Lavender and Orange Glazed Pecans
- Ready In:
- 7mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 1 cup lavender sugar (Lavender Sugar)
- 1⁄4 cup orange juice
- 1 tablespoon grated orange zest
- 1⁄2 teaspoon dried ginger (optional)
- 2 cups pecan halves (about 1/2 pound)
directions
- Lightly toast pecans in large heavy pan over low heat.
- Line cookie sheet with waxed paper.
- Bring first three ingredients to boil in heavy large saucepan over medium heat, stirring constantly.
- Boil 30 seconds.
- Stir in pecans.
- Spread pecans in one layer on waxed paper and cool completely.
- Separate pecans if necessary.
- Prepare 1 day to 1 week ahead.
- Store in airtight container.
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RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>