Spiced Pecans
1 egg white (I use good quality free-range/pastured eggs)
1 tsp cold water
1 lb. pecans (I use whole halves, because they're easier to eat)
1/2 C sugar
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
If there are any left after a day, store in an air tight container.
Start by separating the egg |
Save the yoke for something else, like scrambled eggs |
Put the egg white and the water in a large bowl |
Whip the egg white until foamy. I used a hand mixer this time. |
In a small bowl, mix together the sugar, salt, nutmeg and cinnamon. |
Use good quality, fresh pecans. I used a little less than a pound because I'd eaten some of them. |
Add the pecans to the bowl of whipped egg whites. |
Stir until the pecans are mostly coated with egg white. |
Then add the sugar mixture. |
Stir until the sugar sticks to all the pecans. |
Spread out on a baking sheet. I lined mine with parchment paper. |
The pecans will be sticky at this point. |
Bake for an hour at 225 degrees. I set the timer for 15 minute intervals and take it out to stir. It will still be sticky. |
By the time it's baked for an hour, the pecans will be crispy and ready to take out. |
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