Saturday, December 21, 2013

Candied Pumpkin and Pecans

I'm making a complex dessert for a holiday dinner (Pumpkin Trifle w/ Eggnog Pudding) and I needed crunch and fruit. On a whim I decided to look up candied pumpkin and found out that there are recipes out there. These, therefore, are not my creations. They are COMMON recipes, copied over and over, on the internet. So there is no person that I can attribute origin to.

The candied pecans are great to eat on their own. But I'll be using them to add crunch to my final dessert. The candied pumpkin can be eaten with ice cream and over pancakes or other desserts.  You can see my final dessert tomorrow.




Candied Pumpkin

1 cup maple syrup
1 1/2 cups water
1/3 cup granulated sugar
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon grated ginger

1  sugar pumpkin, peeled, halved, seeded, and cut into 1/2-inch cubes

Mix everything but the pumpkin together in a medium saucepan and bring to a boil, making sure sugar is dissolved. Add pumpkin and turn down to simmer. Simmer for 15-20 minutes until the pumpkin is tender. Turn off heat and allow to cool. Place cooled pan with the pumpkin in the liquid, in the refrigerator to chill.




Candied Pecans

2 cups of pecans, shelled
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper (optional)
1 egg white
1 Tablespoon water

Heat the oven to 300 degrees.
Mix the sugar, spices, and salt in a plastic bag.  In a small bowl, whisk together the egg white and water til frothy.  Put the pecans into the egg white mixture and toss to coat them thoroughly. With a slotted spoon, scoop them into the bag of spiced sugar. Seal the bag and shake to thoroughly coat the nuts. Pour the pecans onto a lightly greased baking sheet.  Bake for 30 minutes, stirring the nuts a bit at the 15 minute mark.
Remove from oven and allow to cool.


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