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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Orange-Pecan-Spice Pound Cake, Fresh Orange Italian Cream Cake Ingredients:
2 cups pecan halves |
1/3 cup light corn syrup |
vegetable cooking spray |
Directions:
1. Combine pecan halves and corn syrup, stirring to coat pecans. Line a 15- x 10-inch jellyroll pan with parchment paper or aluminum foil; coat with cooking spray. Arrange pecan halves in an even layer in pan.
2. Bake at 350° for 12 minutes; stir using a rubber spatula. Bake 8 more minutes. Remove from oven, and stir; arrange in an even layer on wax paper, and let cool completely.
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