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Southern born, Southern reared. It's a quirky place and we are unique folk... These are my people and these are my stories.

Wednesday, April 20, 2011

Wednesday's Recipe of the Week

Prissy Pecans

(you will need waxed paper for this recipe)

2 tsp. powdered instant coffee
1/4 cup sugar
1/4 tsp. ground cinnamon
2 Tbs. water
dash of salt
2 cups pecan halves

Combine all ingredients in saucepan. Bring to a boil over medium heat and boil 3 minutes, stirring constantly. Spread on waxed paper and separate pecan halves as they cool. Pecans will be sugar-coated, but not sticky.

Note from Eva Marie: I've not tried this yet, but sugar-coated pecans is about the only way I can eat them (and that includes in a pie... yum!) I'm planning to try this soon, but if any of my readers do before me, let us know how this recipe turns out. I love sugar-coated pecans. Wondering what the coffee will do for the flavor!

I was also just thinking what a wonderful addition to an Easter basket this would make for the grown-up children in your life!


  1. Those prissy pecans are so lovely to eat. Yesterday my sister brought me some toasted pecans. I love it. But now, I want some prissy pecan.