Being a Hokie fan is not easy this year. They are making more false promises, flubbed plays and bad calls than this year’s crop of presidential hopefuls.
But, we can’t waiver in our loyalty, even as we watch yet another dejected crowd shuffle out of Lane Stadium before the game is over – that just doesn’t happen at Virginia Tech.
So, we watch and when we watch, we snack. And when we snack, we seek the comfort of salty/sweet perfection. During this season, we have used Chicago Mix popcorn (a combination of caramel and cheese popcorn) to dry our tears. But looking for a change last Saturday, I spied the bottle of flat root beer that I had been meaning to pour out.
And, who knows where kitchen inspiration strikes? I thought that pecans cooked in a little butter and root beer would ease our pain. Unlike a few of my previous inspirations, this one actually scored.
And by scored, I mean got gobbled up almost as soon as it cooled.
As the root beer evaporates, it leaves behind its signature flavor and gives the pecans a nice sheen and chewy/crunchy bite. Next time, I’m going to try cooking them in the new non-alcoholic butter beer I just saw at the grocery store.
As the Hokies continue to either win, lose or just fall apart, we will continue to watch because now we have a great excuse to eat pecans.
Hey, I’m reaching here.
Root Beer Pecans
1 Tbsp. salted butter
1 cup pecans
1/2 cup root beer
salt to taste
cayenne pepper (optional)
Melt the butter in a skillet over low heat. Add the pecans and cook and stir about three minutes. Add the root beer and cook, stirring occasionally, until the root beer has evaporated. Pour the pecans on a plate and sprinkle with salt and a little cayenne pepper, if desired. Allow pecans to cool completely before serving, so they will crisp up.