1 quart brandy
3 vanilla beans (2 inches)
1 (6 oz.) pkg.
pecans, chopped 3 vanilla beans (2 inches)
2 c. sugar syrup
pinch of cinnamon
Pour brandy,
pecans, cinnamon, and vanilla beans (extract ma be alternated) in jar and
cover. Let stand for two to three
weeks. Add sugar syrup to taste. Let stand one week. Strain and steep two more weeks. Ready to serve. Excellent for baking. Yield: 1½ quarts.
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