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Candied Pecans w/ Quattre Epices




Source of Recipe


My own with help from egullet.org


Recipe Introduction


I came up with this idea when I was asking at eG about making non-cinnamon nuts for my diabetic and slightly cinnamon-averse father-in-law, Kenny. Someone at eG suggested using quattre epices, a French spice mix. It worked very well. I used Splenda. I thought that dried orange peel would make a nice addition, but forget to use it. I’ll try that next time I make these.


List of Ingredients




1 egg white
1/2 c. sugar or Splenda
3 c. pecan halves (about 1/2 lb.)
1/2 batch quattre epices (see below)
2 t. Dried orange peel


Recipe



Quattre Epices:
6 t. white pepper
1/2 t. grated nutmeg
1/2 t. ground cloves
1/2 t. ground ginger

Mix well and store airtight.

Line a baking sheet with parchment paper and heat the oven to 325 degrees. Combine the sugar (or Splenda), quattre epices and orange peel (if using). In a large bowl whisk the egg white until frothy. Add the pecan halves and toss to coat. Add the sugar mixture and toss very well.

Spread the nuts on the baking sheet and bake about 20 minutes – until the nuts are browned and the coating is dry. Cool completely, break up and store airtight. These freeze well.