For all you horse racing fans out there, it is Kentucky Derby weekend! The 146th running of the Kentucky Derby (only open to three-year-old Thoroughbreds) was supposed to be on the first Saturday in May, as it has been every year since 1946. (At the beginning of 1945, horse racing was banned due to World War II. The Allies’ victory was not certain, but it was implied. When Germany surrendered on May 7th of that year, the racing ban was lifted and the 71st Kentucky Derby was run on June 9th.)
Typically the American Triple Crown begins with the Kentucky Derby on the first Saturday in May, followed by the Preakness Stakes two weeks later, and the Belmont Stakes three weeks after that in early June. However, the COVID-19 pandemic changed all that. Shutdowns led Churchill Downs to reschedule the Kentucky Derby to the first Saturday in September. Pimlico rescheduled this year’s Preakness to the first Saturday in October. The New York Racing Association held the Belmont Stakes on June 20, just three weeks after racing in New York reopened. For the first time since 1931, the Kentucky Derby was not the first leg of the Triple Crown.
With no spectators allowed at the race, we will all have to make the best of the situation with race-inspired food. How do candied Southern pecans sound as a snack to munch on during the race?!
Derby Pecans
Derby Pecans (adapted from savorypantryblog.com)
Time Required: 30 minutes
Ingredients:
- 10 ounces halved pecans
- 4 tablespoons butter
- 4 tablespoons brown sugar
- 1/2 teaspoon ground dried rosemary
- sea salt to taste
Directions:
Preheat the oven to 250º F. Spread the pecan halves on a large baking sheet and bake them for 15 minutes.
Bake the pecan halves.
In the meantime, brown the butter. Cook the butter in a medium saucepan over medium heat. The butter will melt, foam up a bit, then subside. Stir continuously, while the butter turns from light brown to a deeper brown color, about 2-4 minutes. Remove the pan from the heat and set it aside.
Brown the butter.
Take the pecans out of oven and transfer them to a large bowl. Add the browned butter, brown sugar and rosemary to the pecans, stirring to incorporate.
Combine the pecans, butter, brown sugar and rosemary.
Return the pecans to the baking sheet and bake them for another 15 minutes. Remove them from the oven and sprinkle them with sea salt.
Serve the pecans warm or store them in an airtight container when completely cooled for serving later.
This is an event packed 3-day weekend! ~Linda
Derby Pecans (adapted from savorypantryblog.com) Time Required: 30 minutes
Ingredients:
- 10 ounces halved pecans
- 4 tablespoons butter
- 4 tablespoons brown sugar
- 1/2 teaspoon ground dried rosemary
- sea salt to taste
Directions:
Preheat the oven to 250º F. Spread the pecan halves on a large baking sheet and bake them for 15 minutes.
In the meantime, brown the butter. Cook the butter in a medium saucepan over medium heat. The butter will melt, foam up a bit, then subside. Stir continuously, while the butter turns from light brown to a deeper brown color, about 2-4 minutes. Remove the pan from the heat and set it aside.
Take the pecans out of oven and transfer them to a large bowl. Add the browned butter, brown sugar, and rosemary, stirring to incorporate. Return the pecans to the baking sheet and bake them for another 15 minutes. Remove them from the oven and sprinkle them with sea salt. Serve the pecans warm or store them in an airtight container when completely cooled for serving later.