Tuesday, March 30, 2010

Cinnamon-Roasted Pecans

We headed to an Amish store yesterday to pick up some odds and ends. Who knew I would get so excited over finding SAF yeast?!

As we were perusing the aisles, (the "one finger" rule is extremely necessary when taking GLAAM into a very small store...or any store for that matter!) Maddie spotted some cinnamon-roasted pecans and asked if we could buy some. Now, the Amish may refrain from some things but a healthy mark-up on certain grocery items is not one of them. Perhaps these were slow-roasted over many months?

I asked Maddie if she would like to pick out some plain 'ole pecans and we would cinnamon-slow-roast those bad boys ourselves. She was delighted.

Maddie's Cinnamon-Roasted Pecans

1 cup pecans
1 egg white
1/2 cup sugar
1 t. salt
2 t. cinnamon

Beat egg white and mix into nuts. Combine other ingredients in separate bowl first and then pour over nuts. Stir thoroughly. Bake at 250 for 1 hour, stirring every 15 minutes.

Try not to eat the entire batch in one sitting. We so did not do that. Nope.