Spiced Nuts
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 tablespoons water
1 1/2 cup nuts (preferably pecans, though pecans and walnuts, or just walnuts works)
Cook about 2 minutes over slow fire (until syrup) add the 1 1/2 cup nuts, mix fast, and pour on a Teflon coated cookie sheet, or aluminum foil, or parchment paper, etc., separate.
My notes: The ’syrup’ must be brought to a low boil for very short while before stirring in the nuts, otherwise the sugar won’t instantly solidify and frost up when you pour them out. The other concern requiring utmost finesse is laying the coated nuts out in one deft movement, and then separating those stuck together before the opportunity is lost. Preparing more than a pound and a half at a time doesn’t work - they won’t be evenly coated, and you won’t have time to separate them properly. The coating and nut interaction matures after 3-4 days of open air exposure, and then any remaining should be sealed.
From my dad's sister Lillian, and may have originally come from my grandpa Earle’s sister Lillian.
Attached is a scan of the recipe.
The simplest and best recipe for spiced pecans, and like my presentation on the detectability of butane in a dab, I challenge you to prove me wrong.
Enjoy!!!
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 tablespoons water
1 1/2 cup nuts (preferably pecans, though pecans and walnuts, or just walnuts works)
Cook about 2 minutes over slow fire (until syrup) add the 1 1/2 cup nuts, mix fast, and pour on a Teflon coated cookie sheet, or aluminum foil, or parchment paper, etc., separate.
My notes: The ’syrup’ must be brought to a low boil for very short while before stirring in the nuts, otherwise the sugar won’t instantly solidify and frost up when you pour them out. The other concern requiring utmost finesse is laying the coated nuts out in one deft movement, and then separating those stuck together before the opportunity is lost. Preparing more than a pound and a half at a time doesn’t work - they won’t be evenly coated, and you won’t have time to separate them properly. The coating and nut interaction matures after 3-4 days of open air exposure, and then any remaining should be sealed.
From my dad's sister Lillian, and may have originally come from my grandpa Earle’s sister Lillian.
Attached is a scan of the recipe.
The simplest and best recipe for spiced pecans, and like my presentation on the detectability of butane in a dab, I challenge you to prove me wrong.
Enjoy!!!
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