Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSnacks - Peking Pecans
Famous Authors (View All Authors)
Snacks - Peking Pecans Post by :driverx Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2575

Click below to download : Snacks - Peking Pecans (Format : PDF)

Snacks - Peking Pecans

6 Tablespoons butter (3/4 stick)
4 Cups pecans
2 Tablespoons soy sauce
salt and pepper, to taste

Preheat oven to 300 degrees F.

Melt and add pecans and stir to coat evenly. Spread on cookie sheet and bake for 30 minutes, stirring once or twice. Do not overbake as they will burn. Cool 2 minutes, then toss with soy sauce, salt and pepper. Serve at room temperature.

Keep in refrigerator until needed or can be frozen up to 3 months.
If you like this book please share to your friends :

Snacks - Nuts -  Roasted Chestnuts Snacks - Nuts - Roasted Chestnuts

Snacks - Nuts -  Roasted Chestnuts
Rinse nuts and make a small cut in one side, using a very sharp knife (and being very careful not to cut yourself.) Some people make an X. The intent is to allow steam to escape gently instead of by explosion, which can be very messy , and sometimes painful! Hot nuts peel easier than cold ones, so when you remove them from the heat, immediately dump them into a towel and keep them covered as you remove one at a time to peel. Or serve them in a newspaper cone and make everybody peel their own. To roast nuts: This

Snacks - Pecan Bertolli Snacks - Pecan Bertolli

Snacks - Pecan Bertolli
6 cups pecan halves (one 4-ounce can is 1 cup) 1 1/2 cups sugar 1/2 cup orange juice 1/2 cup water 1/4 cup olive oil 1/2 teaspoon ground cinnamon Combine all ingredients in a large skillet. Cook over medium heat, stirring often, until liquid disappears and nuts have a glazed appearance. Pour onto a greased sheet pan. Using 2 forks, quickly separate and spread out nuts. Let cool completely. Store in a tightly covered container in the refrigerator or freezer. They will keep weeks in the refrigerator or months in the freezer.