Candy pecans make a sweet snack to enjoy on excursions. (Photo by Tressa Dale/Peninsula Clarion)

Candy pecans make a sweet snack to enjoy on excursions. (Photo by Tressa Dale/Peninsula Clarion)

Road trip reimagined

Candied pecans accompany more subdued wandering

Our wild, wide home provides endless opportunities to wander. Before our son was born, my love and I would often embark on far off excursions in his trusty old hatchback, the trunk packed with adventure bags and firewood or skis and snowshoes for our quest. We ran a tight car, and would plan and pack expertly, prepared for any emergency and equipped with all the comforts we might want on the long drive. We would hold hands and have deep conversations while we snacked on chips and candy — junk food being an essential indulgence in our road trip ritual.

Our son’s first long car trip was tense. The back of our shiny new hatchback was stuffed to the brim with (mostly unnecessary) baby gear: clothes, toys, blankets, books, medical items, rockers, swaddles … and maybe a change of clothes and a toothbrush for each parent. I sat in the back, fretfully hovering over our tiny 2-month-old, intently watching his face for any sign of distress or discomfort. We had to stop many times to feed him and change him and stretch his delicate arms and legs. I don’t even think we snacked in the car for fear that the noise of rustling packages would wake our sleeping baby.

This past weekend we took a car ride on a day trip. The back of our still shiny but not quite new hatchback was packed with three pairs of matching boots for a beach walk, some extra layers, and basic emergency gear. Instead of chips and candy, I prepared a snack bag with raw vegetables, fruit and the ever-present goldfish crackers to munch on as we sped through the trees by the sea. Both parents sat up front so we could have our deep conversations while our little traveler sang to himself in the back and quietly played with his toys and books.

I still crave the junk food in the car, but since I want to set a good example, I’ve been forcing myself to create healthier alternatives. Although these candied pecans are quite sugary (comparable to the sugar content of store-bought candy, if I’m being honest), they also provide good protein and nutrition that candy lacks, so they make an acceptable substitute for my junky indulgences of the past. I’ll introduce him to sour gummy worms when he’s older.

Ingredients:

5 cups pecans, toasted

1 ½ cups sugar

¾ cup packed brown sugar

2 tablespoons corn syrup

1 stick salted butter

½ cup milk

1 teaspoon vanilla extract

Salt to taste

Directions:

This recipe involves boiling sugar, so be sure your kitchen space is safely cleared of children and pets before you start.

Line a large baking tray (with raised sides) with a silicone mat. If you don’t have one, wax paper will work, but it’s more likely that the nuts will stick to the wax paper.

In a large, heavy-bottomed saucepan (a heavy wok would be better, if you have one) combine the sugar, brown sugar, milk, butter and corn syrup and heat until boiling.

Use a candy thermometer to track the temperature until it reaches 250 degrees.

Turn off the heat, stir in the vanilla, then add the pecans and toss until the nuts are evenly coated and shiny.

Very carefully pour the hot nuts out onto the tray and spread them out into a single layer, ideally with space in between each nut, but that’s a tall order.

Salt to taste. Try flavored or smoked salts for added depth.

Allow to cool completely then transfer to an air-tight container.

More in Life

File
Minister’s Message: Living in the community of faith

Many of us tend to stay within our own denomination for purposes of what we consider to be purity of doctrine.

Jake Dye/Peninsula Clarion
Artwork by Susan Nabholz, Charlotte Coots and Chelline Larsen is displayed as part of “Fiber” at the Kenai Art Center on Wednesday.
Focus on fiber

Kenai Art Center show transforms threads to art

The Palm Springs Limelight-News used this photo in 1946 to announce the start of the Alaska Photographic Expedition, guided by Keith McCullagh (left) for his expedition partner and photographer, Harry Reed.
Mostly separate lives: The union and disunion of Nellie and Keith — Part 5

After a bankruptcy, a divorce and an 18-year absence from Alaska, Louis Keith McCullagh headed north on vacation.

These cupcakes are dense, more like brownies than traditional cupcakes, and are chock full of chocolate. (Photo by Tressa Dale/Peninsula Clarion)
‘Chocolate, chocolate, chocolate’ with some sprinkles

These cupcakes are dense, more like brownies than traditional cupcakes, and are chock full of chocolate.

Sophie Thatcher is Iris in “Companion.” (Promotional photo courtesy Warner Bros. Pictures)
On the Screen: ‘Companion’ provides an entertaining critique of digital romance

There are interesting ideas here about what human connection looks like in a world where people are increasingly siloed away into digital spaces.

Mark Jurek directs the Soldotna High School band at a rehersal on Oct. 11, 2022 at Soldotna High School in Soldotna Alaska. (Jake Dye/Peninsula Clarion)
SoHi jazz band and swing choir fundraiser concert set for Feb. 11

The show will feature SoHi’s jazz band, swing choir, “several vocal soloists” and a variety of cheesecakes.

Virginia Walters (Courtesy photo)
Life in the Pedestrian Lane: January’s done

This has been the strangest January I can remember, and to hear others, apparently it’s pretty unprecedented.

This 1931 photograph from the Wrangell Sentinel shows the Wrangell public school where Jean Hofstad (the former Nellie McCullagh) taught during the 1940s.
Mostly separate lives: The union and disunion of Nellie and Keith — Part 4

The two members of what the Cordova Daily Times had once called a “popular young couple” began carving out separate lives.

Galbi jjim, or braised beef short ribs, are prepared for lunar new year and celebrate the year of the snake. (Photo by Tressa Dale/Peninsula Clarion)
Beginning the year of the snake

The lunar new year took place Wednesday, Jan. 29.

Most Read