| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 3 |
c |
Pecans; 1/2'd |
| 3 |
tb |
Honey |
| 2 |
tb |
Butter |
| 2 |
tb |
FINELY diced habs * |
| 1 |
c |
Sugar |
| 1/4 |
ts |
(a pinch) cloves; ground |
| 1/4 |
ts |
(a pinch) cinnamon; ground |
INSTRUCTIONS
OPTIONAL TINGLERS
* 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:
“He who kneels before God can stand before anyone.”