Every year on the day after Thanksgiving, while the men watch football, hunt or eat leftover pumpkin pie, the ladies in my family gather at Gram's for Craft Day. We get together for a day of food, socializing and craftiness. Some people will bring craft supplies (specific to the chosen crafts) and others will bring food. I usually bring both.
This year I'm bringing Spicy Vanilla Pecans to share. When Bryant saw the tub of them this morning, he playfully demanded to know where his were, so I started another batch for him and the boys to eat while we're crafting.
This recipe is from Gooseberry Patch Christmas, book 9.
Spicy Vanilla Pecans
1 lb pecan halves
6 C water
1/2 C sugar
3 T butter, melted
1 T corn syrup
1 T vanilla extract
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp black pepper
Throw the pecans into boiling water for one full minute; drain. Immediately toss pecans in a large bowl with sugar, butter, corn syrup and vanilla; mix well. Cover bowl and let sit 12 - 24 hours. I usually draw a stop sign on a Post-It note so the kids know not to pick at them.
The next day, dump pecans on an ungreased cookie sheet, spread into a single layer and bake at 325 for 30 minutes, stirring every 5 minutes. While pecans are baking, combine the spices in a large bowl. As soon as the pecans come out of the oven, toss them in the bowl with the spices and stir until they're well coated. Spread pecans on a cookie sheet in a single layer and allow them to cool completely before storing in a airtight container at room temperature. I have no idea how long these will last - the original recipe didn't note how long you could keep them and they've never lasted more than a few days here.
Makes about 5 1/2 C.
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