Do more ingredients and more steps make a recipe better? Not necessarily. Last week my daughter and I attempted to make an elaborate pumpkin pie for Thanksgiving. The recipe involved more steps and more ingredients than a usual pumpkin pie recipe contains. In the end, the pie was good, but not incredibly better than other pumpkin pies of the past. However, one of the steps in the recipe required making sugar-coated pecans. Unlike other sugar-coated pecan recipes that incorporate one spice, this recipe’s winning combination of spice made these pecans stand out as the best part of the pie. Their ease of preparation make them a great snack for holiday parties or a crunchy salad topping. Put these crunchy bites of spicy-sweetness into cute jars, complete with a ribbon and tag, and you have a delectable gift to give to family, friends, and holiday party hostesses.
Sugar and Spice Pecans
Adapted from a recipe by BRIT & CO
1 pound pecan halves
1 egg white
1 tablespoon water
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon salt
1. Preheat oven to 250 degrees F.
2. Place egg white and water in a large bowl. Whisk mixture until egg whites are frothy. Add pecans and stir to coat.
3. In a separate bowl mix together sugar, cinnamon, ginger, cloves and salt. Add to pecan mixture and stir until well-coated.
4. Spread pecans onto a baking sheet and bake for one hour, stirring every 15 minutes.
5. Let pecans cool completely.
6. Store in an airtight container.
1. Toasting the pecans first brings out their flavor. Make sure they are completely cooled before using them in this recipe.
2. I love the recipe as it is, but just for fun, I’m going to try experimenting with other spices to see what variations I can come up with. Cayenne pepper, ancho chili powder, and espresso powder come immediately to mind.