Bob wanted to make some candied pecans for a spinach salad we were making, so I tasked him with looking it up on the internet and making it happen. This is what he found:
http://comfybelly.com/2009/04/crunchy-pecans-and-spiced-nuts/
We omitted the nutmeg, and tripled the cinnamon, and the result was much to Bob's liking and overall a very good addition to our salad. The nuts came out a little sticky, and perhaps would be less so if we had used syrup rather than honey. I guess I'll have to make these again and find out!
Ingredients:
1 cup of nuts
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1 tablespoon of butter, melted
3 tablespoons of honey (or maple syrup)
pinch of salt
Directions:
1. Preheat oven to 325 degrees F.
2. Mix all the ingredients together until well-coated.
3. Place nuts on a stick-free baking sheet (I recommend parchment paper) and bake for about 15 minutes or until the nuts start to brown.
4. Cool for 10 minutes, or until dry, and enjoy!
http://comfybelly.com/2009/04/crunchy-pecans-and-spiced-nuts/
We omitted the nutmeg, and tripled the cinnamon, and the result was much to Bob's liking and overall a very good addition to our salad. The nuts came out a little sticky, and perhaps would be less so if we had used syrup rather than honey. I guess I'll have to make these again and find out!
Ingredients:
1 cup of nuts
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1 tablespoon of butter, melted
3 tablespoons of honey (or maple syrup)
pinch of salt
Directions:
1. Preheat oven to 325 degrees F.
2. Mix all the ingredients together until well-coated.
3. Place nuts on a stick-free baking sheet (I recommend parchment paper) and bake for about 15 minutes or until the nuts start to brown.
4. Cool for 10 minutes, or until dry, and enjoy!
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