Ingredients:
¼ cup Butter, salted
3 tbsp Honey
1 cup Pecan halves
A dash Salt
¼ Orange, juice only
2 tbsp Cinnamon
Procedure:
• Preheat your sauté pan to a medium/high heat.
• Place butter into pan and melt.
• Place the honey into pan and melt.
• When honey is bubbling, add butter and reduce heat so you won’t burn the mixture.
• Toss nuts with honey mixture.
• Add salt, orange juice and cinnamon and mix well; stirring once or twice to ensure all the nuts are coated.
• Once the reduced liquid is down about 50% and the nuts are a rich brown, remove and let cool.
¼ cup Butter, salted
3 tbsp Honey
1 cup Pecan halves
A dash Salt
¼ Orange, juice only
2 tbsp Cinnamon
Procedure:
• Preheat your sauté pan to a medium/high heat.
• Place butter into pan and melt.
• Place the honey into pan and melt.
• When honey is bubbling, add butter and reduce heat so you won’t burn the mixture.
• Toss nuts with honey mixture.
• Add salt, orange juice and cinnamon and mix well; stirring once or twice to ensure all the nuts are coated.
• Once the reduced liquid is down about 50% and the nuts are a rich brown, remove and let cool.
Recipe Type: Authentic
Recipe Author: Executive Chef Derek Mayes
Photo By: Amanda Comission
Restaurant: Top of the Cove Restaurant
Source: http://www.boatsandplaces.com/features/galley-works/5504-phyllo-wrapped-baked-brie-with-berry-compote-and-glazed-pecans.html