Except for the crazy weather (when it's hot, it's hotter than Florida, when it's cold, it's colder than Boston!) and the deadly tornadoes (the marina was hit twice the last 2 springs), we really like Chattanooga.
Surrounded by mountains and the Tennessee River, this area is a paradise, not only for outdoor enthusiasts, but also for farmers. Even though we had had a hot summer, the harvest wasn't too shabby. Not that we know much about farming, but neighbors who planted reaped a good amount of green beans, squash, zucchini, cucumber, tomato, okra, corn and pears. In our 5 years here at Hales Bar Marina, we've picked wild blackberries, gingko nuts, and recently pecans!
Pecan halves |
Sure, our hands got stained from picking, but it was so much fun!
Thank goodness for this pecan cracker tool! |
Final product - spiced pecans and pecan pie |
Spiced Pecans
This recipe is adapted from one I found on the Internet. Great for a
snack anytime.
2 cups pecan halves
1 egg white
1 tsp vanilla
2 cups pecan halves
1 egg white
1 tsp vanilla
1 Tbsp water
¼ cup white sugar
¼ cup brown sugar
¼ cup brown sugar
¼ tsp salt
1 tsp ground cinnamon
½ tsp cloves
1 tsp ground cinnamon
½ tsp cloves
½ tsp freshly grated
nutmeg
1. Preheat oven to
350 degrees F. Line a baking sheet with aluminum foil.
2. In a small bowl,
beat the egg white with the vanilla and water. Stir in pecans, mixing until
well moistened.
3. In a small bowl,
mix together white and brown sugar, salt, cinnamon, cloves and nutmeg. Sprinkle
over nuts. Spread nuts on prepared pan.
4. Bake in preheated
oven for 30 minutes, stirring once or twice. Be careful not to burn the nuts.
Enjoy!
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Favorite Destination: Chattanooga, Tennessee | Cruising the Chesapeake Bay | Picking Mangoes in Florida |
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