I REALLY need to use up a bunch of pecans. Don't want spiced nuts or pie. My sister picked up and

How about PECAN BRITTLE ~ Recipe

Recipe Ingredients:
1 cup Pecans
1/2 cup corn syrup
1 tbsp butter
1 tsp baking soda
1 cup granulated sugar
1/2 tsp salt
1 tsp vanilla
1/2 cup water

Cooking Directions:

1. In a heavy saucepan, combine sugar, corn syrup and water; bring to boil over medium heat. Cover and cook for 3 minutes.


2. Uncover and stir in pecans. Place candy thermometer in saucepan and cook, without stirring, for 15 minutes


3. Add butter and salt; cook, stirring constantly, for 5 minutes or until hard-crack stage (300 to 310 degres F/150-155 C). Test by dropping a little syrup into very cold water. Remove syrup and bend; it should be brittle and snap easily.


4. Stir in baking soda; immediately pour onto well-greased 17x11-inch jelly roll pan. With wooden spoons, spread as thinly as possible; let cool. With rolling pin or mallet, break candy into pieces.

I obtained this recipe from a friend who found it on line from "nuts on line". I have tried this recipe and it is quite delicious.

 
REC: Rice and Pecans

Rice and Pecans

1-1/2 cups rice
3-3/4 cups water
1-1/2 tsps salt
2 Tbsps butter (for toasting pecans)
1 cup pecan halves, toasted
¼ cup minced parsley
¼ cup onions, diced and sauteed
¼ cup celery, diced and sauteed

Cook the rice in salted water using your favorite method. When the rice is fluffy and water is absorbed, stir in the toasted pecan halves, parsley, and sauteed onions and celery using a fork to keep rice fluffy.

Note: To toast the pecans, melt butter in a skillet over medium heat. Stir the pecans until they are crisp and beginning to brown. Watch and stir to avoid burning. Serves 4 to 6.

Source: Crystal River Inn
The Great Country Inns of America Cookbook

 
REC: Pecan Crusted Salmon

This is from the cookbook "Shalom On The Range". It's a regional cookbook to benefit Shalom Park, a residential facility for the elderly.

I used a 2 pound salmon fillet instead individual fillets and I doubled the bread crumbs and pecans.

Salmon Pecan
4 servings

4 (6 oz.) salmon fillets
1/8 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons Dijon Mustard
2 Tablespoons butter, melted
1 Tablespoon honey
1/4 cup bread crumbs
1/4 cup chopped pecans
2 teaspoons chopped parsley

Sprinkle the salmon with salt and pepper. Place skin side down in a lightly greased 9 X 13-inch baking pan. Combine butter, mustard and honey. Brush on fillets. Combine bread crumbs, pecans and parsley. Spoon evenly on top of each fillet. Bake in preheated 450 degree oven for 10 minutes or until fish flakes easily.

 
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