Type what you have

Ingredients

• ✓ pecan half
• egg white
• water
• orange extract
• vanilla extract
• orange liqueur
• coffee liqueur
• sugar
• cinnamon
• salt
• black pepper
• rosemary
• tangerine

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
2. 2 Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
3. 3 Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.
4. 4 Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.

By itsshellebelle

Ingredients

• ✓ pecan half
• almond
• brazil nut
• walnut
• date
• red candied cherry
• green candied cherry
• all-purpose flour
• sugar
• baking powder
• salt
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line two 5x9-inch loaf pans with greased parchment paper.
2. 2 Combine almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well.
3. 3 Sift together flour, sugar, baking powder, and salt. Combine with nut mixture and mix well.
4. 4 Beat eggs and vanilla, add to nut and flour mixture and mix well.
5. 5 Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.

By Richard Reisner