Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups pecans (a 1 lb bag is the equivalent)
- ¼ tsp each allspice, ground cloves, and cinnamon
- ½ cup sugar
- 1 egg white
- 2 tsp any combination vanilla, brandy or water (I use 1 tsp each brandy and vanilla)
Directions
Preheat oven to 250°F. Line 2 cookie sheets (or jelly roll pans) with foil and spray with Pam.
Mix the liquids and egg white together and pour over pecans. Then mix them every few minutes for about 15 minutes (put in a zipper bag or covered bowl and just shake every few minutes).
Mix the sugar and spices in another bowl or zippered bag and let stand for 15 minutes.
Mix the pecans and sugar spice mixture. Pour onto the two cookie sheets and bake for 1 hour. Let cool and then store in an airtight container.
Category:Pecan Recipes
Category:Snack Recipes