Candied Pecans
My own recipe. These are great in salads, on pancakes, French Toast. I make them in a double batch and store them in the freezer.
Nonstick vegetable oil spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
pinch salt
1 1/2 cups pecan pieces
Preheat oven to 325;°F.
Line a baking sheet with tin foil, and spray with nonstick spray.
Combine corn syrup and next 4 ingredients in large bowl. Stir to blend.
Add pecans; stir gently to coat. Transfer to baking sheet.
Bake pecans 5 minutes. Using fork, stir pecans to coat with melted sugar mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes.
Remove from oven. Working quickly, separate nuts with fork. Cool.
(Can be made 3 days ahead. Store airtight at room temperature.)
Nonstick vegetable oil spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
pinch salt
1 1/2 cups pecan pieces
Preheat oven to 325;°F.
Line a baking sheet with tin foil, and spray with nonstick spray.
Combine corn syrup and next 4 ingredients in large bowl. Stir to blend.
Add pecans; stir gently to coat. Transfer to baking sheet.
Bake pecans 5 minutes. Using fork, stir pecans to coat with melted sugar mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes.
Remove from oven. Working quickly, separate nuts with fork. Cool.
(Can be made 3 days ahead. Store airtight at room temperature.)
