You know what’s great about the week leading up to Thanksgiving? Nobody works. Most people take the whole week off to spend time with family, and the people who do stick around for work either take it easy or head home early. In my case, I’m home all the time anyway, but this week I get to have Dan home with me most of the day for company.
It’s been a fun couple of days. Dan got to put in extra hours with a new video game he bought, I got someone to cuddle with on the couch (and help coach me through the new Zelda Wii game), and the cats got an extra pair of hands for belly rubbing. Everybody wins!
Cuddling, gaming, and cat-rubbing can be energy-consuming though, so we’ve been snacking a lot. I made a huge batch of candied pecans over the weekend, and they’ve quickly become our new favorite thing to eat…ever. They’re sweet, salty, spice-y, crunchy, and unbelievably addictive. Nuts are healthy, and sugar is…uh…a good source of energy, so…any way you slice it, these are the perfect snack. And, if you’re hosting guests for the holidays, you’ll definitely want to make these for your guests to munch on while they wait for dinner.
Candied Pecans (Adapted from the Judicial Peach’s recipe)
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 2 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- 4-5 cups pecans
(1) Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
(2) In a medium bowl, whisk the egg white until foamy.
(3) Add the vanilla, sugar, cinnamon, nutmeg, and salt, and mix well.
(4) Add the pecans and mix well, making sure the pecans are well coated.
(5) Using a fork, transfer the pecans to the baking sheet. Make sure the pecans are separated and not too clumped.
(6) Bake the pecans for about 25 minutes, or until golden brown.
(7) Allow the pecans to cool completely.
(8) Stick pecans in the fridge to firm up, and then enjoy!