Saturday, November 13, 2010


These nuts are simply wonderful. Sweet and spicy. They will be a welcome addition to any holiday buffet. This recipe was developed especially for Honeycooks by Bob, a friend of the monastery and a retired caterer.

1.c Original creamed honey

¼ c sugar

1 tsp ground chipolte chiles (or powder)

2 c pecan halves

course kosher salt

• In a heavy frying pan, bring honey sugar & chipolte to a boil (med-high), stirring until sugar dissolves.

• Add pecan – stir to coat (6 min)

• pour out on foil lines pans and separate with a fork.

• sprinkle with course salt

• cool and break apart.

Store in air tight container at room temperature.

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