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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Chinese New Year’

19

Dec

2008

Happy Holidays & Candied Pecans!

Happy Holidays! I am addressing my holidays cards now and thought I would share Austin’s first visit with Santa! He was super…

And here’s another one of Lucy’s easy recipes that may come in handy. Candied Pecans are wonderful snack served alone or with ice cream and yogurt. In Chinese restaurants, the pecans are deep-fried. Baked pecans however, are just as tasty.

1 pound package planter’s pecan halves (16 oz.)
4 cups water
1 cup sugar



To Cook

Preheat oven to 400 degrees. In a medium size pot, bring pecan halves and water to a full boil over medium-high heat. Boil uncovered for 5 minutes. Remove the pecan halves from the stove and drain through a colander. In a bowl, toss the hot pecan halves with sugar. Line tin foil on a large cookie sheet. Place the sugar coated pecan halves evenly and flat on the cookie sheet. Bake for 30 minutes. Use a wooden spoon to stir the pecans twice after baking for 15 minutes. This is to prevent the pecans from sticking to the tinfoil while baking. After baking for 30 minutes, the pecans will turn slightly darker and the sugar will dry, sticking to the pecans. Remove the pecans from the oven, stir and let the pecans cool for at least one hour. When the pecans are cooled to room temperature and they will become crispy. Store pecans in an air tight jar. Pecans can be kept for many weeks.

Boiling time: 5 minutes
Baking time: 30 minutes

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