| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Pecans, 1/2'd |
| 3 |
T |
Honey |
| 2 |
T |
Butter |
| 2 |
T |
FINELY diced habs * |
| 1 |
c |
Sugar |
| 1/4 |
t |
a pinch cloves ground |
| 1/4 |
t |
a pinch cinnamon ground |
INSTRUCTIONS
note: I use semi-dry deseeded habs - this makes it easier to diced and
they adhere better - so lets see, this is about 3 or 4 habs? hard to
say (said with a island accent) Toast Pecans in a 350 degree oven for
5-8 min. Mean while melt butter, 2 Tbls of sugar and honey together in
a pan. Remove from oven add the nuts to butter and honey mix. Stir to
coat. Add habs and/or optional spices. Again, stir to coat. Add about
one quarter of the sugar, while tossing it with a fork (it should be
enough to coat the nuts and make the habs hang onto the nuts). Place
on waxed paper to cool. As they cool toss on another 1/4 cup of sugar
after cool add remaining sugar. Let it cool (right! I always taste
test! while warm..mmmm) It is a feely sorta thing.. sometimes sugar
coats it well, temp is what makes it all work.. too cold and too hot
no good work rapidly, prep your wax papered glass pan 9"x18" Oh yeah,
the fork.. you'll love the fork! Posted to CHILE-HEADS DIGEST by Chet
Bacon <chet@chetbacon.com> on Sep 09, 1999, converted by MM_Buster
v2.0l.
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””