Orange-Sugared Pecans

Orange-Sugared Pecans
The recipe Orange-Sugared Pecans is ready in about 15 minutes and is definitely a great gluten free, fodmap friendly, and vegan option for lovers of Southern food. This recipe covers 3% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 148 calories, 1g of protein, and 10g of fat per serving. This recipe serves 15. Head to the store and pick up orange juice concentrate, sugar, pecan halves, and a few other things to make it today.

Instructions

1
In a large heavy saucepan, combine the sugar, water and orange juice concentrate. Cook over medium-high heat, without stirring, until a candy thermometer reads 238° (soft-ball stage).
Ingredients you will need
Orange Juice ConcentrateOrange Juice Concentrate
CandyCandy
SugarSugar
WaterWater
Equipment you will use
Candy ThermometerCandy Thermometer
Sauce PanSauce Pan
2
Remove from the heat; stir in pecans and orange peel.
Ingredients you will need
Orange ZestOrange Zest
PecansPecans
3
Beat until mixture thickens and loses its gloss, about 2 minutes. Drop by teaspoonfuls onto waxed paper to set. Store in an airtight container.

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Forge Cellars Classique Riesling. It has 4 out of 5 stars and a bottle costs about 21 dollars.
Forge Cellars Classique Riesling
Forge Cellars Classique Riesling
#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.