Go nuts: November garden food home travel - Best of the West

Sunset, Nov, 2003 by Linda Lau Anusasananan, Jll Peters

QUICK PROJECT

Sweet-Hot Spiced Pecans

1 In a bowl, mix 1/3 cup sugar, 3/4 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground allspice. Whisk in 1 large egg white and 2 teaspoons vegetable oil. Stir in 2 cups pecan halves. 2 Spread nuts in a single layer in an oiled nonstick 10- by 15-inch baking pan. Bake in a 300[degrees] regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes. 3 Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store alrtight at room temperature up to 2 weeks. Makes about 2 cups.

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Sweet and savory pecans make a fun holiday gift when festively packaged and labeled with the recipe. Type in the recipe (or download it from www.sunset.com/label), then print it in a color that complements your ribbon. If you don't have a color printer, save the file to a disk and take it to a copy shop. Purchase small tins (for sources, see page 159), or use waxed paper to make neat packages.