I have a nearly lifetime supply of pecans in the garage freezer
and remembered that at least some of them might be (ahem) a
trifle mature, shall we say. I opened a bag tonight that had an
expiration date of (cough, cough). They still tasted good, no
sign of rancidity. SInce I have done virtually no baking for
Christmas, I made the following which turned out fairly
delicious. If you keep the ingredients proportional, you can
start with whatever amount of nuts you have on hand.

This is what I had:


Spiced Pecans Preheat oven to 350d F

8 cups pecans
2 egg whites beaten with 2 Tbsp water
1 1/2 c. white sugar
1 heaping tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/8-1/4 tsp ground cayenne

Place pecans in a large bowl. Pour the egg whites over them and
mix well. In a bowl mix sugar and spices, pour over nut-eggs
and stir well, lifting and turning with two spoons until
everything is coated. Line one or two sheet pans with foil,
butter or spray lightly with Pam. Pour nuts into pans, spreading
thinly. It really doesn't matter if they stick together but
shouldn't be piled thickly.

Place in oven, bake for ~30 minutes or until the nut covering
looks dry, stirring once or twice. If they begin to brown too
quickly turn the heat down to 300.

Slip foil onto cooling rack and cool to room temperature. Store
in an airtight container. Don't eat too many at one time. ;-)

Merry Christmas

gloria p

"gloria.p" > wrote in message
...
>
>
> I have a nearly lifetime supply of pecans in the garage freezer and
> remembered that at least some of them might be (ahem) a trifle mature,
> shall we say. I opened a bag tonight that had an
> expiration date of (cough, cough). They still tasted good, no sign of
> rancidity. SInce I have done virtually no baking for
> Christmas, I made the following which turned out fairly delicious. If you
> keep the ingredients proportional, you can
> start with whatever amount of nuts you have on hand.
>
> This is what I had:
>
>
> Spiced Pecans Preheat oven to 350d F
>
> 8 cups pecans
> 2 egg whites beaten with 2 Tbsp water
> 1 1/2 c. white sugar
> 1 heaping tsp cinnamon
> 1/2 tsp cloves
> 1/2 tsp nutmeg
> 1/8-1/4 tsp ground cayenne
>
> Place pecans in a large bowl. Pour the egg whites over them and mix well.
> In a bowl mix sugar and spices, pour over nut-eggs
> and stir well, lifting and turning with two spoons until everything is
> coated. Line one or two sheet pans with foil,
> butter or spray lightly with Pam. Pour nuts into pans, spreading
> thinly. It really doesn't matter if they stick together but shouldn't be
> piled thickly.
>
> Place in oven, bake for ~30 minutes or until the nut covering looks dry,
> stirring once or twice. If they begin to brown too quickly turn the heat
> down to 300.
>
> Slip foil onto cooling rack and cool to room temperature. Store
> in an airtight container. Don't eat too many at one time. ;-)
>
> Merry Christmas
>
> gloria p
>


Thanks for this, gloria! I love spiced pecans.

Jill

gloria.p > wrote:

>Spiced Pecans Preheat oven to 350d F

>8 cups pecans
>2 egg whites beaten with 2 Tbsp water
>1 1/2 c. white sugar
>1 heaping tsp cinnamon
>1/2 tsp cloves
>1/2 tsp nutmeg
>1/8-1/4 tsp ground cayenne

Sounds good.

We do the same, leaving out the egg and sugar, but including
a small amount of a neutral oil (say, canola oil).

The cayenne is important! Curry-type seasonings also work.

Steve

Gloria wrote:

> pour over nut-eggs

That phrase just keeps running through my head again and again. It's the
cognitive dissonance du jour, I guess.

Bob

On Dec 21, 9:51*pm, "gloria.p" > wrote:
> I have a nearly lifetime supply of pecans in the garage freezer
> and remembered that at least some of them might be (ahem) a
> trifle mature, shall we say. * I opened a bag tonight that had an
> expiration date of (cough, cough). *They still tasted good, no
> sign of rancidity. *SInce I have done virtually no baking for
> Christmas, I made the following which turned out fairly
> delicious. *If you keep the ingredients proportional, you can
> start with whatever amount of nuts you have on hand.
>
> This is what I had:
>
> Spiced Pecans * * * * * Preheat oven to 350d F
>
> 8 cups pecans
> 2 egg whites beaten with 2 Tbsp water
> 1 1/2 c. white sugar
> 1 heaping tsp cinnamon
> 1/2 tsp cloves
> 1/2 tsp nutmeg
> 1/8-1/4 tsp ground cayenne
>
> Place pecans in a large bowl. *Pour the egg whites over them and
> mix well. *In a bowl mix sugar and spices, pour over nut-eggs
> and stir well, lifting and turning with two spoons until
> everything is coated. *Line one or two sheet pans with foil,
> butter or spray lightly with Pam. *Pour nuts into pans, spreading
> thinly. *It really doesn't matter if they stick together but
> shouldn't be piled thickly.
>
> Place in oven, bake for ~30 minutes or until the nut covering
> looks dry, stirring once or twice. *If they begin to brown too
> quickly turn the heat down to 300.
>
> Slip foil onto cooling rack and cool to room temperature. *Store
> in an airtight container. *Don't eat too many at one time. ;-)
>
> Merry Christmas
>
> gloria p

Here's my recipe for "Spiced Nuts Glace" - I give them as gifts, as I
can't eat tree nuts myself. Everyone seems to like them.

Spiced Nuts Glace


3 cups unsalted mixed nuts (about 1 pound)
1 cup sugar
1/2 cup brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
1/2 cup light corn syrup
1/2 cup water
2 Tbsp. butter


Spread nuts in shallow pan and heat 10 minutes at 350 deg. F. Butter
the sides of a saucepan generously, and combine sugars, salt, spices,
corn syrup and water in it. Heat, stirring constantly, over low heat
until sugars dissolve; then cook, without stirring, to 300 deg. F. on
candy thermometer. Stir in nuts and butter until nuts are evenly
coated. Spread evenly in 15 x 10 x 1 inch jelly roll pan which has
been
well-buttered. Cool completely. Break into bite-size pieces. Store in
tightly covered container.


Notes: I keep meaning to add some baking soda at the end of the
cooking stage - like one does for peanut brittle - to see if I can
get
it a little less dangerous to bite into - but haven't tried it yet.
It
seems to be real popular the way it is.


N.

Bob Terwilliger wrote:
> Gloria wrote:
>
>> pour over nut-eggs
>
> That phrase just keeps running through my head again and again. It's the
> cognitive dissonance du jour, I guess.
>
> Bob



I debated how to say it, skating a thin line between too little
information and too much.

Experienced cooks could probably figure out the recipe from just
the ingredients.

Others need to be told how to fill a kettle with water to boil
spaghetti. ;-)

gloria p