Sugar And Spice Nuts


I need to be brief.

Really brief. (Really)

Tomorrow night I am hosting a party for about 70 people. My husband’s urology residents are completing the program and the Urology Department, the residents and their families are gathering to celebrate.

I am always amused in social situations when people ask my husband what he does. “I’m a Urologist”. The response is usually, “Wow! A brain doctor. So cool!”. Then he explains “URologist, not NEURoloist.” At which point the conversation always changes to something else.

So what recipe to choose for a Urology post. I don’t like kidneys. Bladders? Nope. Prostates? I bet deep fried Pig Prostate is delicious. But, alas, no.

Urologists certainly see plenty of nuts during their routine exams and surgeries and all that. So, nuts it is.

Before the recipe, how about a little Urology Humor?

Sugar And Spice Nuts

Ingredients:

3/4 cup sugar
1/2 Tbs light brown sugar
1/2 Tbs cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
pinch cloves
3/4 tsp salt
1 egg white
1 Tbs water
1 pound pecan halves

Directions:

1. Combine sugar and spices in a medium bowl; set aside.

2. Beat egg white and 1 tablespoon water in a medium bowl using a handheld egg beater or a wire whisk until foamy.

3. Add pecans, stirring until evenly coated. Add pecans to sugar mixture, stirring until evenly coated.

4. Place pecans in a single layer on a buttered 15- x 10-inch jelly-roll pan.

5. Bake at 275° for 50 to 55 minutes, stirring every 15 minutes. Spread immediately in a single layer on wax paper; cool completely. Store in an airtight container.

Recipe adapted from Southern Living Magazine

Urology Music?

How about focusing on the Nuts? I adore Ben Folds. Yes, I know we’ve played this one before. Nuts.
Ben Folds-Bitch Went Nuts

Urine? Oh, are you kidding me? You’re in. Yep.
Rod Stewart- You're In My Heart

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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2 Responses to Sugar And Spice Nuts

  1. Paul Anderson says:

    Your nuts are going to be tasty. How are you going to keep from laughing when you serve them?

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