Thursday, September 13, 2012
When asked to make a salad for dinner at my bff's house a while back, my mind immediately traveled to all of the corners of possibility, trying to decide on the perfect combination for a hot weather, mid summer, al fresco dinner. My conclusion? Said salad must include peaches. Is there anything better than a fresh, sweet, and juicy summer peach?? Quite possibly, no. Adding romaine lettuce, goat cheese, these candied pecans, and a light balsamic vinegar made it perfect, indeed.
The beauty of these nuts is their versatility. Yes, they were delicious in the salad. But, they are also absolutely perfect for decorating cakes or cupcakes. So, moral of the story? Make these to add a sweet crunch to sensible, nutritious salad...and then use the leftovers as an excuse to make a decadent treat for dessert. Now how can you argue with that logic... ;-)
1 egg white
1 tablespoon pure vanilla extract
1 pound pecan halves
1/2 cup sugar
1/2 cup light brown sugar
3/4 teaspoon salt
1 teaspoon cinnamon
Preheat the oven to 250°. Line a baking sheet sheet with parchment paper or a silicone mat.
In a medium-sized bowl, mix together the sugars, salt, and cinnamon.
In a large mixing bowl with the wire whip attachment, combine the egg white and vanilla until frothy. Add the pecans and stir to coat the nuts. Toss the nuts in the sugar mixture.
Spread the nuts on the baking sheet. Bake 1 hour, stirring every 15 minutes.
From Ezra Pound Cake