"Michael" > wrote in
ups.com:

> Wayne wrote:
>
> Yes, I agree. I hadn't actually made this recipe, but posted it for
> Michael because of the crust used in it, which he was seeking. When I
> make
> pecan pie I always use a combination of brown sugar and white corn
> syrup.
> That seems to suit my taste the best.
>
> *****************
> I can't recall if I thanked you for that, so just in case: Thank you!

Yes, you did, and you're very welcome.

> I have
> not tried it yet because I balked at the price of pecans. I don't know
> why,
> but at Sam's Club I can get walnuts for about 1/4 what I would have to
> pay at the grocery store, but there was no break on pecans at all.
> They
> weighed in at close to $5.00 per pound. I can get walnuts there for a
> little
> about $2.00 a pound.

I think the prices are high in most places this year. I live in a heavy
pecan-producing area, so pecans are a "luxury" I can afford. I bought 5
pounds last week for holiday baking. The cost was $15.00. The price is
higher in the supermarkets here, but I make a trip out to a grower and buy
direct.

> I'll keep in mind Hahabogus's suggestion to try brown sugar instead of
> white.

Yep, good idea. Have a Happy Christmas!

> Michael
>

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.