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1/2 c. granulated sugar 3 T. water 3/4 tsp. salt 1.2 tsp cayenne 2 c. pecan halves Heavily coat a large baking sheet with baking spray. Combine sugar, water, salt and cayenne in a heavy small saucepan. Sitr over medium heat until the sugar dissolves. Boil 2 minutes. Remove from heat. Add pecans and stir until coated with the mixture. Spread evenly on prepared baking sheet and bake in a 350 degree oven for about 13 minutes or just until the pecans begin to brown. Remove to waxed paper. Separate halves with a fork. |
3 T. light corn syrup 1/4 c. Canola Oil 1 qt. large pecan halves salt to taste Preheat oven to 300. Heat corn syrup and oil in an iron skillet. Stir to mix. Add pecan halves and stir to coat. Place skillet in oven and bake pecans for 35 minutes, stirring occasionally. Remove from oven and place on waxed paper. Separate pecans; salt to taste. |
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18 lg. stuffed olives 1 (8-oz.) pkg. cream cheese 1 tsp. garlic powder 1 T. lemon juice 1 1/2 c. chopped roasted and salted pecans Drain and dry olives with paper towels. Mix cheese, garlic and lemon juice until soft and fluffy. Shape cheese mixture over olives with wet fingers to cover completely. Roll coated olives in chopped pecans and chill. |
2 c. granulated sugar 1 tsp. soda 1 c. buttermilk 1/8 tsp. salt 2 t. butter 2 1/2 c. pecan halves and pieces, lightly toasted 1 tsp. vanilla In a large heavy saucepan combine sugar, soda, buttermilk and salt. Cook over high heat for 5 minutes, sitrring often. Scrape bottom of pan; add butter and pecans and continue cooking, about 5 minutes, until candy reaches soft ball stage. Remove from heat and add vanilla; cool slightly. Beat until creamy. Quickly drop by tablespoonfuls onto waxed paper and let cool.. |