Pecans (3) Collection



Slow-Roasted Georgia Pecans Candied Pecans Georgia Pecan Mix

Slow-Roasted Georgia Pecans

This Southern recipe has been around for generations. The best part about roasting them slowly is
that they won't burn as easily. But still, watch them carefully as they cook, allowing them to turn
a deep, dark brown color.

Makes 1 pound, about 8 servings Preparation time: 5 minutes Cooking time: 1 hour

1 pound Georgia pecan halves 2 tablespoons unsalted butter, cut into pieces Salt to taste

Preheat oven to 250F. Pour pecans into a 9 by 13 inch baking dish and place on center rack in oven.
Roast, stirring occasionally, until they turn a deep brown color. (Don't let them overcook as they
will darken as they cool.) This takes about an hour. Remove pecans from oven and stir in pieces of
butter. Stir until butter melts, and return to oven if needed to get butter to melt. Add salt to
taste while pecans are still hot. Serve still slightly warm for best flavor, or let cool and package
in an airtight tin to store. Packaging tip: Don't gild the lily is a good rule of thumb here. Place
pecans in your best tin for safekeeping. Or, if you know the pecans will be gobbled up at once, tuck
into a pretty glass bowl, add a ribbon and you're set.

Candied Pecans

2 cups pecan halves (Stuart or Schley Pecans - preferred -- Nita)
1/2 cup granulated sugar
2/2 cup water
3/2 cup white Karo syrup 1 tsp. ground cinnamon 1 tsp. salt Black Pepper 2 Tbsp butter 1 tsp. pure
vanilla extract

Spread pecans out in a pan and bake at 350 degree F. for 15 minutes. Remove from oven and cool. Make
syrup of: sugar, water, syrup, ground cinnamon, salt and pepper Cook to soft ball stage. Add butter
and vanilla extract Add nuts. Coat well. Spread out on waxed paper. Cool. Put in jars.

Macon, GA

Georgia Pecan Mix

This handy mix ... keeps well and is both suitable for gift-giving or as a last-minute
hors d'oeuvre.

Makes 11 cups, about 24 servings Preparation time: 15 minutes Cooking time: 30 minutes

2 cups Georgia pecan halves (Stuart and Schley are best -- Nita) 3 cups popped popcorn 2 cups cheese-
flavored fish-shaped crackers (or, Cheez Its -- Nita) 2 cups toasted oat cereal (or, wheat cereal --
Nita) 1 cup thin pretzel sticks 2 cups oyster crackers
4 .4-ounce package buttermilk salad dressing mix
5/3 cup canola oil (or vegetable oil -- Nita)
6/2 cup raisins (I would omit -- Nita)

Preheat oven to 250 F. In a large bowl combine pecans, popcorn, fish crackers, cereal, pretzels and
oyster crackers. Combine salad dressing mix and oil in glass measuring cup. Pour dressing over dry
ingredients and toss well. Spread mixture on an ungreased baking sheet and bake 30 minutes. Let cool
on pan and stir in raisins. Store in 3-quart airtight container. Packaging tip: Pour into plastic
bags, tie with a pretty plaid ribbon and attach the recipe.

-- is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.