by Gloria Kobrin, author of Kosher Cookbook - iPhone & iPad Touch Application
Sweet, toasted and crunchy!
1 cup mammoth raw unsalted pecans
1/2 cup dark brown sugar
2 tablespoons water
Cookie sheet lined with baking parchment
Preheat oven to: 400 F.
Stir brown sugar and water together in mixing bowl. Pour in pecans and stir until they are coated on both sides. Pour pecans directly on to parchment. Separate nuts with a fork or your hands. Place in oven and bake 15 minute on one side. Carefully turn nuts over with a spatula and bake 10 minutes more. Be careful nuts don’t burn. Remove cookie sheet from oven and cool on rack. They will cool more quickly if you slide the parchment off the cookie sheet directly on to the rack.
Yield: 1 cup
Recipes: Snacks, Pecans, Parve, KosherAdd a comment