Candied Pecans

Well my schedule definitely didn't work out today, I got into such a groove while I was sewing that I didn't want to stop. I don't like starting a project and stopping if it's going well, if it's not going well then I say screw it and leave it alone for a few days. I did squeeze in lunch while I was working and I finished the bag so I'm not too upset with myself, I did accomplish what I needed to accomplish. So I'm finally able to sit down and post something today!


Thanksgiving was awesome! It's the first time my husband has been home for one since 2009, and that was our first one. I'm a big fan of the holidays, I love cooking, I love decorating, I love the smell of a Christmas tree (which doesn't come from our fake tree, it comes from the lovely people at Bath & Body Works!). The past 2 years my husband has been deployed for the holidays, really bumming me out. Being a military family, you learn not to place importance on a certain day. You celebrate holidays whenever you can, the meaning of the holiday remains but it doesn't necessarily get to happen on the day normal people observe the holiday. For someone who loves the holidays, this has been difficult to get used to. I haven't been able to decorate, cook a big meal, or ring in a new year. But I remain strong while he's away, because I know that if I was moping around it'd make things that much more difficult for him. It's just what you do, and it gets both of you through the long days you're apart.

Anyway, I made these delicious pumpkin cupcakes with cinnamon cream cheese frosting (from the Brown Eyed Baker). I needed a garnish to go with some cinnamon sugar so my husband suggested candied pecans. The entire time they were in the oven, our house smelled like Cinnabon! I had a bunch leftover after I garnished my cupcakes, and my husband had eaten them all by the next day and begged me to make more. They are extremely addicting, I just made 2 batches yesterday and they're half gone already. But if you're looking for a sweet but not too sweet snack, they're perfect.

What you'll need:

1 egg white

1 tbsp vanilla

2 1/4 cups pecan halves

1/2 cup brown sugar

1/4 tsp salt

1 1/2 tsp ground cinnamon

Preparation:

1. Preheat oven to 225 degrees and lightly grease a rimmed baking pan.

2. Combine the egg white and vanilla in a mixing bowl, and beat until fluffy. Fold in pecans and coat evenly.

3. Combine brown sugar, salt, and ground cinnamon in a container with a lid. Add pecans, close lid and coat pecans with sugar mixture.

4. Spread nuts over pan, distributing evenly. Bake for 1 hour, stirring every 15 minutes.

5. Cool on pan and store in an airtight container.

Source: allrecipes.com