I participated in one last fall, and one of my submissions went faster than anything else - spiced pecans! I used a recipe I have posted a number of times, called them "Kahlua Spiced Pecans," divided them up by 1/2 cups into cute baggies and charged $1 for them. They were gone in an hour.
- from Stop and Smell the Rosemary
1 large egg white
3 Tbs. Kahlua, Grand Mariner, or other strongly flavored liqueur [I used Kahlua, I also think that Amaretto would be really good]
1 cup sugar
1/2 tsp salt
4 cups pecan halves
Preheat oven to 325 degrees.
Prepare a large jelly roll pan by lining it with tin foil.
Combine the sugar and salt in a bowl, set aside. Combine the egg white and the liqueur in a large bowl, stir well with a whisk. Add the pecans, and stir well. Add sugar to bowl, and stir well to coat.
Spread onto prepared jelly roll pan in a single layer.
Bake for 20-25 minutes or until pecans are lightly toasted and browned, stirring every 10 minutes. It will look like the coating is coming off (it's not). Stir from the outside in to keep pecans on the edges from burning, and watch closely since sugar burns easily.
Remove from oven, transfer IMMEDIATELY to wax paper to cool. Pecans keep for two weeks in an airtight container.
Makes 4 cups.
[I always add 1/2 tsp or so of ground cinnamon to the sugar/salt mixture, especially when using Kahlua]
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