BCL - Orange Creamsicle Candied Pecans Tasty Recipes

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Orange Creamsicle Candied Pecans

"These are a year-round preferred in our house. We've made numerous variations and nonetheless come returned to this one as our all-time preferred. Hand-shelled pecans from Grandma's tree, with a vanilla-orange sugar coating that gets its depth from cinnamon, pepper, rosemary, and a piece of Kahlua® and Grand Marnier®."

Ingredients :

2 large egg whites
1 teaspoon water
1 teaspoon orange extract
half of teaspoon vanilla extract
1 half of teaspoons orange-flavored liqueur (including Grand Marnier®)
1 half of teaspoons espresso-flavored liqueur (such as Kahlua®)
1 cup white sugar
1 teaspoon ground cinnamon
half of teaspoon salt
half teaspoon floor black pepper
1 teaspoon finely chopped fresh rosemary
1 tangerine, finely zested
1 pound shelled pecan halves

Instructions :

Prep : 20M	Cook : 10M	Ready in : 50M

Preheat oven to three hundred tiers F (one hundred fifty stages C). Heavily butter a massive metal baking sheet.
Beat egg whites and water together inside the bowl of a stand mixer until stiff peaks shape. Add orange extract and vanilla extract; beat until included, 1 minute.
Mix sugar, cinnamon, salt, and black pepper collectively in a separate bowl; fold sugar aggregate into egg white aggregate until just included. Fold in rosemary and tangerine zest till evenly blended. Add pecans to the sugar-egg white combination; toss to coat. Spread lined pecans in one layer onto the organized baking sheet.
Bake within the preheated oven, turning the baking sheet and stirring the pecans with a steel spoon every eight to 10 minutes, till crispy and golden brown, 30 to forty minutes. Transfer to a sheet of parchment paper to cool completely.

Notes :

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