Steps to Prepare Orange Creamsicle Cake Martha Stewart

Orange Creamsicle Candied Pecans

Her daughter, alexis, was the one who made the creamsicle ice cream cake. stewart's post quickly amassed 64,606 reactions.

Recipe Summary Orange Creamsicle Candied Pecans

These are a year-round favorite in our house. We've made several variations and still come back to this one as our all-time favorite. Hand-shelled pecans from Grandma's tree, with a vanilla-orange sugar coating that gets its depth from cinnamon, pepper, rosemary, and a bit of Kahlua® and Grand Marnier®.

Ingredients | Orange Creamsicle Cake Martha Stewart

2 large egg whites

1 teaspoon water

1 teaspoon orange extract

½ teaspoon vanilla extract

1 ½ teaspoons orange-flavored liqueur (such as Grand Marnier®)

1 ½ teaspoons coffee-flavored liqueur (such as Kahlua®)

1 cup white sugar

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground black pepper

1 teaspoon finely chopped fresh rosemary

1 tangerine, finely zested

1 pound shelled pecan halves

Directions

Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.

Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.

Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.

Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.

Info | Orange Creamsicle Cake Martha Stewart

prep: 20 mins cook: 30 mins total: 50 mins Servings: 10 Yield: 10 servings

TAG : Orange Creamsicle Candied Pecans

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