Miriam’s spiced pecans
One of the nicest things about what I do is the people I meet. Like Diane Blackburn. She fixed a delicious salad for Village gardeners of Glendale’s meeting and topped it with her mom’s pecans. When she told me the story of the pecans, I knew I had to share it with you. Here’s what Diane said: “I especially want you to have my mom’s recipe for her easy-but-delicious holiday pecans. This is the recipe, written in her own hand, that I had reproduced, and enclosed in the acknowledgement notes sent after her funeral– a personal little gift from her– to family and friends. Many have expressed their delight in receiving her recipe. Some have now made the pecans themselves for the first time, after receiving them in Christmas boxes from my mom in past years.”
1 cup sugar
1/4 cup water
2 Tablespoons cinnamon
2 cups pecan halves
Have a bowl with a tight fitting lid ready (I use Tupperware) with ¾ cup sugar and 1 Tablespoon cinnamon inside. Cook the remaining sugar, water, and cinnamon and bring to a boil, stirring constantly. Cook until it forms a soft ball when dropped into a glass of cold water, just a few drops at a time. The secret here is to work very fast. When the syrup is ready, dump in the pecans and toss with a wooden spoon until all pecans are coated. Then put them in the bowl, secure the lid, and shake. Dump them on a cookie sheet lined with wax paper. Separate those that are stuck together. That’s it.
(Recipe of Miriam Bartling Fischer)