Recipes

[Carmie]

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@Harpa wrote:

Thanks, @pegomyheart!

Yes, I tried this method, too. I must have done something wrong w/ the egg whites. It's that the egg white makes the sugar & spice stick. I don't know. Somehow that didn't work out for me.

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Did you beat the egg whites first?  I use a mixer and beat the whites until they get really light and frothy.  The egg white “ foam” helps the sugar and spices to adhere.

[Yahooey]

@Harpa@deepwaterdotter

The pecans are in the oven. I added vanilla instead of water as the reviews and deepwaterotter suggested. I also reduced the sugar to 1/2 cup as many reviewers did. I did whip the egg white but can't say if it is frothy but I did stir the sugar a little at a time as dwo suggested. Will let you know in an hour or so. I tasted the concoction - tastes okay.

ETA The pecans are out and they are fine. Just fine. Middle of the road but not spectacular. I guess after many years of my spiced nuts, these are lacking the wow factor. They are good, don't get me wrong, but it is what it is. Maybe maple syrup? Maybe cayenne pepper? I don't know. I ate a whole palmful and it would be great on top of greek yogurt but by itself. Kinda like salted peanuts. They are good and you wouild eat 'em....

[Yahooey]

@Sunshine Kate

Nuts are crazy expensive - I do buy almonds, walnuts, and this bag of pecans at Costco. I believe nuts add so much to the cookies. If I had to pay suparmarket prices - let's just say I would rethinking my cookie recipes.

[Trix]

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Harpa wrote:

@Sunshine Kate

Your post gives me encouragement to try this again. Maybe I used too much egg whites the first time. I'll use less this time and see what happens.

@Trixx

The party's tomorrow! You are welcome to taste test, but you've got to bring your singing voice. It's a caroling party!

I've got lots of walnut halves, too, so I'll try the Emeril recipe for them and the other for the pecans.

@yahooeyOh, the rosemary...which I never would have thought to throw in...thanks for the fresh over the dried. If I do use dried, I'll adjust the amount, because I would also crush it.

These will be for a cheese, fruit & nut tray.

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@Harpa, No problem. I'm a good singer who loves to carol.  I make those songs come alive with gusto  

[BeccaLou]

Harpa, Go to Food Network.Com/Tricia and she has a good recipe for them.

[jannabelle1]

@pegomyheart, here's my pecan recipe that I've made for years. It sounds similar to the one you mentioned your mother made. I usually make 4 pounds of them and get my pecans from Sam's.

Sweet & Salty Pecans

1 pound whole pecans

1 egg white

1 Tbsp. vanilla

3/4 cup sugar

3/4 tsp salt

1/2 tsp to 3/4 tsp cinnamon

In a large bowl, whisk the egg white and vanilla until frothy

Stir in sugar, salt, and cinnamon until mixed together

Add pecans and stir with large wooden or plastic spoon until pecans are covered.

Spread pecans in a single layer on a non-stick baking sheet. Bake at 250 degrees for 1 hour, stirring pecans every 15 minutes.

Cool completely on parchment paper or waxed paper (in single layer), breaking apart any pecans that stick together. Store in airtight container once cooled.