Swedish Nuts
Yield
6 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter, unsalted
|
|
| 2 | large |
eggs
whites only |
|
| 1 | pinch |
salt
|
*
|
| 1 | cup |
sugar
granulated |
|
| 1 | quart |
pecan halves
|
*
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter, unsalted
|
|
| 2 | large |
eggs
whites only |
|
| 1 | pinch |
salt
|
*
|
| 237 | ml |
sugar
granulated |
|
| 0.9 | l |
pecan halves
|
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 2.5 | ml |
cinnamon
|
|
Directions
Set aside stick of butter to melt in a long pan.
(Don't use a pan that has depressions around the side, such as for lasagna.)
Preheat oven to 300℉ (150℃).
Separate eggs; sprinkle a pinch of salt onto the egg whites.
(You can reserve the yolks to make custards.)
Beat the whites to form soft peaks.
Gradually add the sugar, cinnamon and vanilla extract.
Fold in pecan halves.
Turn out pecans and spread OVER the melted butter (don't stir them in).
Cook for 15 minutes.
Take out the pan and stir the nuts.
Cook another 10 minutes, take out and stir.
Repeat until the nuts are separated and all the butter is absorbed (a little over one hour).
BE PATIENT!
