Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Lise Stern`s Swedish Spiced Pecans
Online Circular Online Circular Videos Videos
  Category  Search  

 
Lise Stern`s Swedish Spiced Pecans
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 30 minutes
Prep Time:
 30 minutes
Cook Method:
 baked
Cook Temp:
 350 degrees F
Directions:
.................................................................................
1. Line a rimmed baking sheet with heavy duty foil, making sure foil covers sides as well as bottom of pan (this saves on
cleanup). Slice butter into 6 pieces and place on baking sheet. Put sheet in oven and preheat to 350 degrees F.
2. In a large bowl, use an electric mixer on medium-high to beat egg whites, sugar, and salt until thick, white, and glossy, about 6 minutes. Sprinkle in cardamom and beat for a few seconds until incorporated.
3. Check baking sheet. If butter has melted, remove from oven. Tilt pan so butter completely coats bottom of pan.
4. Add pecans to egg white mixture. Use a wooden spoon or rubber spatula to mix gently, coating nuts thoroughly with egg white mixture.
5. Drop large spoonfuls of nuts around baking sheet in an even layer. Use a spatula to scrape any remaining egg white mixture onto nuts on pan.
6. Bake at 350 degrees F for a total of 25 to 30 minutes. After first 10 minutes, remove from oven and stir. Mixture will appear slightly puffed, but will deflate as you stir. Bake for another 10 minutes and repeat, stirring nuts thoroughly. Bake for another 5 minutes, and check. Nuts should appear coated with pale tan sugar and should appear dry; if they still seem slightly moist, bake for another 5 minutes. During these last 10 minutes, watch carefully, as nuts can burn easily at this point.
7. When nuts are done, remove from oven. Let pan cool on a rack for about 30 minutes, then package into airtight containers. Nuts may be stored in a resealable plastic bag in the fridge or freezer for up to one month; they keep at room temperature for about two weeks.

Source: Courtesy of Hannaford Fresh Magazine, Nov/Dec 2007
6 Tbs Salted butter
2 ea Egg whites
1 cup Sugar
1/8 tsp Salt
1 1/2 tsp Cardamom, ground
1 lb Pecan halves


© 2010 Adplex