If you’re in the mood for a sweet treat, these Pecan Kisses are just what you need. They’re easy to make and incredibly delicious. With just a few simple ingredients, you can whip up a batch of these delightful sweets in no time.
Ingredients
- 1 egg white
- 2/3 c. light brown sugar
- 1 tsp. vanilla
- 4 c. whole pecans
Baking Instructions
- Beat egg white until stiff.
- Add sugar and vanilla; mix well. Dip 2 or 3 pecans at a time.
- Place on ungreased baking sheet. Bake at 250° for 30 minutes.
- Leave in oven for 30 more minutes with the oven turned off.
Calorie: 160
Total cooking time:1 hour
Difficulty level: Easy
The Great Pecan Kisses Debacle
Here’s a little tale about the time I decided to make Pecan Kisses. I had all the ingredients on hand: **1 egg white**, a suspiciously heavy **2/3 cup of light brown sugar**, a dash of **vanilla**, and a mountain of **whole pecans**. Sounds simple enough, right? If only I knew what I was getting myself into.
The Egg White Incident
I started by beating the egg white until stiff. This is a deceptively easy step—until you’re doing it by hand because your electric whisk decided to take the day off. After what felt like three days, I had a perfectly stiff egg white. And also a perfectly stiff right arm. Who needs a gym membership when you can just whip egg whites all day, right?
The Sweet, Sweet Symphony
Next up was mixing the light brown sugar and vanilla. Now, this sounds really straightforward, doesn’t it? But, oh, how appearances can be deceiving. I swear, that sugar was denser than a neutron star. I had to put in some serious elbow grease to get that stuff to mix in. But finally, after much sweat and possibly a few tears, it was well mixed. At this point, I was pretty sure I was ready for the Olympics.
The Pecan Plunge
Then came the pecan dipping. The recipe said to dip 2 or 3 pecans at a time. Of course, I decided to up the ante and go for a handful. After all, I’m an experienced food blogger, right? Wrong. Very, very wrong. Let me tell you, pecans are slippery little devils. They were flying all over the kitchen. I’m still finding stray pecans in odd places to this day.
The Waiting Game
With the pecans successfully (sort of) coated, they were ready to go into the oven. Bake at 250° for 30 minutes, the recipe said. Piece of cake, I thought. I set the oven, put in the pecans, and waited. And waited. And waited some more. I swear, those were the longest 30 minutes of my life. I watched an entire season of a TV show in that time. Okay, maybe not, but it sure felt like it.
The Oven’s Revenge
After the initial baking, I was supposed to leave the pecans in the oven for another 30 minutes with the oven turned off. Now, I’m not sure who came up with this step, but they clearly didn’t have a cat. That’s right, my curious feline decided it was the perfect time to investigate the warm oven. After a brief panic and a well-timed cat treat distraction, disaster was averted.
The Final Verdict
Despite the chaos, the Pecan Kisses turned out quite tasty. I mean, they weren’t the most beautiful creations, but hey, looks aren’t everything. They were sweet, crunchy, and had a lovely vanilla flavor. Would I make them again? Absolutely. But next time, I’m going to make sure I have a working electric whisk, a sugar shovel, and a cat babysitter on standby.
