Sugar and Spice and Everything Nice… yep… that’s what I’m talking about! You just can’t stop eating these yummy little gems!
I love pecans and have been eating them all my life. I could eat pecans with just about everything… okay maybe not everything, but I do eat them with a lot of different foods. However, their delicious taste isn’t the only thing that pecans have going for them: they are extremely healthy!
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- Rich in antioxidants
- Lower your LDL cholesterol
- Prevents plaque formation in your arteries
- Buffer your brain health
- Contains Vitamin E
- Delay progression of degenerative neurological diseases (Lou Gehrig’s for example)
So now that you know all about the mighty pecan, let me share a truly wonderful recipe that my mother has been making ever since I can remember. The pecans I used in this recipe are from pecan trees from my parents’ farm. They are as organic as you can possibly get. Our family uses these delicious pecans in cookie recipes, pecan pie recipes, in our morning oatmeal, for caramel pecan clusters, in cinnamon rolls, as an ice cream topping, or they are absolutely wonderful eaten raw.
- 1 tbsp cinnamon, ground
- 1/2 teaspoon cloves, ground
- 1/2 teaspoon salt
- 1 cup sugar
- 1 1/2 teaspoon vanilla
- 5 cups pecans, whole
- 1/3 cup water
This recipe is simple to make. We usually make a big batch and then we have a supply on hand for whenever we have a party or company over.
Start by combing the sugar, water, cinnamon, cloves, and salt in a large saucepan and bring to a boil. Remove from heat, stir in vanilla. Pour the mixture over pecans and stir until evenly coated. Place pecans on a jelly roll pan and bake in a preheated 350 degree F. oven for 10 minutes, stirring every few minutes.
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