Those Yummy HOLIDAY PECANS

[Elmorton]

You know, the glazed ones they sell in the mall...


...anybody have a good recipe for how to MAKE them?

 

[Skippy123]

I found this recipe out on the internet and it looked good. Hope that helps!
INGREDIENTS
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon


DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes

 

[door knob solitaire]

Yes Skippys recipe is really great. You can also add some brown sugar. And of flavor or extract of vanilla or hazelnut or maple. I used butternut last year it was really great. You can separate your batches and make multiple flavors. Maple syrup is also great to add. Froth those egg whites!!! Not meringue-y, just frothy.§

 

[Ellen]

I make these every year, and my recipe is basically like Skippy''s, minus the salt, and I use 1 1/2 tsp. cinnamon. And I only bake for 45 min.

 

[Skippy123]

Date: 12/19/2007 9:08:55 AM
Author: Ellen
I make these every year, and my recipe is basically like Skippy's, minus the salt, and I use 1 1/2 tsp. cinnamon. And I only bake for 45 min.

Elm, follow Ellen's and DKS's suggestions; I just found this recipe and it got great reviews so I posted it for you. I agree I doubt you need salt. The mix ins DKS does do sound fun and yummy!!!

 

[door knob solitaire]

Oh I must disagree...you must have salt. It is a must in chocolate things for me, especially cocoa. It only enhances the flavor...

If you have to avoid salt then do it. But Ellen, try a little with salt if you can consume it. It is an element worth the layer of flavor. I do almonds and others nuts. You can also add some cereal and make it similar to a chex mix mix. Honest.§

 

[lumpkin]

OMG, I love the smell of those when I''m at the mall.

So how long can these keep? I''m thinking if you wanted to give them as gifts, how much ahead of time can you make them? Do they freeze well?

 

[Ellen]

Date: 12/19/2007 8:28:59 PM
Author: door knob solitaire
Oh I must disagree...you must have salt. It is a must in chocolate things for me, especially cocoa. It only enhances the flavor...

If you have to avoid salt then do it. But Ellen, try a little with salt if you can consume it. It is an element worth the layer of flavor. I do almonds and others nuts. You can also add some cereal and make it similar to a chex mix mix. Honest.§

But, but, there's no chocolate in this recipe.

lump, I've never frozen them, but if put in a very air tight container, they'll last a week to ten days anyway. Mine have never gone longer than that, they get eaten up.

They're GREAT for gifts, and, so fast to make. I get them ready before the oven has taken the 10 min. to preheat. Then bake 45, cool maybe 15-20 min. Voila, you're good to go.

 

[lumpkin]

Thanks, Ellen. I may try those this Christmas. They sound very yummy!

 

[Mara]

when all else fails, TJ''s sells glazed walnuts, pecans etc in bags...great for salads.

 

[aljdewey]

This is my absolute favorite recipe for them:

Sugar and Spice Nuts
This festive holiday treat fills the whole house with a deliciously spicy aroma as it bakes.
Serves: 24
Work Time: 15 minutes
Total Time: 1 hour 30 minutes
2 egg whites
1/4 cup Champagne, white wine, or sparkling white grape juice
1 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
8 cups pecans
Nonstick cooking spray

1. Whisk together egg whites and sparkling white grape juice. Add sugar and salt. Whisk until well blended. Add spices and nuts. Stir to coat nuts completely.
2. Line a jelly-roll pan (15- by 10- by 2-inch) with aluminum foil and spray with nonstick cooking spray. Spread nuts on pan.
3. Bake in preheated 250 F. oven about 1 hour, turning frequently. Continue baking until nuts begin to look dry and coating is absorbed, about 15 minutes.
4. Cool on waxed paper, separating nuts before they cool completely.
5. Store in airtight containers.

 

[door knob solitaire]

It is a must in chocolate things for me

Should have added the word....EVEN...Salt even in chocolate things is what I meant. I make a hot fudge sauce and without salt, it is so so.

 

[Elmorton]

WELL...

I made them and they are soooo good! I used Skippy''s recipe and then substituted brown sugar for white and a bit more cinnamon.

I''d been baking aaaaaall day so I was a little "wooooooohooooo" out of it, and accidentally added more than twice the amount of salt (funny, I hadn''t read the discussion about salt!). They taste fine, but a little saltier than I''d like for next time.

AND...I forgot to grease the pan. AND since I put them on foil so I wouldn''t have to clean the pan, the ones in the middle totally stuck and I had to throw them out. The rest are fine though, and I think actually I''ll probably make them on the foil next time since clean up was very easy (well, except for the stuck ones). I also checked on them every 20 mins instead of 15 and I think that was fine.

They should keep for awhile and would be great as a gift. Almost every year, I get a tin for DH from the mall ($15-$20!) and they keep just fine. We even heat those up a little in the microwave for that "just from the store" taste - he absolutely loves them. When I saw that our mall sells the little snack bag for $5 I was like "nooooo, I am NOT buying them again this year" (cheap, I know, but I got a full pound of pecans from HyVee for $6 - much better deal).

Anyway, just wanted to let you all know how it turned out! I think I might try that recipe with champagne for New Year''s though...looks yummy!

 

[Skippy123]

Date: 12/21/2007 3:52:36 PM
Author: Elmorton
WELL...

I made them and they are soooo good! I used Skippy''s recipe and then substituted brown sugar for white and a bit more cinnamon.

I''d been baking aaaaaall day so I was a little ''wooooooohooooo'' out of it, and accidentally added more than twice the amount of salt (funny, I hadn''t read the discussion about salt!). They taste fine, but a little saltier than I''d like for next time.

AND...I forgot to grease the pan. AND since I put them on foil so I wouldn''t have to clean the pan, the ones in the middle totally stuck and I had to throw them out. The rest are fine though, and I think actually I''ll probably make them on the foil next time since clean up was very easy (well, except for the stuck ones). I also checked on them every 20 mins instead of 15 and I think that was fine.

They should keep for awhile and would be great as a gift. Almost every year, I get a tin for DH from the mall ($15-$20!) and they keep just fine. We even heat those up a little in the microwave for that ''just from the store'' taste - he absolutely loves them. When I saw that our mall sells the little snack bag for $5 I was like ''nooooo, I am NOT buying them again this year'' (cheap, I know, but I got a full pound of pecans from HyVee for $6 - much better deal).

Anyway, just wanted to let you all know how it turned out! I think I might try that recipe with champagne for New Year''s though...looks yummy!

Oh good, I am glad they turned out good!!! I like all the ideas that Ellen and DKS shared

 

[DiamanteBlu]

You guys are such a bad influence!

 

[lumpkin]

Do you think I can avoid the nonstick spray if I use parchment paper? (I'm sorry, I'll eat a lot of things, but when one of the ingredients is silicone, I just can't go there....)

ETA: I have bought the pecans. All set to do these today or tomorrow.

 

[aljdewey]

Date: 12/23/2007 11:30:06 AM
Author: lumpkin
Do you think I can avoid the nonstick spray if I use parchment paper? (I''m sorry, I''ll eat a lot of things, but when one of the ingredients is silicone, I just can''t go there....)

ETA: I have bought the pecans. All set to do these today or tomorrow.

Lumpkin, I spent a good 30 minutes today trying to substantiate that worry, and I couldn''t find anything to suggest this is true.

In fact, I found something that suggests just the opposite:
http://www.nadreview.org/DocFile.asp?PageContext=176361780627712&SessionID=989100&DocumentID=5733

NAD, a division of the Better Bus. Bureau, determined that Mazola''s advertising contains falsely disparaging messages "i.e. other cooking sprays contain harmful silicone or grain alcohol".

I''m thinking it''s not true.

If you''re still uncomfortable, I''d suggest spreading a thin layer of olive oil with a basting brush.

 

[Ellen]

Date: 12/23/2007 11:30:06 AM
Author: lumpkin
Do you think I can avoid the nonstick spray if I use parchment paper? (I''m sorry, I''ll eat a lot of things, but when one of the ingredients is silicone, I just can''t go there....)

ETA: I have bought the pecans. All set to do these today or tomorrow.

Lump, I don''t use anything with mine. I just put them out on a big cookie sheet (with sides). No oil, nothing. They will stick to it at first, but you just scrape them up and turn with a metal spatula, and the first time''s the worst.

 

[lumpkin]

Aljdewey -- actually I had read it on the ingredients a looonnnnggggg time ago and just never bought any again. Hmmm, maybe they took it out? It has been a very long time since I bought any. Thank you for taking the time to look it up. I guess it''s time to look at the ingredients again next time I''m at the store.

Thanks, Ellen. I didn''t get a chance to make them, but I still have the pecans. I''m thinking about making them and giving them to a few of my nearest neighbors.

 

[aljdewey]

Date: 12/27/2007 7:53:39 PM
Author: lumpkin
Aljdewey -- actually I had read it on the ingredients a looonnnnggggg time ago and just never bought any again. Hmmm, maybe they took it out? It has been a very long time since I bought any. Thank you for taking the time to look it up. I guess it''s time to look at the ingredients again next time I''m at the store.

Thanks, Ellen. I didn''t get a chance to make them, but I still have the pecans. I''m thinking about making them and giving them to a few of my nearest neighbors.

WOW - no kidding? That''s crazy!

I just looked at my can in the pantry, and it doesn''t list it for ingredients, so perhaps you''re right and they removed it.

Honestly, I think the EVOO basting would do equally well.