Peppered Glazed Pecans Recipes

HONEY-ROASTED PEPPERED PECANS

Steps:

• Preheat oven to 350°F.
• Stir together honey, pepper, salt, and allspice and add pecans, tossing to coat well. Spread pecans in 1 layer in a shallow (1-inch-deep) baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir pecans and bake 5 minutes more. Transfer to a sheet of wax or parchment paper to cool and, working quickly, separate pecans with a fork while still warm. Serve at room temperature.

SPICED MAPLE-GLAZED PECANS

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.

SPICY GLAZED PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with foil or parchment paper.
• In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 15 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container.

MAPLE PEPPER PECANS

Steps:

• Melt the butter with the syrup, salt and cayenne pepper in a pan over a gentle heat. Add the pecans and stir to mix, leave them on the heat for 2 to 3 minutes. Spread the pecans on a silicon pad, parchment paper, or piece of foil to cool. Arrange the sticky pecans in bowls to serve.

GLAZED PECANS

Steps:

• Preheat oven to 325°F. Spray large baking sheet with nonstick spray. Stir pecans and oil in medium bowl to coat. Mix sugar, cayenne, and salt in small bowl, then add to pecan mixture and toss to coat. Scatter coated pecans on prepared baking sheet. Bake until pecans are brown and crisp, stirring occasionally, about 15 minutes. Transfer baking sheet to rack and cool completely. (Can be made 3 days ahead. Store airtight at room temperature.)

GLAZED SPICY CINNAMON PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil. Pour butter over foil layer.
• Whisk sugar, egg whites, cinnamon, and cayenne pepper together in a large bowl. Add pecans and toss to fully coat. Spread coated pecans on the buttered baking sheet.
• Bake in the preheated oven, stirring and flipping pecans after 10 minutes, until pecans are toasted, about 20 minutes. Cool pecans on baking sheet for 15 minutes.

SPICY COCOA GLAZED PECANS

Steps:

• Preheat oven to 350 degrees F, then use a vegetable oil spray to lightly coat a large but shallow baking sheet.
• In a bowl combine the 1/2 cup of sugar & the warm water, stirring until sugar is dissolved.
• Add pecans & let soak 10 minutes before draining & discarding the water.
• In a large bowl, stir together the 1/4 cup of sugar, cocoa, chili powder & cayenne pepper.
• Add pecans to this spicy cocoa mixture & toss until all the cocoa mixture coats the pecans, then spread the nuts evenly on the prepared pan.
• Bake 10 to 15 minutes or until pecans start to glisten & appear dry, stirring several times while baking.
• Remove from the oven & let the baking sheet cool completely on a wire rack.
• Store nuts in a tightly covered container, placed in a cool, dry spot.
• Serve as a snack, with beverages, or sprinkle in salads.