Recipe by Caryn Dalton
Nana (My DH's mother) lives in GA where she gets the best pecans. Every year she makes these at Christmas and now I can't even think of going to GA for a visit without salivating about these silly little nuts! She got the recipe from her local paper and she credits a Mrs. Iris Harvey Peel for the original recipe. MMMMmmmMMMM These make perfect gifts because they keep a long long time in an airtight container.
Directions See How It's Made
- Soak pecan halves in salted water for 1 hour (no longer no shorter). Put in a colander and drain well. Place pecan halves on a large foil covered baking sheet with rim. Bake in a 250 degree oven for 1 hour or until pecans are desired doneness (get more crispy with time). Stir and test twice during roasting because different pecans have different starting moisture levels. No fat is needed to enhance the flavor.
- Caryn's note: I have wanted to add some different spices to these to make them more savory or sweet, but every time I make these and don't do anything else I am so glad I didn't.