This part 2 of my Stitch’n Kitchen post, a candied pecan turtle recipe. To see part 1, which was knit pajamas, go to this post. And y’all – there’s a reason I’m not a food blogger. It’s not because I can’t cook, it’s because 1)I really don’t like to and 2)When I do cook, I’m more concerned with taste than making things look pretty, so…yeah. This might be the one and only recipe you ever see on this site.
These are a combination of two favorite holiday recipes, and either by themselves are good. Candied pecans = delish, and Rolo+pecan+pretzel = scrumptious, so in the more is more spirit of the holidays, I combined the two for a delicious bite to eat.
Candied Pecan Turtles
- 1 Egg white
- 1 tbsp water
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 tsp cinnamon
- 4 cups of pecans
- Mini pretzels
- 2 bags of Rolo candies
Whisk the egg white and water until it’s frothy – it will look like soap bubbles. Combine the sugars and cinnamon in a separate bowl. Coat the pecans in the egg white mix, then add the sugar mix and stir to coat. Spread the nuts in a layer on a greased cookie sheet and bake at 300 degrees for about 20 minutes, then remove and stir, then return to the oven for another 20 minutes. The sugar mix should be caramelized on the surface. Let the pecans cool completely.
While the pecans are roasting, get the pretzels and Rolos ready. Unwrap the Rolos and place each one on a mini pretzel, then place the combo on another greased cookie sheet. Put in a 300 degree oven (after you take the pecans out is a good time) for 3-5 minutes – JUST until the candy starts to get soft. Remove from oven and press a pecan onto each candy. But don’t press too hard, or all the caramel will leak out through the bottom of the pretzel and stick to the pan and you’ll end up throwing away a broken up batch. Or, you know, eating it with your husband over the sink because it’s not pretty enough for blog pictures. Ahem.
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