Side & Salad
Glazed Pecans
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
20 |
40 |
60 |
80 |
100 |
120 |
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Makes: |
4 C. |
8 C. |
12 C. |
16 C. |
20 C. |
24 C. |
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Ingredients: |
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Sugar |
1/3 C. |
2/3 C. |
1 C. |
1-1/3 C. |
1-2/3 C. |
2 C. |
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Butter |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
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Orange juice |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
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Salt |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
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Cinnamon |
1-1/4 t. |
2-1/2 t. |
1 T. + 3/4 t. |
1 T. + 2 t. |
2 T. + 1/4 t. |
2 T. + 1-1/2 t. |
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Cayenne pepper |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
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Mace |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
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Pecan halves |
1 lb. |
2 lbs. |
3 lbs. |
4 lbs. |
5 lbs. |
6 lbs. |
Assembly Directions:
Position rack in center of oven and preheat to 250 degrees. Line a jelly-roll pan with foil. Heat sugar, butter, orange juice, salt, cinnamon, cayenne and mace in saucepan over low heat until butter melts and sugar is dissolved. Increase heat to medium. Add pecans and toss until coated. Spread in single layer on pan. Bake one hour, stirring every 15 minutes. Transfer nuts to large sheet of foil. Separate nuts with fork. Cool completely. Store in airtight container up to 5 days.
Freezing Directions:
Store in airtight container or freezer bag. Seal, label, and freeze.
Serving Directions:
Bring to room temperature before serving. If sticky, bake on foil-lined pan at 250 degrees until crisp, about 20 minutes.
Comments:
I love these on all kinds of salads. I also eat them plain, right out of the bag. Watch out...they're addicting!
Nutritional Info:
Per Serving: 115 Calories; 10g Fat (77.1% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 184mg Sodium.
Exchanges: 2 Fat.
This page was last updated on Monday, June 02, 2008.
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