Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 6Total Time30 mins
A little corn syrup is the secret to keeping the candied nuts in this salad from crystallizing. (And they make a great quick appetizer or gift from your kitchen too.)

How to Make It

Step 1
1

Preheat oven to 350°. In a bowl, combine sugar, corn syrup, 1/4 tsp. each salt and cardamom, the cayenne, and cloves. Stir in nuts. Spread onto a rimmed baking sheet lined with parchment paper.

Step 2
2

Bake, stirring once in a while with a fork, until syrup is deep golden, about 15 minutes. Stir again, then transfer nuts on paper to a work surface. Let nuts cool, breaking them up after 5 minutes.

Step 3
3

Whisk oil, vinegar, pepper, shallot, and remaining 1/4 tsp. each salt and cardamom in a large bowl. Gently toss with spinach, pears, and nuts. Serve immediately.

Step 4
4

Note: Nutritional analysis is per 1 1/2-cup serving.

Ingredients

 2 tablespoons sugar
 2 tablespoons light corn syrup
 1/2 teaspoon salt, divided
 1/2 teaspoon ground cardamom, divided
 1/8 teaspoon cayenne
 1/8 teaspoon ground cloves
 1 cup pecan halves
 3 tablespoons roasted pecan oil or extra-virgin olive oil
 1 tablespoon Champagne vinegar
 1/8 teaspoon pepper
 1 tablespoon minced shallot
 8 ounces baby spinach leaves
 2 medium firm-ripe pears, thinly sliced

Directions

Step 1
1

Preheat oven to 350°. In a bowl, combine sugar, corn syrup, 1/4 tsp. each salt and cardamom, the cayenne, and cloves. Stir in nuts. Spread onto a rimmed baking sheet lined with parchment paper.

Step 2
2

Bake, stirring once in a while with a fork, until syrup is deep golden, about 15 minutes. Stir again, then transfer nuts on paper to a work surface. Let nuts cool, breaking them up after 5 minutes.

Step 3
3

Whisk oil, vinegar, pepper, shallot, and remaining 1/4 tsp. each salt and cardamom in a large bowl. Gently toss with spinach, pears, and nuts. Serve immediately.

Step 4
4

Note: Nutritional analysis is per 1 1/2-cup serving.

Candied Pecan, Pear, and Spinach Salad