Pecans Worcestershire Recipes
ROASTED PECANS
Make and share this Roasted Pecans recipe from Food.com.
Provided by Vicki G.
Categories Fruit
Time 1h5m
Yield 30 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a 9x13 pan.
- Add Worcestershire sauce and pecans.
- Stir approximately every 15 minutes.
- Bake at 250 Fahrenheit for about 1+ hours until pecans are done (baked completely through).
- Drain on paper towels.
- Sprinkle to taste with seasoning salt.
HOT AND SPICY PECANS
These pecans aren't too hot, but you can leave out the red pepper if you like them milder, or increase it to taste. These make a great snack or appetizer for the holidays, or anytime.
Provided by Diane Kester
Categories Appetizers and Snacks Spicy
Time 40m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat.
- Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 2.6 g, Cholesterol 3.8 mg, Fat 12.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 62 mg, Sugar 0.7 g
ROASTED HOLIDAY PECANS
This is a great snack recipe that is well received by all. A lady I once worked with gave me this recipe.
Provided by CaramelPie
Categories < 30 Mins
Time 30m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F.
- Place pecans on foil-lined shallow baking pan.
- Combine other ingredients and pour over pecans.
- Stir well.
- Bake for 25 to 30 minutes, stirring occasionally during baking.
- Drain on paper towels.
- Store in air tight containers.
Nutrition Facts : Calories 247.6, Fat 26.2, SaturatedFat 5.4, Cholesterol 15.2, Sodium 197.6, Carbohydrate 4.2, Fiber 2.7, Sugar 1.2, Protein 2.7
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SIMPLE REPEATABLE RELIABLE WORCESTERSHIRE PECAN RECIPE
From instructables.com
- Roast Raw Pecans. Roast the uncooked pecans on a parchment paper covered pan in an oven preheated to 275 F (135 C) for about ten minutes. Stir once halfway through.
- Cook Down the Sauce. Add the pecans and Worcestershire sauce into a good pot, set the stove to medium heat. I used a six quart pot, you want the pecans in a fairly thin layer (see the pictures).
- Dump and Separate. Dump your pecans out onto a non-stick surface and separate pecans to cool. I am fortunate to have a marble slab on my counter top, which is ideal.
- Return to Pan and Roast Again to Finish. After the pecans have cooled place them on the parchment paper covered pan used in the first step. They are still very sticky, and separating them in this step is tedious.
- Finishing Up. Remove pecans from oven and allow them to cool. Almost all of the stickiness will be gone. If they are still too sticky, return to 275 F oven for another ten minutes or so.
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