| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1/2 |
c |
Sugar |
| 2 |
|
Dried red chilis |
| 1 |
c |
Whole fresh pecans |
| 1/4 |
c |
Molasses |
INSTRUCTIONS
Preheat oven to 250 degrees. Combine water, sugar and chilies in a small
saucepan over high heat. Bring to a boil, add pecans and return to a boil.
Lower heat and simmer for 10 minutes.
Drain and place pecans on a baking sheet. Place in preheated oven and bake
for 45 minutes, stirring occasionally. Remove pecans from oven and pour
into a small bowl. Add molassas and toss to coat.
Return nuts to baking sheet and place in oven. Bake for an additional 45
minutes or until pecans are very crisp and crunchy but not burned.
(used as ingredient in Compote of Bacon, Mushrooms, Sweet Potatoes &
Pecans, see recipe)
HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A16 ELEGANT GAME DINNER
Recipe by: Dean Fearing
Posted to MC-Recipe Digest V1 #823 by Holly Butman
<butma001@acpub.duke.edu> on Oct 03, 1997
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