Yesterday was a no school day for two of our children. With our 12 year old son at a friend’s house, our 10 year old daughter was looking for an activity to amuse herself. After a morning of sewing clothes for her doll she asked if we could make some sort of “holiday food”.
Inquiring as to what that might be, she suggested making a batch of spiced pecans. This seemed like a good idea and a snack that would be eaten by all family members. So, while I finished a few work projects, I had her do a little bit of research to determine what ingredients we would use in our recipe.
After reviewing a few cookbooks and checking some online sources, Sam decided that she wanted the pecans to be sweet, not savory. She also wanted to use cinnamon and nutmeg but didn’t want to add cloves.
Although I was present in the kitchen during the cooking, I was more of a sous chef, supplying her with ingredients and tools that were above her reach. Very simple and fairly quick to make, she was pleased with her efforts, as were the rest of us.
- 1 egg white
- 1 Tb. water
- 3 cups pecan halves
- 1/2 cup sugar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- Preheat oven to 350.
- Line a cookie sheet with foil, and spray with nonstick cooking spray.
- In a large bowl, whisk egg white and water together.
- Add pecans, and toss well to coat.
- In a small bowl, combine sugar, salt, cinnamon, and nutmeg.
- Add to pecans, and mix well.
- Spread pecans onto prepared cookie sheet, and bake for 20 – 30 minutes, stirring once or twice.
- Allow to cool, and enjoy!
1 egg white