Every year I make praline pecans for Thanksgiving. Why you ask? Well a few years ago I made an apple butter pumpkin pie and make some of these delicious nuts to sprinkle on top of the pie. While the pie was good the nuts where even better! People gobbled them down like they were candy (well they sorta are but you know what I mean ). Since then it is understood I will be bringing these nuts for Thanksgiving and I will more than likely not be bringing any of them home…hahaha. This year was a little different though. My wonderful boyfriend got a cold and we couldn’t go to his families gathering so instead we had to stay home. I ran to the store bought some turkey thighs and ingredients to make stuffing and went home. I had already made the nuts so I took some to the neighbors and Mr. Nutmeg Nanny and I had our own little Thanksgiving. Everything turned out great and the neighbors even invited us over for dessert. We had some delicious pie and a few glasses of wine…ok four…but in my defense it was really tasty! Yesterday my boyfriend was finally feeling better so we went up to visit his family. I took my left over nuts and although I didn’t have the full two pounds everyone was happy to finish them up. Even the little kids were popping them in their mouth. The moral of this story is this…..
Try these nuts and your family will be happy Oh do you want to know what they taste like? They are sweet, a little hint of salt, a smidgen of cinnamon and the delicate chocolate taste of cocoa. In other words…their delicious!!!
Recipe By Nutmeg Nanny
2 lbs. pecan halves
1 egg white
1 t. water
1 C. sugar
1 1/2 t. cinnamon
1 t. salt
1 t. cocoa powder
Preheat oven to 300 degrees.
Whisk egg white and water together. Pour over pecans and coat nuts. Mix together remaining ingredients and pour over nuts. Make sure to completely coat nuts with sugar and spice mixture.
Grease cookie sheet (with sides) and do nuts in two batches. You do not want to crowd the pan. I like to make sure the nuts are in one layer on the sheet. Put in oven and toss every 8 minutes till they have cooked for 40 minutes. Towards the end I like to check on my nuts more often because these nuts can go from done to burnt in no time. When you toss the nuts make sure to get all the nuts tossed. Nuts on the edge of the pan can sometimes burn if not tossed.
When finished let cool for a few minutes, pour in bowl, grease sheet again and cook other half of nuts.