I love to add these pecans to salads of all kinds. Of course, they are pretty great just as they are! Feel free to adjust the seasoning to suit your individual taste. Also, walnuts and mixed nuts are really good fixed this way.
This is a recipe that I borrowed from a great friend and chef, Chef James. This recipe is easy and the pecans come out delicious. They have a slight sweetness from the honey, a salty, nutty flavor from the butter and of course the spicy cayenne kick. These are fantastic in salads or just by the handful.
A delicious little accent from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
I found this in an old church-fundraising cookbook. It was so easy, I tried it with chicken in place of the beef. Great for social dinners - get it started before company comes. You can keep it warm for quite awhile if you get to talking!
Dodge County Extension 1976 homemade all the way old recipe. She says this dish freezes and reheats well. I think you might be able to make a couple of pies out of this recipe even though she says one.