Preheat oven to 350 degrees F (175 degrees C).
Beat eggs slightly. Combine sugar and cornstarch, and gradually mix into eggs. Stir in melted butter or margarine. Add praline liqueur, pecans, and chocolate pieces. Pour filling into pie shell.
Bake for 45 to 50 minutes. While pie is still warm, brush a little praline liqueur over pie with pastry brush. Chill 3 hours before serving.
Heat oven to 300 degrees.
Liberally spray a baking sheet with cooking spray, such as Pam.
Beat egg white and water until foamy, not stiff.
Stir in pecans to coat.
Mix salt, sugar and cinnamon together and add to coated pecans.
Toss pecans until thoroughly coated.
Place coated pecans on cookie sheet.
Bake 30-35 minutes, TURNING EVERY 5-6 MINUTES (this is VERY important to the success of the recipe) Remove from oven and stir again before cooling.
Beat egg white and salt until stiff. Add sugar and mix. Fold pecans into mixture, coating well. Melt butter on cookie sheet or pan; spread pecans evenly and bake at 325\u00b0 for 20 minutes, turning every 10 minutes. Be careful not to burn. Put pecans in paper bag and shake to prevent sticking together.
Melt margarine in a sheet pan in a 300\u00b0 oven.
Meanwhile, beat egg whites until stiff.
Stir in brown sugar, then stir in pecans until all are coated.
Place pecans in pan with melted margarine and flatten as much as possible with a spoon.
Bake for 15 minutes, then stir and turn pecans to coat and break them up.
Stir every 15 minutes until they have cooked for 45 minutes.
Remove from oven, salt lightly with Lawry's salt.
Stir again and cool.
Store in airtight container.
Melt butter on a cookie sheet.
Beat egg whites until they are fluffy and form peaks.
Add sugar to whites.
Mix eggs and sugar with pecans.
Make sure all pecans are covered well.
Toast pecans in melted butter (stirring occasionally) until golden brown for 30 minutes at 325\u00b0.
Remove and place on wax paper until cool.
Beat the egg white until frothy.
Add 1 tablespoon of water and mix in pecans.
In another bowl, mix 1 cup of sugar, cinnamon mix and add to the other ingredients.
Stir.
Spread on cookie sheet and bake for 1 hour at 200\u00b0.
Put in a paper bag and break it up.
Beat egg white until frothy.
Add salt, sugar and water to egg white.
Blend mix and add pecans.
Mix well.
Place on greased cookie sheet.
Bake 30 minutes in 250\u00b0 oven.
Stir twice during cooking time.
Whip egg white and water until frothy.
Stir pecans into egg mixture until coated.
Mix sugar and spices together and stir into nuts until completely covered.
Turn out on greased cookie sheet and spread evenly, separating nuts.
Bake in slow oven (200\u00b0) for 45 minutes.
Cool and wrap for gifts or eat \"em\" up!
Melt butter in 9 x 13-inch pan in oven.
Set aside.
Beat egg whites very stiff.
Gradually add sugar until mixture is thick and smooth.
Take time doing this, so meringue has body.
Fold in pecans until they are thoroughly coated.
Drop mixture by spoonfuls into pan with melted butter.
Bake 1 hour at 300\u00b0.
Every 10 minutes, gently turn and separate the nuts, using a small spatula so they are brown and evenly covered with butter.
Cool in pan.
Mix the first 5 ingredients and boil until thread forms.
Add the pecans and stir until coated.
Spread on waxed paper and separate when cool.
Beat egg white and water until frothy.
Add sugar, cinnamon and salt.
Pour over pecans and stir until well coated.
Place on a buttered cookie sheet.
Bake at 225\u00b0 for 1 hour.
Boil the sugar and orange juice to 240\u00b0, then add the orange rind and pecans.
Turn heat off and keep stirring until cloudy looking and all nuts are coated.
Combine juice and sugar.
Bring to a boil.
Add pecans and keep turning until coated and syrup is gone.
Lay out on a cookie sheet.
Separate to dry.
fter each addition. Fold in pecans and reserved raisin mixture. Pour
5 minutes.
Praline Sauce.
1. Heat pecans in a skillet
t evenly with the chopped pecans. Set the pans aside.
f tartar and walnuts (or pecans) to the boiling mixture. Pour
n the apples, carrots and pecans.
Transfer half of the
eat until sugar dissolves. Add pecans and stir to coat. Cook
Heat yams, in their liquid, till hot.
Keep hot on low heat while you mix up Praline sauce.
Mix together the brown sugar, heavy cream, butter/oleo, pecans, salt, cinnamon, and nutmeg in a saucepan.
Stir over medium heat till mixture comes to a gentle boil.
Keep hot on low burner while you drain liquid off yams.
Place yams in serving bowl.
Pour hot Praline sauce over yams.
Serve and enjoy!