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Easy Southern Spiced Pecans Home : Appetizers : Easy Southern Spiced Pecans
Easy Southern Spiced Pecans
EZ Southern Cooking
Helpful Tips:
Next time you are cooking cabbage, put a heel of bread on top of cabbage before putting the lid on the pot - there will be NO ODOR. The bread has no effect on the cabbage and should be removed after cooking. Works for broccoli and Brussels sprouts too.
The Details:
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Ingredients
2-1/2 cups shelled pecans (whole)
1-cup sugar
1/2 cup water
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
Directions
Combine sugar, water, cinnamon and salt. Cook sugar and water; cinnamon and salt to 236F on a candy thermometer. Remove from heat. Add vanilla. Add nuts. Stir until it begins to get creamy. Spread on a tray and quickly separate nuts work quickly as pecans are very hot. Let cool.
(Added: 8-Mar-2008)
Helpful Tips:
The key to successful custard preparation is low heat: high heat causes the eggs to curdle, resulting in lumpy, thin mixtures. Either cook custard in a double boiler or if cooking over direct heat, always use a heavy saucepan. Stir the mixture constantly with a whisk. Check thickness by lifting the spoon from custard and holding it for 15 to 20 seconds. If the spoon does not show through mixture, the custard has thickened to the correct consistency.
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