Honey Glazed Pecans Recipes

Steps:

• Preheat oven to 350°F.
• Stir together honey and pecans, tossing to coat well. Spread pecans in 1 layer in a shallow baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir and bake 5 minutes more.
• Transfer while still warm to a sheet of parchment paper or foil and, working quickly, separate pecans with a fork. Cool completely (about 1 hour) and remove nuts from parchment, breaking up any large pieces.

Steps:

• Cook pecans, honey and pepper in skillet on medium-high heat 4 to 6 min. or until mixture simmers and foams, stirring occasionally.
• Spread onto greased baking sheet, separating slightly with fork; cool completely.
• Serve in bowl for snacking or add to your favorite salad.

Steps:

• COOK pecans, honey and pepper in skillet on medium-high heat 4 minutes or until mixture simmers and is foamy.
• SPREAD onto greaed baking sheet, seperating slightly with fork; cool completely.
• SERVE in bowl for snacking or add to your favorite salad.
• To double, prepare as directed doubling the pecans and red pepper, but using the same amount of honey.

Steps:

• If desired or necessary, pound chops to ensure even thickness, about 1/4 inch thick.
• In a shallow bowl beat egg and milk together.
• Place flour in in a zip top bag or on a large sheet of wax paper. Makes cleanup easy.
• Mix seasonings together and season each side of the meat to taste. Mix any remaining spice mix into the flour.
• Dip each chop into flour mix, shake off any excess flour. Then dip into the egg wash, letting the excess drip back into the bowl. Now dip it again in the flour and again shake off any excess.
• Melt butter and oil in a skillet over medium-high heat. Add pork chops and fry until brown on both sides but not overcooked. About 4 minutes per side.
• Heat a small sauce pan over med-low heat a few minutes before meat is done. When warmed add all sauce ingredients and heat just until warm and melted. Stir constantly. Do not overcook or the sauce will get hard.
• Place chops on a platter, pour sauce over chops and serve immediately.

Steps:

• Wash and drain chicken.
• Soak in buttermilk (enough to cover the pieces) for at least 30 minutes.
• Heat shortening or oil to 375 degrees in an electric or cast iron skillet (should be enough hot oil to come half-way up the chicken when placed into the skillet). Place seasoned flour in a paper bag.
• Shake off excess buttermilk from chicken and drop into bag of flour, two or three pieces at a time, and shake to coat.
• (Option: For a thicker, crispier chicken, remove piecesfrom flour, dip in buttermilk a second time and shake them in flour mixture again.)
• Place coated chicken pieces in hot oil and reduce the heat to 325 degrees.
• Cook chicken for 10 minutes on one side, flip chicken over, and cook another 10 minutes on second side.
• Drain cooked chicken on paper towels.
• For the glaze, melt butter over low heat. Whisk in honey until blended.
• Bring to a simmer and add pecans.
• Simmer for 15 to 20 minutes, stirring occasionally.
• Ladle over hot fried chicken.

Steps:

• Combine brown sugar, butter, corn syrup and salt in a large skillet.
• Stir over medium heat until butter is melted.
• Add pecans and cook, stirring constantly, for 5-7 minutes. Make sure pecans are all coated evenly.
• Spread pecans in single layer on parchment paper and cool completely.

Steps:

• Heat oven to 400°F.
• Cover baking sheet with foil; spray foil with cooking spray. Place beets on prepared baking sheet. Bake 1 hour or until tender. Remove from oven; cool slightly.
• Meanwhile, combine nuts and honey in small skillet; cook on medium-high heat 4 to 6 min. or until mixture is simmering and foamy, stirring constantly. Immediately spread onto baking sheet sprayed with cooking spray; separate slightly with fork. Set aside to cool. Mix oil, juice and pepper; set aside.
• Peel and quarter beets when cool enough to handle; place in medium bowl. Add oil mixture; mix lightly. Sprinkle with nuts.

Steps:

• Heat oven to 350 degrees. Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl.
• In saucepan combine honey and pecans. Cook over medium high heat, stirring until mixture simmers and foams (about 4-6 min).
• Transfer to a baking sheet (lined with wax paper for easy clean up) and separate with fork. Cool completely. Store in air tight container.