Recipes

Cinnamon Pecans

Makes 4 cups

Chef Susan Herrmann Loomis

This recipe is simply delightful. These nuts are crisp, sweet, salty, and simply delicious. They will keep, but it's unlikely that there will ever be any left to store.

Ingredients

1 large egg white
Pinch fine sea salt
3 cups pecans
1 cup almonds, coarsely chopped
1/4 cup sesame seeds
1/3 cup vanilla sugar
1 teaspoon ground cinnamon
Fleur de sel – optional

Instructions

Preheat the oven to 350F.

In a small bowl, whisk together the sugar and the cinnamon, so they are mixed.

In a medium-sized bowl, whisk together the egg white with a pinch of salt just until it foams. Add nuts and sesame seeds, and stir to coat. Add the cinnamon sugar mixture and toss with nuts so that they are thoroughly coated. Sprinkle with fleur de sel, if you like. Turn nuts out onto a jelly roll pan and place them on the center rack of the oven. Toast until they are golden and smell like heaven, 15 to 20 minutes.

Remove nuts from the oven and let them cool on the pan. They will cool into clumps. To serve, break up the clumps. These nuts will keep in an airtight container for up to two weeks. They can also be frozen.

By Susan Herrmann Loomis

Reprinted with permission