Caramelised Spiced Pecans Recipes

CARAMELIZED PECANS

Steps:

• Heat oven to 350°F. Place butter spread into 9-inch square pan; heat in oven 2-3 minutes or until melted. Remove pan from oven. Add pecan halves; toss until well coated.
• Return pan to oven; bake 4-5 minutes or until nuts are caramelized. Spread nuts in even layer on waxed paper. Cool completely. Store in container with tight-fitting lid.

STOVETOP CARAMELIZED PECANS

Steps:

• In a nonstick skillet over medium high heat, melt together brown sugar and water until rapidly bubbling. Add pecans, stirring thoroughly to coat. Cook, stirring, for 3-4 minutes, until fragrant and most of the liquid has evaporated. (But not so long at the sugars burn.)
• Spread pecans into a single layer onto a parchment-lined baking sheet, and use a fork to separate them. Let stand at room temperature for about an hour, until fully cooled, set, and dry. (Pecans will be only very slightly tacky to the touch.)
• Break apart any pecan clusters and store in an airtight container at room temperature for up to a week, in the refrigerator for a couple of weeks, or in the freezer for up to 2 months.

EASY CARAMELISED PECANS

Steps:

• Put the pecans in a saucepan and turn the heat on. Keep moving the pan a little to make sure they don't burn.
• When the pecans start to brown a little, tip them out into a bowl and put the honey and sugar in the saucepan.
• When it begins to bubble, stir with a wooden spoon. Let it bubble for a minute and then tip in the pecans and stir to coat in the caramel.
• Tip the pecans out onto a piece of non-stick baking paper and leave to cool and harden.

CARAMEL-COATED SPICED NUTS

Steps:

• In a large bowl, beat egg whites and water until foamy. Add the almonds, pecans and cashews; stir gently to coat. Combine the brown sugar, pie spice and pepper; add to nut mixture and stir gently to coat., Spread into a greased 15x10x1-in. baking pan. Bake at 325° for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container.

SPICED PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
• In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
• Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.

SPICY GLAZED PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with foil or parchment paper.
• In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 15 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container.

CARAMEL PECANS

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

SPICED CARAMELIZED PECANS

Steps:

• In a deep-fryer or a deep pot, heat the oil to 350 degrees. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
• Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
• Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.

SPICED PECANS

Steps:

• Preheat the oven to 300 degrees F. Spray a sheet pan with the cooking spray or brush it lightly with oil.
• Place the egg white in a large bowl and whisk vigorously for 15 seconds, until light and frothy. Whisk in the brown sugar, vanilla, cinnamon, ginger, chile powder, cloves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the pecans and mix well, until thoroughly coated. Pour the mixture, including any liquid, onto the prepared pan and spread in a single layer. Bake for 30 minutes, tossing twice with a metal spatula. Each time you toss the pecans, spread them out again in one layer. When they're done, sprinkle with fleur de sel and allow to cool completely; they will crisp as they cool. Serve at room temperature.

CARAMELISED SPICED PECANS

Steps:

• Heat a large heavy pan till hot
• Add nuts and salt and stir constantly for 2 minutes
• Drizzle in oil and stir till they smell toasty
• Sprinkle over chilli and cumin, stir for 2 minutes then add the honey and stir till well coated and beginning to caramelise
• Tip onto baking sheets in one layer put in to a low oven about 160 deg for 25 - 30 minutes. Leave till cold then store in airtight container

WOLFGANG PUCK'S SPICY CARAMELIZED PECANS

Steps:

• Add pecans to a pot of boiling water in two batches, boiling for two minutes Drain and shake off all excess water.
• Sprinkle salt and cayenne over nuts.
• Coat with sugar, allowing the sugar to melt into the pecans.
• Toss the nuts in the strainer, slowly adding all sugar.
• DO NOT USE UTENSIL TO TOSS.
• Carefully add nuts to hot oil.
• Cook until golden brown, about 3 minutes, stirring occasionally.
• Remove with slotted spoon and allow to cool on cookie sheet.

CARMELIZED PECANS

Steps:

• Preheat the oven to 375 degrees.
• Place butter in a microwavable bowl or measuring cup. Zap at half power unil the butter is melted. Add maple syrup. Alternatively, melt the butter in a pan on top of the stove and add the maple syrup.
• Add pecans and mix until pecans are well covered. Spoon out pecans onto a silpat covered (or not) baking tray. There will be syrup left, so add some more pecans, mix and spoon out. Continue until all syrup is used. This method allows you to use more pecans than called for in the recipe.
• Bake for 10 minutes, take them out of the oven and stir around a bit. Bake for another 8 to 10 minutes, until they have browned and the syrup has thickened to the consistency of caramel.
• Take them out of the oven, scoop the pecans out and place on a dry surface such as a kitchen counter or another baking tray. Try to separate the nuts from each other. Once completely cool, they can be stored in a closed container for weeks.