KosherEye
<<< o >>> Food, Family and Tradition <<< o >>> Keurig K10 MINI Plus Brewing System <<< o >>> Jack's Gourmet Kosher <<< o >>> Irene’s Bakery and Gourmet Kitchen <<< o >>> Sukkot 5775 <<< o >>> Sukkah Meals Made Easy <<< o >>> Cauliflower Pasta with Jack’s Gourmet Sausage <<< o >>> Cholent – A KosherEye Family Heirloom Recipe <<< o >>> Hungarian Goulash, Gulyás <<< o >>> Rules of the Sukkah <<< o >>>
Bookmark and Share
Spiced Pecans PDF Print E-mail

KosherEye.com

spiced-pecans

by Gloria Kobrin, author of  Cookbook Kosher Cookbook - iPhone & iPad Touch Application

Eat them like candy or throw them into a salad.

Prep time: about 15 min.

Ingredients:

2 1/2 cups shelled pecans
1 1/2 cup sugar
1/2 cup water
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2  teaspoon allspice,
1/2  teaspoon salt
1 teaspoon vanilla extract

Equipment:
large saucepan
wooden spoon,
large cookie sheet
baking parchment
2 forks

Directions:

Line cookie sheet with parchment. Set aside.

Combine sugar and water in saucepan. Bring to a boil. Stir constantly with a wooden spoon to make sure all the sugar crystals dissolve. Boil until you have a syrup that forms a thin thread when dripped from the spoon.

Stir in all the spices and then the vanilla. Remove mixture from heat. Quickly, stir in all the nuts at once. Stir until the nuts are thoroughly coated and the syrup begins to crystallize. Using the same wooden spoon, remove nuts from saucepan and spread out on cookie sheet. Allow nuts to cool for a few minutes before separating them with two forks.

Let stand until nuts harden. Store in an airproof container.

Notes:

Yield:  2  1/2 cups spiced nuts

Recipes: Snacks, Spiced Nuts, Parve, Kosher

Add a comment
 
<< Start < Prev 11 12 13 14 15 16 17 18 19 20 Next > End >>

Page 17 of 24
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3