Tuesday, November 10, 2009

I can't stop eating these

When I got a brand new oven, one of the first things I thought was "Score! Now I can make those candied pecans that Bryn makes for me!" I love these things. They are addictive. I just keep popping them in my mouth, but you can also use them in a salad (Bryn uses them in salad with blue cheese, pear, avocado, green onion and an oil and vinaigrette dressing - which is great).

Candied Pecans - adapted from Bryn Kahn


1 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 lb whole pecan halves
1 egg white, room temperature
1 tablespoon water

1. Preheat oven to 300 degrees.
2. In a bowl, mix together sugar, salt and cinnamon and set aside (normally in baking, I skip this step. But I did it this time because it's important to get the sweet/savory taste correct).
3. Beat egg white and water together until just frothy, not stiff (I just used a whisk and beat it a few times by hand. It's easy - don't let it scare you). Add pecans and stir until well coated. Add sugar mixture, mixing pecans until well coated.
4. Spread evenly onto a foil-lined cookie sheet. Bake for 30 minutes. Remove from oven and separate pecans as they cool. Store in a tightly closed container.

Eat until your mouth feels weird from eating too many nuts. That is an unintentionally dirty sentence. My subconscious mind is in the gutter.