Orange Glazed Pecans
- 1/2 c. granulated sugar
- 1/2 c. firmly packed brown sugar
- 1/2 c. sour cream
- 2 Tbsp. frozen orange juice concentrate, thawed
- 1 tsp. orange extract
- 3 c. unsalted pecan halves, toasted
- Preheat oven to 350u0b0.
- In a medium saucepan, combine sugars, sour cream and orange juice.
- Stirring constantly, cook over medium-low heat until sugars dissolve.
- Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
- Increase heat to medium and bring to a boil. Cook, without stirring, until syrup reaches soft ball stage (approximately 234u0b0 to 240u0b0).
- Test about 1/2 teaspoon syrup in ice water.
- Syrup should easily form a ball in ice water but flatten when held in your hand.
- Remove from heat.
- Stir in orange extract.
- Add pecans and stir until well coated.
- Spread pecan mixture on buttered aluminum foil.
- Allow to dry uncovered at room temperature 24 hours.
- Break apart and store in airtight container.
- Yields about 4 1/2 cups pecans.
sugar, brown sugar, sour cream, orange juice concentrate, orange extract, unsalted pecan
Taken from www.cookbooks.com/Recipe-Details.aspx?id=539814 (may not work)