Salad:.
1. Mix first 8 ingredients into salad bowl.
2. Drizzle on dressing and toss.
Spiced Pecans:.
1. Heat first ingredients in saucepan until thickened.
2. Stir in pecans.
3. Spread hot pecans on piece of wax paper.
4. When cool, break into chunks
Dressing:.
1. Mix all ingredients.
2. Whisk together until blended.
glazed sides up, on lightly greased racks. Sprinkle each cake with pecans
he pan.
Add the pecans and cook about 3 minutes
Glazed Maple Pecans: Heat a saucepan over medium-
rumbled feta cheese and sugar glazed pecans. Drizzle with balsamic glaze. Optionally
tossing occasionally, until tender and glazed, about 45 minutes. Serve warm
In large bowl, combine Crispix, pretzels and pecans. In small saucepan, combine butter and honey. Cook and stir until butter is melted and mixture is smooth. Pour over cereal mixture and mix well.
Transfer to 2 greased 15x10x1 inch baking pans. Bake at 325 for 15 minutes, stirring every 5 minutes. Cool on wire racks. Store in airtight container.
Arrange crackers on two baking sheets.
In a small saucepan over medium heat on stovetop, combine butter and sugar. Bring to a boil and cook for 3 minutes. Stir in vanilla and chopped pecans.
Spoon pecan mixture over crackers.
Bake at 325 degrees for 6 minutes.
Remove from oven and sprinkle chocolate chips over crackers. Return to oven and bake for 2 minutes more, or until chocolate chips are melted.
Remove from oven and let cool briefly. Using a spatula, transfer crackers to a serving plate or an airtight container.
old in the raisins and pecans.
Cover the mixture tightly
Cook water and sugar to soft ball stage.
Take off heat and add other ingredients except pecans.
Pour syrup over the pecans until each pecan is glazed.
Spread on a cookie sheet.
Add in the cranberries and pecans and stir. Set aside.
ablespoons.
Decorate surface of glazed cake with nuts, if desired
In a large bowl, combine cereal, pretzels and pecans.
Set aside.
Melt butter in a small pan.
Stir in honey; blend well. Pour over cereal mixture.
Stir to coat evenly.
Spread in jelly roll pan.
Bake at 350\u00b0 for 12 to 15 minutes until lightly glazed. Spread on wax paper.
Cool completely.
Put in airtight container.
Yields 6 1/2 cups.
preheat oven to 375 degrees. line a baking sheet with foil. place pecans on cookie sheet. In a small bowl stir together maple syrup, chilli powder, cayenne and salt. Drizzle over pecans. Tossing to coat. arrange in a single layer. Bake for 15 -20 minutes or until syrup is bubbling and deep golden brown. Remove from oven. remove from pan and place on a clean sheet of foil. makes 1 1/2 cups of pecans.
Boil sugar and water until it spins a thread.
Add cinnamon, vanilla and pecans.
Stir like crazy.
When pecans are coated well, pour out onto waxed paper.
Break apart, if needed.
Good, good!!
Yum yum!!
Mix the first 3 ingredients on stove over medium heat; bring to boil.
Boil for 1 to 2 minutes, stirring constantly.
Add the pecans; cook for 1 minute.
Remove from heat; continue stirring until pecans fall separately and have a sugar white coating on them.
Let cool on wax paper for 30 minutes.
Toast pecans in salt and margarine in 275\u00b0 oven for 15 minutes. In small saucepan, combine sugar, water, cinnamon and salt. Cook until soft ball forms when dropped in cold water. Add vanilla, stirring well. Add half pecans and stir gently. Place nuts separately on buttered dish or wax paper. Repeat until all nuts are coated.
Beat egg white and water (until frothy, not stiff). Stir in pecans until well coated (add more pecans if needed to use up all the egg mix). Mix cinnamon, sugar and salt, and add to pecans. Stir until pecans are completely coated. Line a large cookie sheet with foil. Spread pecans in single layer. Bake at 225 degrees for 1 hour. Stir about every 15 minutes.
Grate orange rind.
Squeeze juice out of orange; add sugar. Boil for 4 minutes, stirring constantly.
Pour over pecans and coat well.
Spread pecans out on flat surface and allow to cool completely.
(Pecans are ready when glaze has turned cloudy or stickiness is gone.)
Beat together in a bowl, the egg white and water.
Pour in the pecans and using a wooden spoon, stir until all pecans are coated. Sift together the sugar, cinnamon and salt.
Stir pecans in mixture until they are well coated.
Spread on a cookie sheet and bake at 300\u00b0 for 40 minutes.
Stir every 10 minutes.
Store in a cake tin or glass jar.