With the passing of Halloween, we're now into the candy season.
The following recipe from Anita' Chu's "Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable" (Quirk, $15.95), is a sweet primer worth preserving.
You can find all types of treats in the book, from the easy-to-make candied nuts to the more-complicated filled, molded chocolates as well as the following for candied pecans.
Candied Nuts
Heat the oven to 250 degrees. Line a baking sheet with parchment paper.
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Mix 2 egg whites with 1 tablespoon of water in a small bowl until frothy.
Combine in another bowl
½ cup granulated sugar, ¼ cup light brown sugar, ¾ teaspoon cinnamon and ½ teaspoon salt.
Add 2 cups of pecan halves to the egg whites; stir to coat. Toss the nuts in the sugar mixture to coat.
Place the nuts on a single layer on the baking sheet. Bake, stirring every 15 minutes, for 45 minutes.
Yield: Makes about 2 cups of nuts. Store in an airtight container for up to 2 months.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
