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#1 |
Haberdasher
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I've only ever used pecans, but I suppose any nut would do. We always seem to have an over-abundance of pecans and this is a perfect recipe to make a very tasty treat with them.
1 lb shelled pecans 2 C sugar 1 C water 1 T cinnamon 1 t vanilla extract Simmer sugar and water in a Teflon-coated large fryer for 5 minutes, stirring occasionally. Add vanilla and cinnamon and mix well. Add pecans and stir constantly over medium heat. Continue cooking until the mixture reaches dryness. Pour over wax paper on a cookie rack. These things are highly addictive and make a good gift. ![]()
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Somebody has to go back and get a chitload of dimes |
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#2 |
Fell ROTT
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J - do you use a candy thermometer or let the mix go above 220 degrees before throwing in the nuts?
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If I had something smart to say, I would definitely put it here. |
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#3 |
Suck It
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it's the cinnamon I can never get a taste for. I prefer a salty and maybe a slightly sweet ROASTED pecan or a butter
and salt SAUTEED pecan. I like cinnamon but in the end I like nuts too well just plain. I will file this one away though, you never know. |
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#9 |
Resident Maduro Whore!!
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I'm betting that didn't come out right.
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Last edited by kelmac07; 12-12-2012 at 08:21 PM. |
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#10 |
Have My Own Room
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Lol I was curious who would be first to bite.
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COO BlindMan's Puff |
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#11 |
Haberdasher
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No candy thermometer. Have made these numerous times. The key is you continue a medium heat until the mixture goes dry. Constantly stirring. It'll be all bubbly and within a minute or two it goes to complete dryness. There's nothing in the pan but sugar-coated pecans and the leftover sugar. At that time dump the pecans on the cooling sheet.
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Somebody has to go back and get a chitload of dimes |
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