So the end of the school year is fast approaching. I am excited and terrified at the same time. Definitely more terrified.
I have twin kindergarten girls so this is our first year in elementary school. Of course we are going to get something for each of their teachers. They are wonderful, work so hard and definitely deserve something great.
As we did in preschool, we always contribute to the group classroom gift. But I also like to make a little something on the side. I’m discovering that is more challenging now that they are in elementary school. There are so many other people they interact with: the principals, art teacher, music teacher, counselors…. etc…
We started making a list of the teachers we wanted to give homemade treats too. 14 people! Actually I cut them off at 14 people. I appreciate everything all of these people (plus the 20 others I cut off the list) do but I can’t make that many individual gifts. If I could make one big cake and put them all in a room- Great! But I can’t do that so we are making: Granola, Ricotta-Orange Pound Cake, Cherry Jam and Candied Pecans.
There will be more posts later to share some of the above recipes but right now we are making Candied Pecans.
I like to give credit where it is due. I got this recipe from my cousin Stacey, who got it off Pinterest. That person on Pinterest apparently adapted it from a recipe discovered on AllRecipes.com. So, thanks to all those people.
I never knew I liked Candied Pecans until Stacey gave them to me as a hostess gift. They were AMAZING!!!! They are addictive, as everyone who tries them will tell you. I’m actually snacking on them right now and I need to stop so I don’t have to make more later for the teachers.
- 1 c Sugar
- 1 tsp Cinnamon
- ½ tsp Salt
- 1 large Egg White
- 1 T Water
- ½ tsp Vanilla Extract
- 1 lb Pecan Halves
- Preheat oven to 250
- In a small mixing bowl combine the sugar, cinnamon and salt.
- In a large mixing bowl, use an electric hand mixer to beat the egg white, water and vanilla together until very frothy.
- Add pecans to the egg white mixture and stir until evenly coated.
- Pour half of the sugar mix over the pecans and stir. Add the remaining sugar mix and toss until all the pecans are evenly coated.
- Line a large baking sheet with parchment paper. Spread the pecans onto the prepared baking sheet in an even layer.
- Bake for one hour, stirring every 15 minutes. Allow to cool completely then store in an airtight container. Or a bag shaped like a carrot and give to teachers.