Tuesday, December 11, 2012

sugar spiced pecans party!

These spiced pecans give me a flashback to 1987, living in Indiana & working at Columbus Bank & Trust. We had a certain daily customer, stiletto high heeled, platinum Barbie haired, short skirted (mostly leopard print), gorgeous, construction business owner, probably in her late 50’s who brought us a pound of spiced pecans every Christmas & we devoured them like a pack of hungry wolves.
The main reason I hated quitting that job was those spiced pecans. I worked there for 4 years & begged her every year for the recipe & she refused to share it.  From time to time I’d find a recipe for spiced pecans & try it & it was never the same as hers. In fact, a few years ago I tracked her down & let her know that I moved 1,500 miles away, 20 years had passed & Columbus Bank & Trust doesn’t even exist anymore. I asked her again if she’d share her recipe with me & I swore on the Bible that I wouldn’t share it with a living soul. The answer was still NO. Can you believe that? Well guess what, sexy lady? I cracked the code to your spiced pecans & the recipe couldn’t be easier!

If you make these for someone I can pretty much GUARANTEE that they will NEVER forget you! They will be talking about you on the world wide web 25 years from now. This is proof! What are you waiting for? Go make someone’s day…namely YOURS!
Sugar Spiced Pecans
adapted from www.allrecipes.com

1 pound pecan halves
1 egg white
2 teaspoons water
1 teaspoon vanilla extract
1 cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon

1. Preheat oven to 250 degrees. Spray baking sheet with non-stick spray.

2. In a large mixing bowl, whisk the egg white, water & vanilla together until frothy, with a fork.

 3. In a separate large mixing  bowl, mix the sugar, cinnamon & salt.
3. Add pecans to the egg white mixture. Stir to coat the nuts evenly
4. Toss the egg coated pecans into the sugar mixture & stir until coated. Spread the nuts out on the prepared baking sheet
5. Bake at 250 degrees for 1 hour, stirring every 15 minutes
P.S. I also made several batches of these with 1/2 the sugar & they turned out PERFECTLY sweet!

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