Pecans Diablo Recipes

PECANS DIABLO

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.

SWEDISH NUTS II

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!

PECANS DIABLO

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

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.

CAPO'S CHICKEN DIABLO

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.