Nuts- Cumin Pecans
Source of Recipe
1/23/02 Cleveland Plain Dealer
Recipe Introduction
Source: Adapted recipe from "Nancy Silverton's Pastries From La Brea Bakery" (Villard, $35). Nutritional analysis from Washington Post.
List of Ingredients
Makes 1 1/2 cups
1 extra-large egg white
1/2 teaspoon kosher salt
2 teaspoons ground cumin
1 1/2 cups (6 ounces) pecan halves
Recipe
Preliminaries: Heat the oven to 325 degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
Procedure: In a large bowl, whisk the egg white until white and frothy. Add the salt and cumin and whisk until combined. Add the pecans and toss to coat. Spread the pecans in an even layer on the prepared sheet and roast, stirring occasion ally, for 10 to 12 minutes. Remove from the heat and transfer the paper and the nuts to a wire rack to cool slightly.
Presentation: You may cool completely, transfer to a tightly sealed container and store at room temperature.
Approximate nutritional analysis per serving: calories, 286; fat, 29 grams; calories from fat, 91 percent; carbohydrates, 8 grams; protein, 4 grams; fiber, 3 grams; cholesterol, none; sodium, 153 milligrams.
|
|
member logon
