One of my favorite memories with Kelly was going to outdoor festivals and wandering around looking at everything the vendors offer. Our meanderings often meant stopping at the nut vendor and getting a paper cone filled with almonds or pecans to share. I loved the sweet, nutty crunch, and even more, I love that I was creating memories with Kelly. I was delighted when I ran across these pecan recipes recently.
Sweet Toasted Pecans*
Preheat oven to 350 degrees
2 cups of shelled pecans (whole or halves)
1/2 cup brown sugar
1/4 cup evaporated milk
Spray oil on cooking sheet and spread the nut mixture into pan.
Cook for about 20 minutes. Halfway through cooking process stir the nuts.
TEXAS PECAN PIE SQUARES*
1-1/4 cup flour
1/3 cup sugar
1/2 cup margarine
Combine sugar and flour in medium bowl. Cut in margarine until mixture resembles coarse meal. Press mixture into greased 9×13 Pyrex dish (or pan) Bake at 350 for 15 minutes.
2 eggs, beaten
2/3 cup sugar
3/4 cup white corn syrup
2 tablespoons flour
1/4 teaspoons salt
2 tablespoons margarine (melted)
1-1/2 teaspoon vanilla
1/2 cup chocolate chips
1-1/2 cup pecans, chopped
Combine eggs, sugar, syrup, flour, salt, margarine and vanilla; beat well.Fold in pecans and chocolate chips. Bake at 350 for 20 minutes or until firm. Let cool. Cut into squares.
*Recipe adapted from the one found on the Sunnyvale Pecan Orchard website.