Cinnamon Pecans Recipes Recipe For Hand

CINNAMON PECANS

Steps:

• Preheat oven to 325 degrees F (160 C).
• Combine sugar, cinnamon and salt in small bowl.
• Whisk egg white in large bowl until frothy. Add pecans to egg white and toss well to coat.
• Add sugar mixture and toss carefully and thoroughly doing your best not to break the pecans.
• Spread pecans in a single layer on a large cookie sheet.
• Bake until toasted and crisp, about 20 minutes turning them over after the first 10 minutes ( take them out of oven and do this and arrange them neatly once again; this helps keep them from sticking to the pan after the 20 minutes).
• Using a spatula, immediately loosen pecans from cookie sheet and let cool.
• Put them in a large plastic container, cover and refrigerate, then you can fill a jar when you want to give them as a small gift!

CINNAMON SPICED PECANS

Steps:

• In a small bowl, combine the sugar, cinnamon and salt; set aside. In a large bowl, lightly beat egg white. Add pecans; stir until coated. Sprinkle with sugar mixture; mix well. , Spread in a single layer on a baking sheet. Bake at 300° for 20 minutes. Remove nuts from baking sheet to cool on waxed paper.

CINNAMON SUGARED PECANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
• Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven until fragrant and crisp, about 25 minutes.

ROASTED CINNAMON PECANS

Steps:

• Preheat a baking sheet in the oven at 350 degrees.
• In a bowl combine all the ingredients and toss to coat.
• Spread the nuts singly on a baking sheet and bake for about 20 minutes, or until the pecans are browned and crispy. Stir nuts occasionally to avoid burning and to roast evenly. *Watch* oven carefully!
• Set baking sheet aside to allow nuts to cool completely. Once cooled, transfer to airtight container.
• All amounts are estimated.
• Great as a snack, in salads, as a snack -- .

CINNAMON PECANS AND ALMONDS

Steps:

• Melt butter in a heavy skillet over medium-high heat, and then add all ingredients and saute for about 2 minutes or until a little crispy, stirring gently so as not to break up the sliced almonds. Serve warm or at room temperature.

ORANGE AND CINNAMON CRUSTED PECANS

Steps:

• In a deep saucepan, combine the sugar, water, orange zest, and cinnamon and bring to a boil. Add the pecans and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque, and crystallize as the water cooks away.
• When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.)

CINNAMON-ROASTED PECANS AND ALMONDS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat egg whites with salt in a bowl until frothy; add sugar gradually, beating to stiff peaks. Gently fold in pecans, almonds, and cinnamon. Pour mixture onto a 15 1/2 x 10 1/2-inch jelly roll pan, drizzle melted butter over top, and toss to coat.
• Bake in the preheated oven, tossing every 10 minutes, until nuts are crisp, about 40 minutes. Serve warm or at room temperature.

OLD-FASHIONED ROASTED PECANS

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.