I visited Eastern Market in DC, and happened to meet the nice grandpa from Sweet Nuthouse. (Here's the website) I bought a little pack of glazed pecans, and my nut-loving friend had cinnamon almond crunch and cashews. I think cinnamon pecan is quite Christmassy (cinnamon always smells Christmassy), so I look up the recipes on the internet and adapt my own to make it not too sweet. | 上次去DC的東市場遇到了Sweet Nuthouse超親切的老爺爺(有網站)。我買了小袋的糖霜胡桃,我朋友很喜歡堅果類,買了肉桂碎杏仁跟腰果。我覺得肉桂胡桃應該還蠻適合聖誕節的(只要有肉桂就聞起來很聖誕節),所以我在網路上找了些食譜,避免太甜就綜合成了我的版本。 |
Ingredients: Pecan 250g Egg White 1 Vanilla Extract 1/2 Teaspoon Sugar 65g Salt 1g Cinnamon Powder 2g Procedures: Bake the pecans in a preheated oven 160C for 8 minutes. Take the pecans out and cool them down. Now you can mix the egg white and vanilla extract, and then mix sugar, salt and cinnamon powder. When the pecans are cooled, stir them into egg mixture until fully glazed. Add cinnamon sugar mixture until fully glazed. Flat the pecans on the baking sheet, bake them 150C for 20 minutes. When the pecans are completely cooled, they can be stored in boxes. The following is the slide show demo | 材料: 胡桃 250g 蛋白 1個 香草精 1/2茶匙 糖 65克 鹽 1克 肉桂粉 2克 步驟: 胡桃先在已預熱的烤箱160C烤8分鐘。 胡桃取出待涼,趁現在將蛋白跟香草精混合,糖、鹽跟肉桂粉混合。 待涼後,將胡桃拌入蛋白,均勻後再倒入肉桂糖。鋪在烤紙上,放在已預熱150度的烤箱烤20分鐘,取出後涼透再裝盒。 以下是投影片示範: |