Candied Pecans (page 188)
Dear reader – An error was made in the ingredients list during the editing process of the Candied Pecans recipe. Please note the following changes to the recipe:
For your edification I have included the corrected version of the recipe here. Sorry for the confusion, please enjoy the nuts they are delicious!
Makes 2 1/2 cups [[Free of: Soy]]
These nuts can be used in a variety of ways. They make a nice accompaniment to an hors d’oeuvre table, or they can be tossed into a salad or used as a dessert topping. For a hot and spicy variation, add 1/4 teaspoon cayenne pepper and 1/2 teaspoon each of ground cinnamon, ginger, and allspice to the sugar before adding it to egg white. If you prefer, use walnuts instead of the pecans.
1 large egg white
1/8 teaspoon salt
1/2 cup sugar
2 1/2 cups shelled pecan halves (10 ounces)
2 tablespoons canola oil (for greasing the pan)
To coat the pecans: Using an electric mixer, beat the egg white and salt in a large bowl until foamy. Gradually add the sugar, beating just until blended. Do not overbeat; the mixture should be runny. Add the pecan halves and stir to coat with a rubber spatula.
To bake the pecans: Preheat the oven to 325°F. Distribute the oil evenly on a nonstick rimmed baking sheet. Spread the pecans on the prepared pan in a single layer, separating any that stick together. Bake for 10 minutes on the first side, and then, using a spatula, turn the pecans over, again separating any that stick together. Continue baking until they turn a rich golden color, 8 to 10 minutes longer. Nuts can burn easily, so watch them closely. Total baking time is about 20 minutes.
Remove the pan from the oven and allow the pecans to cool for about 10 minutes. Loosen them with a spatula and cool completely in the pan for about 2 hours.
Cool the pecans completely before storing them, or they will become soft. Store the pecans in an airtight container at room temperature for up to 1 week.