Thursday, December 20, 2012

spicy orange pecans

If you haven't already sworn off more holiday baking or treats, you should make these nuts. If you have sworn off more treats, you should plan on making these nuts... for New Year's. Just pick an occasion when you'll be able to share them, because you could easily eat all four cups of these yourself and end up with a major stomache.

These nuts are sweet, spicy, flavourful and a bit crunchy. Wonderful. I've made them several times, my recipe is crinkled and I really had sworn off more holiday baking. Good news... I still have a couple events with others, so I'll be sharing.

Spicy Orange Pecans

Makes 4 cups. Store in airtight glass container and they have a shelf life of 6 months (although they won't last that long). The recipe suggested adding them to chocolate ice cream and drizzling with Grand Marnier... they definitely stand alone, though.

4 c. raw pecan halves
2 Tbs. fresh orange juice
1 large egg white
zest of two oranges
1/2 c. sugar (you could probably get by with 1/3c. or even 1/4c., but I haven't tried it) 
1 1/2 tsp. kosher salt
1 1/2 tsp. chili powder
1/2 tsp. cayenne (or more to taste)
pinch of black pepper

1. Preheat oven to 225 degrees. Line baking sheet with parchment paper.
2. Combine pecans, orange juice and egg white and toss to combine thoroughly. Add remaining ingredients and toss again.
3. Spread pecans on baking sheet. Bake, stirring every 15 mins, until pecans appear dry, about 1 hour (mine still seem a tad bit sticky, but if you take on out and let it cool for a few minutes, it should get dry and crunchy quickly). Cool completely and store in airtight container.


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