[Sca-cooks] ISO: Source for Pecans

Elaine Koogler kiridono at gmail.com
Sun Feb 15 17:05:22 PST 2009

I don't know about online, but if you have a BJ's near you, they are less
there...and, if you can get into a Restaurant Depot, they're even less
expensive there.


On Sun, Feb 15, 2009 at 6:10 PM, Barbara Dodge <awench1 at cox.net> wrote:

> I am in search of a source for pecan halves.  I tried a recipe for "candied
> pecans" at Christmas, and now my husband is asking for more.  He deploys
> with the US Navy for 5 months next week, and I'd like to be able to make
> more to send to him in goody boxes.  Paying $10.00 a pound in the local
> (Norfolk, VA) grocery stores seems to me to be just crazy and I'm hoping to
> find a less expensive source.  Does anyone on this list have a favorite on
> line vendor for nuts?
> For anyone who is interested, the basic recipe is:
> 1 egg white
> 1 cup sugar
> 3/4 teaspoon salt
> 1 teaspoon cinnamon
> 2 tablespoons water
> 1 pound pecan halves
> Preheat oven to 300 degrees F.
> In large bowl, wisk egg white until foamy.
> Add sugar, salt, cinnamon, water to egg whites and mix well.  The mixture
> will be very grainly, this is OK.
> Stir in the pecan halves until well coated with egg mixture.
> Spread nut mixture onto a baking sheet lined with parchment paper.
> Bake in preheated oven for 45 minutes, stirring every 15 minutes.
> The recipe is very forgiving.  After my first batch, I made the following
> changes:
> I substituted half the white sugar for brown.
> I substituted half the water for vanilla extract.
> I added cloves, ginger, and nutmeg of various amounts (I didn't measure) in
> addition to the cinnamon.
> Thanks in advance.
> Felicia
> Barony of Marinus
> Atlantia
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