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Every year for the last four, I have make increasingly more pecans for family. This year it went up to 16 lbs...so far. I hope I didn't forget any one...but I can whip up 3 pounds in an evening, and am almost done cooking them.

Recipe for those who want it.

Bourbon Pecans

Ingredients
• 2-3 egg whites
• ¼ cup bourbon
• 1.5 pound pecan halves
• ¼ cup white sugar
• ¾ cup brown sugar
• ¾ teaspoon salt
• 1/2 teaspoon ground cinnamon
• ½ tablespoon vanilla

Directions
1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet. I use butter, and grease it up heavily.
2. In a mixing bowl, whip the egg whites in an electric mixer until they fluff well. In a separate bowl, mix together the sugars, salt, and cinnamon.
3. Add pecans to egg whites, fold the nuts into the whites to coat the nuts evenly. Pour the sugar mixture over the nuts, and fold some more until coated. Pour the vanilla into the measuring cup with the bourbon, then pour into the sugar coated pecans, coat them fully some more, and then spread the nuts out evenly in a single layer on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir (or flip) every 15 minutes. After final 15 minutes, flip and bake for approximately 20 extra minutes. The secret is that the time is not critical. Just when the pecans no longer stick to the pan and rattle a bit, they are dry enough. Turn the oven off, and let them sit in the cooling over for 10 minutes or so.
Also, rotate them from their shelves, top to bottom, bottom to top at each flip/stir.

You can smell when the sugar is caramelizing (it almost smells like it is beginning to burn) . Let them finish cooling on the stove top in their cookie pans.
My oven runs a little cool, so I add 5 minutes to each turn for 20 minutes each total of 80 minutes. The thing to look for is that all the pecans are essentially dry and toasted when you turn them and rattle on the cookie pans.

Do not waste the sugar that scrapes off, either. Not so good for coffee as the egg whites clump, but great on toast, ice cream, or English muffins.

I also found you can do 3 pounds on two cookie sheets/pans (a standard cookie sheet will hold about 1.5 pounds at the max). This allows me to make 3 pounds at a time.



Nutritional Information

Amount Per Serving Calories: 328 | Total Fat: 27.2g | Cholesterol: 0mg

Caution! Addictive.


 
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