All-Purpose Pecans
Quick science lesson: albumen is another way to say egg white. Albumins are proteins. You find those in things like eggs--and people. Albumen consists of mostly albumins and water. Read: glue. Waterproof adhesive. Edible. Waterproof. Adhesive. So, if you want sugar and salt and spicy stuff to stick to your pecans, or walnuts, or almonds, toss them in a little edible waterproof adhesive. After a roast and a subsequent air dry, you have one versatile bar snack, salad garnish, or crunchy topping. Use halves or pieces here, depending on intended use. Clearly, this can be tilted more sweet or savory once you get the albumen thing straight.
Recipe by Oxmoor House October 2014
Gallery
Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Source
Cooking Light Mad Delicious
Nutrition Facts
Per Serving:
200 calories; fat 20.4g; saturated fat 1.8g; mono fat 11.6g; poly fat 6.1g; protein 3g; carbohydrates 5g; fiber 3g; cholesterol 0mg; iron 1mg; sodium 74mg; calcium 21mg.