Hot hot hot-hot nuts

Yield: 1 servings

Measure Ingredient
3 cups Pecans; 1/2'd
3 tablespoons Honey
2 tablespoons Butter
2 tablespoons FINELY diced habs *
1 cup Sugar
¼ teaspoon (a pinch) cloves; ground
¼ teaspoon (a pinch) cinnamon; ground


* note: I use semi-dry deseeded habs - this makes it easier to diced and they adhere better - so lets see, this is about 3 or 4 habs? hard to say (said with a island accent)

Toast Pecans in a 350 degree oven for 5-8 min. Mean while melt butter, 2 Tbls of sugar and honey together in a pan. Remove from oven add the nuts to butter and honey mix. Stir to coat. Add habs and/or optional spices. Again, stir to coat. Add about one quarter of the sugar, while tossing it with a fork (it should be enough to coat the nuts and make the habs hang onto the nuts). Place on waxed paper to cool. As they cool toss on another ¼ cup of sugar after cool add remaining sugar. Let it cool (right! I always taste test! while warm..mmmm)

It is a feely sorta thing.. sometimes sugar coats it well, temp is what makes it all work.. too cold and too hot no good work rapidly, prep your wax papered glass pan 9"x18"

Oh yeah, the fork.. you'll love the fork! Posted to CHILE-HEADS DIGEST by Chet Bacon <chet@...> on Sep 09, 1999, converted by MM_Buster v2.0l.

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