Recipe: Sugared Pecans

Sugared Pecans

Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Appetizers, Kitmail20, Snacks

Ingredients:

1/3 cup butter or margarine
1/4 cup sugar
1/2 teaspoon ground ginger
1 pound pecan halves

Instructions:

1. Preheat oven to 275 degrees 2. Heat butter, sugar, and spices in a
small saucepan until butter melts. Pour mixture over the pecans, making
sure to coat all the nut. 3 Bake in a shallow baking pan for 30 minutes,
stirring several times during baking. Cool and store in an airtight
container. Nuts will keep for 4 to 6 weeks.

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Sugared Pecans

o16 ounces pecan halves
o1/2 cup butter, melted
o1/2 cup powdered sugar
o1 1/2 teaspoons ground cinnamon
o1/4 teaspoon ground ginger
o1/4 teaspoon ground allspice

Stir the pecans and butter in a 3 1/2-quart crock pot until combined. Add powdered sugar, stirring to coat. Cover and cook on high for 15 minutes. Turn to low and cook uncovered for about 2 hours, or until the nuts are covered with a crisp glaze.

Transfer to a bowl, combine spices and sift over nuts, tossing to distribute evenly. Cool before serving.
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Sugared Pecans

1 cup sugar

1/2 teaspoon cinnamon

1/8 teaspoon cream of tartar

1/4 cup boiling water

1/2 teaspoon vanilla

1-1/2 cups pecan halves

Combine sugar, cinnamon, cream of tartar, and boiling water in a small saucepan over medium heat. Stirring constantly, cook until boiling and boil until candy thermometer reaches 240 (soft-ball stage).

Remove from heat and stir in pecans. Allow to cool a few minutes. Add vanilla and stir until pecans are coated. Pour pecans onto waxed paper and separate.

Makes 2 cups.

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Sugared Nuts

2 tablespoons butter
2 tablespoons sugar
1 cup pecan halves or walnut pieces*

In small skillet, over medium heat, melt butter; add sugar. In small skillet, over medium heat, melt butter, add sugar. Heat, stirring constantly, until butter foams and sugar melts. Add nuts; stir and toast until golden brown, about 2 to 3 minutes. Cool. May be stored in a covered container in refrigerator for up to 2 weeks.

*Macadamia pieces may be substituted

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