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Megans Cookin: Spiced Pecans

Tuesday, August 5, 2008

Spiced Pecans

A salad seems to always taste better when someone else makes it. At least, that's how it seems to me. I like salad. I like to go to salad bars, and always order salad instead of soup. But, when I'm at home, making dinner, I hate to make the salad. Then half the time at dinner, I eat the other stuff, and I don't eat the salad.

I'm telling you, it's better when someone else makes the salad.

But,... sometimes I make a killer salad. Fresh organic lettuce, red onion, and some kind of fruit. I like fruit in my salad. I don't care if it is fresh pear slices, canned mandarin oranges or dried cranberries. Just give me some kind of fruit.

These can take an ordinary salad up a couple of notches!

The ingredients!

I doubled the recipe and used this whole bag of pecans. I wanted to make sure I had plenty because they are great as a snack. In fact, Their pretty addictive. You've been warned!

(I'm munching on them right now!)

The Spices!

If you don't like paprika or cayenne pepper, then you can stop right here. These are the two staring spices. And then we sweeten them up.

Beat egg whites and slowly add sugar and spices.

Mix in the nuts.

Add melted butter

Bake for 30-40 minutes, stirring every 10 minutes.
Eat them by the salad fulls!

Or share the bounty!
Wrap them up in a cellophane bag and
give them as a hostess gift or tuck them into a gift basket.
I gave these to my two *Taste Like Home* buddys.

I'm also serving them up to Ben from What's Cooking?

He is hosting a new event called *I Love Baking*

You can enter anything baked. I think this would fit the bill!

Spiced Pecans
2 egg whites
1/2 teaspoon salt
3/4 cup sugar
2 teaspoon Worcestershire sauce
2 Tablespoon Paprika
1 1/2 Cayenne pepper
4 1/2 cups Pecan halves
6Tablespoon unsalted butter, melted and cooled.

Beat egg whites with salt till foamy.

Slowly add sugar and then spices.

Fold in nuts,then butter.

Bake in a single layer for 30-40 minutes at 325 degrees, stirring every 10 minutes.




Blogger April said...

These sound very interesting! Not sure if I would like them or not. I do make cinnamon coated ones and they are tasty.

August 5, 2008 at 4:17 PM  
Blogger Shelby said...

These sound really yummy! Of course, I am nuts about nuts! :p

August 5, 2008 at 6:38 PM  
Blogger Laurie said...

I have never made the spicy pecans or walnuts. I usually grant my sweet tooth's favor and just make the candied ones! But this sounds so yummy..and your right addictive! I think I shall have to try it!! :)

August 5, 2008 at 6:39 PM  
Anonymous Anonymous said...

Only 4 1/2 pecans. I hope your salad was small.

August 5, 2008 at 8:35 PM  
Blogger Patsyk said...

They sound (and look) delicious! I may have to add some varieties of spiced nuts to my holiday baskets this year... thanks for the idea!

August 6, 2008 at 5:38 AM  
Blogger Katherine Roberts Aucoin said...

I have a recipe similar to this and it's so yummy.

August 6, 2008 at 5:43 AM  
Blogger Proud Italian Cook said...

These look very addicting!! (in a good way!) Yummm!

August 6, 2008 at 6:43 AM  
Blogger Andrea said...

That's a great gift idea...I'd be thrilled if someone gave those to me!

August 6, 2008 at 8:38 AM  
Blogger Carla said...

I'm the same way! Every time I eat out, I usually go for salads, usually gourmet ones. I love the salads from The Cheesecake Factory, and they last me about 3 days haha

August 6, 2008 at 8:40 AM  
Blogger Deborah said...

Yeah, I can never make salads at home taste the same as when I get them in restaurants. These pecans sound great!

August 6, 2008 at 9:53 AM  
Blogger Shari said...

I love the picture of your spices! Great job!
Shari@Whisk: a food blog

August 6, 2008 at 11:14 PM  
Blogger test it comm said...

I really like the sound of these spicy pecans!

August 7, 2008 at 4:00 AM  
Blogger Sihan said...

oh i'm going to take this recipe and use it on cashews! think that would be spectacular! thanks for sharing!

August 7, 2008 at 8:55 AM  
Anonymous Anonymous said...

I love candied nuts on salads. Thanks for the photos and instructions.

August 17, 2008 at 4:36 PM  

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