Fiber Fool

Since families seem to be really good at eating (at least DH’s and mine anyway) I made up a batch of spiced pecans before the in-law arrival. The weather had been cool and almost cold in the mornings so it seemed fitting to make something decidely autumnal. To enhance the autumn flavors I presented the spiced pecans in a dish that had been DH’s grandmother’s. The gold color and the leaf design on the dish was just perfect for the spiced pecans.

Kristi’s Spiced Pecans

1 lb Pecans
1 C Sugar
1 Egg White, beaten
3/4 t Cinnamon
1/8 t Nutmeg, freshly grated
4 Cloves, whole
4 Cardamon Pods, contents only (discard outer shell)
3 Allspice Berries
1 t Salt
1 T Water

Preheat oven to 275 degrees Fahrenheit. With a mortar and pestle grind the whole spices - cardamom, all spice, and cloves. In a large bowl, mix egg white, salt and water. Mix sugar and other spices in seperate bowl. Add nuts to egg white mixture and toss to coat evenly. Fold in the sugar and spice mixture.

Spread coated nuts on a buttered cookie sheet and bake for 40 minutes. Every ten minutes remove nuts from oven to stir (removing it so they cool slightly while turning is important to recrysalize the sugar mixture). Let cool 5 minutes and transfer to an airtight container for storage.