SPICED PECANS
Steps:
- Line a half sheet pan with parchment paper and set aside.
- Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
- Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
- Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.
FIVE-SPICE PECANS
Talk about a sugar-and-spice treat! Just try to stop eating these toasty, roasty snack nuts. "They're also great sprinkled on all kinds of salads." Anne Leslie - Chandler, IN
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a large nonstick skillet, cook pecans over medium heat until toasted, about 4 minutes. Add the brown sugar, syrup and five-spice powder. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.
Nutrition Facts : Calories 285 calories, Fat 26g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.
SPICED MAPLE PECANS
this recipe came from one of my family cook books.from my cousin sandy.i havent tried them yet,but they sound good.
Provided by smokey_cook
Categories < 30 Mins
Time 28m
Yield 4 cups
Number Of Ingredients 9
Steps:
- preheat oven to 350 degrees.
- place rack in center of oven.
- spread pecans in a large roasting pan.
- bake until lightly toasted,about 8 minutes.
- combine the corn and maple syrups.
- pour over the nuts.
- toss to coat well.
- bake stiring occasionally,untillthe nuts have absorbed most of the syrup.
- (about 10 minutes) mix the sugar,cumin,paprika,chili powder,salt and cayenne.
- pour over the nuts in a bowl.
- toss gradually,adding the sugar mixture untillthe nuts are coated with the sugar.
- cool slightly and break apart any nuts that stick together.
- pour onto a baking sheet and cool completly.
- store in a air tight container.
- can be kept at room temp for up to 1 week.
Nutrition Facts : Calories 844.7, Fat 71.9, SaturatedFat 6.2, Sodium 611.7, Carbohydrate 54.8, Fiber 10.5, Sugar 31.3, Protein 9.6
SPICED MAPLE-GLAZED PECANS
This recipe is courtesy of Lisa Wagner. Download theSpiced Pecans Tag.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 pound
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Place all ingredients in a large bowl and toss to combine. Spread nut mixture in a single layer on a rimmed baking sheet lined with a nonstick baking mat. Bake, stirring frequently, until browned, 12 to 15 minutes; let cool. Pecans can be stored at room temperature in an airtight container up one week.
MAPLE AND BROWN SUGAR SPICED PECANS
This would make a great host/hostess gift at Thanksgiving time. The recipe is adapted from Alton Brown. I like these nuts because they are mildly seasoned.
Provided by Marie Nixon
Categories Nuts
Time 15m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 7
Steps:
- Cover a large baking sheet with foil, wax paper or a silpat mat.
- In a small bowl, combine salt and pumpkin pie spice mix; set aside.
- In a large, nonstick skillet or cast iron skillet, toast pecans over medium heat, stirring frequently for about 4 to 5 minutes until they just start to brown and smell toasted. Watch them carefully. Don't let them brown too much.
- Add butter and allow it to melt. Stir pecans to coat the pecans in butter.
- Add the salt and pumpkin pie spice mix, stir until the spices are evenly distributed.
- Add the brown sugar, water and maple flavoring and stir until the pecans are evenly coated and the mixture is sticky, about 1 1/2 to 2 minutes.
- Pour the pecans on the prepared baking sheet, separate them with a fork and allow to cool before eating.
- Store in an airtight container.
Nutrition Facts : Calories 242.2, Fat 23.3, SaturatedFat 3.6, Cholesterol 7.6, Sodium 99.6, Carbohydrate 9.1, Fiber 2.8, Sugar 6.2, Protein 2.6
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