There’s really too much to say about how good these Sugar Crusted Pecans taste.
A low, slow bake in the oven makes the nuts toasty underneath their sweet, sugary coating. Using egg white to bind the pecans and sugar together creates the crispy texture I find so addicting.
If there are any pecans that survive my constant grazing, I use them to top salads or oatmeal.
Aside from the pecans, the ingredients are kitchen staples. Plus, a simple “Rule of One” makes the recipe easy to remember: all the ingredients have an amount of one – 1 pound, 1 cup, 1 tablespoon, etc.
- 1 lb pecan halves
- 1 egg white
- 1 tablespoon water
- 1 cup white sugar
- 1 teaspoon salt
Preheat oven to 300 degrees.
Line a jelly roll pan with parchment paper and set aside.
In a mixing bowl, whisk egg white and water until it becomes frothy.
Add pecans and stir until all nuts are moistened with the egg white mixture.
Sprinkle sugar and salt over nuts and stir to coat.
Pour nuts onto prepared jelly roll pan, spreading them into an even layer.
Bake for 45 minutes, stirring often to avoid burning.
Cool in pan. Store in an airtight container. (I usually keep mine in the freezer)
At the risk of sounding a tad bit crazy, I have to admit that I’ve always found raw carrots difficult to eat. All those orange fibers don’t seem to go down without a fight. No matter how much I chew or how small the carrot is to begin with, swallowing is quite the challenge.
After some trial and error, I discovered that a little lubrication helps the consumption process. My favorite carrot combination is ranch dressing, but sometimes I feel bad about eating those healthy veggies slathered in preservative-heavy bottled dressing (especially since I go with the processed light version).
Yesterday, a perfect storm of circumstances led me to create a better version of my go-to snack. Our belongings are still in transit which means no kitchen supplies except two knives, two forks, and paper plates. We subsist on food out or food we can whip up with minimal gear required. On a recent grocery store trip, a two-pound bag of baby carrots found its way into our Fred Meyer cart, along with Greek yogurt (on sale!) and a packet of ranch dressing mix.
A quick stir (with a knife, of course) and short stay in the fridge later, there was a thick, creamy, ranch dressing substitute waiting to guide those carrots down my gullet.
Plus, greek yogurt has more protein compared to salad dressing or sour cream*
Ranch Greek Yogurt Dip
- 1 (16 oz) container 0% plain greek yogurt (Chobani is my favorite)
- 1 – 2 (1 oz) packets of ranch dressing mix
Mix contents of dressing packets into greek yogurt until evenly dispersed. Dip away! Flavors will be more pronounced over time. I used two packets of dressing mix because greek yogurt is a strong base flavor, but one is totally sufficient.
This dip would be a great substitute for mayonnaise on a sandwich. It would also make a killer alternative to the mayo/sour cream in this Parmesan Crusted Chicken recipe floating around Pinterest.
* Per 2 tablespoons: light ranch dressing – 0g protein, light sour cream – 2 g protein, greek yogurt – 3g protein