Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kim Shook      

Recipe Categories:

    Candied Pecans w/ Quattre Epices

    Source of Recipe

    My own with help from

    Recipe Introduction

    I came up with this idea when I was asking at eG about making non-cinnamon nuts for my diabetic and slightly cinnamon-averse father-in-law, Kenny. Someone at eG suggested using quattre epices, a French spice mix. It worked very well. I used Splenda. I thought that dried orange peel would make a nice addition, but forget to use it. Ill try that next time I make these.

    List of Ingredients

    1 egg white
    1/2 c. sugar or Splenda
    3 c. pecan halves (about 1/2 lb.)
    1/2 batch quattre epices (see below)
    2 t. Dried orange peel


    Quattre Epices:
    6 t. white pepper
    1/2 t. grated nutmeg
    1/2 t. ground cloves
    1/2 t. ground ginger

    Mix well and store airtight.

    Line a baking sheet with parchment paper and heat the oven to 325 degrees. Combine the sugar (or Splenda), quattre epices and orange peel (if using). In a large bowl whisk the egg white until frothy. Add the pecan halves and toss to coat. Add the sugar mixture and toss very well.

    Spread the nuts on the baking sheet and bake about 20 minutes until the nuts are browned and the coating is dry. Cool completely, break up and store airtight. These freeze well.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |