Candied Pecans

You never know when you’re going to need candied pecans. They come in handy as a topping on ice cream or on top of yams for any holiday you’d like. This recipe isn’t hard to follow and results in delicious candied pecans.


  • 1 egg white
  • ½ tsp vanilla extract
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 3 cups pecans


  1. Preheat the oven to 300°F and line a baking sheet (or two) with parchment paper.
  2. In a medium bowl, whisk the egg white until foamy.
  3. Add vanilla, sugar, cinnamon, cloves, and salt to the egg white and whisk until well incorporated.
  4. Add the pecans and mix well, making sure each and every pecan is well coated.
  5. Using a fork, transfer the pecans onto the parchment-lined baking sheet, being sure not to transfer excess mixture with them. Also make sure the pecans are separated on the sheet and do not bunch together.
  6. Bake for 25 minutes, or until golden brown.
  7. Allow them to cool completely, and serve at room temperature. Alternatively, store in a zip lock bag for months at a time.

Source: Judicial Peach

Blanching Spinach

It turns out blanching spinach – like blanching anything – is a piece of cake. But just in case you aren’t sure (as I wasn’t at one time), here are some instructions to guide you.


  1. Was and prepare your spinach as desired. For example, if you want to cut off the stems or chop the spinach down, do so now.
  2. Bring a large pot of water to a bowl over high heat.
  3. Place a large handful of the spinach in the pot of bowling water.
  4. Wait about 30 seconds or until you see the spinach turning a deep green color.
  5. Using a large spoon or strainer, remove the spinach from the bowling water and place into a colander.
  6. Immediately run cold water over the spinach to stop the cooking process.
  7. Squeeze out any excess water in the spinach.

That’s it! Just keep repeating these directions for as much spinach as you have. Good luck!