Friday, December 25, 2009

Spiced Pecans

All of my holiday memories involve my mother’s kitchen – from the Christmas goose to painstakingly decorating gingerbread guys and gals to resemble each one of my 17 cousins. This recipe for spiced pecans is by far the most basic, but it has always been my favorite. Whisk the egg whites and water, toss in the nuts, and coat with sugar n spice. Whipping up a large batch to round out the holiday gift list is no more difficult than making a few for an intimate gathering. The pecans will keep for a week in a tin or covered container. However, if you make them too far ahead of time, there won’t be any left for your guests.

Makes 1 pound

Butter for the pan
1 egg white
1 teaspoon cold water
1 pound large pecan halves
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon

1. Set the oven at 225 degrees. Have on hand a rimmed baking sheet. Butter the pan.
2. In a large bowl, whisk the egg whites and water until frothy. Stir in the pecans; mix until they are well coated.
3. In a small bowl, mix sugar, salt, and cinnamon. Pour over the nuts, and mix well.
4. Spread the pecans on the baking sheet. Bake for 1 hour, stirring every 15 minutes.
5. Store in an air-tight container for up to 1 week.

Pictured here are 3 of those 17 cousins (and me) at Christmas around 1982. Wishing you all a very Merry Christmas!

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