Wednesday, April 28, 2010

Glazed Pecans

We've been receiving a little tin of these pecans from our neighbor for 9 years now. We love 'em! In fact, we like them so much that I wanted to make them and share them with my family in far-off lands (well, in a number of states away anyway).

I found a similar recipe here, but the nuts turned out too sugary and required separating each one so they wouldn't stick together. That wouldn't do. So, I finally asked my neighbor, Glenace, for her recipe. It was her mother's recipe--even more special! I love recipe hand-me-downs!

This card is all you need... make many people happy!

I've typed it out below with additional notes so they come out perfect every time.

Glenace's Glazed Pecans

16 oz. (1 pound) pecan halves
1 large egg white
1 TBSP water
Zip-lock bag, gallon sized
1/2 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat oven to 225 degrees. Pour the sugar, salt, and cinnamon into the Zip-lock bag and toss around to mix. Beat egg white and water until just frothy--NOT stiff peaks or you'll get a thick, sugary crust on the nuts that you don't want. Fold in the pecans until all nuts are well-coated. Pour the nuts into the Zip-lock bag--you may want a second pair of hands for this, or place bag in a small mixing bowl to stabilize. Zip bag closed securely and toss nuts around to coat evenly, using your hands to separate the nut halves as needed. Pour the nuts onto a parchment-lined large jelly roll pan. Bake 1 hour, stirring every 15 minutes. Cool in pan. (If there are any nuts stuck together, separate them before completely cooled.) Store in an air-tight container to keep crisp.

Give them to friends at Christmastime.
Bring them as hostess gifts.
Send them to family in far-off lands. =)
Make them with pecan pieces and sprinkle on top of salads.

You'll be loved.