Valerie’s Orange Sugar-Coated Pecans
We were baking little almond pound cakes, and she casually mentioned these pecans. They are wonderful. The ingredient list contains no spices to distract your senses – just orange, pure orange.
The recipe is simple.
finely grated zest from one orange (original recipe states 1 T)
1/4 c orange juice (I used fresh juice, strained)
1 c sugar
4 c pecan halves
Combine zest, juice and sugar in heavy sauce pan. Cook over medium heat until mixture comes to a full boil.
Stir in the pecans, and continue to cook until all the liquid/syrup has coated the pecans (this took about 5 minutes)
Pour coated pecans onto parchment to dry. Separate the nuts, as they tend to clump. They begin to dry quickly. Let these sit in a tightly covered tin for a couple of days; the orange flavor intensifies.
The syrup does coat the pecans, and eventually your pan should look like this: