Pecan Or Almond Clouds Recipes

CINNAMON-ROASTED PECANS AND ALMONDS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat egg whites with salt in a bowl until frothy; add sugar gradually, beating to stiff peaks. Gently fold in pecans, almonds, and cinnamon. Pour mixture onto a 15 1/2 x 10 1/2-inch jelly roll pan, drizzle melted butter over top, and toss to coat.
• Bake in the preheated oven, tossing every 10 minutes, until nuts are crisp, about 40 minutes. Serve warm or at room temperature.

CINNAMON PECANS AND ALMONDS

Steps:

• Melt butter in a heavy skillet over medium-high heat, and then add all ingredients and saute for about 2 minutes or until a little crispy, stirring gently so as not to break up the sliced almonds. Serve warm or at room temperature.

ALMOND PECAN PIE

Steps:

• Preheat oven to 375.
• To prepare homemade pie crust, place flour in mixing bowl; add butter and cut in with pastry blender. Add salt and then add COLD water 1 Tablespoon at a time. Mix and toss ingredients together with a fork until dough ball forms. Place in plastic wrap or Ziploc baggie and put into the refrigerator while you make the filling.
• To prepare filling, whisk the eggs, brown sugar, maple syrup, melted butter, vanill and salt together in a mixing bowl.
• Whisk.
• Stir in the pecans and sliced almonds.
• Once filling is prepared, take the dough ball from the fridge and place on lightly floured surface. Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters. Move the folded pie crust from the counter to the pie plate. Unfold in the pie plate. Pour filling into pie shell. Flute edges in your favorite design.
• Place pie crust shield over the top or use foil to make a shield to keep the crust edges from burning or turning dark brown while baking.
• Bake at 375 for 40-50 minutes, or until filling has set.
• Let cool completely on cooling rack. Refrigerate. It's easiest to slice pie when its cold!
• Serve cool with whipped cream or warm with vanilla bean ice cream. You'll have to imagine the dollop of whipped cream.

PECAN PUFFS

Steps:

• In a bowl, beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating until stiff peaks form, 5-8 minutes. Fold in vanilla and pecans. Drop by well-rounded teaspoonfuls onto greased baking sheets. Bake at 225° for 50-55 minutes or until firm to the touch. Store in airtight container.

GERMAN CINNAMON ROASTED ALMONDS OR PECANS

Steps:

• Preheat oven to 325 degrees.
• Place butter on a 15 1/2 x 10 1/2-inch jellyroll pan; place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks.
• Gently fold in almonds and cinnamon. Pour almond mixture onto.
• jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
• Serve warm or at room temperature. Store cooled in air-tight containers up to 2 weeks.

PECAN CLOUDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet.
• In a large glass or metal mixing bowl, beat egg whites to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Stir in vanilla and pecans. Drop mounded spoonfuls onto the prepared cookie sheet.
• Bake 1 hour in the preheated oven. Turn off heat, and allow to remain in oven at least another 30 minutes, or until the centers of cookies are dry.

PECAN (OR ALMOND) CLOUDS

Steps:

• 1. Preheat oven to 250 degrees F. Lightly grese cookie sheet 2. Beat egg white to soft peaks then gradually add sugar & beat until stiff peaks form. Stir in vanilla 7 pecans. Drop monded spoonfuls onto prepared cookie sheet. 3. Bake 1 hour in preheated oven. Turn off heat & keep in oven at least another 30 minutes or til centers are dry.