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Monday, October 15, 2012

Vampire Bites

I decided since this recipe for candied nuts was absolutely so yummy that I would bag some up and hand out to my co-workers on Halloween. The stamp sentiment is from Waltzing Mouse Stamps. I really love their stamps for gift giving. They are UK based so if you buy any you do have to pay for shipping overseas and of course it takes awhile to get them, but IMO worth it.

So here is a picture of the treat bags. I used Jewelry bags because they have a nice zip loc edge which makes them a little more sturdy to work with when adding the tops which was just a spellbinder die folded in half and stapled together at the bottom. Add a office tag stamped with the Vampire Bites and a bat then tie on some gross grain ribbon. Went to together quick enough

Here is the yummy nut recipe. It calls for Pecans but I have also made it with Walnuts (Pecans are definitely sweeter of the two). And if you like a little kick in your candied nuts feel free to add some Cayenne Pepper (1/4-1/2 tsp) depending on how much kick you want). And this makes a lot..1 lb of nuts is a lot..(can not stress that enough) so you could either freeze what you don't use or cut the recipe in half (just use a small egg). Definitely add to your cake, cupcakes or ice cream sundaes or eat as is. Enjoy!

  • Nonstick cooking spray, for greasing
  • 1 egg white
  • 1 tablespoon vanilla extract
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 3/4 teaspoon salt
  • 1 pound chopped pecans

Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.

Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 45 min. Allow to cool on the baking sheet


  1. This looks yum-o. I will try making some this weekend. How long do they stay fresh if you don't freeze them? Please keep sharing your recipes. They all look so good. Drool...

    1. I have kept mine up to a month. They basically are dried and cooked so no reason they would go bad too quickly but since there is an egg white in there you might want freeze or store in fridge if you don't use them in a few weeks.

      I'll be sure to sneak some recipes in where I can. Especially as Christmas cooking kicks into gear.

      Thanks for the {love}