OLD-FASHIONED ROASTED PECANS
My ex-mother-in-law lives in the South and has lots of pecan trees. She sends me bags of shelled pecans every year for Christmas. I found out how they make the roasted pecans at the fair. Even though they use big roasters, these turn out just as great.
Provided by Patricia K
Categories Appetizers and Snacks Nuts and Seeds
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
- Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
- Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 17.5 g, Fat 24.1 g, Fiber 3.4 g, Protein 3.5 g, SaturatedFat 2.1 g, Sodium 79.7 mg, Sugar 13.9 g
FRIED PECANS
Make and share this Fried Pecans recipe from Food.com.
Provided by southern chef in lo
Categories Lunch/Snacks
Time 7m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Bring water to a boil in large saucepan over high heat. Add pecans. Return to a boil and boil 1 minute. Rinse under running hot water. Drain and put in large bowl. Add sugar and toss to coat.
- In a deep skillet, heat 1 inch of oil to 350F degrees over medium heat. With a slotted spoon, add 1/2 the pecans. Fry 4 to 5 minutes, until golden brown, stirring often.
- Remove pecans to a colander to drain. Sprinkle with salt and toss lightly to coat. Spread on wax paper to cool. Repeat until all are cooked.
Nutrition Facts : Calories 849.9, Fat 78.5, SaturatedFat 6.7, Sodium 297.8, Carbohydrate 40.1, Fiber 10.5, Sugar 29.3, Protein 10
CHINESE FRIED PECANS RECIPE
Provided by batdavis
Number Of Ingredients 5
Steps:
- In a 4 qt saucepan, heat water to boiling over high heat. Ad nuts and heat just to boiling. Cook 1 minute. Place nuts in colander and rinse well under hot running water. Drain well in colander. In lg bowl (using rubber spatula) gently stir warm/drained nuts with sugar until all sugar is dissolved. Heat oil until almost boiling. Use deep fryer if available. Using slotted spoon, add half the nuts to oil. Caution: when submerging the nuts in hot oil, go slowly so the oil doesn't boil over causing a raging fire! Cook nuts til golden. Remove nuts with slotted spoon and put them back into the colander (with some paper toweling underneath). Toss them about so they don't stick together. Sprinkle with salt and let cool on cookie sheet.
CHINESE FRIED WALNUTS
I am always asked to bring these walnuts whenever we have a get together with family or friends. They are perfect on tables at a bridal or baby shower, and no one can ever figure out how they are made. Very addicting!
Provided by Valerie
Categories Appetizers and Snacks
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl, and toss with sugar while still hot until well coated.
- Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately. Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. Toss nuts before each batch, and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt, and break apart when cool.
Nutrition Facts : Calories 474 calories, Carbohydrate 21.9 g, Fat 43 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 4.7 g, Sodium 194.5 mg, Sugar 17.6 g
CHINESE FIVE-SPICE PECANS
Chinese five-spice powder typically combines cinnamon, star anise, anise seeds, ginger, and cloves. The combination gives the pecans a sweet, bitter, salty, and pungent flavor that's great.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h50m
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees. Whisk egg white in a large bowl until foamy, about 30 seconds. Whisk in sugars, soy sauce, five-spice powder, and 1/2 teaspoon salt. Add pecans, and toss to coat using a rubber spatula.
- Transfer pecan mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake, stirring occasionally, until golden brown, about 1 hour 10 minutes.
- Transfer sheet to a wire rack, and let stand until cool and hardened, about 30 minutes.
GUSSIES'S FRIED CHICKEN WITH PECAN HONEY GLAZE
This is one of Paula Deen's recipes. It reminds me very much of sweet & sour Chinese chicken! If you have a deep fat-fryer, by all means use it.
Provided by Manami
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken and pat it dry.
- Beat the eggs in a 9x13" dish.
- Lay the chicken pieces in the dish, and sprinkle with salt, pepper & garlic powder.
- Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.
- Put enough oil in cast iron pot or electric skillet to come just halfway up the sides of the chicken parts.
- Heat the oil until just smoking, about 375°F.
- Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well.
- Remove the chicken with tongs and place it it in the hot oil.
- Cover the pan, leaving a crack for steam to escape, lower the heat to 325F for electric skillet and cook for 10 minutes.
- Turn the chicken with tongs, cover again (leaving the lid open a crack) and cook for 10 minutes longer.
- Very large pieces may need to be cooked longer.
- Drain the chicken on paper towels and transfer to platter.
- To make the glaze, melt butter in a saucepan over low heat.
- Whisk in the honey until well blended.
- Bring to a simmer and add the pecans.
- Simmer for 10 minutes, stirring occasionally.
- Ladle the glaze over the hot fried chicken and serve.
Nutrition Facts : Calories 1837.7, Fat 128.6, SaturatedFat 48.9, Cholesterol 513.9, Sodium 1515.1, Carbohydrate 85.3, Fiber 4.4, Sugar 36.1, Protein 86.5
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