Boil sugar, milk and cinnamon to soft ball stage.
Add in 1 big tablespoon butter.
Stir in pecan halves.
Stir until well-coated.
Turn out on waxed paper and separate.
Dissolve sugar and water in saucepan over medium heat.
Add peanuts.
Cook over medium heat, stirring constantly.
Cook until peanuts are completely sugar coated and no syrup remains.
Pour into ungreased cooking sheet, scattering peanuts out with a fork. Put in oven at 350\u00b0 for about 30 minutes.
Stir after ten minutes, then return to oven.
Makes about 1 pound of candy.
about 5 minutes.
Pour sugar in a small saucepan over
Dissolve sugar in water over medium-high heat in deep saucepan (about 2 to 3 minutes).
Pour in peanuts; stir constantly, until liquid dissolves.
The peanuts will be sugar-coated now.
Pour onto cookie sheet.
Bake for 30 minutes at 300\u00b0, stirring every 5 minutes.
Dissolve sugar in water in saucepan over medium heat; add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugar coated and no syrup remains (about 30 minutes).
Pour out onto ungreased cookie sheet; separate peanuts with fork.
Bake at 300\u00b0 for 30 minutes. Stir at 10 minute intervals.
Makes 1 pound.
Dissolve sugar in water in saucepan over medium heat.
Add peanuts and continue to cook, stirring frequently.
Cook until peanuts are completely sugar coated and no syrup.
Pour on ungreased cookie sheet.
Separate peanuts with fork.
Bake at 300\u00b0 for approximately 30 minutes, stirring at 10 minute intervals.
Dissolve sugar in water in saucepan over medium heat.
Add peanuts and continue to cook over medium heat, stirring frequently.
Cook until peanuts are completely sugar coated and no wet syrup.
Pour and spread over ungreased cookie sheet. Bake at 350\u00b0 for 30 minutes, stirring at 5 minute intervals.
Then bake 2 hours at 200\u00b0, stirring, or until done.
Preheat oven to 225 degrees F (110 degrees C).
Put pecans in a resealable bag and pound into small pieces.
Mix bacon drippings, palm sugar, sea salt, and cayenne pepper together in a bowl. Add pecans to the bowl and stir to coat using a spatula. Spread coated pecan pieces onto a rimmed baking sheet.
Bake in the preheated oven, stirring every 15 minutes, until pecans are toasted and fragrant, about 1 hour. Cool to room temperature and stir in an air-tight container.
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
Boil
sugar
with water, adding only 3 teaspoons orange juice and
grated
rind.
Add
salt.
Stir
in
pecan
halves, coating each
well before transferring to a buttered platter. Continue to stir until the nuts dry and separate.
Store in an airtight container when cool.
Mix first 5 ingredients together.
Put in greased 8 x 8-inch pan.
(Double recipe to use 9 x 13-inch pan.)
Sprinkle sugar and pecan pieces on top.
Bake at 325\u00b0 for 30 minutes.
Dissolve sugar in water in saucepan over medium heat.
Add peanuts and continue to cook over medium heat, stirring frequently.
Cook until peanuts are completely sugared (coated and no syrup).
b>coated with egg white. Set aside.
In another bowl, combine sugar
In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on an ungreased baking sheet. Bake at 300\u00b0 for 30 minutes or until browned. Cool on waxed paper.
Cook as a syrup the sugar, orange juice, rind and salt to soft ball stage.
Stir well, then add nuts.
Stir until creamy.
Lift out pecans, one at a time, placing them on wax paper until dry.
Mix sugar, cinnamon and salt together.
Beat egg white and water until soft peaks form.
Add nuts to egg mixture and mix well.
Add sugar mixture.
Place on greased cookie sheet.
Bake at 250\u00b0 for 1 hour stirring every 15 minutes.
In bowl, beat egg whites and water until fluffy.
Add nuts to bowl.
Combine sugar, salt and cinnamon.
Pour over moist nuts. Generously butter baking sheet.
Place nuts on sheet and separate them.
Bake at 300\u00b0 for 1 hour.
Mix sugar and sour cream in a heavy saucepan.
Cook over medium heat to 223\u00b0, using a candy thermometer.
Add vanilla and pecans.
Stir quickly to coat pecans.
Spread on wax paper to cool.
Store in airtight containers.
lace about 1 cup white sugar in a bowl.
Roll
Beat egg white until foamy. Add pecans and toss well. Combine sugar and cinnamon. Sprinkle over pecans. Spread on ungreased baking sheet. Bake at 300 degrees for 30 minutes.