So someone pointed out that it had been a month since I posted last...time flies when you have 11 month old twins. :) At any rate, here's a new recipe for everyone to try!
I got this recipe from my sister, Annah! They are delicious by themselves or in a salad. I love them in spinach with strawberries or apples. The flavor goes well with raspberry vinaigrette dressing too!
They are super easy to make and they make your house smell awesome while they bake. This recipe makes 3 cups of pecans (which you can store) but you can scale it down if you just want enough for one salad. Give them a try!
Candied Pecans
3 cups pecan halves
1/4 cup butter, melted
1 cup sugar
1/4 cup water
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp nutmeg
Preheat oven to 350 degrees. Grease a large jelly roll pan (15x20) with butter and set aside. In a large saucepan, combine 1/4 cup butter with sugar and water. Stir constantly until sugar is completely dissolved. Add spices and pecans. Stir until pecans are well coated (about 4 or 5 minutes). Transfer pecans to prepared baking pan and bake 10 min. or until golden. Allow to cool before serving. Store leftovers in a refrigerated air-tight container.
1/4 of what of water? They sound yummy. I am reading the Evolution of Calpurnia Tate, so I just might have to make these to eat while I read!
ReplyDeleteGood catch Maria! 1/4 cup of water. I changed it in the post too. Whenever Alex catches something like that he usually fills it in with something like 1/4 a bucket or a 1/4 of a thimble...
ReplyDelete