Saturday, 4 April 2015

sweet & spicy pecans

it wouldn't be a holiday if candied nuts didn't make an appearance.
#truth
it also wouldn't be a regular saturday afternoon if i was thinking about candied nuts.
#interventionplease


with tomorrow's epic easter dinner on the table (literally), and me taking on the roll of salad guru, i decided to incorporate a little heat into my usual candied pecans.  change is a good thing.

so is a delicious spring mix & blackberry salad.


now to practice restraint and avoid eating them all before then.
stay tuned.....


happy easter weekend.



sweet & spicy pecans

ingredients:
4 cups pecans, halved
1/2 cup sugar
1 large egg white
1 tablespoon cumin
3/4 tsp cayenne pepper
1 tsp cinnamon
sea salt

method:
preheat oven to 300F.  line baking sheet with parchment paper and set aside.
in small bowl, whisk together sugar, cumin, cayenne pepper, cinnamon and salt.
in large bowl whisk egg white until foamy and whisk in spice mixture.  fold in pecans until coated.
transfer nuts to prepared baking pan in a single layer. 
bake for 15 minutes.
reduce oven temperature to 250F, stir nuts and bake for another 10 minutes.
remove from oven transfer to a clean piece of parchment paper and allow to cool completely.

store in air-tight container.

slightly adapted from food network

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