These are amazing!
3 cups of sugar
1 cup fresh orange juice
2 t orange zest
8 cups toasted pecans
Toast the pecans in a 250 degree oven for about 20 minutes on a baking sheet – stir them around a few times while they are toasting
In a saucepan, bring sugar, OJ and zest to a boil, stirring constantly, boil one minute…
remove from heat and stir in pecans, then spread on two baking sheets covered in foil
Let them cool and then break into pieces and serve with cocktails OR break up into individual pecans and turn them into salad!
Mix greens and shaved Parmesan
add some dried cranberries
a good amount of the pecans
I made a quick dressing of the following whisked together:
1/2 cup orange juice
1/4 cup brown sugar
1/2 cup champagne vinegar
1 t Dijon mustard
1/2 cup canola oil
I bet it would be good with a bottled vinaigrette also – champagne or raspberry….
This post is in honor of the letter “P” and part of Jenny Matlock’s Alphabet Thursday. For more “p” posts, please click here http://jennymatlock.blogspot.com/