1 1/2 cups pecan nuts (or walnuts, if preferred)
1/2 cup granulated sugar
1/4 cup water
1-2 tsp grated orange rind
- Put all the ingredients in a large heavy skillet, and cook over a medium heat until the water evaporates and the nuts have a sugary look.
- Pour the nuts onto a greased baking sheet, separating them quickly with a fork. Cool, and store in a sealed container.
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These look really wonderful, Laura. This is my first visit to your blog. I had intended only to say hello but was lured by your prior posts and stayed much longer than I planned. I really like what you are doing here and I'll be back often. I hope you have a wonderful day. Blessings...Mary
ReplyDeleteWelcome, Mary. Delighted you've been lured in. Do keep popping by: I hope to try out many more recipes from my American mother/grandmother's archives over the coming months. Just need to get to grip with converting US to UK measures and ingredients! I love your recipe for applesauce cake, and will try it out soon. Reminds me of classic carrot cake recipes.
ReplyDeleteI've just landed on your sight and my husband caught a picture of these moreish looking pecans. What more can I say - NICE!
ReplyDeleteThese nuts sound really good, the added orange is particularly unusual. Now beginning to feel peckish!
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