Side: Sugar Coated Pecans, Candied Pecans

Ooooohhh, it’s a comin’. Can you feel it? Twinkle lights are out, Christmas music in Aeropostale, bulk nuts and melting chocolate on sale at Costco. The Holidays are rumbling down the street and there’s nothing we can do to stop them. This week I’m going to post three holiday must have recipes.

In November and December, I go through candied pecans like water. I put them in salads (like this one), I fill my pretty dishes with them. I serve them during cocktail hour. I fill little cellophane bags with them when I need a quick gift. I snack on them while I cook. I make them in bulk and use them in bulk. Below is my standard recipe. And though I’ve mentioned this before, making these causes and insanely yummy aroma to fill your house. So, if your husband decides to degrease a gasoline soaked car part in your pristine kitchen sink five minutes before guests arrive because he really wants to show his friends “something cool”, just make these babies and your house will smell yummy instead of yucky. And no, that’s never happened to me. And yes, if you know Danny, you know that I just lied.

Candied Pecans

1 egg white
1 Tablespoon water
1 pound pecans (Many people use halves, I insist on whole. I think the large pecan looks gorgeous. Your choice)
1 cup white sugar
3/4 teaspoon salt (I make this a generous 3/4 teaspoon. Love the salty sweet combo.)
1/2 teaspoon ground cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
(You can use any combination of holiday-like spices. Choose what you love and go with it.)

Preheat oven to 250 degrees F. Grease one baking sheet. In a mixing bowl, whip together egg white and water until frothy. In another large bowl, mix sugar, salt, and all spices. Pour all pecans into egg white mixture. Toss evenly then pour wet pecans into sugar/spice bowl and toss until well coated. Spread nuts on prepared baking sheet. Bake at 250 for 1 hour. Stir every 15 minutes.