Orange Creamsicle Candied Pecans So Tasty

Tuesday, March 29, 2022

Orange Creamsicle Candied Pecans

"These are a 12 months-round preferred in our house. We've made numerous versions and still come back to this one as our all-time favorite. Hand-shelled pecans from Grandma's tree, with a vanilla-orange sugar coating that gets its intensity from cinnamon, pepper, rosemary, and a bit of Kahlua® and Grand Marnier®."

Ingredients :

2 large egg whites
1 teaspoon water
1 teaspoon orange extract
half of teaspoon vanilla extract
1 half of teaspoons orange-flavored liqueur (such as Grand Marnier®)
1 half of teaspoons coffee-flavored liqueur (along with Kahlua®)
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
half of teaspoon floor black pepper
1 teaspoon finely chopped sparkling rosemary
1 tangerine, finely zested
1 pound shelled pecan halves

Instructions :

Prep : 20M	Cook : 10M	Ready in : 50M

Preheat oven to 300 ranges F (one hundred fifty ranges C). Heavily butter a big steel baking sheet.
Beat egg whites and water together within the bowl of a stand mixer till stiff peaks form. Add orange extract and vanilla extract; beat until included, 1 minute.
Mix sugar, cinnamon, salt, and black pepper collectively in a separate bowl; fold sugar aggregate into egg white combination till simply integrated. Fold in rosemary and tangerine zest till frivolously blended. Add pecans to the sugar-egg white combination; toss to coat. Spread coated pecans in one layer onto the organized baking sheet.
Bake inside the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to ten mins, till crispy and golden brown, 30 to 40 mins. Transfer to a sheet of parchment paper to chill completely.

Notes :

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