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Here in the South, we’re blessed with wonderful goodness like fresh veggies, fruits (oh the peaches in summertime!) and nuts! Lots of Nuts. We have acres and acres allotted to pecan groves when the property isn’t relegated to peaches, so its only natural (to me at least) that the favorite ingredient in Southern desserts comes down to pecans!
We always seemed to have plenty of nuts of all kinds available during the fall and winter. Daddy was forever coming home from the farmers market with big white bags holding all sorts of nuts that weren’t grown locally. I developed, at an early age a love of things like hazelnuts, black walnuts, hickory nuts and more. Granny would always have fresh pecans in abundance for all of her baking and cookie making. And she always cracked a few just for us kids to taste. Occassionally, she’d crack a pound or so and clean them well then toast them ever so lightly in a little melted butter. What a treat, warm from the oven!
My Aunt Betty, famous for all of her desserts and goodies during the holidays, would make wonderful glazed pecans crusted with egg whites and sugar. So this recipe for Orange Candied Pecans came into being as a bit of a departure from our family traditions but one that is loved dearly by all to this day. As with all Southern recipes the list of ingredients is simple and straight forward. You’ll notice most Southern recipes have short lists of ingredients, and the shorter the list the higher the quality of ingredients must be used. Pecans are the star here, but use the finest organic ingredients you can find. This recipe is splendidly simple, and just perfect for holiday parties and snacks!
100 years of holiday traditions you just don’t mess with.
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