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Quick Bites - Apple Salad with Candied Pecans
Hello everyone and welcome back to another quick bite! In today's episode I'm breaking down a recipe for an apple salad with candied pecans- a wonderfully creamy and dreamy fruity bite with a nice light pecan crunch. Just perfect! Thank you so much for listening, and thank you so much for coming on this journey with me.
Featured Recipes for this Episode
1 c plain Greek Yogurt (whole milk)
2 c red seedless grapes
1 c celery
2 c chopped apples, your preference
1/2 c candied pecans
1/2 T champagne vinegar
Zest of one lemon
1/2 T honey
1 t black pepper
1/2 t salt
Chop all your ingredients to the same size- remember you want a consistent bite here! Also you'll want to chop this up relatively small, maybe about the size of raisins (which you can also substitute for grapes).
Combine everything into a bowl and stir it together so everything is well-coated and serve immediately.
Yield: 6 cups (approx).
Calories per serving: 161 per 1 cup serving.
Candied Pecan Recipe from Episode 17:
4 c pecans, shelled and halved
1/2 c light brown sugar
1 T cinnamon
1 egg white
1 t vanilla extract
1 T water
Preheat the oven to 300°.
Begin by combining your egg white, vanilla, and water in a bowl. Whip these into a meringue with a hand mixer or whisk until stiff peaks form.
Add your pecans and toss them gently until well-coated.
In a separate bowl, combine the cinnamon and brown sugar and then add this to the pecans, again tossing them to gently coat them.
Line a baking tray with parchment paper and layer your pecans in a single layer.
Bake for 40 minutes at 300°. At 20 minutes, stir them around.
Allow to cool and then store in an air-tight container.
Yield: 4 cups.
Calories per serving: 169 per 1/4 cup.
Important Links
(All links open in a new window)
Main Website
Subscribe on Patreon!
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Join my Discord Community!
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Follow me on Twitter!
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Listen on
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TuneIn Radio
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Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
View all episodes
By Nicholas Haskins
4.7
2323 ratings
Hello everyone and welcome back to another quick bite! In today's episode I'm breaking down a recipe for an apple salad with candied pecans- a wonderfully creamy and dreamy fruity bite with a nice light pecan crunch. Just perfect! Thank you so much for listening, and thank you so much for coming on this journey with me.
Featured Recipes for this Episode
1 c plain Greek Yogurt (whole milk)
2 c red seedless grapes
1 c celery
2 c chopped apples, your preference
1/2 c candied pecans
1/2 T champagne vinegar
Zest of one lemon
1/2 T honey
1 t black pepper
1/2 t salt
Chop all your ingredients to the same size- remember you want a consistent bite here! Also you'll want to chop this up relatively small, maybe about the size of raisins (which you can also substitute for grapes).
Combine everything into a bowl and stir it together so everything is well-coated and serve immediately.
Yield: 6 cups (approx).
Calories per serving: 161 per 1 cup serving.
Candied Pecan Recipe from Episode 17:
4 c pecans, shelled and halved
1/2 c light brown sugar
1 T cinnamon
1 egg white
1 t vanilla extract
1 T water
Preheat the oven to 300°.
Begin by combining your egg white, vanilla, and water in a bowl. Whip these into a meringue with a hand mixer or whisk until stiff peaks form.
Add your pecans and toss them gently until well-coated.
In a separate bowl, combine the cinnamon and brown sugar and then add this to the pecans, again tossing them to gently coat them.
Line a baking tray with parchment paper and layer your pecans in a single layer.
Bake for 40 minutes at 300°. At 20 minutes, stir them around.
Allow to cool and then store in an air-tight container.
Yield: 4 cups.
Calories per serving: 169 per 1/4 cup.
Important Links
(All links open in a new window)
Main Website
Subscribe on Patreon!
Livestream for the Cure
Join my Discord Community!
Podcast RSS Feed
Like my Facebook Page!
Follow me on Twitter!
Follow me on Instagram!
Join my Facebook Group!
Subscribe to my YouTube Channel!
Follow me on Twitch!
Listen on
Apple Podcasts
Spotify
Google Podcasts
Pandora
TuneIn Radio
iHeart Radio
Spreaker
PlayerFM
Stitcher
Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!