2 cups Schermer Pecan Halves
1 cup Cinnamon Glazed Schermer Pecans
1 cup shelled pistachios
2 cups sesame sticks
1 cup sweetened dried cranberries
8-10 thin orange peels
3 tablespoons fresh orange juice
2 large egg whites
1 ½ tablespoons dark brown sugar
1 ½ teaspoons kosher salt
1 teaspoon ground chipotle chile pepper
Preheat oven to 250 °F. Combine orange peels, orange juice and egg white in a large bowl; stir with a whisk. Stir in plain pecans and pistachios. Combine sugar, salt and chipotle. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 250 °F for hour, stirring occasionally. Remove from oven; cool completely. Stir in cinnamon pecans, sesame sticks and cranberries. Store in an airtight container for up to one week.
Recipe by Waiting on Martha | Follow along @shopwaitingonmartha
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.
