Me neither. I’m over my resolutions by January 3rd, max.
I also have the heart of a cranky old lady, so there won’t be any hootenannies and wacky hijinks for me as I ring in 2012. Mr. Hausfrau and I are going to celebrate with a few other couples over a cozy little dinner at home.
Perhaps some of you are keeping it real, too, with a small party at your home? Or a big party, keg included? Maybe you’re far more sophisticated than me and you’ll be hosting a New Year’s brunch? Whatever your event, these pecans are an addicting nibbler you’ll want to serve to your guests. They’re impossibly easy, yet your guests will insist on learning WHERE you got these nuts. Because there’s no way they can be homemade. Don’t be offended. They mean it as a compliment.
These pecans are just a little bit of everything: smokey, salty, spicy, and sweet. Besides their merits as a snacky handful, these nuts are delicious on a salad and OVER.THE.TOP when crusting a medallion of goat cheese.
Plus, nuts are heart healthy. And what’s that they say about having a happy and healthy New Year?
In fact, maybe the pecan industry wants to hire me right now as their head of marketing : “Pecans. The (easy) alternative to your (stinkin) New Year’s resolutions.”
Anyway, I’m going to hang out here and wait for the CEO of Pecans America to call me. In the meantime, make these and save a couple for me, would ya?
Smokey and Sweet Pecans
3 tablespoons coconut sugar
1 teaspoon smoked paprika
1 teaspoon ground cinnamon
1/2 teaspoon cumin
1 egg white
4 cups or 1 pound pecan halves
3/4 teaspoon salt
Preheat the oven to 350.
In a small bowl, stir together the sugar, spices and salt. Set aside. In a large bowl, whip the egg white until frothy. Stir in the nuts. Fold in the spice mixture, making sure the nuts are evenly coated. Spread the nuts out onto a sheet pan and bake, stirring periodically, 20 minutes. Cool nuts completely and serve or store in an airtight container.