This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Orange Pecans
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- #70751
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 cup sugar
1 tablespoon grated orange rind
1/4 cup fresh orange juice
1 teaspoon ground cinnamon
4 cups pecan halves, toasted
directions
Place a sheet of waxed paper on a baking sheet or heat-proof countertop.
Combine the sugar, orange rind, orange juice, and cinnamon in a heavy saucepan over medium-high heat. Bring to a boil, stirring constantly.
Stir in the pecans. Cook, stirring constantly, until the nuts are coated and the syrup is thick.
Remove the pan from the heat and continue to stir the pecans until they separate. Spread the pecans onto the waxed paper and let cool completely.
Store the nuts in an airtight container at room temperature for up to a week.
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
December 8, 2007
I always set out dishes of nuts as party snacks, and these are a hit! Many compliments and requests for the recipe last time I made them.