Cinnamon Coffee Pecans
Cinnamon Coffee Pecans
From the Kitchen of Maki Yoshida Dennis
Ingredients:
3 Cups Pecan Halves
1/4 Cup Water
3/4 Teaspoon Cinnamon
Dash of Salt
1/2 Cup Sugar
1 Tablespoon Instant Coffee
1 Teaspoon Coconut Extract (Optional, May leave out or replace with vanilla per preference.)
Directions:
Spread pecans on ungreased jellyroll pan. Bake at 350*F for ten minutes. Stir after five minutes.
While baking pecans combine sugar, water, instant coffee, cinnamon, and salt in medium saucepan. Cook three minutes, stirring constantly. Remove from heat and stir in coconut (or vanilla) extract followed by pecans. Stir until pecans are throughougly coated then dump them back on jellyroll pan, spread evenly across surface. Bake at 300*F for fifteen to twenty minutes, stiring at five minute intervals.
Cool completely and serve.
From the Kitchen of Maki Yoshida Dennis
Ingredients:
3 Cups Pecan Halves
1/4 Cup Water
3/4 Teaspoon Cinnamon
Dash of Salt
1/2 Cup Sugar
1 Tablespoon Instant Coffee
1 Teaspoon Coconut Extract (Optional, May leave out or replace with vanilla per preference.)
Directions:
Spread pecans on ungreased jellyroll pan. Bake at 350*F for ten minutes. Stir after five minutes.
While baking pecans combine sugar, water, instant coffee, cinnamon, and salt in medium saucepan. Cook three minutes, stirring constantly. Remove from heat and stir in coconut (or vanilla) extract followed by pecans. Stir until pecans are throughougly coated then dump them back on jellyroll pan, spread evenly across surface. Bake at 300*F for fifteen to twenty minutes, stiring at five minute intervals.
Cool completely and serve.