My mom returned for the winter last week. She lives just a couple of miles from our place while she’s here, which we love. Anyway, she swung into a roadside place in Georgia on her way down and bought me a mondo size bag of pecans.If anyone ever buys you a mondo size bag of pecans, I recommend that you do what I did: sugar them.
Sweet appetizers typically don’t interest me, but these are unbefrigginglievable. Our guests couldn’t stop eating them.
In the interest of disclosure I must tell you that I made them on a Sunday, but to me they’re a perfect addition to any Friday Happy Hour.
1 egg white
1 tablespoon water
1 teaspoon vanilla
1 pound pecans
1 cup white sugar
¾ teaspoon salt
½ teaspoon cinnamon
Preheat oven to 250 degrees. Grease one cookie sheet.
Whip together the egg white, water and vanilla in a medium size bowl until frothy. In a separate medium size bowl, mix sugar, salt and cinnamon.
Add pecans to egg white mixture and stir to coat them. Remove them and toss them in the sugar mixture.
Spread them out on the cooking sheet. Bake for one hour, stirring every 15 minutes.
No comments:
Post a Comment