and nuts. The sugared pecans spotlight the similar flavors found in the cheese.
For years I have bought the pecans already caramelized but I was recently inspired to make them from scratch. All you need are pecans, brown sugar and water – yes, that’s it. Within minutes you have caramelized pecans. The pecans have a light glaze with a bit of sugar crunch – they are not overly sugary. You can prepare the pecans in advance and freeze them for up to three months (trust me, they likely will not last that long). Want a bit of spice? Add some cayenne pepper (to taste) to the brown sugar and water mixture.
As simple as these are to make, I will not be upset if you decide to purchase these pecans already made to pair with a piece of aged gouda. It’s likely that your grocery store carries them in the cheese section. Given how busy we are at this time of year, this is an easy hors d’oeuvre to have on hand. The gouda keeps for a few weeks as do the pecans.
Be sure to follow the one hour cheese rule – aged gouda is infinitely better when served at room temperature. Cut up some of the cheese and serve it alongside a pile of pecans.
I used Beemster’s XO Extra Aged Gouda – a robust gouda that has been aged for 26 months (from Wegmans). If you happen to live near a DiBruno Brothers or another fine cheese shop, look for a gouda that’s been aged even longer.
Years ago, Ed and our dear friend, Tony R, met up at DiBruno Brothers and Ed shared this cheese-nut combination with Tony. This left an impression on Tony as he still mentions it to us.
Thank you to Tripp W for this amazing homemade cheese board (such talent!). It was the perfect gift for us and provides the ideal backdrop for these tasty treats.
| Caramelized Pecans | | Print |
- ½ cup light brown sugar
- 2 tablespoons water
- 2 cups halved pecans
- Cover a cookie sheet with parchment paper and set aside.
- In a nonstick skillet over medium-high heat, melt together brown sugar and water until rapidly bubbling.
- Add pecans, stirring thoroughly to coat.
- Cook, stirring, for 3 to 4 minutes, until fragrant and most of the liquid has evaporated. (But not so long that the sugar burns.)
- Spread pecans in a single layer on the parchment-lined baking sheet. Use a fork to separate the pecans. Let stand at room temperature for 30 minutes or until fully cooled, set, and dry. (Pecans will be only very slightly tacky to the touch.)
- Break apart any pecan clusters and store in an airtight container at room temperature for up to a week or freeze for up to 3 months.
* Serve with an aged gouda, your favorite cheese or on their own.
* Recipe can be doubled or tripled. I recommend preparing them in batches so as not to crowd the skillet.
Source: Variation on a recipe from Striped Spatula
Going to make these for my daughter this weekend. Sounds divine!
Spenser – Wonderful! I hpoe you enjoy them!
And as my Dutch friend, Wouter Keesing, told me years ago Gouda is properly pronounced “how da”.
Dad – Yes! We learned that from you and that’s how we refer to gouda in our house!