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Apple and Fennel Salad with Candied Pecans
This robust salad is modeled on one from Alon Shaya's cookbook, “Shaya.” We prefer to make our own candied pecans because they taste better than store-bought; they can be made a day to two in advance and stored in an airtight container at room temperature. If you don't have or can't find Aleppo pepper, substitute ½ teaspoon sweet paprika mixed with ⅛ teaspoon cayenne pepper for the spiced nuts, then sprinkle the finished salad with an additional pinch or two of sweet paprika. To season the dressing, Shaya uses pink peppercorns, which have a subtle pepperiness and sweet, floral flavor that complement the other ingredients. If you can't them, we found that 1 tablespoon fennel seed, lightly crushed, works nicely instead
large egg white
cup pecan halves
01Heat the oven to 325°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a medium bowl, whisk the egg white until foamy. Add the pecans and fold until evenly coated. Using a slotted spoon, transfer the pecans to a small bowl; discard the remaining egg white. Add the sugar, Aleppo pepper and ½ teaspoon salt; toss to coat. Spread in an even layer on the prepared baking sheet and bake until golden brown, 20 to 25 minutes, rotating the baking sheet halfway through. Let cool completely on the baking sheet, then break up any clumps.
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