Friday, August 26, 2011

More on Christmas preparation 2011 - cinnamon spiced pecans.

I've also been thinking about making some spiced nuts to go with gifts and have on hand for friends that may stop by. This recipe was recommended to me by a librarian friend who always has lovely ideas.

"rachel traver's cinnamon spiced pecans"
-makes 4 cups-

-1 large egg white (2 tablespoons)
-1 teaspoon water
-1/2 cup sugar
-1 teaspoon kosher salt
-1/2 teaspoon ground cinnamon
-4 cups raw pecan halves

1. Preheat oven to 225 F. Line a baking sheet with parchment paper.

2. Place the egg white in a large stainless steel bowl and whisk until frothy. Slowly whisk in the water, sugar, salt, and cinnamon until thick. Fold in the pecans and toss until well coated. 

3. Transfer the pecans to the prepared sheet and arrange in a single layer. Place in the oven and bake, stirring gently every 15 minutes, until the meringue covers the nuts with a chewy, pale golden brown  coating, 35 to 40 minutes.

4. Remove from the oven and let sit for 5 minutes, then remove the nuts from the pan with a metal spatula and set aside to cool before serving, or freezing for later.

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