Pour into crust. Place 16 spiced pecan halves around edge of batter
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.
he lettuces, apple, cheese, and Spiced Pecans in a large bowl
op of cake.
Arrange pecan halves around top edge.
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.
Boil sugar, cinnamon and evaporated milk to soft ball stage. Add pecan halves and vanilla.
Put onto wax paper and let dry.
Melt margarine in shallow baking pan. Stir in seasoning and Worcestershire sauce.
Add pecan halves.
Mix until nuts are coated.
Heat in a 250\u00b0 oven for 60 minutes, stirring every 15 minutes.
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
Pie Filling:
Combine all ingredients except crust; stir well. Pour into crust. Bake at 350 degrees for 50 to 55 minutes or until set. Remove from oven; let cool.
Spiced Nut Crust:
Combine all ingredients except pecan halves; stir well. Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.
stirring occasionally).
Serve over spiced couscous, arranging lemon wedges as
In a deep heavy skillet, melt oleo and stir in unbroken pecan halves.
Cook nuts\tover
low heat, stirring frequently, for about 20 minutes\tuntil lightly brown.
Sift confectioners sugar and spices.
Remove nuts from skillet with slotted spoon and drain on paper towels.
Add\tnuts to spiced sugar and toss until generously coated.
Turn
nuts
into
colander and shake gently to remove excess sugar.
Spread
nuts on paper towel to cool.
Store in lightly covered container.
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.)
ith aluminum foil. Make Toasted pecan crust: reserve 3/4 cup
In saucepan, combine
sugar,
evaporated milk, cinnamon and butter;
bring to rolling boil over medium-high flame and boil
1 minute.
Stir in vanilla, salt and pecan halves.
Pour onto lightly
buttered baking sheet.
Cool and separate pecan halves. Makes 2 to 3 cups.
In a saucepan, combine sugar, cream of tartar and cinnamon. Place over medium heat; add boiling water.
Boil and stir until syrup spins a thread.
Remove from heat; add pecan halves and vanilla.
Stir briskly until nuts are coated.
Pour out onto waxed paper and separate with fork.
Cool and store.
Mix all ingredients, except pecans, and let stand for 15 minutes to dissolve sugar. Add pecan halves and fold through mixture. When well coated, remove with slotted spoon and place in a single layer on a lightly greased cookie sheet. Bake at 225\u00b0 for 1 hour. Remove from oven and cool on cookie sheet. Store in a tightly covered tin.
Beat egg white with cold water.
Pour over pecan halves and stir to coat.
Mix sugar, cinnamon and salt.
Sprinkle over nuts and mix well.
Spread pecans on buttered 10 x 13-inch cookie sheet.
Bake at 250\u00b0 for 1 hour, stirring every 15 minutes.
ut excess.
For the SPICED CAKE, mix 3 1/2
Preheat oven to 250\u00b0.
Combine first 7 ingredients in bowl; mix well.
Let stand for 15 minutes.
Stir in pecan halves. Spread on 2 (10 x 15-inch) baking sheets.
Bake for 1 hour. Remove to waxed paper to cool.
Yield:
8 servings.