Monday, November 11, 2013

Cinnamon Ginger Glazed Pecans

    Candied Pecans are great chopped up and tossed in a salad with spring-mix greens.  I love them accompanied with cranberries, apples and a champagne vinaigrette.  You can serve them as an appetizer or after dinner with a wonderful cordial. 

The varieties are endless and up to your imagination.  I made mine with cinnamon and ginger, but you can use chili powder, cumin, rosemary, all spice, clove, pumpkin spice, poultry seasoning, etc.  Have fun and experiment.

*Great for the Holidays and gift giving.  They look great in cellophane bag with a festive ribbon. 

1 egg white
1 Tablespoon port wine or water
1 pound shelled pecans

1 cup sugar
pinch salt
1 tsp.ground cinnamon
1/4 tsp. ginger powder

In a bowl whisk egg white with wine or water, until frothy.  Toss in pecans and coat well.  Line a cookie sheet with parchment paper.  Spray with spray release.  In another bowl, toss sugar, salt and spices until combined.  Toss in pecans coated with egg white mixture.  Coat all the pecans evenly with sugar/spice blend.  Place on top of parchment paper on cookie sheet.  Place in a 250 degree oven for 1 hour.  Take out of oven and let cool.  They will harden up.  Break them apart and store in glass container until ready to use.


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