Thursday, January 6, 2011
Candied Pecans with Cheese & Honey
Some things are not worth doing twice.
And here comes my list.
1. Whatever you do, please do not say “What the &%$#” to the driver who just cut you off. The only logical thing that happens - your two year old shouting the same thing back at you....for weeks. Note to self, do not repeat…or your kid surely will.
2. Do not I repeat do not confuse your cupboard for the freezer, your ice cream will not approve. Note to self, actually note to anyone….please do not laugh at my ability to put away groceries…sometimes my brain is running on graham crackers and coffee.
3. Going to Target on Christmas Eve, going anywhere on Christmas Eve. Note to self, if you realllllllly need to get something…stop at the pharmacy for anxiety meds first and then enjoy some ice cream from the cupboard because after the trip that’s where it will end up.
Now, enough of that and more of this please.
Delightfully borrowed…twice…from The Cutting Edge Of Ordinary.
3 egg whites
1 tsp. vanilla
1 cup granulated sugar
1 lb. pecans
1 stick of butter
Cream cheese or Brie
Melt butter and pour on baking sheet. Beat egg whites until stiff, add vanilla and gradually add sugar. Coat pecans with egg white mixture. Bake 325 for 40 minutes. Turn them every 10 minutes with a spatula.
Cool slightly and shake in powdered sugar until coated using a large zip lock bag.
Once you are ready, top each Ritz cracker with cream cheese or brie, honey, and then the candied pecan - Such a nice appetizer.