10-13-2010, 07:42 PM
Join Date: Jun 2005
My favorites around this time of year are sugared or spiced pecans and sugared cranberries. The cranberries are an especially fabulous treat (and cheaper than the pecans!)
Process for both are very similar.... there are recipes for the cranberries that use water instead of egg white if there's a concern about eating raw egg white.
Start with fresh cranberries . Beat together 2 tablespoons water and 1 egg white until combined but not foamy. Coat cranberries with egg mixture, then roll in superfine sugar. Lay sugared cranberries on a piece of wax paper to "air dry". Sugar begins to crumble off as they age so enjoy within a couple days. Store at room temp.
10 – 16 ounces pecan halves (can use walnuts, almonds, etc.)
1 egg white, room temperature
½ cup granulated sugar
½ cup brown sugar lightly packed (can use dark or light)
1 – 3 tsp. cinnamon (optional, or to taste)
-OR- combine cinnamon with cocoa powder, or add cayenne pepper for some heat
-OR- can make a savory combination of garlic powder, salt, pepper, etc. (omit sugar)
Preheat oven to 250*
Combine sugars and cinnamon in a small bowl.
Use wire whisk or fork to beat egg whites until foamy, in a bowl large enough to hold the pecans.
Add pecans, stir to coat. Add sugar mixture, stir to coat.
Pour onto baking sheet (non-stick foil is helpful here)
Bake for 45 minutes to one hour, stir about every 15 minutes.
Let cool, pack in airtight containers (if it lasts that long!)