In a large mixing bowl, beat butter with electric mixer at medium speed about 30 seconds.
Add powdered sugar, about half the flour and half of milk and the vanilla to the butter.
Beat until thoroughly combined.
Beat in remaining flour and milk.
Stir in nuts.
Drop dough by teaspoon 2 inches apart on ungreased sheet. Sprinkle with sugar.
Lightly press a pecan half on top of each cookie.
Bake at 375\u00b0 for 8 to 10 minutes.
Cool on cookie rack. Makes 48 cookies.
Place pecan halves in 15 x 10-inch pan and bake in a 325\u00b0 oven for about 10 minutes until lightly browned. Remove from pan and cool.
Place butter in pan and melt.
Beat egg whites until stiff. Add sugar, cinnamon and salt.
Fold nuts into mixture and put back into pan. Separate nuts carefully and return to 325\u00b0 oven for 30 minutes. Stir every 10 minutes until all butter is absorbed. Cool and store.
t thickly. Carefully wrap the sugared log in plastic wrap, and
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
Boil sugar and orange juice together until soft ball stage (238\u00b0).
Remove from heat; add grated orange rind and pecan halves.
Beat until creamy.
Pour out and separate into pecan halves.
In a heavy medium saucepan, mix sour cream, sugar and salt. Heat to 225\u00b0 on candy thermometer, stirring constantly. Remove from heat.
Add vanilla and nuts.
Stir rapidly until mixture has coated nuts and sugared.
Spread on tray, separate nuts and cool. Store in tightly covered container.
Mix ingredients well (about 2 minutes). Bake in greased and floured or greased and sugared Bundt pan about 1 hour at 350\u00b0. A glaze is nice on this cake. Put on after cake has cooled or just warm. Let cake cool about 10 minutes in pan before putting it on plate.
Combine sugar, salt, and cinnamon Beat egg white and water to a froth.
Dip pecan halfs in egg white froth.
Then dip in sugar mixture.
Place in a shallow pan And bake@ 300 degrees for up to 30 to 45 minutes, stirring every 15 minutes.
Careful not to burn.
let cool till warm and enjoy.
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.)
Beat egg white with water until foamy. Add pecan halves; stir until coated. Combine sugar, cinnamon, nutmeg and salt. Pour over pecans to coat. Place in foil-lined 10 x 16-inch pan sprayed with Pam. Bake at 300\u00b0 for 40 minutes. Stir every 10 to 15 minutes. Stir to break up and cool.
In skillet, combine sugar, cinnamon and milk.
Cook to 236\u00b0 (soft ball stage).
Stir in walnuts or pecan halves and vanilla extract.
Immediately turn out on wax paper and separate nuts (working quickly).
Makes 3 1/2 cups.
Beat together egg white and water until foaming.
Add pecan meat.
Mix well.
Add sugar and cinnamon and mix together well. Spread mixture on flat cookie sheet with sides.
Bake 45 minutes at 275\u00b0, stirring every 15 minutes.
After baking, spread on wax paper and dry before putting in container.
Melt butter in a 13 x 9 x 2-inch pan.
Beat egg whites until soft peaks form; gradually add sugar and salt, beating until very stiff.
Fold in pecans.
Spread pecan mixture in prepared pan. Bake at 325\u00b0 for 30 to 35 minutes or until mixture is browned and all butter is absorbed, stirring at 10 minute intervals to coat evenly.
Remove to waxed paper while still warm; cool completely. Store pecans in an airtight container.
Yield: about 3 1/2 cups.
Beat egg white and water until frothy.
Mix sugar, cinnamon and salt.
Cover pecan halves with egg white mixture; then dip in sugar mixture.
Bake in shallow pan at 300\u00b0 for 30 to 40 minutes, stirring every 10 to 15 minutes.
Combine sugar, water and butter.
Boil until syrup will spin a thread.
Pour
in 2 cups pecan halves or raw peanuts and stir constantly until syrup begins to harden.
Pour out on cookie sheet and separate.
Sprinkle with salt.
Bake at 300\u00b0 for about 10 minutes, stirring occasionally.
Allow to cool.
Preheat oven to 250\u00b0.
Beat egg white and water until medium peaks form.
Stir in pecans until coated.
Mix sugar, cinnamon and salt.
Add to pecan/egg white mixture.
Stir until well coated. Spread on buttered cookie sheet.
Bake 1 hour, stirring every 15 minutes.
Remove, cool and store in tightly sealed container.
Beat egg white and water until frothy.
Stir in pecan halves. Roll in sugar and cinnamon.
Bake 1 hour at 225\u00b0.
Mix up every 15 minutes.
Cool and eat.
Boil sugar and orange juice together until soft ball stage. Remove from heat and add grated orange rind and pecans.
Beat until creamy.
Pour out and break into pecan halves.
n the sugar. Place the sugared cranberries on the prepared baking