Holiday celebrations are in full swing, and it won't be long before the traveling begins.
A delicious homemade treat from your kitchen is a gift that every host appreciates. Whether it's your favorite cheese ball wrapped up on a pretty dish, a fancy jar of seasonal chutney or a plate of holiday cookies, a gift that you have taken the time to make yourself can be the best gift of all.
I love sharing the cookies I make just once a year, but when I need a gift before I've had time to make all the varieties that produce a pretty, colorful platter, I turn to Cinnamon-Sugared Pecans.
When I lived in Fargo, I was a member of Soroptimist International, a worldwide organization of women in management and professions, working to build a better world for girls and women through service projects. Each year we would raise funds by selling big, beautiful, fresh pecan halves from Alabama. That's when I began making sweet, irresistible Cinnamon-Sugared Pecans.
Now I am lucky to have good neighbors who spend the winter in Texas and always bring back freshly shelled pecans for me from their warm and sunny home down south. And I still order pecans each year from my Soroptimist friends in Fargo. Raw pecan halves can be stored in the freezer for up to two years in airtight containers or vacuum-sealed bags without loss of flavor or texture.
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These pecans may be the perfect gift for those health-conscious people on your list. Just a handful of pecans offer vitamin E, calcium, magnesium, potassium, zinc and fiber, not to mention the fact that they are loaded with antioxidants and rich with good-for-you monounsaturated fats.
Cinnamon-Sugared Pecans are easy to prepare and don't take a lot of time or fuss. Egg whites are beaten with sugar, cinnamon and just a little bit of salt. Raw pecan halves are folded into the egg white mixture. The coated pecans are roasted in butter, bringing out a wonderful toasted flavor. The sugar mixture caramelizes around each pecan half, forming a sweet, crunchy shell around the nut.
Cinnamon-Sugared Pecans will keep for at least a week in a tightly covered container. Packing them in Christmas tins or canning jars turn them into a beautiful present.
Out of hand, you can't eat just one Cinnamon-Sugared Pecan. If you're not careful, you'll nibble every last one of them away before you can even package them for gift giving. They are also a delicious addition to fresh green salad with a light vinaigrette. I've chopped them up and tossed them into banana bread batter. I've sprinkled little bits of the spiced nuts over muffins before baking. Oh, and they are so good scattered over your favorite ice cream with lots of hot fudge.
Whether you're a dinner guest or a house guest, bringing your hosts a gift of taste-tempting Cinnamon-Sugared Pecans is bound to leave a lasting impression. They'll open, eat and say "ahhhh!"
Cinnamon-Sugared Pecans
½ cup butter
2 egg whites, room temperature
1 cup sugar
2 teaspoons ground cinnamon
1/8 teaspoon salt
1 pound pecan halves
Preheat oven to 325 degrees. Place butter in 9-x13-inch pan. Place the pan in preheating oven just until butter melts. Remove pan with melted butter from oven and set aside.
Beat egg whites in a glass bowl until soft peaks form. Mix sugar, cinnamon and salt together and gradually add to the whites, beating until the whites are very stiff. Gently fold in pecans.
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Spread pecan mixture in the melted butter.
Bake at 325 degrees for 30 to 35 minutes or until mixture is browned and all of the butter is absorbed, stirring every 10 minutes.
Transfer pecans to waxed paper to cool. When pecans have cooled completely, store in an airtight container. Makes one pound.
Tips from the cook
--Eggs will separate most easily when they are cold, straight from the refrigerator. Egg whites will beat up with more volume when they are at room temperature. For this recipe, separate the eggs when they are cold. Store the egg yolks for another use. Cover the bowl of egg whites with plastic wrap and allow to set out at room temperature until they are warmed up.
--If your cinnamon has been sitting on your shelf for several months, it's worth it to buy a new container of cinnamon for this recipe. Fresh cinnamon will produce more fragrance and flavor.
--Use the freshest and largest pecans you can find for this recipe. If you don't have a local organization selling raw pecans, try a natural food co-op.
