Speed Oven Technique Guide

CONVECTION

Bourbon Candied Pecans

Candied nuts are an inspired addition to cheese boards, salads, or

desserts, and are just as delectable on their own.

COOKWARE RACK/RISER MAKES COOK TIME

OVEN-SAFE RACK POSITION 1 1 CUP 15 MINUTES

PREPARATION METHOD

1. Preheat the oven on Convection Mode set to 350°F with a rack on position “1”.

2. On a pan lined with a Silpat

, spread the pecans into a single layer. 3. Once the

oven is preheated, place the pan into the oven on rack position “1” and set the

timer for 15 minutes. Cook the pecans for 7 minutes. Remove the pecans from

the oven. 4. In a medium bowl, mix the brown sugar, bourbon, water, salt, and

pepper until well combined. Toss the hot pecans with the mixture, return them

to the pan, spreading them into a single layer. 5. Place the pan back into the oven

on rack position “1.” Cook the pecans for 8 minutes, stirring halfway through.

Remove the pecans from the oven. 6. In a clean, medium bowl, toss the candied

pecans until slightly cooled. Pour the pecans onto a piece of parchment paper or

onto a clean baking tray. Cool completely before serving.

INGREDIENTS

– 1 cup raw pecan halves

– 3 tablespoons brown sugar

– 2 teaspoons bourbon

– 1 teaspoon water

– ¼ teaspoon kosher salt

– ⁄ teaspoon ground black pepper

SPECIAL SUPPLIES

– Silpat

Convection

YOUR BREAD AND BUTTER OF OVEN MODES

Convection Mode is perhaps the most versatile of all oven modes.

It works by circulating hot air throughout the cavity, minimizing

hot and cool spots, and venting out excess moisture. You are

left with consistent results, achieved more quickly than with a

conventional Bake Mode. Muns are ﬂuy and evenly browned.

Chicken stays juicier underneath crackly skin. Vegetables quickly

caramelize. And cookies pu to chewy or crispy goodness—no

rotating of pans required.