Glazed Maple Pecans: Heat a saucepan over medium-
rumbled feta cheese and sugar glazed pecans. Drizzle with balsamic glaze. Optionally
ay take longer); add the pecans, if using, for the last
Preheat oven to 250\u00b0.
Spread pecans evenly in 8 1/2 x 13-inch aluminum pan.
Scatter butter in pats over nuts.
Drizzle corn syrup over nuts.
Roast in slow oven, stirring occasionally, until slightly browned (approximately 1 hour).
Add extra butter if spoon becomes sticky when stirring.
Line counter with brown paper.
Spread roasted nuts on paper.
Salt generously.
Slice strawberries into 1/4-inch slices and mix with balsamic vinegar, sugar and water to coat strawberries. Set aside to marinate.
Mix chopped pecans with brown sugar and water in a pan and saute until glazed. (Be careful not to overcook). Set aside.
Chop red leaf and Romaine lettuce into 2-inch pieces.
Toss lettuce, parmesan cheese, balsamic vinaigrette, and glazed pecans together and place in salad bowls.
Strain strawberries from glaze and arrange on top of salad.
Top with cracked pepper.
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.
Spread a 24 x 12-inch sheet of aluminum foil on flat surface. Coat lightly with vegetable oil.
Combine sugar, butter, pepper and water in saucepan over medium-low heat.
When butter has melted, add pecans.
Continue to cook 10 minutes, stirring constantly.
Pour pecan mixture over prepared foil.
Quickly spread mixture out, separating pecans.
Sprinkle with salt; let cool 30 minutes.
Glazed pecans can be stored in airtight container in refrigerator for 2 weeks.
Prepare the Roasted Garlic Cream recipe. (see below).
Grill the
ombine cooled chicken with the Roasted Garlic mayonnaise, celery and green
crumbled goat cheese and chipotle-glazed pecans.
Roasted Garlic:
Peel off the
rain on paper towels.
ROASTED SHRIMP SAUCE:.
Heat the
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.)
Mix ingredients.
Boil mixture for 3 minutes.
Toss over pecans.
Pour out on foil to cool.
Beat egg whites until stiff.
Blend in sugar and salt.
Coat pecans.
Melt butter on cookie sheet and pour nuts onto this.
Bake in 325\u00b0 oven for about 45 minutes.
Stir every 10 minutes at first and then about every 3 minutes.
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.