The aroma of these pecans is wonderful while they are baking. It reminds me of the warm nuts sold in paper cones at the fair. They are incredibly tasty and would make an excellent hostess or Christmas gift. Simply place them in a jar and tie with a pretty ribbon. I enjoy eating these in a spinach or mixed spring green salad, with sliced strawberries and drizzled with Brianna's Homestyle Raspberry Poppyseed Dressing.
1 lb. (4 cups) pecan halves (you can also use almonds or a mixture of both)
1/2 tsp salt
1 cup sugar
1 TBS cinnamon
2 tsp vanilla
1 egg white
2 tsp water
Preheat oven to 250F.
Cover a 10x15 baking sheet with foil or parchment paper.
In a Ziploc gallon bag, combine the salt, sugar and cinnamon. Set aside.
In a bowl, beat the vanilla, egg white and water, using a fork, until the eggs are foamy.
Place the nuts into the egg mixture and mix gently until fully covered.
Transfer the nuts into the sugar Ziploc bag.
Thoroughly, cover them in the mix by gently shaking and tossing them around.
Arrange the pecan in the pan without stacking them. They should be in a single layer.
Cook for 1 hour, stirring every 15 minutes, keeping them in a single layer each time.
Makes 4 cups
Source: sosrecipes.com
Janice
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