Elena Rosemond-Hoerr
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Food
Soup
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Homeandgarden
Holiday
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Food
Holiday Gifts
While I was putting together my holiday menu, I was reminded of a dish that is as versatile (and loved) as any holiday dish in my repertoire—the candied pecan. Throughout the fall and winter I always try to have candied pecans around because they are the perfect addition to so many dishes. I sprinkle them on ice cream, use them to top mashed sweet potatoes, toss them into my salads, and even serve them as a pre-meal snack. And the best part? They're so simple to make in large batches that it's no problem to have a lot on hand!
Candied Pecans
1 pound pecans
2 egg whites
1/2 cup warm water
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
Whip the egg whites, water and extract until frothy. Toss the pecans in the mix.
Mix together remaining ingredients. Dip pecans in sugar mixture and place on a lined baking sheet. Bake at 350 degrees Fahrenheit for 15-20 minutes. Let cool completely.
Elena Rosemond-Hoerr is a writer and photographer and can be found on her own website, biscuitsandsuch.com.
