Pecan is just a nut till it meets Karo Syrup.
I headed into Atlanta about two this afternoon to pick up my number for the Thanksgiving Half tomorrow.
Finding all lanes blocked on the interstate into town, stinks.
In such a big way.
I was going to take MARTA in because I brought my youngest — a traveling companion to alleviate the boredom — with me.
We got off the interstate, put our trust in my iPhone maps app and wound our way to the station along back roads.
We boarded the train and headed in.
I never cease to be amazed at how my children transform when they have my undivided attention.
We have an awesome time together.
We got to the Expo.
Got my shirt.
Had some pizza.
And headed back out.
To have dinner with all the incoming relatives.
It was great fun. But pies needed to be baked.
And I’m sharing (once again) the best pecan pie recipe in the whole wide world.
First, go out into your yard and pick pecans off the ground.
Leave them on a bag in your kitchen and shell them here and there for a week or so while you wait on the dryer to finish, the burgers to fry.
Take 1/2 butter and melt it in a big bowl.
Add 1 cup sugar.
4 beaten eggs.
1 teaspoon vanilla.
1/4 teaspoon salt.
1 1/2 cup Dark Karo Syrup.
Mix together and pour into two frozen pie shells with 2 cups of your pecan pieces on the bottom.
Cook for 45 minutes in 350 oven.
These are the best pies ever ya’ll.
Have a wonderful feast tomorrow.
Linking up with 1.) Share a favorite Thanksgiving Recipe
And wishing a happy Thanksgiving to:
