Copper Kettle Appetizer Pecans (Printable Version)

Warm onion jam paired with toasted pecans and dates in charming copper ramekins creates a cozy appetizer.

# What You'll Need:

→ Caramelized Onion Jam

01 - 2 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 2 tablespoons brown sugar
06 - 2 tablespoons balsamic vinegar
07 - 1/4 teaspoon black pepper

→ Nut & Fruit Mixture

08 - 3/4 cup pecan halves
09 - 1 cup Medjool dates, pitted and quartered
10 - 2 tablespoons honey
11 - 1/2 teaspoon ground cinnamon
12 - 1/8 teaspoon cayenne pepper (optional)
13 - Pinch of flaky sea salt

→ For Assembly

14 - 6 small copper ramekins or small oven-proof dishes
15 - Fresh thyme leaves, for garnish

# Steps to Follow:

01 - In a large skillet over medium heat, melt butter with olive oil. Add sliced onions and salt; cook while stirring frequently until onions soften and turn golden, approximately 15 to 20 minutes. Stir in brown sugar and balsamic vinegar; continue cooking and stirring occasionally for 8 to 10 minutes until deeply caramelized. Season with black pepper, remove from heat, and let cool slightly.
02 - Preheat oven to 350°F. In a bowl, combine pecans, dates, honey, ground cinnamon, cayenne if using, and flaky salt. Spread mixture evenly on a lined baking sheet and toast in oven for 8 to 10 minutes until pecans release their fragrance. Remove and allow to cool slightly.
03 - Spoon a generous layer of caramelized onion jam into the bottom of each ramekin. Top with the warm nut and date mixture. Garnish with fresh thyme leaves.
04 - Serve immediately alongside toasted baguette slices or crackers as desired.

# Additional Tips::

01 -
  • The caramelized onion jam is pure comfort in a spoon—sweet, deep, and nothing like raw onions.
  • You look like you spent all day cooking when the whole thing takes barely an hour.
  • It's vegetarian, elegant enough for guests, and actually tastes better when made a few hours ahead.
02 -
  • Caramelizing onions really does take 20 to 30 minutes total—there's no shortcut that doesn't sacrifice flavor, even though it feels like forever while you're stirring.
  • Slicing your onions thin makes a huge difference; thick pieces won't cook down into that silky jam texture you're after.
  • The ramekins should be warm when you assemble, so either warm them briefly in a low oven or let the caramelized onions sit in them for a minute before topping.
03 -
  • Use truly good balsamic vinegar—the cheap stuff tastes thin and acidic, while aged balsamic adds body and sweetness that transforms the entire jam.
  • Don't peel your onions until you're ready to slice them; onions exposed to air for too long lose moisture and cook unevenly.
  • If your pecans seem to be browning too fast in the oven, lower the temperature to 325°F and give them a few extra minutes—burnt nuts are impossible to fix.
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