It’s often said that when selling your home, you should bake something aromatic and spicy to entrance potential buyers with the homey scent wafting from the kitchen. These pecans are simple enough to make in the mad scramble before opening your house to strangers, and there’s no better way to fill your home with a heady mix of spices. I recommend folding them into Bourbon Ice Cream (see Variation, page 24), which you can happily eat to celebrate the closing of the deal.
To measure the egg whites, beat them vigorously with a fork for a few seconds, until they’re loose and slightly foamy. The whites will then be easy to pour and measure.
Recipe information
Yield
makes 2 cups (300 g)
Ingredients
Preparation
Step 1
Preheat the oven to 300°F (150°C). Spray a baking sheet with nonstick spray.
Step 2
Whisk the egg whites in a medium bowl for about 15 seconds, until loose and foamy. Stir in the brown sugar, spices, vanilla, and pecans. Spread the coated nuts evenly on the baking sheet.
Step 3
Bake for 30 minutes, stirring twice during baking, until the coating has hardened onto the pecans and they’re nice and dry. Remove from the oven and let cool completely.
Mixing Them In
Step 4
Chop the Spiced Pecans coarsely, then add them to 1 quart (1 liter) of ice cream in the machine during the last minute of churning. They can also be sprinkled over ice cream when serving.
Variation
Step 5
Make Spiced Walnuts by substituting untoasted walnut halves for the pecans.
Storage
Step 6
The pecans can be stored for up to 2 weeks in an airtight container at room temperature.
