Candied Pecans

ARE YOU READY FOR SOME FOOTBALL?

 This week, the fabulous #SundaySupper crew is having a Tailgate Party!  Now, I know that you’re all rooting for the Badgers and the Packers, right?  Right?  RIGHT!  In this house, football is taken very seriously.  Additionally, we like to make a tradition around the food the accompanies the weekend hours of watching sports.  Nuts are a great “sport food” because they’re not messy, and you can nosh from pre-game all the way to OT. Sometimes, we’ll just dump a bunch of mixed nuts into a fancy bowl, but when the game is really important, I’ll whip up a batch of Candied Pecans.  They’re simple to make, and they remind everyone in this family of the hot, candied nuts that you can buy at local sporting events.  They’re great when served hot or cold, so if it’s easier to make them ahead of time, you can do that, too!  Just make sure to store them in an air-tight container when they’re cooled.

Ingredients

  • 16 oz. of Pecans, halved
  • 1 egg white
  • 1 Tbsp of water
  • 1 tsp vanilla extract
  • 3/4 Cup white sugar
  • 1 tsp cinnamon
  • 1 tsp (scant) of salt

Directions Preheat the oven to 250 degrees.  Line a roasting pan with aluminum foil, and spray the foil with non-stick cooking spray.  Combine the egg white, water, and vanilla extract in a large bowl and whip with a whisk until the mixture is frothy and resembles foam.  Add the pecans to the bowl and combine until the pecans are coated in the foam mixture.  In another small bowl, combine and mix the sugar, cinnamon, and salt.  Then, pour the sugar mixture onto the pecans and stir until all the pecans are coated in the sugar mixture.  Pour the pecans into the prepared roasting pan, and spread them out until they’re in an even layer.  Cook for 1 hour, stirring the pecans every 15 minutes while they’re cooking.  Cool slightly before serving as they will be hot.  Be careful not to overcook/burn.

So, what do you have cooking up for your Tailgate Party?  If you’re out of ideas, we’ve got you covered for the rest of the season. I can’t wait to try out this week’s featured recipes.  It makes me wish football season was all year long! For more ideas, join us on Sunday as we share our favorite tailgate recipes and tips. Hop on twitter at 6pm CST for the live #SundaySupper chat.  Yes, I know the Packer game will probably be in the 4th Quarter.  If you can’t join us right at 6pm CST, then jump in when the game ends.  See you then!

The Lineup

Pre Game Warm-ups:

  • Sausage Balls by My Catholic Kitchen
  • Edamame Hummus by Girl in the Little Red Kitchen
  • Slow Cooker Rueben Dip by The Meltaways
  • Buffalo Wing Hummus by Hezzi-D’s Books and Cooks
  • Smokey Guacamole with Bacon by Family Spice
  • Pepperoni & Mozzarella Pull Apart by In the Kitchen with KP
  • Boneless Honey BBQ Chicken Wings by Juanita’s Cocina
  • Candied Pecans by From Fast Food to Fresh Food
  • Crispy Coconut Chicken Strips with Sweet Chili Sauce by Crispy Bits & Burnt Ends
  • Swabian Mini Meatballs (Schwaebische Mini Fleischkuechle) by Galactosemia in PDX
  • Joe Montana’s Touchdown Guacamole by Noshing with the Nolands
  • Cheddar Cheese Jalapeno Bites by Mama.Mommy.Mom.
  • Hot & Spicy Popcorn Chicken by My Trials in the Kitchen
  • Bacon Wrapped Chicken Bites by Family Foodie
  • Soft Pretzels with Spicy Beer Cheese Sauce by girlichef
  • Game Day Loaded Nachos by The Messy Baker
  • Buffalo Chicken Dip by Home Cooking Memories
  • Southwestern Spring Rolls by Supper for a Steal
  • Pepperoni Pizza Puffs by Comfy Cuisine
  • Roasted Garlic Bacon Dip with Easy Homemade Tortilla Chips by Daily Dish Recipes
  • Beer Battered Spiced Sweet Potato Lentil Fritters by Sue’s Nutrition Buzz
  • Indian Spiced Chicken Meatballs by Soni’s Food for Thought
  • Bacon Wrapped Jalapeno Poppers by Real Best Recipe

On the Sidelines:

  • Anne’s Best Potato Salad with Bacon and Peas by Webicurean
  • Simple Roasted Purple Potatoes by Ruffles and Truffles
  • Spicy BBQ Baked Beans by Bobbi’s Kozy Kitchen
  • Papa’s Potato Salad & Baked Beans by Kwistin’s Favorites

Main Events:

  • Gluten Free Breakfast Sandwich by Cooking Underwriter
  • Pollo Adobado con Papas (Adobo Chicken with Potatoes) by La Cocina de Leslie
  • Poor Man’s Burrito by Shockingly Delicious
  • Ham and Mushroom Handpies by Vintage Kitchen Notes
  • Individual Muffuletta Sandwiches by Magnolia Days
  • Far East Steak Salad by Diabetic Foodie
  • Italian Sloppy Joes by The Weekend Gourmet
  • Hot Chicken Chili by Momma’s Meals
  • Louisiana Sloppy Joes by Sustainable Dad
  • Hawaiian Chicken Wraps by Cindy’s Recipes and Writings
  • Grandpa Sal’s Sausage and Peppers by Daddy Knows Less
  • Fancy Filet Chili by I Run for Wine
  • Homemade Italian Sausage by The Little Ferraro Kitchen
  • Jalapeno Crockpot Chili by Mama’s Blissful Bites
  • Flavorful Fall Marinade by Midlife Road Trip
  • Moose Chili by Mrs. Mama Hen

Overtime:

  • Peanut Butter-Stuffed Chocolate Cookies by Chocolate Moosey
  • Streusel Topped Pumpkin Bread by That Skinny Chick Can Bake
  • Zucchini Cupcakes by In the Kitchen with Audrey
  • Oven-Baked Churros by Small Wallet Big Appetite
  • Swirl Nutella Cupcakes by Basic N Delicious
  • Peanut Butter and Pretzel Truffles by Gotta Get Baked

From the Cooler:

  • Sparkling Tropical Lemonade by Dinners. Dishes, and Desserts
  • Strawberry Horchata by Damn Delicious
  • MVP Bloody Mary Bar by An Appealing Plan

Wine Pairings by Wine Everyday

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