Boil sugar, milk and cinnamon to soft ball stage.
Add in 1 big tablespoon butter.
Stir in pecan halves.
Stir until well-coated.
Turn out on waxed paper and separate.
Preheat oven to 225 degrees F (110 degrees C).
Put pecans in a resealable bag and pound into small pieces.
Mix bacon drippings, palm sugar, sea salt, and cayenne pepper together in a bowl. Add pecans to the bowl and stir to coat using a spatula. Spread coated pecan pieces onto a rimmed baking sheet.
Bake in the preheated oven, stirring every 15 minutes, until pecans are toasted and fragrant, about 1 hour. Cool to room temperature and stir in an air-tight container.
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For the smaller recipe, roll dough into a rectangle
Preheat oven to 325\u00b0.
Beat eggs.
Add sugar, corn syrup, butter & vanilla and beat on medium speed with mixer.
Fold in pecans until all are coated with goo.
Pour into pie shells.
Bake for 50 minutes or until toothpick inserted near center comes out clean.
Wanda does not recommend deep dish pie shells for this recipe.
Preheat oven to 350\u00b0F.
Combine bread mix, butter, egg and orange juice. Stir in chopped pecans.
Roll into 1 inch balls.
Place 2 inches apart on ungreased baking sheets.
Flatten each cookie with the bottom of a glass, coated with nonstick cooking spray.
Press a pecan half into each cookie.
Bake for 12-14 minutes or until lightly browned.
Cool one minute, then remove to wire racks.
Whisk glaze ingredients in a small bowl; drizzle over cookies.
Preheat oven to 225\u00b0.
Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225\u00b0 for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.
Note: Store in an airtight container for up to one week.
In a large mixing bowl, slightly beat the eggs.
Stir in corn syrup, sugar, and vanilla. Mix well.
Lightly stir in pecans, till well-coated with egg mixture.
Pour into pie shell. Bake at 350 degrees F (175 degrees C) for 20 minutes. Turn the oven down to 300 degrees F (150 degrees C), and bake for another 30 minutes.
Cool before serving. Store leftovers covered in refrigerator.
ently until all pieces are coated with flour. With a pastry
sheet pan.
Toss pecan pieces in a bowl with
Heat oven to 300\u00b0. Coat pecan pieces in melted butter. Put coated pecans on cookie sheet and heat for 30 minutes, stirring every 10 minutes. Melt almond bark and pour pecans in almond bark. Stir pecans until all pieces are coated. Drop by teaspoon on wax paper. Let sit until hard.
s really nice.
Caramel Pecan Topping:
Mix butter, brown
o 325\u00b0.
Thaw pecan pie according to package directions
Preheat oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet.
In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt, and water. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet.
Bake in preheated oven for 1 hour, stirring every 15 minutes.
nsure everything is coated perfectly.
For the pecan parm: Rinse out
onstantly.
Add pecan halves.
Stir until pecans are well coated.
weet Cream Base: This simple recipe is made with a minimum
anilla. Fold in half the pecan halves. Pour filling into pie
ll the ingredients for the pecan streusel and toss together with
o 350 \u00b0F. Spread the pecan pieces in a single layer
Beat egg white and water until frothy, but not stiff.
Add pecans and mix until well coated.
Mix sugar, salt and cinnamon in a bowl.
Add coated nut mixture and stir.
Spread on buttered cookie sheet and bake 1 hour at 225\u00b0, stirring every 15 minutes. Cool.