CHIPOTLE CANDIED PECANS
Steps:
- Preheat the oven to 375℉. Line a baking sheet with parchment paper.
- Stir together the brown sugar, maple syrup, chipotle, and salt in a mixing bowl. Add the pecans and fold until the pecans are evenly coated. Pour onto the prepared baking sheet and spread out.
- Bake in the preheated oven for 8-12 minutes or until roasted and nutty in aroma. Be very careful not to burn the pecans. Let cool on the baking sheet.
- These candied pecans can be served as is or I also love them served on top of a salad. Enjoy!
TEXAS GLAZED PECANS
Glazed cinnamon and vanilla oven-roasted pecan halves.
Provided by Texas Gal
Categories Appetizers and Snacks Nuts and Seeds
Time 1h20m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat an oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
- Beat the egg in a bowl until frothy; whisk the water and vanilla into the egg. Stir the sugar, cinnamon, and salt into the egg mixture. Add the pecans; stir to coat completely. Spread the pecans onto the prepared baking sheet.
- Roast the pecans in the preheated oven, stirring about every 15 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet at least 10 minutes before serving.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 14.9 g, Fat 18.2 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 100.1 mg, Sugar 12.2 g
CHIPOTLE-GLAZED RIBS
The secret to these ribs is the stunning glaze-these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!
Provided by Donna Hay
Categories Kid-Friendly Dinner Pork Rib Hot Pepper Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 17
Steps:
- Place the vinegar, onion, garlic, salt and water in a large pot over high heat and bring to a boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30-40 minutes or until the ribs are tender.
- While the ribs are cooking, make the chipotle glaze. Mix to combine the chipotle chiles, onion flakes, Tabasco, cocoa powder, maple syrup, sugar and salt.
- Remove the ribs from the cooking liquid and place in a large deep-sided tray or pan. While the ribs are still hot, rub the chipotle glaze evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool or overnight.
- Preheat oven to 425°F. Place the ribs on wire racks set over 2 rimmed baking sheets lined with parchment paper. Roast for 20 minutes, brushing with glaze every 5 minutes, until golden and caramelized. Serve with lime wedges, pickled jalapeño peppers and the Corn and Jalapeño Chile Flatbreads, if desired.
HONEY-CHIPOTLE PECANS
Not your standard toasted nuts; sweet, yet slightly salty, with a flash of smokey fire. Goes great in soups (especially sweet potato or pumpkin) and salads or delicious on their own as a snack or party appetizer.
Provided by littleturtle
Categories Lunch/Snacks
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- In a skillet, warm honey with chipotle powder and cinnamon over low heat, then add the nuts and stir to coat evenly.
- Line a baking sheet with parchment paper, then spread nuts evenly in a single layer on the sheet.
- Bake in preheated oven until nuts are fragrant (10-15 minutes).
- Allow to cool slightly (1 minute).
- In a mixing bowl, combine sugar and salt.
- Add the warm pecans, and toss to coat evenly.
- Spread out on fresh sheet of waxed paper and let dry completely.
- Store in an airtight container.
Nutrition Facts : Calories 201.2, Fat 17.9, SaturatedFat 1.5, Sodium 226.6, Carbohydrate 11.3, Fiber 2.7, Sugar 8.5, Protein 2.4
CHIPOTLE GLAZED PECANS
Chipotle powder and sugar combine to lend a spicy/sweet glaze to pecans. Great as a snack or tossed in salads, etc.
Provided by ninja
Categories Lunch/Snacks
Time 25m
Yield 5 cups, 20 serving(s)
Number Of Ingredients 4
Steps:
- Beat egg white in a medium bowl until frothy. Add pecans, sugar and chipotle powder; toss until pecans are well coated.
- Place in a single layer on a parchment-lined baking sheet. Bake in a 375 degree oven, stirring every 5 minutes, for 15 minutes.
- Cool completely. Break apart any large clusters. Store at room temperature in an airtight container.
CHIPOTLE-PECAN CANDIED POPCORN
Provided by Marcela Valladolid
Time 1h15m
Yield about 13 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Generously coat a baking sheet with cooking spray. Toss the popcorn and pecans on the prepared baking sheet. Transfer to the oven while preparing the syrup.
- Combine the brown sugar, butter and honey in a medium saucepan over medium-low heat; cook, stirring occasionally, until the sugar is dissolved and the butter is completely melted. Increase the heat to high and boil, stirring constantly, until thickened, about 4 minutes. Remove from the heat and stir in the chile powder, baking soda and 1 teaspoon salt. Remove the popcorn mixture from the oven; slowly pour the syrup over the top and gently stir to coat.
- Return the popcorn to the oven and bake until the caramel is dry and hardened, stirring halfway through, about 1 hour. Let cool on the baking sheet.
CHIPOTLE-PECAN CANDIED POPCORN
Provided by Marcela Valladolid
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 degrees F. Generously spray a baking sheet with cooking spray.
- Mix the chopped pecans and warm popcorn on the prepared baking sheet. Place in the oven while preparing the syrup.
- Combine the brown sugar, butter and honey in a heavy medium saucepan. Whisk over medium-low heat until the sugar dissolves and the butter is completely melted. Increase the heat to high and boil for 4 minutes, stirring constantly. Remove from the heat, add the salt, chipotle powder and baking soda and mix to evenly incorporate. Slowly pour the syrup over the popcorn-pecan mixture. Stir gently to make sure the popcorn and nuts are completely coated.
- Bake until the caramel is dry and has hardened, about 1 hour. Let cool before serving.
CHIPOTLE-GLAZED APPLES
Categories Condiment/Spread Fruit Pepper Side Apple Fall Winter Bon Appétit
Yield Serves 6 as a side-dish
Number Of Ingredients 5
Steps:
- Line baking sheet with waxed paper. Mix sugar and cinnamon in medium bowl. Toss 1/4 of apple slices with cinnamon-sugar mixture to coat. Heat 1 tablespoon oil with 1 teaspoon chipotle chilies in heavy medium skillet over medium-high heat. Add coated apple slices. Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes. Transfer apple slices to prepared sheet. Using paper towels, wipe skillet clean. Repeat with remaining apple slices, cinnamon-sugar mixture, oil and chipotle chilies in batches, wiping skillet clean between each batch. Serve warm or at room temperature. .
TOASTED GLAZED PECANS
Sprinkle these pecans on top of Pecan Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1/3 cup
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Toast pecans on a rimmed baking sheet, shaking pan occasionally, until fragrant, 3 to 4 minutes.
- Whisk together egg white, syrup, oil, and salt in a small bowl. Add pecans; toss to coat. Toast on sheet, stirring occasionally, 8 minutes. Let cool completely.
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