I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 24, 2016

Honey Roasted Pecans

1/4 cup honey
1/4 cup butter or margarine
1 tsp. ground cinnamon (divided)
4 cups nuts
2 to 3 Tbsp. superfine sugar

Line cookie sheet with foil; grease foil.  In a small saucepan over medium heat, combine honey, butter, and 1/2 tsp. cinnamon; bring to boil. Cook 2 minutes, stirring constantly.  Measure nuts into a medium bowl.  Pour honey mixture over nuts; stir until evenly coated.  Spread on prepared pan.  Preheat oven to 325 degrees.  Bake nuts 10 to 15 minutes or until they are glazed and lightly browned.  Do not allow nuts to burn.  Cool in pan 20 to 30 minutes.  Remove from foil.  In medium bowl, combine sugar and remaining cinnamon; toss with glazed nuts to coat.  Makes 4 cups.

 Try adding 1/8 to 1/4 tsp. Cayenne pepper to honey mixture for an interesting change.  They won't be hot, just spicy. 

 
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