I’m guest posting today at the blog of the gracious, generous and prolific writer, Conda Douglas. Head on over there for my post on Believable Lies and a recipe for pumpkin granola. Conda writes in several genres. Check her out! Then come back for a nutty recipe here.
I confess: moving to a whole new town, then launching a remodeling project that didn’t seem horrendous before we started, can be classified as nuts! My boxes have been moved around so many times the cardboard’s starting to crumble. And I nearly crumbled a few times — when contractors didn’t show or others damaged the work another had just finished, or when one contractor left a trailer filled with junk in our driveway so long I told him the only way he could leave it a day longer was to cover it in Christmas lights.
But the trailer is gone and most of the work (by others) is done. Now it’s time to empty the boxes and put belongings in their final resting place.
And welcome guests who arrive the day after Christmas.
So I am truly nuts. And here’s a recipe for yummy Cinnamon Pecans.
By the way, my first book in the Havoc in Hancock series, Mustard’s Last Stand, is on sale today (8:00 a.m. PST) through 12/26 at 1:00 pm. at Amazon for 99 cents! Some may call that nuts, but it’s part of the Amazon countdown sale. On the 26th it goes to $1.99, and on the 28th …$2.99. It returns to its original list of $3.99 on the 31st.
2 egg whites
1 c. sugar
2 Tbsp. cinnamon
1/2 tsp. salt
1 lb. pecan halves
Preheat oven to 250 degrees F.
Beat egg whites until foamy but not stiff. Stir in sugar, cinnamon, and salt.
Stir in pecan halves. Spread on greased cookie sheet.
Bake at 250 degrees for 1 hour, stirring 3 or 4 times.
Makes 1 pound of delicious Cinnamon Pecans.