Candied Pecans

These Candied Pecans are one of my favorite treats ever! They’re deliciously sweet, cinnamon spiced and perfectly crunchy coated pecans that are so easy to make and only require a few basic ingredients.

They’re great for parties and gifts because everyone always loves them, and of course they make the best midday snack!

Candied Pecans

• Servings: 16 Servings
• Prep Time 10 minutes
• Cook Time 1 hour
• Total Time 1 hour 10 minutes

Ingredients

• 1 lb pecan halves
• 1 large egg white
• 1 Tbsp water
• 1/2 tsp vanilla extract
• 1 cup granulated sugar
• 1 tsp cinnamon
• 1/2 tsp salt

Instructions

1. Preheat oven to 250 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper.
2. In a large mixing bowl, vigorously whisk egg white with water and vanilla until very frothy.
3. In a separate small mixing bowl, whisk together sugar, cinnamon and salt.
4. Add pecans to egg white mixture and toss until evenly coated.
5. Pour sugar mixture over pecans and toss until evenly coated.
6. Pour coated pecans onto prepared baking sheet and spread into an even layer.
7. Bake in preheated oven 1 hour, stirring every 15 minutes. Allow to cool then store in an airtight container.

Recipe Notes

• Nuts can be kept at room temperature for about 1 week, refrigerated for about 2 weeks or frozen for several months (they're even delicious straight from the freezer!).
• Recipe source: adapted from allrecipes.com
  

Read more

Homemade Taco Seasoning

Easy Homemade Taco Seasoning. This recipe has such a delicious blend of spices and it’s the perfect quick seasoning addition to Mexican and Tex-Mex foods. It’s great for seasoning beef, chicken, pork, seafood, vegetarian recipes and more!

Taco Seasoning

Servings: 5 Tbsp (approx.)

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 tsp paprika
• 3/4 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt, or to taste
• 1 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (optional for a spicy flavor)

Instructions

1. Add all ingredients to a mixing bowl and whisk together. Store in an airtight container for up to 1 year.

Read more

Homemade Flour Tortillas

Homemade Flour Tortillas! Also known as the worlds best way to make tortillas and they only require 5 ingredients (3 if you don’t count water and salt)!

Homemade Flour Tortillas

Servings: 10

Prep Time 20 minutes

Cook Time 10 minutes

Resting Tim 1 hour 10 minutes

Total Time 1 hour 40 minutes

Ingredients

• 2 cups (283g) unbleached all-purpose flour (scoop and level to measure)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup vegetable oil
• 3/4 cup warm water

Instructions

1. In the bowl of an electric stand mixer whisk together flour, baking powder and salt.

2. Pour in vegetable oil and water and stir just until mixture comes together in clumps.

3. Set electric stand mixer with hook attachment, knead mixture on medium speed about 2 minutes (or knead by hand for about 5 minutes).

4. Dough should be soft and supple. If it is overly sticky you can mix in 1 tbsp flour at a time to reach a workable, yet stretchy dough. On the other hand if it seems dry you can mix in 1 - 2 Tbsp of water.

5. Transfer dough to an oiled bowl (it just needs to be large enough to fit, it's volume won't increase), cover tightly with plastic wrap or a damp cloth and let rest 1 hour.

6. Divide into 10 equal portions (or less if if making larger tortillas. Roll into balls. Transfer to a greased plate, cover and let rest 10 minutes.

7. Preheat a cast iron skillet over medium-high heat.

8. Lightly flour a work surface and remove one piece of the dough, keep remaining dough covered.

9. To roll into round use a rolling pin, dust top with flour and flatten slightly. Roll upward then downward. Rotate and flip tortilla to continue to get a round shape and reduce sticking (roll out to about 6 inches).

10. Transfer to preheated grill and cook until golden brown spots appear on bottom and top surface is bubbly, about 20 - 30 seconds. Flip and continue to cook until light golden brown spots apear on opposite side, about 15 seconds longer (careful not to overcook or they'll dry out).

11. Transfer to an airtight container or resealable bag with a paper towel at the bottom. Cover or seal and let steam, then repeat process with remaining tortillas. If you find skillet is too hot and is burning tortillas then reduce burner temperature to medium.

12. Store in an airtight container at room temperature for a few days or freeze for a few months.

Read more