I know some of you have been wondering about my blogging hibernation. Yes, it’s true; I’ve been taking a hiatus from blogging about nursing. I’m still working as a nurse, though. I’ve been lucky enough to pick up some shifts working in the recovery room, but most of the time I’ve just been enjoying motherhood.
In the meantime, I wanted to share a recipe with you. My mother in law has always made these sweet and crunchy pecans around the holidays, and this year I am making them as a Thanksgiving appetizer. They are so awesomely delicious that I have to hide them as soon as they cool down, or else they will all magically disappear before the time they are to be served. It’s a wonderfully easy recipe and the result is just so darn good. I’m thinking about going to my hiding place as I write this:
Jane’s Candied Pecans
4 1/2 cups of pecan halves
2 egg whites
1 1/2 tbs of water
2/3 cup of sugar
1 tsp each of salt, cinnamon, coriander, allspice, and ginger.
Beat egg and water with a fork until frothy.
Mix together sugar, salt, and spices. Coat all of the pecans with the egg mixture, and then toss with the sugar and spice mixture.
Spray a large cookie pan with non-stick spray. Spread out pecans on tray.
Bake at 275 for 55 minutes, flipping pecans every ten or fifteen minutes with a spatula.
Place on wax paper to cool. Store in airtight container. Hide in the deepest, darkest corner of your house, so they won’t disappear.
Enjoy! Happy Thanksgiving, everyone!




