Thursday, November 3, 2011

Candied Pecan Salad

I wanted to make a recipe with my new measuring nesting cups from Anthropologie. My friends, Tami and Yuri gave them to me.  I found a Pecan Salad recipe, "From Terra's Table"
 by Jeff Rossman

l  large egg white
1 tbsp. water
1 cup granulated sugar
3/4 tsp. kosher salt
1 tsp. ground cinnamon
1 pound  pecan halves

Preheat oven to 250
Grease a baking sheet. In a bowl, whip the egg white and water until frothy. In a separate bowl, mix sugar, salt, and cinnamon. Add pecans to the egg whites, coating them well. Remove the nuts, and toss them in the sugar mixture.

Spread the nuts out evenly on the baking sheet. Bake for 1 hour, stirring every 15 minutes. Make sure they don't burn.

1 pound  arugula
1/2 pound radicchio
1 1/2 cups crumbled gorgonzola cheese
2 cups candied pecans

I changed the recipe a little bit and made my own salad dressing. My son, Scott gave me these olive oils for my birthday. They are all delicious. Hope you enjoy the candied pecans!


  1. Looks delicious! Your photos are amazing! Nice composition and detail.

  2. Nice cups! Glad that you enjoyed them!


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