1 egg white
1 tablespoon water
1 pound pecans
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1. Preheat oven to 250 degrees F (120 degrees C).
2. In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
3. Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.
Spicy corn bread (Mexican Style):
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
2. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
3. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
4. Bake for 30 to 35 minutes until center is set and top is golden brown.
Good Eats Turkey:
Thank you Alton Brown for this wonderful recipe. I was proud to try it this year. BTW I also work for Food Network 🙂
Some useful tips from reviewers I used:
– You can stuff inside of the bird with an onion, garlic head and lemon. And brushed the skin with melted butter. It was superb.
– Check Alton’s Turkey Carving tips which made that part come off much easier.
– I’ve always done a 22-25lb bird for the extended family. As far as time goes, the key is using the thermometer to watch for the temp, I usually hit the 161 degree mark somewhere around 3 hours at the 350, so 30 min at 500 and 3 hrs (give or take a few minutes) at 350.