Prep 15 mins
Cook 0 mins
Fancy Schmancy BUT Easy Peasy... hehehe Use to dress up a cake, add to a filling between cake layers, top a sweet potato casserole or eat them as they are. These are beautiful and delicious. Fantabulously awesome with my Cinnamon Cream Cheese Frosting #165880 and/or my Praline Sauce #165874. The Pecan is the TEXAS state NUT! Hmmmm.... I thought that was my dh!....
- In a small bowl combine brown sugar and orange juice. Add pecans and stir to coat.
- Spread in an 8x8 sprayed or greased pan.
- Bake for 12 minutes at 350°F or until nuts are browned and syrup is bubbly, stirring once.
- Pour out on a greased baking sheet and separate nuts.
- Cool on a wire rack.
Great recipe-thanks for posting! I added a sprinkle of cinnamon and cooked then on parchment to make for easy removal and cleaning. As soon as I took them out of the oven I gave them one more stir and then took the parchment off the cookie sheet and let them cool on a cutting board (still on the parchment). I found that they did get a little close to being well done, so I will probably cut the cook time down a little. Thanks for post!
Love that this recipe was for a small amount instead of by LB like most of the others. I was skeptical about not using butter or oil but it all worked out great with no extra fat. 350 for 12 minutes was a little to long, my pecans were a little burnt tasting even though they didn't look burned. Keep checking them and tossing them around!
Addictive tasty things. I made these as double batch with a pinch of salt added and baked them for 12 minutes as indicated, I think my oven is a bit wacky they were a tiny bit too dark so I think 11 minutes would be perfect. If I make these another time I don't think they need the salt.