You don’t see a ton of butter on Dash of Soul, and that’s mostly because I love it too much to have it in the house all the time. I have zero restraint around butter. If I purchase a pound on a Monday, I will use it up by Friday. At that rate Jason and I would be dead before we hit 30. With that being said, there’s nothing quite like the magic of butter and I think it’s even more special when it’s reserved for certain dishes and holidays. This is one of those special dishes!
I was inspired to make these after having a similar dish at JCT Kitchen a few weeks ago. It was my favorite side dish at the table, and I was amazed at how simple but perfect the flavors were. Since the fruit is really the star of this dish, I made sure to pick local and organic apples for this. Use whatever apples are in peak season and look the best! I like the look of a combination of red and green skins, but you should pick whatever is your favorite.
The apples are good on their own, but candied pecans on top add the perfect crunchy change of texture. And if you have leftover pecans, they make amazing salad toppers!
- Candied Pecans
- 1 c. pecans
- 2 T. butter
- 2 T. brown sugar
- Brown Butter Apples
- 2 T. butter
- 3 medium sized, thickly sliced apples
- 1/2 t. cinnamon
- 1 T. brown sugar
- Heat a skillet over medium-high heat.
- Add in the butter until it melts and then add the pecans. Toss to coat and let the pecans toast in the butter for a minute.
- Add in the sugar, toss to coat, and let the mixture cook until the sugar gets bubbly and starts becoming syrupy around the nuts.
- Remove the coated nuts from the pan and immediately place them on a piece of waxes paper or a silicone baking mat to cool, spreading the nuts apart from each other so that they don’t stick together when they cool.
- Set the nuts aside to let cool for at least 30 minutes.
- Heat the butter in a large skillet over medium heat.
- Watch it carefully and add the apples to the pan as soon as you see the butter start to brown in the pan.
- Toss the apples in the butter and let cook for about a minute.
- Add the cinnamon and sugar and toss again, cooking just until the apples are golden brown and are slightly softened (about 5 minutes total).
- Remove the apples from the heat and top with the candied pecans.
These apples remind me of why I love fall so much. And why I love butter so much.
I’m SO glad you guys liked yesterday’s vlog! I was a little nervous to post it so I appreciate your nice words. I’m filming another this weekend! See you then.
-Lauren
2 Responses
Lauren
This looks INCREDIBLE! I’m saving it for our two-person Christmas celebration (a yearly tradition!). I rarely use butter unless I’m baking something but I just bought some only to find an entire box already in the fridge. I think we’re good on butter for a while 😛
Matt @ Runner Savvy
Looks delicious!