CANDIED PECANS
You can't eat just one. Crunchy, sweet, salty, and AMAZING!
Provided by Alix
Categories Appetizers and Snacks Nuts and Seeds
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix sugar, cinnamon, and salt together in a bowl.
- Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
- Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 26.5 g, Fat 32.7 g, Fiber 4.5 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 238.2 mg, Sugar 21.8 g
SHERRIED PECANS
This is an old family recipe. My Great Aunt owned a liquor store and she always made these at Christmas time. Every year now, since I started making them, all my friends and co-workers always request these for the holidays. They are sooo good! IMPORTANT: You MUST use the Creamed Sherry in the recipe or they will NOT turn out! Believe me, I have tried and the others turn out sticky. Also, it is best to make on a dry, cool/cold day!
Provided by KandiMac
Categories Candy
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook first four ingredients to a soft ball stage at medium heat.
- Stir Constantly!
- When this comes to a rolling boil, begin checking.
- When reaches soft ball stage, remove from heat and stir in pecans until it turns a milky color.
- Immediately pour onto wax paper and separate with forks.
- You must work quickly, because they set up fast!
Nutrition Facts : Calories 385.1, Fat 22.3, SaturatedFat 1.9, Sodium 74.9, Carbohydrate 44.5, Fiber 3, Sugar 40, Protein 2.9
SHERRIED SWEET POTATOES
Sort of a pudding-like side dish. It takes about 5 medium sweet potatoes to equal 4 cups. If you use cooking sherry, omit the salt. If you want to get fancy, you can sprinkle the top with sliced almonds or finely chopped pecans during the last 5 minutes of baking. The preparation time does not include the time to initially cook the sweet potatoes--I do this in batches in the microwave, but have found the time to vary quite a bit depending on the microwave (my current one works much faster than my former one). I microwave them just until they're soft enough to mash.
Provided by echo echo
Categories Yam/Sweet Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and beat with a mixer until fluffy.
- Turn into a buttered 1½ quart casserole and bake at 375° 45 minutes.
- Serve hot.
SHERRIED WALNUTS
Categories Cocktail Party Walnut Sherry Edible Gift Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Line 2 cookie sheets with waxed paper. Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Cook without stirring until clip-on candy thermometer registers 240°F., about 10 minutes. Remove from heat. Add nuts and stir until syrup begins to look cloudy, about 2 minutes. Divide mixture between cookie sheets. Working quickly, separate nuts with fork. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)
SHERRIED PECAN PRALINES
Number Of Ingredients 5
Steps:
- 1. In heavy 2-quart saucepan, combine brown sugar, whipping cream and butter mix well. Cook until bubbly, stirring occasionally. Cook uncovered, without stirring, until soft-ball stage (234°F.). Remove saucepan from heat cool 5 minutes.2. Add sherry beat with wooden spoon until thick and creamy. Quickly stir in pecans. Drop by teaspoonfuls onto waxed paper, forming 2-inch candies.3. Let stand at room temperature for 30 minutes or until firm. Store in tightly covered container in a cool, dry place.TIP: * To toast pecans, spread on cookie sheet bake at 350°F. for 4 to 6 minutes or until light golden brown, stirring occasionally.High Altitude (above 3500 feet): Cook until candy thermometer reaches 224°F.Nutrition Information Per Serving: Serving Size: 1 Praline * Calories: 80 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 10 mg 0% * Total Carbohydrate: 11 g 4% * Dietary Fiber: 0 g 0% * Sugars: 10 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit, 1 Fat or 1/2 Carbohydrate, 1 Fat
Nutrition Facts : Nutritional Facts Serves
SHERRIED STILTON AND GREEN PEPPERCORN SPREAD
Categories Cheese Quick & Easy Blue Cheese Cream Cheese Sherry Winter Seed Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- In a food processor blend the Stilton, the cream cheese, the peppercorns to taste, the Sherry, and salt and pepper to taste until the mixture is smooth and transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 1 week. Serve the spread with crackers.
SHERRIED ANGEL CAKE (EASY & MAKE AHEAD)
I have not made this recipe from *River Road Recipes* published by the Junior League of Baton Rouge, but it sounds yummy & looks so easy to fix that I decided to share it w/you. Mrs. Evans Howell was acknowledged for this great idea. At the heart of its appeal for me is its ease of prep + the fact it is made & stored in the freezer till needed & can be used for those emergency occasions. (Pls see NOTE at the end of the prep) *Enjoy*
Provided by twissis
Categories Dessert
Time 15m
Yield 8-10 Cake Wedges, 8 serving(s)
Number Of Ingredients 5
Steps:
- Slice cake into 3 layers.
- Soften ice cream & combine w/the sherry & pecans. Spread this mixture between the cake layers.
- Beat whipping cream till soft peaks form, frost cake w/the cream & freeze for later use.
- NOTE: As orig entered, accepted by the editing system & viewed by me, the 1st ingredient was a pre-made angel food cake - which was my intent. You can of course make an angel food cake, but I would go the easy route, use a pre-made cake & sprinkle the top surface of the cake w/choc sprinkles prior to freezing :-).
Nutrition Facts : Calories 670.2, Fat 39.9, SaturatedFat 19.5, Cholesterol 113.2, Sodium 408.6, Carbohydrate 60, Fiber 1.9, Sugar 35.9, Protein 8.9
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