Our Annual Thanksgiving Recipe Blog Exchange

Like we usual do, the Anchoress and I are exchanging Thanksgiving recipes, and we're both on the hunt for good ones in the comments (hint, hint). Last year, I had a squash stuffing recipe that I'd found in the comments the year before. She had Italian rainbow cookies.

This year Elizabeth is offering roasted parsnips and apples, which works as a side-dish or a salad. Actually, this kind of easy-to-reheat dish is really helpful when you're juggling a half-dozen sides for Thanksgiving dinner.

This year I've been a little distracted watching my nieces while we await the arrival of my nephew (born Friday, home from the hospital yesterday!) so I kept it simple (with thanks to my mother for the idea).

Spiced Nuts

Here's what you need:

1 lb pecan halves
1/2 cup sugar
1 tablespoon cinnamon
2 eggs

Preheat the oven to 325 degrees.

Separate out the egg yolks; you won't need them for this. Mix the sugar and cinnamon in a little bowl.

Dump the pecan halves in a large mixing bowl. Pour the egg whites over the pecans. Mix thoroughly so that all the pecan halves are coated. Dump the sugar and cinnamon mix over the pecans. Keep stirring, until the pecans are covered evenly.

If it doesn't look like the pecans have enough sugar or cinnamon, feel free to add some. As my father says, "you can never have too much sugar."

Put some vegetable oil or nonstick spray on a baking sheet. Spread the pecans out evenly over the sheet. They go in the oven for 20 to 25 minutes. I usually pull them out at 15 minutes to check how crunchy they're getting. I'll flip 'em with a spatula and stick them back in for another eight minutes or so.

Be careful you don't leave them in too long. They will burn!

Quick and easy. So what've you got?

posted by Gabriel Malor at 10:24 AM

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