Wednesday, July 16, 2014

Sugared pecan

I love Pecans.
My husband thinks its the weakest of nuts.

I'm only partially from the south and it's one of my favorite.
They are Nutty, sweet, maple-y, and Im sure it's good for you in some ways :D

I saw this recipe on TV, and thought... "how could that be bad??? butter, sugar, pecans...."

So I went on Amazon and ordered 2lbs of Pecans and made these! the only thing I did differently from the original recipe was that I salted the whole thing. I used salted butter, AND added a big pinch of salt when they came out of the oven and still piping hot and soft.

**When you make the pastry cream for the banana pudding, you use only the yolks, and my recipe used three egg yolks, which was perfect becasue these nuts need three egg whites :P

These are SOOOO good!! I was so pleased with the final product. I put it as a topping for my banana pudding too!
My plan was to put some on top of banana pudding, give some away in cute glssine bags, and use the rest for butter pecan ice cream (which would have been just a good vanilla ice cream with these pecans mixed in). 

Oh but you could guess the actual ending to these pecans.... none made it into the ice cream... They are just that amazing!

Sugared pecans -Trisha Yearwood

1/2 cup (1 stick) butter, melted
3 large egg whites
1 cup sugar
1 teaspoon ground cinnamon
4 cups pecan halves
*big pinch of salt for the end


Preheat the oven to 350 degrees F.

Line a large baking sheet with sides with aluminum foil. Pour the butter onto the lined sheet. In a large bowl, mix the egg whites, sugar and cinnamon. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.