Yield: 1 Servings
|¼ cup||Light corn syrup|
Spread pecans evenly in an 8½ x 13-inch aluminum pan. Scatter butter in pats over nuts. Drizzle corn syrup over nuts. Roast in slow oven, 250 degrees to 300 degrees, stirring occasionally until slightly browned, about 1 hour. Add extra butter if spoon becomes sticky when stirring. Line counter with brown paper or wax paper. Spread roasted nuts on paper. Salt generously tossing nuts to insure all are covered.
Posted to recipelu-digest Volume 01 Number 236 by "Diane Geary" <diane@...> on Nov 10, 1997