Light the Yule log and pass a cup of mead around. Or if you prefer, hot apple cider.
As we anticipate the battle of the aging Holly King and the young Oak King, light and warmth return.
We may not see or feel it, but the wheel of the season is turning. The sun will linger a wee bit longer each day.
I have my bottle of mead for the festivities, so I thought I would share a recipe for some spicy pecans. The heat of these nuts, combined with the mead will keep anyone warm on this special day.
3 cups sugar
5 tablespoons light corn syrup
1 5-oz can evaporated milk
1 teaspoon baking soda
3 cups pecans halves
4 tablespoons bourbon
1/2 teaspoon of cayenne pepper (optional)
Mix sugar, corn syrup, and evaporated milk in a large saucepan. Stirring constantly, heat to a rolling boil. Remove from heat, add cayenne, if using and baking soda. Let foam. Add pecan halves, continuing to stir constantly, and return to heat until the mixture reaches an amber color. Remove from stove and add bourbon. Beat by hand until smooth and glossy (about 2 minutes).
Drop by tablespoonfuls onto greased baking sheet or waxed paper. Let cool. Store in airtight container.
***In Dragon Knight’s Sword, there is a special Yule celebration!