Friedpecans Recipes

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OLD-FASHIONED ROASTED PECANS



Old-Fashioned Roasted Pecans image

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

1 egg white
1 tablespoon water
2 ¼ cups pecan halves
½ cup white sugar
¼ teaspoon salt
1 ½ teaspoons ground cinnamon

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



Fried Pecans image

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

6 cups water
4 cups pecans
1/2 cup sugar
1/2 teaspoon salt
vegetable oil (for frying)

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

ALMOST-FAMOUS FRIED PICKLES



Almost-Famous Fried Pickles image

Most of the things that make this steakhouse stand out - line-dancing servers, cowboy decor, huge portions - are direct imports from the Lone Star State. But the fried pickles hail from Colorado, where one Texas Roadhouse started serving the dish after a manager's wife had a craving for them. The deep-fried pickles were such a hit, they showed up at all 360 locations in no time. Food Network Kitchens re-created the recipe so you can fry up a batch yourself.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/4 cup mayonnaise
1 tablespoon drained horseradish
2 teaspoons ketchup
1/4 teaspoon Cajun seasoning
Peanut or vegetable oil, for frying
1/2 cup all-purpose flour
1 3/4 teaspoons Cajun seasoning
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
Kosher salt
2 cups sliced dill pickles, drained

Steps:

  • Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
  • Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
  • Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

FRIED PICKLES



Fried Pickles image

Provided by Food Network Kitchen

Time 18m

Number Of Ingredients 0

Steps:

  • Beat 1 egg, 3/4 cup milk and a pinch of cayenne. Place 1/4 cup cornstarch in a shallow dish. In another dish, mix 1/2 cup each cornstarch and cornmeal with 2 tablespoons chopped dill, 2 teaspoons paprika, and salt and pepper. Dip about 3 dozen cold pickle slices in the plain cornstarch, then the egg wash, then the cornmeal mixture. Fry in 2 inches of 375 degrees F canola oil until golden, about 3 minutes. Drain on paper towels and serve with ranch dressing.

FRIED PIES



Fried Pies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h40m

Yield 8 to 10 pies

Number Of Ingredients 9

6 cups all-purpose flour
4 tablespoons granulated sugar
1/2 teaspoon salt
1 cup shortening, plus more for frying
2 eggs, beaten
2 cups buttermilk, more if needed
Apple pie filling, canned
Cherry pie filling, canned
Powdered sugar, for sprinkling

Steps:

  • To make the pastry, mix together the flour, granulated sugar and salt. Cut in 1 cup of the shortening until the mixture resembles coarse crumbs. Add 1 of the eggs and the buttermilk and stir until it just comes together. Add a little more buttermilk if needed. Form it into a ball and refrigerate for at least an hour.
  • To make the pies, roll the pastry out into a large square. Trim the edges to make a rectangle. Cut into 8 to 10 long rectangles, using a butter knife.
  • Spoon a tablespoon or so of filling into the top half of one of the rectangles.
  • Use the remaining beaten eggs to seal the edges by folding the bottom half of the rectangle over the top. Then crimp the edges shut with a fork. Repeat with the other pies, filling half with apple pie filling and half with cherry pie filling.
  • Heat shortening in a medium, deep saucepan over medium-high heat to 350 degrees F. Fry the pies until golden brown, 2 to 3 minutes per side. Remove and immediately drain on paper towels.
  • Sprinkle with powdered sugar and serve.

PRALINE PECANS



Praline Pecans image

Here is as incredibly easy recipe for candied pecans - perfect for gift-giving or Christmas party dessert treats.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 32

Number Of Ingredients 6

1 1/2 cups granulated sugar
3/4 cup packed brown sugar
1/2 cup butter, cut into pieces
1/2 cup milk
2 tablespoons corn syrup
5 cups pecan halves, toasted

Steps:

  • Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water.
  • Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.

Nutrition Facts : Calories 190, Carbohydrate 18 g, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 30 mg

FRIED PECANS



Fried Pecans image

Provided by My Food and Family

Categories     Meal Recipes

Time 10m

Number Of Ingredients 4

2 cups pecans
1/2 cup sugar
Oil for frying
1/4 tsp salt

Steps:

  • Boil pecans for 1 minute. Rinse under hot water, drain well. Toss nuts in bowl with sugar.
  • Fry in 1 inch of oil (350 degrees F) 5-7 minutes or until golden brown. Stir 2-3 times.
  • Drain in colander and sprinkle with salt. Spread on cookie sheet using non-stick foil to cool.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

AIR FRYER SUGARED PECANS



Air Fryer Sugared Pecans image

Cooked in an air fryer, this is an easy, small-batch recipe for candied pecans. Great for when you're having a craving for these and don't want to make a whole batch or heat up the kitchen by turning on the oven.

Provided by Yoly

Categories     Appetizers and Snacks     Nuts and Seeds

Time 17m

Yield 4

Number Of Ingredients 5

2 tablespoons salted butter, melted
1 egg white
¼ cup white sugar
¼ teaspoon ground cinnamon
1 cup pecan halves

Steps:

  • Preheat an air fryer to 300 degrees F (150 degrees C). Line the air fryer basket with aluminum foil.
  • Pour melted butter onto the lined basket. Mix egg white, sugar, and cinnamon together in a bowl. Add pecans and toss until fully coated. Spread out in the lined basket.
  • Air fry for 5 minutes. Shake basket and air fry for 5 minutes more. Shake basket again and air fry for an additional 2 to 4 minutes.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 16.4 g, Cholesterol 15.3 mg, Fat 25.2 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 54.8 mg, Sugar 13.6 g

FRIED CHICKPEAS



Fried Chickpeas image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Beans & Legumes     Chickpea Recipes

Number Of Ingredients 4

Olive oil, for frying
1 15-ounce can chickpeas, drained and rinsed
Coarse salt
1/4 to 1/2 teaspoon Pimento (Spanish wood-smoked paprika), optional

Steps:

  • To a large skillet set over medium-high heat, add enough olive oil to reach a depth of 1/2 inch. Meanwhile, dry chickpeas thoroughly using paper towels.
  • Slowly add chickpeas to oil, being careful as they may splatter. Fry chickpeas, stirring frequently, until golden brown, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain. Season with salt and pimento, if desired. Let cool completely, and store in an airtight container.

BUTTERY SWEET TOASTED PECANS



Buttery Sweet Toasted Pecans image

I am always looking for new party nibbles recipes. So, I grabbed this one when I saw it in the 'Fast & Fabulous Party Foods and Appetizers' cookbook.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 tablespoons butter
3 cups pecan halves
2 teaspoons cajun seasoning
3 teaspoons sugar

Steps:

  • Melt butter in frying pan over medium heat.
  • Stir pecans in butter for 1 minute.
  • Sprinkle Cajun seasoning and sugar over nuts and cook, stirring constantly, until sugar has melted and nuts are glazed, about 2 minutes.
  • Pour pecans onto a plate and cool slightly.
  • Taste and season with salt, if needed.

DEEP FRIED PECAN PIE RECIPE BY TASTY



Deep Fried Pecan Pie Recipe by Tasty image

Whether you have leftover pie, or just want to turn your Thanksgiving dessert spread WAY up, this deep fried pecan pie is the stuff sweet dreams are made of. Our Basic Pecan Pie is sliced and frozen, then dipped in pancake batter and fried to golden brown perfection.

Provided by Tresha Lindo

Categories     Bakery Goods

Time 14h15m

Yield 8 servings

Number Of Ingredients 17

2 cups all purpose flour, plus more for dusting
1 pinch kosher salt
1 ¼ sticks unsalted butter
2 large egg yolks
4 tablespoons ice water
2 cups pecan, halves, divided
¾ cup light corn syrup
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons melted butter
½ teaspoon kosher salt
8 cups vegetable oil
4 cups prepared pancake batter
¼ cup powdered sugar, for dusting
dried bean
8 popsicle sticks

Steps:

  • Make the crust: Sift the flour and salt together into a large bowl.
  • Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain.
  • Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
  • Add the liquid to the flour mixture, reserving a quarter or so in case you don't need all of it--you don't want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
  • Transfer the dough to a clean surface and bring together in a disc. Wrap the dough disc in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 4 days.
  • Preheat the oven to 350°F (180°C).
  • Lightly flour a clean surface and unwrap the disc of chilled dough. Flour the top of the dough. Using a rolling pin, push down on the dough, giving it a quarter turn every few smushes, to spread the dough evenly and ensure it doesn't stick to the surface.
  • Start to roll out the dough, continuing to turn. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick and place into a 9-inch (22 cm) pie dish, trimming any excess dough around the edges. Crimp the edges in a decorative pattern.
  • Place a piece of parchment in the center of the pie crust and add the pie weights or dried beans. 10. Bake for 15 minutes, until lightly golden brown.
  • Make the filling: In a large bowl, whisk together 1½ cups pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt.
  • Carefully lift the parchment with the pie weights from the par-baked pie crust, then pour in the filling. Top with the remaining ½ cup (60 G) of pecans in concentric circles.
  • Return the pie to the oven for 20 minutes, then cover with a piece of foil and continue baking for 40 minutes, until the filling is completely set. Let the pie cool completely.
  • Cut the pie into 8 equal slices and carefully insert a popsicle stick into the crust side of each slice, using a small paring knife to make an incision if needed. Place the pie slices on a parchment-lined baking sheet and freeze overnight, or until solid.
  • Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350°F (180°C).
  • Working in batches, dip the slices of pie into the prepared pancake batter, then carefully transfer to the hot oil and fry for 4 minutes, or until golden brown.
  • Finish with a dusting of powdered sugar and serve warm.
  • Enjoy!

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