Just before Thanksgiving the NYT posted a long article on vegetarian food inspired by Southern traditions. I've previously made the mushroom gravy and stuffed squash (both delicious) and now I can confidently add that the salad of Brussel sprouts and candied pecans is also fantastic.
Be warned: it's a lot of work, and I didn't have any luck using their method of making the pecans.
Hence the second recipe: an easier way to make candied pecans. These weren't quite as crisp as I'd like, but given that the pecans were going stale, I think this did a great job of rescuing them.
New recipe count (for 2013): 1, 2