Roasted Pecans

 

ROASTED PECANS

A sweet and savory Southern-inspired snack with a warm blend of cinnamon, cardamom, and a touch of cayenne. Perfect for holiday gatherings, gift jars, or a crunchy everyday treat!

---

Ingredients

🧈 6 tbsp. butter
🥚 2 egg whites
🍬 1 tbsp. sugar
🧂 ¼ tsp. kosher salt
🌶️ ½ tsp. cayenne pepper
✨ 1 tsp. cinnamon
✨ 1 tsp. cardamom
🌰 3 cups pecan halves

---

Directions

1. Line a baking sheet with foil and preheat oven to 325°F.
2. In a medium bowl, beat egg whites until frothy.
3. Stir in sugar, salt, cayenne pepper, cinnamon, and cardamom. Mix until well combined.
4. Add pecan halves and toss until evenly coated with the egg white mixture.
5. Spread pecans in a single layer on the prepared baking sheet.
6. Bake for 25–30 minutes, gently stirring once halfway through baking, until pecans are golden brown and appear dry.
7. Allow pecans to cool completely before storing in an airtight container.

---

✨Secret Idea:

For an extra special gift, package these roasted pecans in a decorative jar with a ribbon and a handwritten Crackerberries Kitchen recipe tag.

Enchilada Chicken Dip - Feeding the Flock 23

 Enchilada Chicken Dip

3 tbsp. hot sauce

1 8 oz. pkg. cream cheese

1 cup Colby Jack cheese, shredded

½ cup mayonnaise

1 14 oz. can diced tomatoes with chiles, drained

½ tsp. cumin

2 tsps. chili powder

3 cups cooked chicken, chopped/shredded

tortilla chips or flour tortillas

Preheat oven to 350º

In large bowl, mix cream cheese, hot sauce, ½ of the Colby Jack, mayonnaise, tomatoes, cumin, and chili powder until well combined.  Fold in chicken.

Spoon into greased baking dish.  Bake uncovered about 20 minutes, until slightly bubbling.  Top with remaining cheese and broil until golden brown.  Serve warm with chips and tortillas.

Great for a crowd.

Cheers,

Check out the devotion.