baking

Candied Pecans

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These candied pecans are simple, comforting, and one of those recipes that makes the house smell like the holidays almost instantly. I sometimes make them for the stocking exchange at work or give them as little extra gifts for everyone. They’re perfect for snacking, gifting, or tossing on a salad when you want something a little special without a lot of fuss.

Ingredients:

  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 egg white
  • ½ teaspoon vanilla extract
  • 1 teaspoon water
  • 4 cups pecan halves

Instructions:

Preheat your oven to 300° and line a large baking sheet with parchment paper.

In a medium bowl, mix together the brown sugar, granulated sugar, cinnamon, and salt. Set it aside.

In a larger bowl, whisk the egg white, vanilla, and water until it’s nice and frothy. Add the pecans and toss until they’re all coated.

Pour the sugar mixture over the pecans and gently stir until everything is evenly covered. Spread the pecans out in a single layer on the prepared baking sheet.

Bake for 30 minutes, giving them a good stir every 10 minutes so they don’t stick or burn. Once they’re done, take them out and let them cool completely on the pan—this is when they crisp up.

When fully cooled, store them in an airtight container.

Storage Tips

  • On the counter: up to 10 days
  • In the refrigerator: up to 2 weeks
  • In the freezer: up to 2 months

Nutrient Facts (Approximate per 1/4 cup serving):

  • Calories: 200 kcal
  • Total Fat: 16g
  • Saturated Fat: 1.5g
  • Polyunsaturated Fat: 4.5g
  • Monounsaturated Fat: 9g
  • Sodium: 25mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 2g
  • Sugars: 9g
  • Protein: 5g

Nutrient values can vary based on the specific nuts used and the exact measurements of ingredients.

Blueberry Crumble – Gluten Free

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Okay, so here is the deal. When I search for a recipe I actually dread clicking on some of the sites because of the advertisements. When you hit the “Jump to Recipe” button, it rolls you down to the recipe but then there are all those popup ads which I despise. But I also know that is how some of you make money. I totally get it!

So, when I post my recipes, I like to get right to it. If I describe anything at all besides the recipe itself, it will be a quick 1 min read or less.

Today, my dog sitter dropped off some fresh picked blueberries. I can’t even begin to tell ya’ll how delicious they are. I kept 2 cups out for the crumble and the rest I froze.

I hope you enjoy this recipe. Please leave a comment if you tried it!

Ingredients

  • 1 2/3 cup Bob’s Red Mill Flour 1:1
  • 1 tsp cinnamon
  • 1 1/4 tsp baking powder
  • 1 1/2 tsp salt
  • 2/3 cup sugar 
  • 1/4 cup brown sugar
  • 3/4 cup butter (12 tbsps)
  • 3 tbsp milk of choice or additional butter(I used half and half)
  • 2 cups blueberries
  • 1 tbsp cornstarch 
  • 2 tbsp maple syrup(I didn’t have pure so I used regular and I added 1 tbsp spoon of vanilla extract) 

Instructions

  • Preheat the oven to 350 F.
  • Mix the first 5 ingredients
  • Stir the first 7 ingredients, then add your room temp butter and half and half or milk(If using unsalted butter, add an additional 1/4 tsp salt.)
  • Press about half of the dough very firmly into the bottom of an 8 inch pan lined with parchment paper.
  • Spread the blueberry mixture on top of the dough.
  • Sprinkle all remaining dough evenly over everything.
  • Bake 50 minutes.
  • You can either serve hot with a dollop of ice cream or you can let it cool completely.

Estimated Nutrition Facts (per serving, assuming 12 servings):

Calories: 220 kcal, Total Fat: 11 g, Saturated Fat: 6 g, Trans Fat: 0 g, Cholesterol: 30 mg, Sodium: 90 mg, Total Carbohydrates: 30 g, Dietary Fiber: 2 g, Sugars: 15 g, Protein: 2 g, Vitamin D: 0.2 mcg, Calcium: 20 mg, Iron: 0.6 mg, Potassium: 80 mg