Tuesday, July 07, 2009
I'm a sucker for nuts. It's probably my very favorite snack, and especially if they've been covered in some sort of spices and sugar. That sweet-salty combinatin is just wonderful, and with the added crunch and flavor of the nuts themselves... well, I just love it. I've been wanting to make spiced pecans for quite a while, but had a hard time deciding on a recipe to use. Pecans are pretty expensive here and I wanted to make sure they turned out really good. I made these for our fourth of july party and let me tell you: they were great.
And as always.. I just can't bring myself to measure spices. Just can't! I plan to, every time, but somehow it never happens. If you like heat, add lots. If you prefer them milder, add less. Bonus? They take just about a minute to make, plus time in the oven. It's that easy.
If you have any left over - it's unlikely, but maybe - they would be excellent in a salad. And they make a great gift, too. If you can bear to part with them, that is.
300 gram pecans
50 ml brown sugar
75 ml sugar
good pinch of salt
ancho chili pepper
1 egg white
1 tbsp water
Mix the sugars and the spices in a bowl. Beat the egg white with the water until foamy. Mix the egg white with the nuts, and then add in the spices. Spread the spiced nuts on a baking sheet (lined with baking paper - it'll be sticky), and bake at 150°C for about 30 minutes.
Recipe in Swedish:
Subscribe to: Post Comments (Atom)
Just like candy... But better! I'll try immediately!
I loved the spiced pecans! The recipe is a keeper and I'll definitly do them at home.
I found your food blog going through a few links. Glad I ran into it. Didn’t know that the food blog/recipe community was so big online. I love your posts!
I was wondering if you would like to exchange links. I’ll drop yours on my site and you drop mine on yours. Email at firstname.lastname@example.org or stop by my site and drop a comment. Let me know if you would like to do a link exchange.
MMMMMM,...how lovely & apart!
Yum Yum Yum!
Made tonight and it was delicious, but and yes there is a but, the grease proof paper completely fell apart and got stuck to the mixture, so I had to spend an age trying to peel the paper off the pecans. Not so fun. I think next time (and there will definitely be a next time) I will just do it straight on to the cookie sheet (perhaps grease it a bit). Any thoughts?
Oh how annoying! I've never had that problem with this recipe but I can imagine what a pain it would be. I usually use teflon baking sheets rather than paper - they're like cheaper, thinner versions of Silpat. Nothing ever sticks to those - I love them.
Post a Comment