I’m not a fan of Chinese Five Spice. When I bought it for a a specific recipe it sat in my pantry until I discovered this receipe. Now I use it often during the holiday season.
2 c. Pecan Halves
2 T Brown Sugar
2 T Maple Syrup
1 tsp. Chinese Five Spice
Toast pecans in a non-stick skillet about 4 minutes.
Add remaining ingredients.
Cook & stir until sugar is melts & all nuts are coated.
Spread on foil or parchment & allow to cool.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
Leave a comment: