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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Candied pecans Recipe

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This recipe for Candied pecans is from New Beginnings Community Church Cooks are the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 egg whites
1 Tbsp. vanilla extract
1 3/4 cup sugar
1 3/4 cup brown sugar
1 Tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
2 lbs. whole pecans
Directions:
Directions:
In a small bowl whisk the egg whites and vanilla until very frothy, this may take a minute or two. Set aside.
In a medium sized bowl, add the sugars, cinnamon, nutmeg and salt, stir until combined. Set aside.
Put the pecans in a large bowl, pour over the eggs white and vanilla mixture. Stir until the pecans are evenly coated. Pour over the sugar mixture and stir until the pecans are coated.
Spray the slow cooker with non-stick spray or coat the bottom and edges with a little oil. Add the sugar coated pecans.
Cover. Set the slow cooker to low temperature. Cook for 3 hours, stirring every 20 minutes.
When the cooking time is done, pour the nuts onto a baking sheet lined with wax or parchment paper. Cool for 30 minutes before storing or packaging into bags. Enjoy!

Keep in covered container, they last 2 weeks.

 

 

 

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