Tuesday, November 22, 2011

long distance love


every year during the holidays 
i make a few famous signature dishes.
(ok, maybe they're only "famous" in my mind, but still.)

last night i made my favorite spiced sugared pecans, and today i packed them up and sent them off for my family to enjoy over thanksgiving. 

i'm not even kidding when i tell you these suckers are addictive. 
and i know nuts. 
put 'em on a salad, with cheese, in my cereal, on a dessert...
i love nuts. 

these are particularly good as an app at parties; i like to serve them in a pretty silver bowl, or on a modern, rectangular platter. or off of the baking sheet. it really doesn't matter. 
if you make them correctly, i promise you they will all be gone. 
and people will want more!

i've made them for a favor at bridal showers--packaged in little bags or boxes, they're simply divine!--or to go into a foodie gift basket with some homemade caramel sauce (put them both on vanilla ice cream. i dare you.), you get the idea.
but really, there's no need to pair them with anything. 
they hold their own just fine. 

Molly's Sugared Spiced Pecans
(double or quadruple as needed)

*8oz bag pecans
*1 egg white
*1 T water
*1/2 tsp good vanilla
*1/2 c sugar
*1 tsp cinnamon
*3/4 tsp salt (i prefer kosher salt or fleur de sel)
*1/4 tsp ground cloves
*1/4 tsp nutmeg

preheat oven to 375.
line a baking sheet with parchment or foil 
and nonstick cooking spray. 
(you could use a silpat, but its much easier to throw away the paper/foil instead of cleaning off a silpat)
mix egg white and remaining ingredients in a bowl, then add pecans to coat. pour out on the baking sheet, spread out with spatula.
bake for 20-30 minutes, depending on oven temp and amount; i usually double this recipe. keep a close eye on them! you do NOT want them to burn. you'll need to stir them a few times to loosen them, and make sure all the sides are covered. 
they should taste crunchy, not soft, and the sugar and spices should have caramelized. 
once they are cooled, break them up and put them in whatever serving dish you wish! 
 i have a crazy amount of mason jars at home 
(obsession with serving summer cocktails in them)
so i decided to use them as packaging to send some goodies home.

i've spent the last few years building 
an immunity to iocane powder... 
but no matter how strong my willpower is in that arena, 
i still can't seem to avoid these spiced pecans. 

*(if you missed that joke, i feel sorry for you. 
do yourself a favor and don't miss these pecans. 
then go rent the princess bride.)



  1. princess bride is one of my all time favorite books/movies. thanks for the recipe, can't wait to try!

  2. i am SO making these. thanks for the recipe dearie!! xoxo

  3. you should have let the a holes who didn't know it was princess bride suffer in their not knowingness.

    i make those too. and i serve them at parties. but i don't bother with egg whites. i am way more like nigella this way. and you are way more like ina this way.