Everyone has those recipes they go back to that bring back memories of places, people and moments that were filled with all things wonderful. This is one of mine. I have several of my Memaw’s recipes that were handed down to me and there are definitely a few that stand out the most. One of them is a fantastic oyster cracker recipe that is super easy and she would make before we would embark on our road trips, and then there is her candied pecan recipe. I do not remember her making this one as much when I was little, but I do remember having them in a snowflake jar on her counter around Christmas time and stealing them while she wasn’t looking because they are just that amazingly delicious!
When I made these this morning it took me no longer than 40 minutes to whip them up, cool and package them. They are making their way into some special people’s goody bags this Christmas.
Memaw’s Candied Pecans
1 pound pecan halves
2 egg whites
1 cup sugar
1/2 stick butter
1 teaspoon Vanilla extract
2 Tablespoons water
Heat oven to 325*
- Place egg whites in a bowl and whisk until slightly frothy. Add in sugar and teaspoon of vanilla extract and stir vigorously to combine (mixture will be grainy). Then add in your 2 tablespoons of water and stir until combined.
- Place butter on a cookie sheet and place in the oven to melt, careful not to burn.
- Stir in pecan halves into egg mixture until coated. then spoon onto the baking sheet with melted butter and stir gently.
- Bake for approximately 30 minutes, stirring every 10 to keep them from burning.
- Cool on a paper towel.
Happy Baking! (and, a very merry Christmas!)
This weekend i sold at the farmers market and decided to make some incredible little doughnut holes. Because so many people are going gluten free I decided to make mine with gluten free flour, but you could easily use regular flour and it would turn out the same; all about preference there. These little guys are so cute, extremely easy to make and super easy to eat. I made two batches of batter, fried, glazed and packaged for sale all in less than an hour.. They would be a great school morning treat for those who have kids! There is not anything really special you need to make these, but two items can make it much easier. A candy thermometer that clips to the side of the pot you are using for frying helps you regulate the oil at the right temperature and keeps the little donuts cooking evenly and quickly, a cookie scoop makes scooping the dough in uniform size and nice round shape quick and easy (I have a scoop like This and I really like it!). Neither of these are a necessity, but again it makes it really super easy, and to get both of these it wouldn’t cost you more than $15 depending on where you get them.
Doughnut Holes (1 batch Makes about 2 dozen)
5 cups vegetable oil (for frying)
1 cup milk
1 large egg
2 cups all-purpose flour (or your favorite gluten free flour)
2 Tablespoons sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, melted
In a deep pot add oil and clip on thermometer, make sure the thermometer does not touch the bottom of the pot, this produces inaccurate readings of temperatures. Turn on heat and heat to 375*.
Set up a pan near your fryer with a couple layers of paper towels for draining the excess oil after frying.
In a large bowl combine ingredients and whisk until smooth. When oil is up to temperature drop dough in using cookie scoop or using two teaspoons. Only put 4-5 in at a time, you don’t want to overcrowd them. Fry for 1-2 minutes until golden brown on all sides.
Remove from oil with slotted spoon or small wire strainer, place on paper towels and allow to drain for several minutes before topping with chocolate sauce, vanilla glaze or powdered sugar.