Candied Pecans

Candied Pecans

When I think about the word “mom” many adjectives, people, and traits come to mind. When I think about my mom even better adjectives and and awesomer (is that a word?) traits come to mind. She is one of those super human, energizer bunny types that simply wow with a pace of life that is exhausting. Among this full-speed ahead mentality she is also a fantastic cook. I think all three of us can attest to her talents in the kitchen. So when my super human, energizer bunny, fantastic cook of a mother asks me for a recipe I know I have something good.

Now I confess, this isn’t a meal; it’s not a cake, or even a cook. These are simply candied pecans. But if you eat enough of them could they become a meal, they are great topper to a summer salad (post to come), and they are the perfect after dinner desert. So mom, this one is for you!

Candied Walnuts

1 egg white

1 tbsp water

1 pound pecan halves

1 cup white sugar

¾ tsp salt

½ tsp ground cinnamon

Preheat over to 150 degrees and grease one baking sheet.

Whip the egg white and water until frothy in a mixing bowl.

Combine the sugar, salt, and cinnamon in a separate bowl.

Add pecans to the bowl with the egg white, stir to coat the nuts evenly. Pour the sugar mixture over nuts until coated.

Spread nuts out on the prepared baking sheet. Cooke for 1 hour stirring every 15 minutes.