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- 3/4 cup powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground allspice
- 1 egg white
- 2 tablespoons cold water
- 1 cup pecan halves
- Vegetable cooking spray
COMBINE first 7 ingredients.
WHISK egg white lightly; add 2 tablespoons water, whisking mixture until blended.
DIP pecan halves into egg white mixture. Drain well with a slotted spoon. Dredge in sugar mixture. Place nuts in a single layer on a baking sheet coated with cooking spray.
BAKE at 250° for 1 1/2 hours. Yield: 1 cup.
Prep: 10 min.; Bake: 1 hr., 30 min.
HOT JALAPENO CRAB DIP
Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999
- 1 pound lump crabmeat, picked over for shells and cartilage
- 1 teaspoon chopped garlic
- 1/2 cup chopped pickled jalapenos
- 1/4 pound Monterey Jack cheese with jalapenos, grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/2 cup mayonnaise
- 2 ounces Parmigiano-Reggiano cheese, grated
- 1 recipe Toasted Croutons, recipe follows
Preheat the oven to 350 degrees F. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.
TOASTED CROUTONS: 1 loaf French bread (about 8 inches in diameter and 15 inches long), ends trimmed and cut crosswise into 1/4-inch thick slices 5 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper. Turn the slices over, and brush them with the remaining oil, and sprinkle with the remaining salt and pepper. Bake for about 6 minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 more minutes. Remove from the oven and let cool completely before serving.
