Kaleen's French Toast

 

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg* (we don't put this in)

2 tablespoons sugar

4 tablespoons butter

4 eggs

1/4 cup milk

1/2 teaspoon vanilla extract

8 slices Texas toast Bread

1/2 cup pancake syrup, warmed

In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.

In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup, whip cream, and fresh fruit! Yum! 

Bertha Stone's Butter Horns

 2 C Milk (scalded)
1/2 C Sugar
3/4 C Butter or Margarine +more to pat into the dough
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4 tsp Yeast
1 TBsp Sugar
1/2 C Warm Water
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1 tsp Vanilla
1/2 tsp Nutmeg + more to sprinkle on the dough
2 Eggs, beaten
6 1/2 C Flour
1 tsp Salt
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Butter
Brown sugar (optional)
1. In a medium pot scald milk. Let cool, then add 1/2 Sugar, and 3/4 C butter.
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2. In a separate bowl add yeast to warm water and sugar, let proof. 
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3. In a bread mixing bowl, add yeast mixture to scalded milk mixture, then add 1 tsp Vanilla, 1 tsp salt, 1/2 tsp nutmeg, 2 beaten eggs, 6 1/2 C flour. This is a very sticky dough.
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4. Mix well for 10 minutes, let rest for 10 minutes, then mix again. Let rise to double in size. 
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5. Turn out on a well floured dish towel/counter. Pat/roll out to 1/2 to 3/4 inches. Pat in a little bit of butter. Sprinkle with nutmeg (and brown sugar if desired) and roll up like a cinnamon roll. 
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6. Cut into about 3/4 inch thick slices. Place on a greased cookie sheet (I use parchment paper)- let rise again 
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7. Bake at 350 for approx 20 minutes. Ice when cool. Sprinkle with walnuts if you wish. I lowered the heat for my oven, her directions called for 375
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Icing - Bertha didn't give her icing recipe, and I just use a cream cheese recipe that I use with my cinnamon rolls. These are good, but a little different than what I am used to. If you like nutmeg, these are bomb! Made approx 18 but I am not a chef, I don't cut exact. 

Instant Pot Steel Cut Oats

 Ingredients

3 cups water

1 cup milk or water

2 cups steel cut oats do not use any other kind of oats

1/2 teaspoon salt

½ teaspoon ground cinnamon

3 tablespoons honey optional; add more to taste

Toppings of choice fresh fruit, chopped toasted nuts, chia seeds or flaxseeds, additional maple syrup or honey, splash of cream

Method

• In a 6-quart Instant Pot, stir together the water, almond milk, oats, salt, cinnamon, and maple syrup. Cover and seal. Cook on HIGH pressure (manual) for 4 minutes. Let the pressure release naturally for 10 minutes. Carefully remove lid.

• Stir the oats. Add additional cinnamon and/or honey/b. sugar to taste. The oats will continue to thicken as they cool. Ladle into serving bowls and serve hot with any desired toppings.

Koen's Super Secret Smoothie Recipe

 Sweet Koen loves smoothies! He came up with this 'super secret' recipe and told me I should write it down. I told him he should write it down and I would put it on the blog, he feels pretty sweet that I would put it up. I am not a huge banana fan, but the rest of the kids and Todd love this

Ingredients:

1 C Milk

1 Banana 

1 Scoop Cinnamon Protein

1 Scoop Chocolate Protein

2 TBsp Peanut Butter

Ice (about a cup or two)

Method:

Place ingredients in order listed into the blender. Blend for approximately 1-2 minutes. Pour and enjoy quickly before running out to the bus! 

Mr. Roe's Crepes

Ingredients:
1 1/2 Cups Flour
1 TBsp Sugar
1/2 tsp baking powder
1/2 tsp salt
2 Cups Milk
2 Eggs
1/2 tsp Vanilla
2 TBsp melted butter



Method:
Mix all together. Heat a pan, once the pan is hot pour a very thin layer of the crepe mixture on your pan, then pick up the pan and 'swirl' the batter to create an even thinner layer.
Cook until all bubbles are popped and under side has a few brown spots, then flip. Once cooked layer crepes in a tortilla warmer.
We serve with nutella, strawberries and whip cream.
Notes:
If your milk and eggs are really cold it will make your melted butter harden up again, which was driving dad crazy when he was making them. The directions call for leaving the mixture in the fridge for an hour or so, (likly so the flavors will meld) I don't think I will ever do that because of the butter situation, I might leave the mixture on the counter for a bit before I start to make them, but as of yet I haven't ever done that and they turn out beautifully.

Butterhorns

These are SOOOOO good!!! I grew up on these, whenever mom would take me for a special treat, she would take me to Red Rooster where these were made fresh daily. Grandma Stone had a recipe in her recipe box for them that she said came from Grandpa Stone's sister!!! Oh how I miss Grandpa Stone! I couldn't really understand Grandma's recipe all that well, but between Grandma Stone's recipe, two recipes online, a bit of tweeking of my own we have a winner! 

Ingredients for the rolls:

1 Tablespoon active dry yeast
1 teaspoon sugar
¼ Cup warm water

2 Cups flour
2 Tablespoons sugar
½ teaspoon salt
½ Cup cold butter

½ Cup milk
1 egg yolk

Icing:

2-3 Tablespoons Butter (softened)
2-4 Tablespoons Milk
1-2 teaspoons vanilla
2-3 Cups Powder Sugar
Crushed Toasted Walnuts/Pecans* (optional, but I think they make it what it is! yum!)Directions:
1. Combine yeast, 1 teaspoon of sugar, and warm water (105-115 degrees F) in a small bowl. Set aside to proof.

2. In a bowl add flour, second amount of sugar, and salt.
With a pastry blender or fork cut the butter into the flour mixture until small crumbs form
3. Warm the milk (80-90 degrees F) add the beaten egg yolk to the milk

4. Pour yeast and milk mixture into the flour mixture, mix until a dough forms. **The first time I made these the dough was perfect, this last time when I made them it needed 2T of extra flour. You don't want it too sticky or it is hard to work with. 

5. Cover the bowl and set to proof until dough is doubled in size (about an hour or so)

6. Place dough on a floured surface and roll into a 6x14 inch rectangle
Cut into 24 equal pieces 6 x 3/4 inch pieces
Roll each piece to be approximately 10-11 inches long

7. Twist and roll each piece into a pinwheel shape. Place on a greased cookie sheet 

8. Cover with a tea towel and let rise for one hour
9. Preheat oven to 375 degrees. Bake for 10-15 minutes until lightly browned

Icing:
Cream your butter, milk, and vanilla. Slowly add your powdered sugar, until you get the consistency you would like for your icing.  Be sure your rolls are cool before you ice them. You can either dip your iced butterhorn into your walnuts/pecans, or you can sprinkle them on!
Enjoy! These might be my favorite! 

How to toast your walnuts:  preheat oven to 370, place your crushed walnuts on a cookie sheet, then place in the oven. Stir nuts every 30 second to a minute. When nuts are fragrant they are done! 7-15 minutes.

Da Bomb Cinnamon Caramel Rolls

I have made countless cinnamon rolls, and they are always hit or miss, and usually miss. I have made these three times... this week, which is to say they are a huge hit with my family and of course most importantly... me!
I found these via a FB post, and I tried them the way the author wanted the first time, and I didn't love the 'bread' part of the dough so I used my favorite bread dough recipe and kept their caramel sauce part of the recipe... SO stinken good!!!
I think I might add a bit more cream to this sauce at some time and put it on pancakes, or crepes.

I start by making the caramel sauce. You will need to double the bread recipe for this amount of sauce, or leave the leftovers in the fridge for the next time you feel like pancakes, crepes, or waffles!!

Find the bread dough part here...

Caramel Sauce
3 Cups Brown Sugar
2 Cups Heavy Cream
2 TBsp Light Corn Syrup


To avoid crystallization I put the cream in the sauce pan first, followed by the other two ingredients. While stirring consistently, slowly bring to a boil. After the mixture has begun to boil let it boil for around 3 minutes ( I am still tweaking this, you want a thicker syrup but not to soft ball stage). Then leave to to cool and thicken while you make your bread to the first rise.

I put around half of an inch of caramel sauce in the bottom of my 9x13 cake pan

Roll out you dough into a rectangle (around 12x16), then
Layer of Softened Butter
Layer of Cinnamon
Layer of Brown Sugar
Layer of White Sugar
( I go pretty light on my layers)
over the top of your dough. Tightly roll your dough into the traditional roll. Cut, or if you're like me you use unflavored dental floss, and pop them into the caramel sauced pans. Let them rise again for 30 minutes. Preheat your oven at 350, and cook them between 20-30 minutes. Tops will be brown and they wont be doughy. Let them 'set' for 5-10 minutes and then flip them upside down onto a cooling rack... and then marvel at the deliciousness  you have just created!

So to sum up
1. Make caramel, and pour into 9x13 pan about .5 inch full
2. Make bread to first rise
3. Roll out dough, cover with softened butter, cinnamon, brown sugar, white sugar
4. Roll up and cut into cinnamon rolls, place rolls into caramel sauce
5. Preheat oven to 350
5. Let rolls rise for 30 minutes
7. Cook for 20-30 minutes
8. Let set 5-10 minutes, and place upside down on a cooking rack with a cookie sheet under it
9. ENJOY THAT GOODNESS!

Healthier Peanut Butter Coconut Granola Bars

THESE are super yummy! Enjoy!

Ingredients:

o    1 cup peanut butter (or a favorite nut butter)

o    1/2 cup honey

o    1/2 cup coconut oil

o    2 1/2 cups rolled oats

o    1 cup shredded coconut

o    1/4 cup chocolate chips (or mini chocolate chips)

Directions:

1.    In a medium pot, melt together nut butter, honey, and coconut oil over medium-low heat, stirring until smooth. Remove from stove and stir in oats and coconut.

2.    Spoon mixture into silicon baking cups, I tried to put this in a baking dish the first time I made them and it was a pain to get them out. Sprinkle with chocolate chips.

3.    Refrigerate for 2 hours or until firm, then enjoy!

4.    Store granola bars in the refrigerator or freezer, individually wrapped in baggies. Or if you don’t plan to pack them in lunches, you can simply store them in an airtight container with wax paper separating the layers. These are SO GOOD! They may be some of my favorite things ever, and they are relatively healthy for you.

Easier Liege Waffles- from Denice

The two day Liege waffles are really good, but these are WAY easier and taste just as good if you ask me!

Ingredients

3/4 Cup Whole Milk, scalded and cooled to warm milk
2 Tablespoons water, warmed
1 1/2 Teaspoons sugar
2 Teaspoons instant yeast

1 Cup unsalted butter, softened

3 Tablespoons white sugar

2 Large eggs, lightly whisked
3 Tablespoons honey
3 Teaspoons vanilla
2 Cups Bread flour
1 1/2-1 3/4 Cups Flour
2 Cups Belgian pearl sugar

Instructions

Scald the milk and then cool to approximately 110-115 degrees, add the 1 1/2 teaspoons of sugar to the milk and water and add the yeast, stirring to combine. Allow the yeast to proof, or get foamy and puffy.

While yeast is proofing in a large bowl, beat together the butter and 3 table spoons of white sugar. Add the eggs, honey and vanilla. Stir together and add the yeast mixture. Place in a standing mixer with the dough hook and add 2 cups of flour. Mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter, or up to 24 hours covered with plastic wrap in the fridge. (The dough will need to sit on the counter and come back to room temperature to use.) Then punch down and knead in the pearl sugar. Separate into 8 to 10 balls and place on a hot, greased waffle iron. Cook until golden brown and serve with biscoff, whipped cream and fresh berries.

Cinnamon Rolls

I have tried making cinnamon rolls about seven times in our marriage and each time the 'bread' portion of the cinnamon rolls turned out rock hard. Who knows what went wrong each of those times, and maybe it takes making bread/cinnamon rolls a bagillion times to understand the way bread works... who knows. However, these turned out beautifully! They were melt in your mouth good, and the cream cheese just made them over the top! The next day they still were pretty good heated up in the microwave! Definite winner for me!

YIELD: 1 dozen generously-sized rolls

PREP TIME: 20 minutes

COOK TIME: 22 minutes

TOTAL TIME: 5 hours

INGREDIENTS:

Dough

up to 4 1/4 cups all-purpose flour (Start with 4)

1/3 cup granulated sugar

2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)

pinch salt, optional and to taste

6 tablespoons unsalted butter, melted (3/4 of one stick)

3 large eggs, lightly whisked

3/4 cup buttermilk

Filling

1/2 cup unsalted butter (1 stick), very soft - let it sit out while dough rises

1 to 1 1/4 cups light brown sugar, packed

about 3 teaspoons cinnamon (I used almost 5 teaspoons)

Cream Cheese Frosting

Stick of Butter (softened)

8 oz Package of Cream Cheese (softened)

1 tablespoon vanilla extract

3-4 Cups of Powdered Sugar (I start with 2 and go up depending on my taste buds that day)

DIRECTIONS:

Dough - To the bowl of a stand mixer fitted with the paddle attachment, combine 4 cups flour, 1/3 cup sugar, yeast, salt to taste; set aside.

Place 6 tablespoons butter in a small microwave-safe bowl, and heat to melt, about 45 seconds; set aside. Crack eggs in another bowl and whisk; set aside.

Add buttermilk to a small pan and heat up over the oven, until the desired heat of your yeast.  Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Taking the temperature with a digital thermometer is highly recommended. If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.

To the dry ingredients in the stand mixer, add the melted butter, eggs, buttermilk, and beat on medium-low speed for about 1 minute, or until combined.

Switch to the dough hook (the dough will have stuck to the paddle and just pick off what you can and put it into the bowl) and knead for 10 to 12 minutes (15 to 18 minutes by hand). If after 5 minutes more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom. This is a very sticky, tacky, moist, and borderline sloppy dough; don't be tempted to over-flour it. It's supposed to be that way. The more flour you add now, the less fluffy and more dense the rolls will be. Dough should clear the sides of the mixer while kneading but sticking to the bottom is fine.

Remove the dough from the mixing bowl, spray a large mixing with cooking spray, and place the dough in the bowl. Cover with plastic wrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven. Every 45 minutes or so, I power on the oven for 1 minute to 400F, as if I am preheating it, then I power it off. Do not, repeat not, keep the oven on. These short bursts of 1 minute of heat create a stable 85F-ish warm environment, ideal for the yeast. If your rising spot is cold, it will take longer than 2 1/2 hours.

Prepare a 11-by-17-inch or similar sized jellyroll pan or sheet cake pan with a raised edge, or use a 9-by-13-inch pan. I prefer a jellyroll pan because it's slightly larger so the rolls are less squished, have more room to rise, and bake more evenly. Line pan with aluminum foil, spray with cooking spray; set aside.

Rolling Out the Dough - After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. Knead it lightly for about 2 minutes. With a rolling pin, roll it out to a 16-by-12-inch rectangle; just slightly larger than a standard Silpat.

Filling - With a knife, butter the dough with 1/2 cup soft butter, leaving a 3/4-inch border around the edges. Sprinkle the brown sugar over it. Sprinkle the cinnamon over the brown sugar; I was very generous with the cinnamon and used almost 5 teaspoons and recommend at least 3; just eyeball it and shake it on.

Slicing the Dough - Loosen the dough from the counter using a bench scraper (or metal spatula), and starting with a long edge, roll the dough into a tight log. Pinch the seam closed and turn log so seam side is down. Gently stretch the log to be 18 inches in length with an even diameter all the way around and pat the ends to even them up. Don't fret if your log isn't perfect; it's okay.

Slice the cylinder into 12 evenly sized rolls (about 1 1/2 inches wide) using a bench scraper, serrated knife, or plain unwaxed dental floss (works great to not squish and compact the log). Arrange the rolls cut side down in the prepared baking pan. Cover with plastic wrap.

Decide to Make Straight Through - Let rise in a warm, draft-free place until the rolls have nearly doubled in size, 1 to 1 1/2 hours.

Or...Decide to Make as Overnight Rolls - Don't let rolls rise after they've been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.

Baking -For either version, bake at 350F for 22 to 25 minutes, or until lightly golden on top and cooked through but not overly browned. Immediately and generously, spread cream cheese frosting on the warm rolls. Serve immediately. Rolls are best eaten fresh, but will keep in an airtight container at room temperature for up to 5 days. Reheat leftover rolls for a few seconds in the microwave before serving. If you have issues with cream cheese frosting at room temperature, then refrigerate the leftover rolls; I don't. For long term storage, I recommend making the rolls as directed and then freezing unfrosted rolls; allow to thaw at room temp prior to serving and frost as directed. I prefer freezing finished rolls rather than freezing uncooked dough.

Cream Cheese Frosting I mix the butter,  cream cheese, and vanilla  together first and then I add the icing sugar a half a cup at a time until I achieve the taste desired, as soon as the rolls are out of the oven I smear the icing all over them… enjoy…YUM!

Kashina's Chocolate Peanut Butter Smoothie

I always try to be healthy, but sometimes I try harder. This last week I was running a lot and eating a lot of greens, but my body was telling me it needed some protein. Meat didn't sound good, nor did eating a handful of nuts, so I decided to try a peanut butter smoothie! Delish! I want one right now thinking about it... I probably will go and make one! The kids loved it, Todd loved it, and I loved it, three very hard groups to please! We tried it again with bananas... no go. The kids and I didn't like it with bananas at all so keep the bananas out.
Todd drinks a carnation supliment drink for breakfast every morning so that is what I used for our 'chocolate' part you could probably use any kind of chocolate drink powder or syrup... or if you are hardcore healthy use some dark chocolate chunks... or leave out the chocolate (*cough* crazy person *cough*) up to you!

Here's What You Will Need:
1 1/2 C Almond Milk
1 1/2 C 1% Milk
2 pkgs Carnation Chocolate Drink Mix
1/2 C Peanut Butter (mmmmmm)
1 tsp Vanilla
2-4 C ice (depending on how thick you like it)

Place all ingredients in the Vitamix in the order listed. Blend... Enjoy

This makes enough for all five of us to have LOTS! My guess is about 4 large adult servings.

NO bananas... Ok try bananas in it, AFTER you have tried it normal... not as good huh?

Pumpkin Pancakes

Ingredients

1. 1 cup flour
2. 1 1/2 Tbs brown sugar
3. 1 tsp baking powder
4. 1/2 tsp baking soda
5. 1/2 tsp ground allspice
6. 1/2 tsp ground cinnamon
7. 1/4 tsp salt
8. 3/4 cup milk
9. 1/2 cup pumpkin puree
10. 1 egg
11. 1 Tbs vegetable oil
12. 1 Tbs vinegar

For the Cinnamon Cream Syrup

1. 1/2 cup white sugar
2. 1/2 cup packed brown sugar
3. 2 Tablespoons all-purpose flour
4. 1tsp ground cinnamon
5. 1 tsp. vanilla extract
6. 1 cup water

Instructions

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture, just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

For the Cinnamon Cream Syrup

1. Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed.

Strawberry Peach Jam

This jam is SO good! My boys even like it!

STRAWBERRY PEACH            JAM

Makes approx. 15 half pint jars

INGREDIENTS

4 pounds ripe peaches (I used nearly 6 pounds)

7 cups granulated sugar, divided

8 cups fresh strawberries, rinsed, hulled, and quartered lengthwise

1/2 cup fresh lemon juice

1 Tbsp. butter

PROCESS

1.  Put large canning pot of water on to boil.  When boiling, add half-pint jars and boil 10 minutes.  Turn off heat and allow jars to sit in hot water until needed. Simmer lids in a separate pan then turn off heat and allow to sit until needed but remove screw tops to dry towel.

2.  In a separate pot of boiling water, blanch peaches in batches for 60 seconds then transfer to an ice bath.

3.  Peel and slice peaches into a large non-reactive pot. 

4.  Add 3 1/2 cups sugar to peaches and bring to a boil.

5.  Puree peaches and sugar with immersion blender while cooking for about ten minutes over medium heat.

6.  Add strawberries, remaining 3 1/2 cups sugar and lemon juice.

7.  Return to a boil, stirring often, then puree until all is smooth and well blended.

8.  Cook for forty minutes, stirring often so as not to burn on the bottom.  Occasionally skim foam from top.

9.  Remove jars from hot water (I placed mine onto a cooling rack over a cookie sheet to catch drips) then turn heat to high to return canning pot water to a boil for processing.

10. Using funnel, pour jam into sterile jars leaving 1/2 inch of head space.  (I just stop pouring when jam reaches bottom edge of the funnel.)

11. Wipe rims with damp paper towel.

12. Top jars with lids and screw on the covers.

13.  Using tongs, place jars of jam into boiling water and allow to boil gently for 10 minutes.

14.  Remove with tongs to cool on thick towels so jars don't crack on cooler counter top.

15.  You will hear popping as the jam cools.  That is the lovely sound of the jars sealing.

16.  After jars have cooled, tighten screw tops and store on the shelf for one year.

17. Refrigerate once opened.

Rather than doing the whole boiling the jam jars, I just froze them and now they are a great freezer jam!

Enjoy!

Breakfast Cookies

These are super good, and super filling! My boys can only handle half of one at a time, I had one for breakfast at 5:30am and wasn't hungry again until Todd came home for lunch at 1pm!

Ingredients:

2 cups quick oats (not whole oats)

3/4 teaspoon salt

1 teaspoon ground cinnamon

1 cup almond butter, peanut butter, or sunflower seed butter

1/4 cup pure maple syrup (or honey)

1/4 cup apple butter (I used LauraintheKitchen’s apple butter)

1 large banana, mashed (about 1/2 cup)

1/2 cup dried cranberries

1/2 cup shelled pumpkin seeds/slivered almonds/sunflower seeds

1/2 cup raisins/chocolate chips/white chocolate chips

1/4 cup ground flaxseed (optional)

Directions:

Preheat oven to 325F degrees. Line large cookie sheet with parchment paper or a silicone baking mat. Set aside.

Combine all of the ingredients into a large bowl. Mix until all of the ingredients are combined. The dough will be quite stiff.

Take 1/4 cup of dough and drop onto prepared cookie sheet. Slightly flatten the tops into desired thickness. The cookies will not spread in the oven. I used a large cookie scoop and they seem to be the perfect size for us.

Bake for 15-16 minutes or until edges are slightly brown. Allow to cool on the cookie sheets completely.

Cookies stay fresh at room temperature for 1 week. Cookies can be frozen up to 3 months.

Adapted from here 

Holly's Buttermilk Pancake Recipe!

I haven't had much luck making pancakes in the past, but these are good and they turn out for me pretty good. They could be fluffier (Holly's were fluffy) for me, but these are super tasty and EASY! Yay! I make them with Stephanie's Pancake Syrup

The only bad thing about these pancakes is how much I miss Holly when I make them!

Glazed Pecans

We crush these and put them on our Steel Cut Oats…so good!

Ingredients

1 egg white

4 teaspoons water

1 tablespoon pure vanilla extract

1 cup white sugar

2 teaspoons cinnamon

3/4 teaspoon salt

Preheat an oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.

Beat the egg in a bowl until frothy; whisk the water and vanilla into the egg. Stir the sugar, cinnamon, and salt into the egg mixture. Add the pecans; stir to coat completely. Spread the pecans onto the prepared baking sheet.

Roast the pecans in the preheated oven, stirring about every 15 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet at least 10 minutes before serving.