Pecan Cranberry Crunch

Special thanks to: LG, Saint Louis, MO Servings: 4 Directions: 1 cup of pecan halves 1 cup of dried cranberries 1 egg white 2 tblsps of white sugar Fresh cracked black pepper Place dried fruit in a bowl of hot water to slightly rehydrate. Mean while whip your egg white and sugar until soft peak stage. In a bowl combine your pecans and cranberries. Add egg white mixture in small batches, tossing after each addition so as to coat lightly the fruit and nuts. Toss mixture with freshly ground cracked black pepper to taste (I use about 6 turns of the mill but I like it spicy). Spread mixture on a lightly oil sprayed cookie sheet and place in a 250 degree oven for about 1 hour give or take, or until egg white coating dries. Stir lightly half way through drying process so as not to break up the clumps of nuts and fruit to much. Cool and store in an air tight bag or canister if you don't eat it all first!!!! Special Notes: You can substitute dried strawberries or add them as well but be sure to use fruits that have a natural high sweetness to them. That will balance the pepper flavor that actually brings out the fruit flavors all on its own! Amazing!

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