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Showing posts from December, 2013

Sugar and Spice Candied Pecans

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I've been surprised to find that a lot of candied nut recipes call for egg whites. They definitely don't have to be made that way, though. I've adapted this recipe for candied pecans from epicurious . It uses corn syrup and my son is allergic to corn. At first, I thought I would make a simple syrup and try to make it with those, but in the end, I thought, "What about using Steen's?" Steen's is a sugar cane syrup made in Louisiana and all the best Southern pecan pies I've ever had are made of it. I've yet to attempt a vegan pecan pie yet (hello, four eggs?!) but my sister-in-law introduced me to these nuts and said, "You know, it's like the best part of the pecan pie." I agree. That hard, candied layer of pecans on top is definitely the best part and really the only part I need. Who needs to veganize a whole pie when you can just eat the top? Usually this calls for cayenne and pepper, but I've made it now using a v