Home Roasted Candied Pecans with a Kick!
One of my favorite things to have atop my salads when we are dining out is candied pecans. I read those two words and I my interest in immediately peaked. The salad could have some unnamed amount of other ingredients I have never heard of or don’t particularly care for and I might still try it. All because of the candied pecans.
So imagine my excitement when I discovered I could make those at home! Yes, I know, I have been stuck in that “if it doesn’t come from a can or a restaurant” rut too long. Alas, I am vowing to change that.
So I looked up a couple recipes and started sprinkling away to come up with these little gems. They were amazing. They barely made it to the salad. But oh, am I glad that they did! They gave my salad that sweet kick that I needed to spice up all the fresh produce I have been getting from the local farmer’s market. Heavenly. With Sunday Salads getting under way this weekend (don’t worry you still have time to get your strawberry salad ready for this week) you can bet that you will be seeing these make an appearance frequently.
Candied Pecans with a Kick
Tricia @ Onceamonthmom.com
- 2.5 cups pecans (whole or pieces)
- 1 large egg white, lightly beaten
- .25 cup sugar
- 2 teaspoons cinnamon
- .5 teaspoons allspice
- .25 teaspoons nutmeg
- .5 teaspoons salt
Line a cookie sheet with foil and preheat the oven to 300 degrees. In a large bowl, stir the pecans with the egg white. In a small bowl, stir the sugar, cinnamon, nutmeg, allspice and salt together. Pour over your egg covered nuts and stir until evenly coated. Spread in a single layer on the baking sheet and bake for 30 minutes. Slide the foil off the baking sheet and onto a wire rack to cool. When cooled, break apart. Serve a top your favorite salads or entrees (that is if you can keep from eating them all up right away.)
Place in a freezer bag or container and freeze. To serve: Thaw. Do not reheat.
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