So, I’ve been doing quite a lot of experimenting with that sourdough starter from Day 32.

…this would be six loaves rising.

 

Now my creative, bakery-cart wheels are turning and I’ve got a hankering to make something I’ve never had before, but it sure sounds good:

Candied Pecan
& Sweet Cherry
Sourdough

I’ve never candied pecans,
and I may change the cherry to raisin,
but this would be day one
of my little culinary adventure.

Here we go…

---

Ingredients:

• ¼ cup sugar
• 2 Tablespoons brown sugar
• ¼ teaspoon cinnamon
• ¼ teaspoon kosher salt
• 1 egg white
• ½ pound (2-1/3 cups) whole pecans

 

Throw the sugars, cinnamon, and salt in a bowl

and mix it till it looks like beach sand.

 

Then, whip the egg white until it’s nice and frothy

and coat the pecans with it.

 

Toss the coated pecans in the sugar/salt/cinnamon mix
and throw the whole lot into a slow cooker.

 

Cook (covered) on high for an hour,
gently stir and turn them in the pot,
and cook for another 1/2 hour to hour,
watching so they don’t burn.

 

Lastly, dry them on a cookie sheet lined with parchment:

 

---

Verdict:

Holy hazelnuts, these are tasty.

The hardest part of this endeavor is saving enough to put in the bread…I may have to make another batch.

---