Hot Hot Hot-hot Nuts – We Love God!

We go into the artist’s studio and find there unfinished pictures covering large canvas, and suggesting great designs, but which have been left, either because the genius was not competent to complete the work, or because paralysis laid the hand low in death; but as we go into God’s great workshop we find nothing that bears the mark of haste or insufficiency of power to finish, and we are sure that the work which His grace has begun, the arm of His strength will complete.

F.B. Meyer

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!\””