Melt butter and add seasonings.
Mix thoroughly. Add pecans and toss gently until all nuts are coated.
Place in shallow baking pan. Bake at 300\u00b0 for 30 minutes.
Turn at least once. Yields 4 cups pecans.
Beat egg white with 1 tablespoon water; coat pecans with mixture.
Mix sugar with cinnamon and salt.
Coat pecans and stir. Bake at 300\u00b0 for 20 minutes, then stir.
Decrease temperature to 250\u00b0 and bake additional 30 minutes.
Let cool, then enjoy.
Melt butter and add seasoning.
Mix thoroughly.
Add pecans and toss gently until nuts are coated.
Place in a shallow baking pan.
Bake at 300\u00b0 for 30 minutes.
Turn at least once.
Melt oleo in large pan.
Mix next 3 ingredients. Stir in pecans, then spread in glass dish.
Bake at 400\u00b0 for 20 minutes, stirring frequently. Turn onto paper towel and sprinkle with salt. Let season at least 1 day before serving.
Melt butter on cookie sheet at 325\u00b0.
Beat egg whites stiff. Add sugar to whites; beat.
Add pecans to egg white mixture and stir.
Spread pecans on cookie sheet.
Stir every 10 minutes to separate nuts.
Bake 30 minutes.
Remove and sprinkle with salt. Cool and store airtight.
Melt butter or margarine in large saucepan.
Mix in next 3 ingredients.
Stir in pecans and spread in a glass baking dish. Bake at 400\u00b0 for 20 minutes, stirring frequently.
Turn out onto paper towel and sprinkle with salt.
Let season one day before serving.
Yield: 4 cups.
patula, stir in cranberries and pecans.
Scrape into prepared pan
Cream butter and sugar together.
Mix in beaten egg yolks, cherry juice, flour and baking powder.
Beat egg whites until stiff and fold into mixture.
Grease mini muffins tins and sprinkle bottom with chopped pecans.
Place 1 teaspoon dough in each and place cherry on top.
Add another teaspoon full of dough and sprinkle top with pecans.
Bake at 350\u00b0F for 10 minutes.
Remove from muffin tins and roll in powdered sugar while still warm.
Makes 24 mini muffins.
eautiful and delicious holiday salad.
Guests always ask for this recipe!
Melt butter, cayenne, cinnamon & sugar together.
Pour over pecans, stir to mix completely.
Sprinkle salt over nuts, toss to combine.
Spread on parchment lined cookie sheet.
Bake at 325 F for 15 minutes, stir half way thru baking.
Cool & store in airtight container.
ith sun dried tomatoes, chopped pecans and grinded gouda cheese.
Combine cream cheese, pineapple, green pepper and seasoned salt.
Form into a ball and roll into chopped pecans.
Serve with assorted crackers.
Drain pineapple well, reserving all juice. Add enough water to juice to make 2 cups. Heat to boiling in saucepan.
Add jello, stir to dissolve. Remove from heat.
Add cranberry sauce, stir to dissolve. Add lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Blend in sour cream, then fold in pineapple and pecans. Chill until firm.
emon juice an strain the pecans. add one tablespoon of sugar
acked), 2 1/8 teaspoons Recipe #490865, and 1/2 teaspoon
In a large bowl, combine the first 7 ingredients. Mix well; cover and chill 1 hour. Finely chop the pecans or peanuts. Combine with chili powder. Pour nuts on wax paper (12 x 12-inch). Form into 3 rolls (or 1 to 3 balls). Roll in nuts. Wrap in waxed paper or plastic and chill. Makes nice holiday gift or treat served with crackers.
cocoa and water; stir in pecans. Gradually fold reserved egg white
A candy thermometer is necessary for this recipe.
old in the raisins and pecans.
Cover the mixture tightly
Stir 1 cup of pecans, crushed pineapple, onion and salt into softened cheese.
Chill until firm; shape into a ball.
Roll in remaining pecans.
(May add 1/4 cup each of red and green pepper for holiday color.)