Saturday, December 20, 2008

Recipe Saturday; Cinnamon Toast Pecans Dec. 20, 2008

Isaac's HOME!!! I sure missed him.

I love these pecans and make them each year to put on my cookie trays. They disappear FAST!!

Cinnamon Toast Pecans

2 Tablespoons melted butter
2 Tablespoons White corn Syrup
2 teaspoons sugar
½ Teaspoon ground cinnamon
¼ teaspoon salt
4 cups pecan halves (about 1 pound)

Preheat oven to 250 F. Stir together first 5 ingredients, add pecans, toss to coat. Spread coated nuts in a single layer on a large jelly roll pan. Bake for 1 hour, stirring every 15 minutes. Let cool, store in airtight container for up to 2 weeks.

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