Sugar Coated Pecans

Well making these little goodies was far easier than I had imagined, and the result was awesome! These would make great neighborgifts, holiday snacks, or a great addition to a yummy salad!

Recipe adapted slightly from allrecipes.com

2 egg whites
1 T vanilla
1 lb pecan halves (or almonds!)
1 C white sugar
3/4 t salt
1 t ground cinnamon

whip together the egg whites and vanilla until frothy. Through the nuts in and toss to coat. In a seperate bowl mix together the sugar, salt and cinnamon. When mixed add to the nut/frothy egg white mixture. Toss all around to get them coated. Place on a greased baking sheet and bake on 250 dgs for one hour, stirring every fifteen minutes.

Mmmmmm!

Olive Oil and Garlic Sauce Pasta

The truth is, I haven't tried this one yet, but I am dying to, I don't really like heavy italian sauces, red or cream, so when I found this I got way excited, thinking I could finally do italian and have it be a little lighter and fresher. I thinking about combining it with some roasted cherry tomatoes, andor some bruschetta on the side!


1 pkg (16 oz) angel hair pasta
1/4 c. extra-virgin olive oil
4 medium cloves garlic, minced
1/2 c. pecan halves, coarsley chopped
1/3 c. parmesan cheese, grated
1/4 c. fresh snipped parsley
ground black pepper to taste

Cook pasta according to package direstions. Meanwhile in skillet heat oil. Add garlic and pecans; satue 3 minutes. Drain pasta. In large serving bowl combine pasta, garlic-nut mixture, cheese, parselt and pepper; gently toss to caot. Serve immediately.