These nuts are a game changer, they are flat-out addictive and you will keep coming back for more. I have a number of recipes for roasted nuts, however this one tops them all. They are salty, sweet, crunchy and more importantly, they stay crunchy. They are equally amazing on their own, as a cocktail snack, in a salad or as a topping over some ice cream with salted caramel sauce.

So, consider yourself officially warned and please don’t blame me for not being able to stop eating them.

INGREDIENTS
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1⁄2 teaspoon ground cinnamon
4-5 cups pecan halves
11⁄2 cups water
3 cups sugar
2 tablespoons mild vegetable oil
2 teaspoons vanilla extract
a pinch or two of flaky salt

DIRECTIONS
Preheat the oven to 325º and line 2 rimmed baking sheets with parchment paper. Next, in a saucepan over medium heat, combine the pecans, water, and sugar. Bring to a simmer and stirring often, cook the pecans for 5 minutes. Meanwhile, combine the salt, pepper and cinnamon in a small bowl and set aside. Then, with a slotted spoon, remove the nuts from the pan, spread them in a single layer on the baking sheets. Using two forks, separate them so they don’t touch each other and have room to bake individually. Then, bake for 20 minutes, or until they turn a deep and toasty brown.

Remove from the oven and cool for 5 minutes. Push the nuts into a mound in the center of each sheet. Then, drizzle each mound with half the oil and half the vanilla extract and toss to coat. Sprinkle each mound with half the cinnamon mixture and toss well to coat them evenly.

Again, spread the nuts on the baking sheets in one layer. Finally, return to the oven for about 10 minutes, or until browned and crisp. Remove from the oven, sprinkle with a flaky salt, such as Maldon and let cool completely before transferring to an airtight container. I bet you can’t eat just one!

Additionally, they make a nice hostess gift. Simple to make, tasty, versatile, addictive…it doesn’t get any better.

Wonderfully soothing and cool, makes this recipe perfect for a hot summer day. Alternatively, even though the recipe calls for english cucumbers, this would also be a great way to use up your garden cucumbers, later in the season. Although I haven’t tried this with regular garden cucumbers, I can’t imagine them not being equally delicious. I will update when I have had a chance to try them myself.

INGREDIENTS
3 english cucumbers, peeled, halved lengthwise and seeded
1 cup greek yogurt
3-4 scallions, sliced
3-4 Tbs. chopped fresh dill
1/2 clove garlic, minced, optional
juice and zest of 1 lemon
1 cup chicken stock
2 Tbs. extra virgin olive oil

DIRECTIONS
First, coarsely chop the cucumber halves and transfer to a large bowl and reserve a handful for garnish. Next, add the scallions, lemon zest and dill to the bowl, then stir to combine. Next, combine the yogurt, lemon juice, and garlic (if using) stir to combine and pour over the vegetables. Set the mixture aside, at room temperature, for about an hour; this will allow the flavors to develop.

Then, transfer the mixture to a food processor, blender or NutriBullet and purée until smooth. With the machine still running, slowly add the stock and continue until fully blended. You decide how smooth you would like your soup. Personally, I like it quite smooth and therefore use my NutriBullet and blend in two or three batches (if using the NutriBullet, just add the stock at the same time as the cucumber mixture). The difference when doing this is significant, the mixture has a wonderfully smooth and thick texture. Place in the refrigerator to chill, for at least one hour.

Finally, when ready to serve, pour the soup into a bowl and garnish with a few of the remaining chopped cucumbers and a small sprig of dill.