In article <[email hidden]>,
limey said:modom (palindrome guy) said:1. Very little spare time
2. A cold
3. Pecans
4. A loving wife who made a special trip to the store for
decongestants for me
5. Pecans
6. A loving wife who is now shopping for things she'll need to make a
soup with some Italian sausage we got at Benoit's Meat Block in Brusly
back during the summer remoulade tour
7. Pecans
8. A Baja Oklahoma microcephalic weasel terrier who won't stop barking
9. Pecans
and 10. More pecans
Quoted message said:modom
Does this tempt you, modom?
Spiced Pecans
Ingredients:
a.. 1/4 cup (60mL) butter
b.. 3/4 cup (180mL) light brown sugar
c.. 1/4 cup (60mL) water
d.. 2 Tbsp. (30mL) Mrs. Dash® Extra Spicy Seasoning Blend
e.. 2 tsp. (10mL) Mrs. Dash® Lemon Pepper Seasoning Blend
f.. 4 cups (960mL) raw pecan halves
g.. Vegetable oil cooking spray
Directions:
1.. Preheat oven to 350°F (180°C).
2.. Spray two large baking sheets with cooking spray.
3.. Melt butter in large skillet over medium heat. Add brown sugar,
water, Mrs. Dash® Extra Spicy Seasoning Blend and Mrs. Dash Lemon Pepper
Seasoning Blend; stir until sugar dissolves.
4.. Add nuts to sugar mixture and cook until syrup thickly coats nuts.
Stir often, approximately 5 minutes.
5.. Transfer nuts to prepared baking sheets. Place in oven and bake
for 10 minutes, being careful not to burn.
6.. Remove sheets from oven, cool completely.
7.. Store nuts in airtight tins at room temperature.
Source: Mrs. Dash newsletter, 10/23/07
Dora
Hm.
What about some old fashioned Pecan Pralines?
http://southernfood.about.com/od/pralines/r/bl80208a.htm
Pecan pralines with bourbon and brown sugar, along with cream and butter.
INGREDIENTS:
* 4 tablespoons butter
* 1 cup granulated sugar
* 1 cup light brown sugar, packed
* dash salt
* 1/2 cup heavy cream
* 2 cups pecan halves, lightly toasted*
* 2 teaspoons vanilla extract
* 1 tablespoon Bourbon
* butter for baking sheet
PREPARATION:
In a heavy saucepan over low heat, melt 4 tablespoons butter. Stir in
the granulated and brown sugars, dash salt, and heavy cream. Cover and
bring to a boil over medium heat. Remove the lid and boil until
temperature reaches 242 on the candy thermometer, or almost firm ball
stage.
A small amount of the mixture, when added to cold water, will form a
soft ball which will hold its shape and not flatten. Stir in the toasted
pecans. Remove from heat and beat in flavoring and bourbon. Continue
beating until the candy loses its glossiness, becomes creamy in
appearance, and begins to thicken. Have a buttered baking sheet or waxed
paper lined baking sheet ready. Quickly drop the candy mixture by
tablespoons onto the greased cookie sheet. Wrap pralines individually in
plastic wrap to store.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in
a 350 oven, stirring occasionally, for 8 to 10 minutes. Or, toast in an
ungreased skillet over medium heat, stirring, until light golden brown
and aromatic.
--
Peace, Om
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"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein
