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Happy Thanksgiving!

First up in my kitchen this morning: make a hostess gift. Since it is a day of eats and treats, it might as well be edible. A jar of these nuts pairs great with a bottle of wine. They became an instant favorite and staple in my holiday repertoire after my first try with this recipe.

Sweet and Spicy Pecans

via my cousin Theresa, adapted from Elizabeth Karmel of Hill Country

1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1 teaspoon kosher salt (up this by a 1/2 tsp. for more of a sweet/salty balance)
Generous pinch of cayenne pepper (swapped this with 1/4 teaspoon of hot hungarian paprika)
1 teaspoon ground cinnamon
1 pound pecan halves (or walnuts or whole peeled hazelnuts)
1 egg white, room temperature
1 tablespoon water

Ready to bake.

Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add nuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

Ready to eat or package as a gift!



Written by Candice Thompson

After more than a decade in Brooklyn, Candice Thompson is now an Atlanta-based artist and writer. Prior to dancing with the Milwaukee Ballet Company and ad hoc Ballet, she trained with Kee Juan Han at the School of Ballet Arizona and NYU’s Tisch School of the Arts. She founded LOLAstretch Dancewear in 2000 and has designed costumes for a variety of theater and dance companies across the country. She recently received a masters degree in Literary Nonfiction from Columbia University’s Creative Writing Program and more of her dance writing can be found in the pages of Dance Magazine, Pointe, and Dance Teacher.