I've searched my cookbooks for a good recipe to make the pretty, shiny pecans my mom is hoping to include in a salad. I found one that included a two step process involving candy syrup, then deep frying...what is your experience/advice?
Get the highest-quality bone-in smoked ham you can find, trim off just enough of the fat, and then gild that porcine lily with a sweet and savory honey-mustard glaze featuring brown sugar and butter too. An easy recipe that yields a juicy, beautifully shiny, and crisp-edged centerpiece for any festive table. Read more.