Sweet and Salty Pecans.
My sister, Nancy, recently visited us for a couple days last month. Even though we talk practically everyday, thanks to Skype, it had been almost six months since we last visited each other. She lives in Toronto, I live in Minneapolis, and we both have busy lives, so our visits with each other have become rare over the years. I get a little nostalgic when I think about it because we are only one and a half years apart in age, and were inseparable while growing up. We have so much in common: our passion for the beach, cooking, history, culture, and our impatience, to name a few.
Nancy, however is a better gardener than I am. To my great benefit, she offered to help me with my summer planting projects. Three trips to the garden shop, and many bags of potting soil later, my back yard patio space and deck look brilliant.
One of a few combination flower pots Nancy and I created.
Nancy is also a fan of all things nutty: chocolate and peanut butter ice cream, peanut brittle, chocolate covered nuts, etc. I, on the other hand, if given another choice, would readily forego nutty flavored foods. But just add some salt and some sugar to pecans or walnuts, and I can't help myself. This is my recipe for sweet and salty pecans which are good on their own but also are a nice extra on salads.
Sweet and Salty Pecans
2 egg whites
1 lb pecans
1 cup sugar
1 1/2 tbsp salt
2 tbsp ground pepper
1. Set the oven to 250 °F. Spray a large baking sheet with cooking spray and set aside.
2. In a large bowl, whisk the egg whites until frothy. Add the pecans toss thoroughly to coat.
3. In another bowl, combine the sugar, salt, and pepper. Pour unto the egg white covered pecans and combine well, making sure that all of the pecans are properly coated with the sugar mixture.
4. Spread evenly unto the prepared baking sheet into a single layer. Bake at 250 °F for an hour.
5. Remove from the oven and allow to cool completely.