December 2016 - Praline Pecans and Candied Jalapeņos

Praline Pecans


  • Pecans, Raw halves
  • Sugar, white granulated
  • Vanilla extract, Natural
  • Salt

  1. Begin heating water in a large stock pot.
  2. As water heats up, slowly add the sugar, salt, cinnamon, and vanilla.
  3. Stir slowly as the mixture continues heating until it comes to a slow rolling boil.
  4. Continue to boil mixture for 3 minutes to ensure all sugar crystals are melted.
  5. Remove mixture from heat and slowly add the mixture to pecans. Stir the pecans until all the pecans are evenly coated.
  6. Spread coated pecans onto prepared baking sheet. Bake at 350 F for approximately 30 minutes, stirring every ten minutes.
  7. Remove from oven and allow to cool.

Candied Jalapeņos Ingredients

  • Sugar, white granulated
  • Sliced Jalapeņos
  • Drain the sliced jalapeņos in to a colander being certain to capture the juice from the jalapeņos for later use.

  1. Mix the sugar with the drained jalapeņos and approximately 1.5 gallons of the jalapeno juice.
  2. Seal the mixed jalapeņos an air tight container and place in refrigerated storage. The
  3. jalapeņos will need to marinate in the sugar solution for approximately 7 days before use.
  4. Invert the container after two days and allow it to stay inverted for at least 48 hours.
  5. After the two days of being inverted, return the container to its normal upright position for the remainder of the marinating period.