This week’s recipe is one of my favorites because my grandma makes these pecans every year. The crunchy and sweet texture of the pecans makes them a perfect afternoon snack by themselves or added to oatmeal, a yogurt parfait, cheese and crackers, or a salad. My grandma finds that the best pecans for the recipe come straight from Georgia that she buys at the annual Christmastime church food sales, but pecans at the local food co-ops and local grocers will still taste excellent when combined with the recipe’s ingredients.
3 cups halved pecans
½ cup granulated sugar
1 egg white
1 tablespoon water
1 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
Preheat oven to 300 degrees Fahrenheit. Line a cookie sheet with non-stick foil. Secure the foil around the edges of the sheet. In a small bowl combine the sugar and spices and mix to combine.
In a separate bowl, mix the pecans, water, and egg white. Make sure that every pecan surface is coated. Gradually dump the sugar and species over the coated pecans and mix until pecans are covered. Pour the contents onto the foiled cook sheet. Spread the pecans across the sheet.
Place in the oven for 30 minutes, removing the sheet every 10 minutes to stir the pecans and “dry” the pecans. After 30 minutes stir one last time and let cool. Share and enjoy!
Recipe courtesy of Samantha St. Marie ’18.