Evening Edge
What’s For Dinner?
DEL.ICIO.US
Toasted Orange Pecans With Cranberries
Rate this recipe: (average rating = 4.00 with 5 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
This recipe is a variation of one I ran across in Bon Appétit magazine. I pull it out at least once a year to make several batches of what has become my all-time favorite pecan recipe, simply called Cinnamon Pecans (see separate recipe listing). I’ve made it -- and variations like the one below -- for parties and presents ever since.
-- Deb Geering
Sweet and salty, and more scented than flavored with orange, these nuts are just right for the holidays.
Hands on time: 10 minutes Total time: 30 minutes Serves: 12
Ingredients:
-
1/2 cup granulated sugar
Zest of 1 orange
1/2 teaspoon salt
1 pinch ground cinnamon
1 egg white
3 cups pecan halves
1/2 cup dried sweetened cranberries
Instructions:
Preheat oven to 325 degrees. In a small bowl, combine the sugar, orange zest, salt and cinnamon. Rub the mixture between your fingers to release the orange oil into the sugar. In a large bowl, whisk egg white until frothy. Add the pecans and toss to coat. Add the sugar mixture and toss thoroughly. Spread the pecans in a single layer on a foil-lined cookie sheet. Bake until toasted and crispy, 15 to 20 minutes. Immediately loosen the pecans and break apart. Stir in the cranberries. Cool completely; store in an airtight container.
Nutrition:
Per serving: 214 calories (percent of calories from fat, 72), 2 grams protein, 13 grams carbohydrates, 2 grams fiber, 18 grams fat (1 gram saturated), no cholesterol, 94 milligrams sodium.
More recipes like this:
Recipes in the same category:What can I bring?