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#10765
12/23/2009 04:33 PM
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Joined: Jul 2006
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These are a Christmas tradition in my house. I'm making them right now, and it definitely smells like Christmas in here.
2 eggs
4 T water
4 cups pecan halves
1 cup sugar
2 t cinnamon
1 t salt
1/2 t ground cloves
1/2 t ground nutmeg
Preheat oven to 325. Whisk eggs and water together, add pecans and stir to coat well. Drain in a colander. Mix the sugar and spices, add the pecans, and stir to coat. Spread pecans on two baking sheets. Bake for 35 minutes. Immediately remove to foil sprayed with Pam. Separate nuts when completely cooled.
YUMMY!
A better party gift than a bottle of wine! Well, maybe...
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Joined: Jul 2007
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Nice to have. Now I know what to do with the left over pecans instead of putting them in the freezer. I am making some now. Thank you.
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Joined: Feb 2004
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Sounds really good!
I might try with just allspice?
Pretty much the same flavors...
We just got a huge jar of allspice (12 oz.! for about $10), and I have to use it before it goes bad!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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Brian, just make sure to use the salt. The juxtaposition of flavors is what makes them so good! The cloves are pretty important too, so maybe just sub the allspice for the cinnamon and nutmeg.
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Please let me know how they turn out!
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Joined: Feb 2004
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Regular table salt or Kosher Salt? or does it make a differance...
I usually use Kosher Salt for these types of recipes...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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I used regular salt, although I do usually use Kosher salt for cooking. I think either one would work fine.
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yes but the coarseness obviously varies from kosher vs table salt. and diamond crystal vs mortons. here's a good guide that i discovered:
1/4 c table salt = 1/2 cup Morton's kosher
1/2 cup Morton's kosher = 1 cup Diamond Crystal brand kosher
just looked over your recipe and it calls for a tsp of salt... for such a small quantity won't be so significant i don't think, more a personal preference.
Last edited by caribbeanscout; 12/23/2009 11:08 PM.
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Very true! I use many different types of salt (hubby almost always puts a different kind in my Christmas stocking), and rarely measure it. Sometimes I'll get over-exuberant and the dish comes out too salty. I've begun tasting the salt first so that I can get an idea of how salty it actually is.
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They're fantastic added to a salad. Makes an ordinary salad extraordinary! Add some dried cranberries or apricots to it too! Yummy!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa
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I never thought of that, Contessa! Of course there are never any left over after Christmas, and I don't make them any other time or we'd both be much larger people <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
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GaKaye said:
Please let me know how they turn out! They turned out wonderful. Jim loves them and asked if I would make them for the Super Bowl Party. Thank you for a keeper recipe. Regards, Sylvia
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