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Country Kitchen
December 2, 2005 Previous Recipe | Next Recipe
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POPPY SEED MUFFINS
VENA’S PINEAPPLE ORANGE SALAD
CROCK POT SUGARED PECANS
PUPPY CHOW
BOW TIE CHICKEN PASTA
OLD-FASHIONED IRISH POTATO CANDY
TRADITIONAL TREE CAKE
BLT BITES
CHICKEN BALL
PECAN PIE MUFFINS
CARAMEL CHEESECAKE BARS
MY MOMMA'S SWEET POTATO CASSEROLE
SPICY PECANS
HONEY-GLAZED POPCORN
BLACK FOREST TRUFFLE
SPINACH HAM CUPS
QUICK BEEF SPREAD
CHICHI’S HOT SPINACH DIP
GRANDMA ELLENBURG’S CANDIED SWEET POTATOES
LOADED BAKED POTATO SALAD
PUMPKIN ROLL
KEY LIME CAKE
CANDY BAR
SWEET GLAZED PECANS
HOLIDAY CHEESE BALL
MARINATED VEGETABLES
CROCK POT SUGARED PECANS

16 ounces Alabama pecan halves
1/2 cup melted unsalted butter
1/2 cup confectioners’ sugar
1 tablespoon granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger

In a Crock-Pot® or other slow cooker, stir the pecans and butter together until well blended. Add the confectioners’ sugar, stirring to coat pecans evenly. Cover and cook on high for 15 minutes. Reduce the heat to low and cook, uncovered, stirring occasionally until the pecans are coated with a crisp glaze as desired but no more than 2 hours. Transfer the pecans to a serving bowl. In a small bowl, combine the granulated sugar and spices and sift or sprinkle them over the pecans, stirring to coat evenly. Cool the pecans completely before serving.
— Brian Hardin,
Commodity Department





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