Growing up we always had pecans because they fell from a tree in my grandfather’s back yard. Little did I know that I was eating tiny bits of golden deliciousness. I say this only because I felt the need to hold my hand bag a little tighter when I saw the price of pecans in the market. It cost me five dollars for just one cup of pecans. When did that happen? Have I just not been paying attention? I have always eaten pecans as a snack, but now I feel that we will have to take out a loan to afford to keep up that habit.
I assume that one might be able to use other nuts in the recipe, but the pecans are truly perfect in it. I also must mention that this recipe is over 100 years old and has always been made with pecans. I will just have to suck it up and enjoy every last sweet & nutty crumb!
Normally I would replace the brown sugar with evaporated sugar cane and molasses, but leaving it as is makes it so very simple. The brown sugar package is 16 oz. and the pecans came in a one cup bag. The only way to make this easier would be to buy them ready made, but where could I find such a thing? Maybe that will be my next venture…?
16 oz. Light Brown Sugar
4 Eggs
2 Cups Flour
½ Tsp Salt
1 Tsp Vanilla
1 Cup Chopped Pecans
Pre-heat the oven to 400F.
In a sauce pan combine the eggs and sugar; cook over medium heat, stirring constantly, until the sugar dissolves.
Bake for 15 minutes, or until golden brown.
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