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.
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
ven door closed. (In other recipes I have read that one
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.
ently until all pieces are coated with flour. With a pastry
Cream butter and sugar until light.
Add eggs, well beaten, then flour, salt, vanilla, syrup and pecans.
Pour into unbaked pie shell and bake in hot oven (450\u00b0) for 10 minutes, then reduce to 350\u00b0 for about 25 minutes longer.
(Some recipes bake at 375\u00b0 the full time.)
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.
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.
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.
Into beaten egg white, add brown sugar, flour and vanilla. Mix well.
Add pecan halves; stir gently with fork until each half is well coated.
Place each half separately on greased baking sheet and bake at 300\u00b0 until light brown.
Beat egg white until it stands in soft peaks.
Gradually mix in brown sugar and vanilla.
Fold in pecan halves until well coated in egg-sugar mixture.
Place pecan halves on well-greased cookie sheet about 1 inch apart.
Bake in a 250\u00b0 oven for 30 minutes.
Turn oven off and let set for 30 minutes.
Store in airtight container.
Beat
egg white and cold water until frothy.
Add pecan halves and
stir to coat evenly.
Mix sugar, salt and cinnamon in a large bowl.
Add coated nuts and stir to coat thoroughly with sugar
mixture.
Place on buttered cookie sheet and bake at 225\u00b0 for 1 hour.
Stir every 15 minutes.
Mix together thoroughly, marshmallow cream and sugar, using hands to form stiff dough.
Add almond extract.
Divide into 4 parts, making each in a roll about 5 inches long.
Wrap and freeze while making sauce.
In top of double boiler, add caramels, butter and cream.
Blend until smooth.
Place log in caramel sauce (working quickly) until coated with sauce, then roll in pecan halves to cover log.
Place on rack until set.
Wrap and store in covered container.