Several things of note in this post (aside from the obvious: so where’s the next Avengers post?):
Firstly, Dragon and I celebrated our eighth anniversary Monday and Tuesday (very long story, something I’ll be sure to elaborate on later), so you could say I’ve been a bit… preoccupied. We’ve eaten at glamorous middle class restaurants and wandered snow-free botanical gardens lit by millions of twinkling lights.
Secondly, as I’ve been asked several times, I’m going to provide here the recipe to my Christmas Pecans (aka Crack Nuts), because I’ve already been accused of putting something illegally addictive in the recipe. LOL.
Thirdly, tomorrow’s my birthday. Yay me! The Snarkstress sees the dawning of another year. Woo boy!
Fourthly, Happy Yule, Merry Christmas, Merry Solstice, Happy Festivus, etc. We’re having a huge dinner, with some fantastic gaming, and long distance family bonding. Here’s hoping everyone else out there has a merry festive occasion of their choice.
So… with all of that out of the way: Here’s the Christmas Nuts you’ve asked for all year!
The Snarkstress’s Christmas Pecans
1 lb. pecan halves
1 egg white
1 Tbsp water
1 cup sugar
1 tsp cinnamon
1 tsp nutmeg
Dash of ground cloves
1/2 cup butter
Preheat the oven to 250 degrees F. Cut up butter into bottom of 13×9 casserole dish and place in oven to melt.
Meanwhile, whip egg white until frothy. Add water, sugar, and spices. Add pecans to spice mixture, stir well to coat, then pour into pan.
Bake at 250 degrees for 1 and a half hours, stirring every 15 minutes.
Allow to cool completely before eating. Trust me on this. Hot nuts on your tongue is not something you want to explain to the ER nurses.
The Snarkstress *H*