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In the Kitchen with Theresa

Musician Theresa Andersson
Musician Theresa Andersson

Pecan Cocoons (Yields 3 dozen)

1 cup butter
4 Tablespoons powdered sugar
2-3/4 cups flour
1 cup finely chopped pecans
4 teaspoons vanilla
1 Tablespoon ice water
2 cups powdered sugar for rolling

Combine the dry ingredients. Mix in the butter and sprinkle on the vanilla and water. When the pastry is the consistency of a pie dough, roll teaspoon sized pieces into oval, tapered shapes and place on a cookie sheet, one inch apart. Bake at 350 degrees for 10 minutes, until lightly browned. Roll warm cocoons in powdered sugar. Cool, then roll a second time in the powdered sugar.

Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.