Few things say “Holiday Season” like the Texas State Nut: Pecan!
And…when you can get hand picked/shelled pecans from Amarillo’s dearest Doris Cooley’s Pecan Trees (compliments Ginger Williams)…you’re really in for a treat that is seasonal, locally sourced, and equally delicious!
Sugar Spiced Pecans
INGREDIENTS:
1# Pecan Halves (shelled)
1 cup Butter (melted)
4 ea. Egg (whites only)
1 cup Sugar
1 tsp Cinnamon
1/2 tsp Pumpkin Pie Spice (I use equal parts allspice, clove, and nutmeg)
PROCEDURE:
Preheat oven to 350F
Mix egg whites, sugar, and spices together.
Toss pecans to coat thoroughly.
Pour melted butter into baking dish (coat bottom).
Add pecans to baking dish and distribute evenly.
Bake for 30 min. at 350F
*After 15 min, stir pecans and transfer to a sheet pan.
Bake for remaining 15 min.
Allow to cool for 15-20 min. before serving.
Once cooled, store in Ziplock bag for up to 1 month (if they last that long).
*Additional Tip: I like to mix with dried cranberries for a quick snack!
ENJOY!
#chefRockD
(STEP-BY-STEP INSTRUCTIONS ARE POSTED ON MY SOCIAL MEDIA)
*with pictures*
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