Thanksgiving Sugar Coated Pecans Recipe

INGREDIENTS:
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

DIRECTIONS:
Preheat oven to 250 degrees F (120 degrees C).
Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy.
In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly.
Remove the nuts, and toss them in the sugar mixture until coated.
Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour.
Stir every 15 minutes.

Sweet Pickled Eggs

INGREDIENTS:
12 eggs
1 large onion, sliced into rings
2 cups white wine vinegar
2 cups water
1/2 cup white sugar
1 teaspoon salt
1 tablespoon pickling spice, wrapped in cheesecloth

DIRECTIONS:
Cover eggs with water in a large pot.
Cover with lid. Bring to a boil over medium-high heat.
Boil gently for 10 minutes.
Drain. Run cold water over eggs until they are cold. Shell eggs.
Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt.
Stir over medium heat until sugar is dissolved.
Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
Add pickling spice to brine.
Swirl bag around for 30 seconds.
Remove bag.
Pour brine over eggs to fill jar with 1/4 inch from top.
Seal with a sterilized lid.
Store in the refrigerator for 1 to 2 weeks before serving.
Serve chilled.