"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

CRICKETS Recipe

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This recipe for CRICKETS, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
NITA ORNDORFF
Added: Monday, January 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 egg whites
2 Tbsp water
4 c pecan halves
1 c dark brown sugar
1/4 tsp salt
2 tsp ground cardamom/allspice

Directions:
Directions:
Preheat oven to 225 degrees F (105 degrees C).
Lightly grease a rimmed baking pan.
Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly.
Combine the sugar, salt, and ground cardamom/allspice in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture.
Spread the nuts over the prepared pan.
Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour.
Cool on pan, and store in an airtight container.

Personal Notes:
Personal Notes:
The first time I made these, Kevin and Robert decided they looked like dead crickets - I've called them that ever since.

 

 

 

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