ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: How to salt fresh pecans

Misc.
I would like a recipe to make hot salted pecans.
There are never enough in the commercial mixes.
MsgID: 0058323
Shared by: Casey Chicago, IL
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: How to salt fresh pecans
  Casey Chicago, IL
2 Recipe: Salted or Spiced Nuts
  (Repost from TKL)
3 roasting pecans
  Linda Lou,WA
4 ISO: How do I roast and salt fresh pecans (nt)
  Gloria Sheppard Newberry Springs, CA
ADVERTISEMENT
Random Recipes
  • Pineapple Pops (food processor)
  • PINEAPPLE POPS 3 cups fresh pineapple chunks (or one 14.5-ounce can chunks packed in juice, drained) 1/3 cup milk 1/4 cup sugar In a food processor, combine pineapple chunks, milk, and sugar; pulse until almost smoo...
  • Tuna Puffs - Barb, this one sounds a bit involved....
  • TUNA PUFFS Source: Hors d'Oeuvres, Favorite Recipes From Embassy Kitchens 1 can tuna fish, drained and finely chopped 1 medium onion, finely chopped 4 Tablespoons butter 3 Tablespoons flour 1 cup milk 1/4 teaspoon sa...
  • Rich Orange-Chocolate Truffles
  • RICH ORANGE-CHOCOLATE TRUFFLES FOR THE TRUFFLES: 1/3 cup Heavy cream 1 (6 oz) pkg semisweet chocolate chips 1/4 cup Butter or margarine 2 tbsp Grated orange peel 1 tsp Orange extract ...
  • Potato Dumplings (using raw potatoes)
  • POTATO DUMPLINGS 4 cups raw potatoes, finely ground (use food processor, meat grinder or hand grater) 1 teaspoon baking powder 1 teaspoon salt 2 cups flour (more may be added for right consistency) Salt pork, bacon, o...
  • Short Ribs Pacific Style (crock pot)
  • SHORT RIBS PACIFIC STYLE 3 to 4 lbs beef short ribs 1 onion chopped Oil 2/3 cup ketchup 3 tbsp soy sauce 2 tbsp cider vinegar 2 tbsp brown sugar Hot cooked rice or noodles (for serving) Broil ribs to remove excess f...
  • Potstickers (Martin Yan recipe)
  • POTSTICKERS FOR THE FILLING: 6 dried black mushrooms 1 cup sliced regular cabbage 1/4 teaspoon salt 1/2 pound lean ground chicken, pork or beef 2 cups sliced napa cabbage 3 green onions, chopped 1 tablespoon minced ...
ADVERTISEMENT
  • Crustless Broccoli-Cauliflower Quiche
  • CRUSTLESS BROCCOLI-CAULIFLOWER QUICHE 3 cups cauliflower flowerets (1 small head) 3 cups broccoli flowerets (1 bunch) 2 teaspoons butter 1 small yellow onion, halved and thinly sliced 3 large eggs 2 cups milk or half-...
  • Indoor Grill suggestion
  • Hi Annie, This is the indoor grill I use: Sanyo HPS-SG3 200-Square-Inch Electric Indoor Barbeque Grill Sanyo also has a 120-square-inch version of this grill but I like to use the extra room the larger grill has to co...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: How to salt fresh pecans
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!