Christmas, it’s really not very far away!
I fear I’ve finally “grown up” as Christmas seems to have lost its lustre for me. Never did I think I’d utter the words “I don’t want to think about that” when the subject of Christmas is raised ! Whatever next? I’ve developed a taste for red wine but the taste everyone said I’d acquire when I got older for blue cheese and oysters still eludes me so perhaps there is sill some youth left and I won’t yet not turn into one of those bah humbuggers (like that word!).
Luckily there is some sparkle and excitement ahead as Vanessa from Prepped has organised Lets make Christmas a food blogger gift swap to be held at the glorious Fortnum & Mason! I do feel that familiar seasonal excitement when I think of it as I’m lucky enough to be invited! The idea is that we all make a food gift to take along to swap at the end of the afternoon
It was a hard decision to think what to take! Has anyone ever done one of those “lucky dip” secret Santa type gift exchanges where your gift is the last one to be chosen? That happened to me many years ago and the thought of that is rather scarring! Decisions, my chutney isn’t ready yet. I’ve left it too late to make Christmas cake, I’ve made some alcoholic drinks this year but they are still brewing, untasted and not ready.
With amazing good fortune I saw this post by MJ on her blog, The Merry Gourmet at last week and knew I had found my gift to make. Of course I had to try them “just to make sure”! Well if you like nuts this recipe is a corker! Sweet yet salty with just a faint warmth from the cayenne. I tried them out on my friend after I had indulged a little too much and I got a text the next day to say that unless I was going to keep her in supply could she have the recipe!
- 2 heaped tbsp light brown sugar
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1 egg white, at room temperature
- 350 grams shelled pecan halves
- 30 ml maple syrup
- Pre heat oven to 150 C, 300 , gas 2
- Line a baking sheet with non stick foil or baking paper.
- Mix together the brown sugar, salt and cayenne pepper.
- Whisk the egg white until frothy.
- Add the pecans, stir until well coated with the egg.
- Add the maple syrup and mix well.
- Add the sugar mixture ensuring all the pecans are well coated.
- Tip onto the prepared baking sheet and spread well. Bake for 30 minutes.
- Remove from oven, let cool completely before storing.