Saturday, February 6, 2010

Superbowl Fest-Spiced Walnuts, Sweet Pecans (and Bleu Cheese Crisps from last post)

For Superbowl, the ski buds are making BBQ Pork Rolls and Caesar Salad, so we're providing "extras". I made the Bleu Cheese Pecan Crisps last night (which Ron "taste tested" until there are nearly not enough left to take) and I'm making Spiced Walnuts and Candied Pecans tonight.

Spiced Walnuts

-based on a recipe from Luna Cafe

2 cups walnut halves
1/2 cup powdered sugar
1 teaspoon ground cayenne pepper
1/2 teaspoon salt

Blanch walnuts about 3 minutes in boiling water, drain, then toss with sugar, cayenne, salt mixture. Bake on  parchment lined baking sheet in oven at 350 degrees for 20 or more minutes. Watch to make sure they are crisp but don't burn the last few minutes.

Candied Pecans

-based on a recipe from Epicurious

2 cups pecan halves
1 egg white, whisked
1/ 2 cup sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt

Whisk egg white until foam, add sugar, spices, and salt. Add pecans; stir until coated. Spread on parchment paper on baking sheet. Bake until deep golden brown, about 35 minutes. Transfer to container; cover, and store at room temperature.


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