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Thursday, December 22, 2011

Candied Pecans

1 lb pecans

1 egg white

1 tsp water

1 tsp vanilla

1 cup granulated sugar

1 tsp salt

1.5 tsp cinnamon

Parchment paper (located in baking aisle with foil and plastic wrap)

Combine egg white and water in large bowl.  Whisk until frothy and add

vanilla.  Add nuts and toss to coat.  In a separate bowl, combine sugar,

salt and cinnamon.  Sprinkle on nuts about a quarter cup at a time and

continue tossing until evenly coated.  (You may not want to put all of the

sugar mixture on - just eyeball it).  Spread nuts in a single layer on a

parchment covered cookie sheet.  Bake about 45 minutes at 275 degrees (on

a hot or humid day, you may need up to 10 minutes longer).  After removing

from oven, allow to cool completely (very important) on cookie sheet.  Store

in airtight container for up to 3 weeks - they'll never last that long

anyway!

I usually double the recipe.

Very cool website thousand sheets of paper has a giveaway until Sept 23rd. Go check it out.

Patterned paper with folded paper butterfly.

Origami folded tulips and paper trey ink stems and sentiment.

Iris folding with ribbon. This was the first trial with whatever was on hand.

Iris folding done with coordinating patterned paper and ribbon from Michaels.

More of the same with nestabilities square frame and scalloped frame.

Background made with concentrated dyes and compressed sponge. Button card and stamps from paper trey ink.

More backgrounds made as above with 2.5" limitless layer dies from paper trey ink.

Fan background as above. Joy of cardmaking pattern #13.