Honey and Pecans Recipe

Ingredients

1/2 cup coconuts

1 cup honey

1 teaspoon ground cinnamon

1 (15 ounce) can honey

2 1/3 cups margarine

1 cup butter flavored shortening

3 tablespoons honey

4 cups rolled oats

1 teaspoon baking powder

1 teaspoon salt

Directions

Preheat oven to 250 degrees F (120 degrees C). Grease cookie sheets.

Combine coconuts, honey, cinnamon and margarine. Make a well in center and pour in butter, shortening, honey, oats, baking powder and salt. Stir together. Place 12 cookies on cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, starting with the one that started out hot. Do not let the cookies brown. Remove the cookies from the oven and let stand for 5 minutes on a clean clean cookie sheet.

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Comments

Piili writes:

⭐ ⭐ ⭐ ⭐ ⭐

I am always looking for new ways to prepare miso. This recipe caught my eye and am I ever glad I made this! It is so easy and so delicious. If you have anything bland or runny, this is the recipe for you! The thin layer is the secret ingredient. I have made this without the toffee bits and it worked very well. The batter is quite thick so maybe next time I will add another egg to try and thin it. There are a number of uses for this chutney so I will try and remember them all before I make the next batch. At this rate I will be needing to do three versions of this recipe before I have time to make the next.

Raddatasar909 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I rarely make wraps, but we like this one: Brisket wraps are soooo easy. I didn't have blue cheese, so I had a ration of blue cheese crumbles to use. Everything together....so complicated...