By Judi Minor
Published January 27, 2022 in The Burg
Oh Nuts!
Happy New Year they say, but it seems like 2022 is starting the same way that 2021 started. What am I talking about, you ask? Am I talking about out last snow storm or the frigid temperatures? No, I am talking about the fact that we are having to “meet” again with Zoom virtual meetings. I was really hoping that on a social platform we could continue to meet in person, but this continued Covid issue is prohibiting this.
I was supposed to host this month’s MG P. E. O. meeting at my house and give a fused glass workshop, but as a group, we had to go back to the “old” way and Zoom our meeting. With the change in venue, I was asked to change up my presentation on and do a cooking presentation of a quick and easy appetizer instead. My first reaction was, oh nuts, not again, but then the word nuts stuck in my head and I pulled out a very trusty cookbook. This is not your usual cookbook, but a cookie cookbook. Handwritten on the first two and last two pages of this 40 year old cookbook are some family favorite cookie recipes that have been given to me by both family members and friends. .
On the second page I had the recipe of Sugared Pecans that a friend, Karen Ramp, gave to me after receiving a bag of these tasty roasted nuts. Over the years I have found and taste tested other recipes and modified them to my family’s taste.
Sugared Pecans
2 egg whites
2 tablespoons water
1 pound Pecan halves
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 250°F
Whisk egg whites, until very foamy. Add water to the egg white mixture and mix again. Add pecans and toss to coat.
In a separate bowl mix together the sugar, cinnamon and salt until combined. Add to mixing bowl with frothy egg whites, bourbon and pecans. Stir gently to coat the pecans.
Spread onto rimmed cookie sheet topped with a Silpat liner. If not using a Silpat liner, butter your cookie sheet
Bake for 1 hour, stirring every 15 minutes. Don’t be alarmed if the egg whites rise in the over after the first 15 minutes, just stir them to separate the pecans and continue baking.
The pecans should look dry and not be sticky.
Cool completely before storing them in an airtight container. They will crispen up as they cool.
Herb & Garlic Pecans
2 large egg whites
2 teaspoons water
1 pound Pecan halves
1 tablespoon dried rosemary, finely chopped
2 teaspoons granulated garlic
1 teaspoon salt
1 tablespoon dried thyme
1 tablespoon Italian seasonings
1 teaspoon dried parsley
Preheat oven to 250°F
Whisk egg whites, water until very foamy. Add garlic, salt and all the herbs to the egg white mixture. Add pecans and toss to coat.
Carefully stir in herbs.
Spread in an even layer on a Silpat sheet and large rimmed baking sheet.
Bake, stirring every 15 minutes, until dry. It may take 45 minutes to an hour. Watch carefully the last 15 minutes, or they may get to dark.
Cool completely before storing in an airtight container.
Can be made 2 weeks in advance.
Sweet and Spicy Candied Bourbon Pecans
2 egg whites
2 tablespoons bourbon or water, not both
1 pound Pecan halves
1 cup granulated sugar
1 teaspoon salt
1/4-3/4 teaspoons cayenne pepper, depending on how spicy you like them
Preheat oven to 225°F
Whisk egg whites, until very foamy. Add the bourbon or water (not both) to the egg white mixture and mix again. Add pecans and toss to coat.
In a separate bowl mix together the sugar, salt and cayenne pepper until combined. Add to mixing bowl with frothy egg whites, bourbon and pecans. Stir gently to coat the pecans.
Spread onto rimmed cookie sheet topped with a Silpat liner.
Bake for 1 hour, stirring every 15 minutes. Don’t be alarmed if the egg whites rise in the over after the first 15 minutes, just stir them to separate the pecans and continue baking.
The pecans should look dry and not be sticky.
Cool completely before storing them in an airtight container. They will crispen up as they cool.
Comments