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1 tbsp. water
1 pound pecan halves
3/4 cup white sugar (or 1/2 cup Agave nectar)
1 tsp salt
1/2 tsp ground cinnamon
zest from one orange
3/4 cup craisins
1 tsp. coarsely ground pepper
Oven to 250
In a mixing bowl, whip the egg white and water together until frothy. In a separate bowl, mix the sugar, salt, zest, cinnamon and pepper.
Add pecans and craisins to egg white, stir to coat nuts evenly. Remove the nuts and toss them in the sugar mixture until well coated. Spread the nuts on a cookie sheet lightly sprayed with cooking oil.
Bake for 1 hour. Stir every 15-20 minutes.
1 tsp. coarsely ground pepper
Oven to 250
In a mixing bowl, whip the egg white and water together until frothy. In a separate bowl, mix the sugar, salt, zest, cinnamon and pepper.
Add pecans and craisins to egg white, stir to coat nuts evenly. Remove the nuts and toss them in the sugar mixture until well coated. Spread the nuts on a cookie sheet lightly sprayed with cooking oil.
Bake for 1 hour. Stir every 15-20 minutes.
These are delicious on a salad. Start with mixed baby greens, some diced pear, these candied walnuts and some crumbled feta cheese. Top with any type of vinaigrette dressing.
Terri, this looks so yummy, I can't wait to try it!
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