CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Gifts, Nuts |
1 |
Servings |
INGREDIENTS
2 |
c |
Sugar |
1/2 |
c |
Orange Juice |
1 |
tb |
White Vinegar |
1/4 |
c |
Grated Orange Peel; 3 Large Oranges |
1/2 |
lb |
Pecan Halves |
1/2 |
lb |
Blanched Almonds; Whole |
INSTRUCTIONS
1. Butter a 15 1/2 x 10 1/2 x 1" jelly roll pan and set aside.
2. Place the sugar and orange juice in a 3 to 4 quart saucepan.
3. Bring the mixture to a boil over moderately high heat.
4. Insert a candy thermometer, add the vinegar, and boil syrup until it
reaches 300 degrees on a candy thermometer, or until the syrup reaches the
hard crack stage.
5. Stir to coat nuts evenly.
6. Press mixture into prepared pan, flattening with a spatula into a single
layer.
7. Cool to room temperature.
8. Separate the nuts by breaking into pieces.
9. May be stored in airtight containers for several months.
Yield: 4 cups.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 199 by "Diane Geary"
<diane@keyway.net> on Nov 4, 1997
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