RFCJ RECIPE ARCHIVE
Posted by : Mimi Hiller KC: Spicy Glazed Pecans - pareve
Terri Harris wrote: > Does anyone have a recipe for the cinnamon coated nuts that I have seen sold called Meshuggah nuts? I know they are basically nuts covered with egg whites and rolled in cinnamon & sugar, but I am not sure of the proportions or if anything else needs to be done. Thanks. < Here's yet another recipe that doesn't match your request, but it's really wonderful...I got this from a friend who had us over for dinner this past weekend. Spicy Glazed Pecans 1/4 cup sugar 1 1/2 tablespoons water 1/2 scant teaspoon salt 1/4 teaspoon cayenne pepper 1 cup pecan halves Preheat oven to 350. Line a baking sheet with parchment paper, or use my very favorite liner, namely a silicone sheet that you cut to fit any sized pan that you desire. You can use this liner almost forever, as it just sponges completely clean. Combine first 4 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil 2 minutes. Add pecans and stir until pecans are well coated with mixture, about 1 minute. Transfer pecans to prepared sheet, spreading evenly. I don't like them to touch. Bake until the pecans are beginning to brown, anywhere from 11 to 13 minutes. Transfer the cooked pecans to a parchment lined sheet and keep separate. Cool completely. Store in airtight container. Mimi
