Candied Pecan Halves recipe is part 2 of our Spicy pear apple and candied pecan salad recipe. provided by our friends at Great News Cooking School makes a great complement to our lamb and veal products.
Great News proudly provided this recipe as a starter dish to our Frenched Veal Rack Chops, it offers a great balance with our lamb as well.
Candied Pecan Halves
Makes 3 c.
- 1 c. sugar
- 1 t. cinnamon
- 1/8 t. cream of tartar
- 1/4. c. water
- 3 c. pecan halves
In a saucepan over medium heat, combine the first 4 ingredients. Using a candy thermometer to monitor, heat the ingredients until the temperature reaches 240 F.
Remove from heat and stir in the nuts. Keep stirring until the nuts are coated and become separate from one another.
Cool completely and store in an airtight container. Can be stored up to one week at room temperature.
Further Reading
- Order Quality Meats from an Online Butcher
- What is a Butcher?
- Cooking Great Tasting Steak
- Hungry For Halal
- Top Steakhouse
- Los Angeles Lunch Waggons put on Notice
- Label That Lobster!
- Steak Menus
- Meats and Seafood Recipes
- Tuna, A dish best served hot or cold
- Seafood: Freshness Counts
- Inflation Strikes The Food Industry
- Celebrate With Fine Food
- BBQ Culture
- High Quality Meats
- Choosing the Perfect Steak
- Flat Iron Steaks
- Make the Perfect Marinade
- Understanding USDA Beef
- USDA Pork Exports Hit a New High
- Feasts and celebrations
- Thanksgiving Meals
- Featured Products