PLEASE NOTE: I am not yet ready to provide the entire recipe just yet because it still needs a few tweaks. Just thought I would share my recipe creation process with you. It often takes several tries to get to an idea from brain to plate.
For the purpose of this test, I kept the amount of nuts to a minimum…in this case an even 20.
Lined my baking sheet with a double layer of wax paper and preheated oven to about 300 degrees.
Lined up the nuts on the wax paper. Drizzled with honey, sprinkled with salt, dusted with cinnamon and sugar, and as I like to say, “lovingly place pats of butters on top.” Little itty bitty tiny pats.
Cooked 10 minutes, turned and cooked another 8-10 minutes.
Then I took the parchment paper and nuts off baking sheet (kinda almost got stuck so you may want to spray with non-stick) and place on a wire rack to cool.
In the end, the nuts were still not quite as sweet as I wanted. Perhaps too much salt or not enough sugar. Round two will certainly be interesting.
These pecans are from my dad’s wee orchard after the last season. Fresh nuts perhaps next time?