- Pecanes garripinyades
Every year, when I’m home for Christmas, my stepmother makes delicious spiced pecans. This year was no different. I woke up one morning to find the kitchen lined with hefty 2-pound bags of pecans, giant bags of Publix sugar, and a jar of cinnamon. The eggs of course were in the refrigerator where every self-respecting American keeps their eggs. Odd to me now, but I accept that it’s probably safer that way. In America, at least. For two days straight, she made batch after batch of them on our largest cookie sheet, filling the entire kitchen with the fragrant smell of cinnamon that makes vacation at home feel like a holiday. They’re impossible to keep your hands off of, trust me on that. For that reason, it would probably a good idea to make only as many as would be kosher to eat in one sitting. Luckily, she was making them to give away as gifts in small, handmade bags, to all of the people who help us year after year.
Pecans are incredibly expensive here, since they are imported and rarely eaten in Spain, but I buy them anyway from Casa Gispert, a tiny little coffee roastery and market on Carrer dels Sombrerers in the Born neighborhood near the famous Santa Maria del Mar church. I always threaten to make a pecan pie with them, but that usually involves a trip to the basement supermarket of El Corte Ingles, our giant department store chain or to any one of several overpriced American food stores to stock up on corn syrup, because I am yet confused as to how it is possible to make a good pecan pie without it. It usually happens that before I can do anything with them, I’ve eaten the entire kilo bag, pecan by raw pecan. Once, some of them were lucky enough to make it into this couscous salad that I posted this past fall. What I can manage to do with them, however, is to make this wonderfully simple version of my stepmother’s recipe, because there is never a time when I don’t have all the ingredients on hand.
The recipe below belongs to my stepmother, although to be sure she took it from somewhere else, many moons ago. If I knew the original source, I would gladly give credit where credit is due.
If I were to make these again, it would be with the smoked cinnamon from Atomic Spices cold-smoked by Carol Tarr*, a fellow Chicagoan who has set up shop in Amsterdam where I ran into her at a pop-up store one chilly November afternoon. After I ate my way through most of her samples, I went home and ordered one of everything she had. I would recommend you do the same.
1 pound pecans
1 egg white
1 tablespoon water
3/4 cup sugar
1 heaping teaspoon cinnamon
1/2 teaspoon salt
Blend the egg white until frothed, add pecans and mix well to coat. In a separate bowl, mix sugar cinnamon and salt together and then add the pecans, stirring well to coat. Spread in one even layer on parchment paper. Bake at 300 degrees for 45 minutes, stirring every 15 minutes.