These pecans are packed with flavor and are great for snacks or tossed into a salad (perhaps with dried cranberries, bacon, goat cheese and cornbread croutons).
The recipe is from Southern Living magazine. They’re quicker and easier to make than many flavored nuts, which just adds to their appeal.
Orange-Glazed Pecans
5 cups pecan halves
1/2 cup frozen orange juice concentrate, undiluted
1 1/2 cups sugar
1/4 tsp. cinnamon
Bake pecans on a cookie sheet at 350 degrees, stirring occasionally, 10 to 15 minutes or until toasted. Watch ’em; nuts burn easily.
Bring juice concentrate, sugar and cinnamon to a boil in a heavy saucepan. Boil, stirring constantly, 1 minute. Remove from heat; stir in toasted pecans.
Spread pecans onto an aluminum foil-lined baking sheet. Let sit until dry. Break apart if necessary and store in airtight container. You won’t have to worry about how long they keep (which is a while). They’ll disappear quickly.
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