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Thursday, June 21, 2012

Sugared Salad Pecans

I am trying to be more budget-saavy, especially when it comes to our grocery spending.  We want to buy a house soon, go on a trip next year, and just quit spending money frivolously in general.  We absolutely spend way too much on groceries, and I've been focusing on things that I can find the biggest savings quickest.


First on my list - these bad boys.  We have a special salad that we make nearly every night, and one of the key ingredients are these sweetened pecans.  I want to continue having these pecans, but at $3 a pop for these teensy bags, its not quite a bargain (it lasts only two nights at our house!)


I pretty much followed the Simply Recipes recipe.  I've made this a few times (its really easy!), but following the recipe exactly makes it a bit too... Christmassy tasting, lol.  I now omit the cloves and nutmeg, and it turns out exactly how I want it.  I chop up the pecans into small pieces to use for our salads, but I definitely will be using pecan halves during the holidays to make as a snack instead.  Tasty!

Its significantly cheaper than buying the little bags, and its so nice having a container full of these that will last more than a measly two nights.  




Sugared Salad Pecans

1 egg white
1 tablespoon water
1/4 teaspoon vanilla extract
8 ounces pecans, chopped
1/2 cup sugar
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

1.  Preheat oven to 300˚.

2.  Put sugar, cinnamon, salt, ground cloves, and ground nutmeg in a plastic bag, shake to mix.

3.  Put egg, water, and vanilla in a bowl.  Beat until slightly foamy; add pecans and coat well.  Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and spices.  Shake pecans in bag making sure they are well coated.

4.  Bake 30 minutes on a baking pan lined with a silpat or lightly greased aluminum foil.  15 minutes into baking, stir up the pecans with a fork.  Let cool completely before serving.  Makes about 2 cups.

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