I was cleaning the Food Pantry today and I found pecans.
I'm not quite sure how that got to my pantry but I'm assuming one of our visitors bought it by accident.
My daughter has peanut allergies,
she does not have any allergic reactions to tree nuts,
but to be safe,
I try not to get any nut products at all.
Instead of putting the pecans to waste,
I decided to surprise my husband by making candied pecans.
Daughter is out of the house today,
so it's perfect timing to make this treat for my husband.
He can take it with him to work tomorrow.
Not all of us at home have peanut allergy but we are still considered a peanut allergy household.
We make sure that we clean and sanitize the pots and utensils we use thoroughly.
I recommend to use stainless-steel pots and pans since they are easy,
and that goes with your utensils as well, since stainless-steel can survive the hot dishwasher water.
Avoid porous materials such as cast-iron pans, wooden utensils and wood cutting boards,
instead, use plastic or silicone products, which easy to sanitize properly.
In our kitchen,
I make sure that I use a separate pot/pan or bake ware for recipes that contain nuts.
It's more expensive but less risky.
To clean the kitchen after cooking,
I use a separate sponge, and I make sure I discard the sponge
after using it.
Sanitize counters, door knobs, the faucet, stovetop, anything you touch.
Don't just wipe it off, make sure you wash it down with soap and warm water.
I also use antibacterial wipes right after.
In a food-allergy household just remember the following:
- Avoid cross contamination. Assign a dedicated "safe" shelves in your food pantry, refrigerator, and separate shelves in your kitchen cabinets for pots and utensils.
- Clean and Sanitize food preparation areas before and after the cooking process.
- Educate the whole family on sanitation practices.
- Sanitize your hand thoroughly, and often.
I have 2 at home, 2 at my daughter's school and 2 at our emergency bag.
It's costly but your child's life is Priceless.
1 cup sugar
1/2 tsp cinnamon
1/8 tsp nutmeg (optional)
1/8 tsp salt
6 tbsp milk
1/2 tsp pure vanilla extract
3 cups pecans
- Preheat oven at 350° F.
- Put pecans in a baking sheet lined with parchment paper or baking liner (silpat).
- Lightly toast pecans for 3-5 mins .
- Remove from oven and set aside.
- In a saucepan, combine sugar, cinnamon, nutmeg, salt, and milk.
- Cook, stir until sugar is completely dissolved.
- Boil until mixture is in a soft ball stage.
- Remove from heat, blend in vanilla.
- Add toasted pecans, stir until mixture is creamy and pecans are completely coated.
- Transfer pecans onto lined baking sheet, spacing apart using a fork.
- Bake for another 5 minutes.
- Cool completely on sheet.
Store in an airtight container, at room temperature.
Can be made 4 days ahead.