Thanks to David's cunning Internet skills, I decided on a sugar-coated pecan recipe from www.allrecipes.com. Due to a huge sale on pecans and their lack of inventory, I switched to walnuts. We also added a couple little extras here and there. The basic recipe is as follows.
Sugar Coated Pecans"These sweet pecans are wonderful snacks for any occasion."
Original recipe yield 1 pound
Servings: 12
INGREDIENTS
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
For more information, comments and nutritional breakdown click here for the recipe's web page.
David and I added a little vanilla powder and orange zest to spice things up a bit. They turned out great... and they make your home smell wonderful! Above shows them right out of the oven and I do suggest "taste-testing" a few when they are warm and fresh. I also recommend watching The Cosby Show while you're baking. This helps pass the time and you can stir once at the beginning, middle and end of each show. Those crazy Huxtables got to meet Stevie Wonder tonight as the sugar browned to a golden coat.I believe this was a success, but I will have to wait until tomorrow for the official test. I sure hope they will find a place on the table tomorrow.
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2 comments:
Yum Yum! Those look sooooooo good! Probably won't get to it right away, but I'll definitely try that recipe. Yay! You're watching your birthday present. Love the pictures. :)
Happy Thanksgiving to you & David.
I loved the way the walnuts turned out, especially with the orange and vanilla. I brought the same thing to my family's table this year, but I used pecans this time, as the recipe called for, and no orange. Also, instead of the vanilla powder, I added some vanilla extract to the egg/water mixture, and increased the salt to a full tablespoon.
They were almost completely gone before dinner hit the table an hour later. By the way, if you ever get a chance to get a stove with a top AND bottom oven, I suggest you get one. It was so nice being able to brown the rolls, and cook some snacks while the turkey was going!
Happy Thanksgiving to you too!
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