One of my all-time favorite Christmas goodies is Candied Pecans. Oh.My.Yum! This recipe from The Nourishing Gourmet is a great way to enjoy these salty/sweet little beauties without refined sugar. I used a maple syrup/Sucanat combo that turned out wonderfully!
These make a great Christmas gift wrapped in a cellophane bag using raffia or ribbon to tie it closed.
Looks and sounds DELICIOUS!! I just wish pecans weren't so dang expensive around here. They're a rare treat in our home. For most things, walnuts can be substituted (for a fraction of the price!), but some things, like these sorts of treats, it's just not the same without the GOOD nuts!!
ReplyDeleteYummy! You're the second person I've heard talk about Sucanant recently. I've never heard of it. Is it costly?
ReplyDeleteSucanat stands for: SUGar CAne NATural. It's cane sugar BEFORE they take out the nutrients and refine it. It's in granular form, but the grains are much bigger than refined sugar. The taste is not pure sweetness like refined sugar, it has a deeper flavor, almost molasses-ish. You can substitute it cup for cup of a sugar in any recipe, though some recipes aren't suited for the taste.
ReplyDeleteIt is definitely more expensive than refined sugar so we don't use it exclusively here. A 2 lb bag goes for $5-$8. I also use pure Maple Syrup and occasionally Stevia. You can find it in most store's health food departments.
I made these pecans last Christmas for gifts, and used the egg white method, but instead of sugar, sprinkled powdered stevia and cinnamon. They turned out yummy! Everyone wants them again this year.
ReplyDeleteThey look real yummy! And thank you for introducing me to Nourishing Gourmet. I try and follow Nourishing Traditions but wasn't familiar with this blog.
ReplyDeleteAhhh, that makes sense. I have regular sugar and some organic cane sugar in the house. I just had no idea that's what it was called. lol
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