| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce11 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 1/2 |
ts |
Bayou Blast – {Emeril's Creole Seasoning}; see * Note |
| 2 |
tb |
Brown sugar |
| 1 |
lb |
Pecan halves |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
In a large skillet melt butter over low heat. When foaming stir in Bayou
Blast and sugar. Add pecans, tossing pan to thoroughly coat. Continue to
cook slowly, allowing pecans to toast in sugar mixture -- watch carefully
since they will burn easily. When browned and fragrant, pour pecans onto a
lightly-greased baking sheet and let cool slightly, stirring from time to
time. Best when served slightly warm. This recipe yields 1 pound of spiced
pecans.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-120 broadcast 12-09-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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