Honey-glazed Pecans - Country Living Recipe
Yield: 1 poundRecipe by luhu.jp
Ingredients:
1 Large: navel orange,
1 1/2 tbsp: Heavy cream,
1 lbs: Pecan halves,
1/4 tsp: Salt,
1/2 cup: Honey,
1/4 tsp: Ground cinnamon,
1 1/2 tbsp: Orange-flavored liqueur,
Directions:
1. With vegetable peeler, remove orange part of find from orange in
large strips. Cut rind into 1-by 1/8-inch sliv- ers. Use peeled
orange elsewhere.
2. Heat oven to 350F. Line 15 1/2-by 10 1/2-inch jelly-roll pan or
baking sheet with aluminum foil; lightly oil foil. Spread pecan
halves on prepared pan; bake 10 minutes or until toasted.
3. Meanwhile, in large skillet, heat honey, liqueur, cream, salt, and
cinnamon to boiling, stirring frequently. Boil vigorously 2 minutes,
adjusting heat so that mixture does not boil over skillet.
4. Stir toasted pecans into honey mix- ture until well combined.
Return pecans to prepared pan and bake 10 minutes. Cool pecans in pan
on wire rack. Store in airtight container.
Country Living/Dec/90 Scanned & fixed by DP and GG
Source from luhu.jp
large strips. Cut rind into 1-by 1/8-inch sliv- ers. Use peeled
orange elsewhere.
2. Heat oven to 350F. Line 15 1/2-by 10 1/2-inch jelly-roll pan or
baking sheet with aluminum foil; lightly oil foil. Spread pecan
halves on prepared pan; bake 10 minutes or until toasted.
3. Meanwhile, in large skillet, heat honey, liqueur, cream, salt, and
cinnamon to boiling, stirring frequently. Boil vigorously 2 minutes,
adjusting heat so that mixture does not boil over skillet.
4. Stir toasted pecans into honey mix- ture until well combined.
Return pecans to prepared pan and bake 10 minutes. Cool pecans in pan
on wire rack. Store in airtight container.
Country Living/Dec/90 Scanned & fixed by DP and GG
Source from luhu.jp