|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||67%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 6g||20%|
|Total Sugars 27g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This wonderfully sweet, crunchy recipe for Swedish nuts is a big hit with kids. You can steep Madagascar vanilla beans in vodka instead of using purchased vanilla extract. Every time you use some of this vanilla, add a bit of vodka. The vanilla just keeps getting better and better with age.
1 pound pecan halves
2 large egg whites
1 cup sugar
1/2 to 1 teaspoon ground cinnamon
1 pinch salt
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter
Preheat oven to 325 F. Beat the egg whites until frothy. Add salt, then sugar, one tablespoon at a time, beating until stiff peaks form; stir in cinnamon, salt, and vanilla. Fold nuts into the meringue. Melt butter in 15 x 10-inch jellyroll pan. Spread coated nuts over butter.
Bake 30 minutes, stirring every 10 minutes, until nuts are light brown and all butter is absorbed. Cool and store in airtight container.