Wednesday, November 29, 2006

Candied Pecans

I went to Gulf Stream restaurant a few weeks ago. We were at Century City shopping and stop in for a late afternoon meal. I really like the Houston’s chain restaurants. (I know (shock) it’s a chain!) But-they do a great job with food, atmosphere and service. For dessert I ordered a hot fudge sundae. This hot fudge sundae was incredible. The chocolate is superb. In fact since this sundae experience I have been trying to imitate the chocolate and have not had any luck. I will keep working on it. Another thing that was special about this sundae is that it had candied pecans on top. The combination of the salty nuts mixed with the extreme sweet is a close to perfect food. So-I have been on a mission to make candied pecans. The candied pecan is so appropriate for the holidays coming up. They are great to eat by themselves or create your own version of a hot fudge sundae. I am going to try them chopped in pancakes over one weekend.

Fer’s Candied Pecans
2 1/2 cups raw pecans
1 large egg white, lightly beaten
1/4 cup cane sugar
1/4 cup turbinado sugar
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt

Preheat oven to 300F. Line a baking sheet with parchment paper.
In a large bowl, stir the pecans with the egg white. In a separate small bowl, stir together the spices adding the sugar, cinnamon, allspice and salt. Once the spices are mixed, pour over the nuts and stir until evenly coated. Spread the nuts in a single layer on the baking sheet and bake for 30 minutes. Slide the parchment paper (with nuts) off of the baking sheet and onto a wire rack (or the counter) to cool. Once the nuts are cool, break them up into a bowl. Store the candied nuts at room temperature in an airtight container.


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