Pecans Diablo Recipes

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PECANS DIABLO



Pecans Diablo image

Spices showcase pecans in a new light. This recipe is a zesty snack for any party, but the heat of the pecans well suits the cool, crisp evenings that come with Halloween. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Snacks

Time 25m

Yield 5 cups.

Number Of Ingredients 6

1/4 cup butter, melted
3/4 teaspoon dried rosemary, crushed
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon dried basil
5 cups pecan halves
2 teaspoons kosher salt

Steps:

  • In a large bowl, combine the butter, rosemary, cayenne and basil. Add pecans and toss to coat. Spread in a single layer in a 15x10x1-in. baking pan. Sprinkle with salt. , Bake, uncovered, at 325° for 17-20 minutes or until pecans are crisp, stirring occasionally. Cool completely. Store in an airtight container.

Nutrition Facts : Calories 276 calories, Fat 29g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 272mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.

SWEDISH NUTS II



Swedish Nuts II image

I make these wonderful sweet nuts using pecans every year for Christmas. They are a true delight, especially if you are a lover of nuts. If pecans aren't your forte, substitute walnuts. Happy Holidays!

Provided by Joanie Critchlow

Categories     Appetizers and Snacks     Nuts and Seeds

Time 45m

Yield 16

Number Of Ingredients 6

2 egg whites
1 cup white sugar
1 pinch salt
½ teaspoon vanilla extract
1 pound pecan halves
½ cup butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat egg whites until soft peaks begin to form. Add sugar, salt and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
  • Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
  • Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks!

Nutrition Facts : Calories 297.7 calories, Carbohydrate 16.5 g, Cholesterol 15.3 mg, Fat 26.2 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 47.8 mg, Sugar 13.7 g

PECANS DIABLO



PECANS DIABLO image

Categories     Nut     Edible Gift

Yield 15 servings

Number Of Ingredients 6

•1/4 cup butter, melted
•3/4 teaspoon dried rosemary, crushed
•1/4 to 1/2 teaspoon cayenne pepper
•1/4 teaspoon dried basil
•5 cups pecan halves
•2 teaspoons kosher salt

Steps:

  • •In a large bowl, combine the butter, rosemary, cayenne and basil. Add pecans and toss to coat. Spread in a single layer in a 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt. •Bake, uncovered, at 325° for 17-20 minutes or until pecans are crisp, stirring occasionally. Cool completely. Store in an airtight container.

PECAN DIAMONDS



Pecan Diamonds image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 1h30m

Yield 50 small diamonds

Number Of Ingredients 14

5 tablespoons butter at room temperature
4 tablespoons granulated sugar
4 tablespoons solid-white shortening
2 egg yolks
1/2 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon baking powder
Pinch of salt, if desired
1 cup butter
1/2 cup honey
4 tablespoons granulated sugar
1 cup, plus 4 tablespoons, light brown sugar
4 cups chopped pecans
4 tablespoons heavy cream

Steps:

  • To prepare the dough, put the butter, sugar, shortening, egg yolks and vanilla extract in a mixing bowl and beat to blend well.
  • Sift the flour, baking powder and salt together and fold this into the butter mixture. Shape into a soft ball. Wrap in plastic wrap and chill overnight.
  • Be advised that the pastry in this recipe may crack or fall slightly apart when it is transferred to a baking dish. If it does, it may be patched with the fingers.
  • Have ready a rimmed baking dish measuring about 8 by 12 inches. Remove the ball of dough from the refrigerator and let it stand to soften briefly, about 10 to 15 minutes. Shape the dough by hand into a rectangle measuring about 4 by 8 inches.
  • Lay out a length of clear plastic wrap on a flat baking sheet and place the dough in the center. Cover with a second length of clear plastic wrap and roll the dough out into a rectangle measuring about 8 by 12 inches. Remove the top layer of plastic wrap. Invert the baking dish over the dough and quickly turn both the baking dish and the dough, letting the dough fall into the dish to cover the bottom of it. If the dough breaks or falls apart, it may be patched with the fingers with bits of dough.
  • Meanwhile, preheat the oven to 350 degrees.
  • Prick the dough all over with the tines of a fork.
  • Bake the dough for 10 minutes. Let it cool while you prepare the filling. Let the heat in the oven remain constant at 350 degrees.
  • To prepare the filling, combine the butter, honey, granulated sugar and brown sugar in a saucepan and bring to the boil. Cook, stirring, exactly three minutes.
  • Remove from the heat and let cool. Fold in the pecans and stir in the cream. Blend well and immediately pour onto the baked crust. Spread evenly over the crust. It is advisable to cover the bottom of the oven with aluminum foil to catch any drippings. Place in the oven and bake 35 minutes. Let cool completely. Run a knife around the outside edge of the candy. It may be unmolded. Cut the candy into diamond shapes.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 11 milligrams, Sugar 5 grams, TransFat 0 grams

CAPO'S CHICKEN DIABLO



Capo's Chicken Diablo image

This was published in our newspaper and described as being a signature dish for the Capo's restaurant.

Provided by Princess Pea

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons vegetable oil
1 cup sliced mushrooms
1/4 cup dry sherry or 1/4 cup white wine
1/4 teaspoon nutmeg (to taste)
8 ounces cream cheese, softened
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon dried oregano
4 boneless skinless chicken breasts
1/4 cup brown sugar
1/4 cup pecans, chopped
1/4 cup Dijon mustard
1/3 cup fresh parsley, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In a small skillet, add the oil.
  • Saute mushrooms with wine and nutmeg until the wine has evaporated and the mushrooms are softened.
  • Set aside to cool.
  • In a bowl, combine cream cheese, thyme, garlic salt and oregano.
  • Add mushrooms and stir to combine.
  • Pound out each chicken breast until flat.
  • Spread with equal parts of the mushroom filling.
  • Roll the chicken and place seam side down in a baking pan.
  • Bake for 15 minutes.
  • Meanwhile, mix the sugar, pecans, mustard and parsley.
  • Spread on top of the chicken.
  • Bake an additional 10 to 15 minutes or until cooked through.

Nutrition Facts : Calories 481.3, Fat 30.5, SaturatedFat 12.4, Cholesterol 138, Sodium 504.9, Carbohydrate 19.9, Fiber 1.8, Sugar 16.1, Protein 30.6

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Top Asked Questions

What can I make with pecans?
Pecans are baked in a sweet cinnamon coating, creating tasty candied pecans perfect for holiday gifts. This really is the best banana bread I have ever tasted. Very moist and it freezes well. I also bake this in 3 small loaf pans however you may need to shorten the baking time. A delicious mashed sweet potato casserole with a crunchy pecan topping.
How to make El Diablo cocktail?
Steps to Make It. Pour the tequila, cassis, and lime juice into a cocktail shaker filled with ice. Shake well. Strain into a collins glass filled with fresh ice. Top with ginger beer. A modern take on El Diablo brings a little ginger into the mix. It's a fabulous rendition and just one more example of how versatile this cocktail is.
How do you make a good El Diablo?
Another option is to build the drink, first adding the tequila into a collins glass with ice, then the lime juice, ginger beer, and finally adding a float of cassis on top. A modern take on El Diablo brings a little ginger into the mix. It's a fabulous rendition and just one more example of how versatile this cocktail is.
What makes el diablos so delicious?
Both methods produce a delicious drink that finds balance between earthy tequila, fresh citrus, sweet and fruity liqueur and spicy ginger. Today, it’s also common to find El Diablos made with fresh ginger syrup.

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