I made some candied pecans while I was home for the weekend. They are equally as fun to snack on by themselves, but I wanted to mix them into a salad. I had an amazing salad at one of my favorite restaurants in Tallahassee and I thought it would be fun to re-create my own version. I call this my "everything salad" because you can basically throw in just about any nuts or fruit you like. Being in college, eating right can be a challenge. I love to cook easy, but healthy foods while I'm away at school and this salad is definitely one of my favorite go-to meals. Today I had this salad on the side, but you can certainly add some grilled chicken and have it for dinner.
Below is the recipe for the candied pecans. My salad ingredients are strawberries, granny smith apples, and butter lettuce. As for dressing, I really like Ken's Fat Free Raspberry Pecan dressing. It pairs really well with the sweet fruit and spicy pecans!
1 large egg white
1/2 cup sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups pecan halves (8 to 9 ounces)
Preheat oven to 300 degrees F. Brush large baking sheet with butter.
Whisk egg white in bowl until foamy. Add sugar, spices, and salt. Whisk until mixture is thickened. Add pecans and stir until coated. Using a fork, transfer the pecans to your baking sheet and spread them apart. Bake the nuts until golden brown for about 25-30 minutes. Check the pecans regularly just to avoid them from becoming burnt. Once the pecans are baked to your liking, leave them on the baking sheet to cool.
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