Sunday, December 29, 2013

Spiced, Sugared, Bourboned Pecans

Time stamp: 3:30 pm 12/28/13 - Full tin. 
This year has been a special Christmas.  It was my first year not at home in Atlanta.  We can blame the cute as a button-ness that is my new niece and the true blessing it is that my brother and his family are a mile away from me.  So, this year my parents came to Arlington for a Virginia Christmas.  And along with an SUV load of luggage and Christmas presents, my mom brought pecans.  Delicious, golden, soft, sweet pecans.  Her source?  The veterinarian's office of all places.  Don't ask.  Just find yourself some pecans to put in your face.  Preferably delicious ones.  

This recipe will last 5 adults about 6 hours or so.  And heaven forbid you let the tin go empty.  This was the third time tinkering with the recipe (ingredients as well as time and temp) and as the saying goes, third time's a charm.

1 egg white
1 T bourbon (you're only using 1T...  go ahead, grab the top shelf)
3 C pecan halves
1/2 C sugar
1/2 t salt
1 t cinnamon
1/2 t cloves
1/2 t nutmeg
1/4 t  cayenne pepper (more if you're feeling ballsy)

Preheat oven to 300.  Beat egg white and bourbon in a large bowl.  Stir in pecans letting soak while you mix up the sweet spice mix.  Mix up the remaining ingredients in a separate bowl.  Toss in to the pecans stirring to coat.  Cover a cookie sheet in foil (for easy clean up).  And put nuts on cookie sheet being sure to have a single layer.  Bake for 25 minutes, stirring and monitoring often.  The first (still edible) fail/attempt on Christmas Day was a bit charred.  Happy to do all the dirty work, so you can just go straight to the winning recipe.  Enjoy!  
Time stamp: 8:45 pm 12/28/13 - Nearly gone.
Also, a giant 5 pound cupcake for hermano's birthday.