Savory Pecan Roast Recipes
ROASTED PECANS
Steps:
- Melt unsalted butter, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups pecans, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes or until nuts are beginning to brown. Remove immediately to drain on paper towels.
SAVORY PECAN ROAST
Think meatloaf without the meat and your spot on for a description of this recipe. Very heart healthy (the fat is mailny from the nuts and it's the good kind) and tasty.
Provided by Annacia
Categories Fruit
Time 15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients, mixing well.
- Pour into a well-greased 8x4 loaf pan and bake for 1 hour in 350 degree oven.
- Turn onto a platter and garnish with parsley.
- Serve with mushroom sauce or other favorite gravy.
Nutrition Facts : Calories 319.8, Fat 27.2, SaturatedFat 3.3, Cholesterol 81.6, Sodium 469.6, Carbohydrate 14.8, Fiber 3.3, Sugar 4.7, Protein 7.7
HERB-ROASTED PECANS
With fresh thyme, rosemary, black pepper, and a touch of sugar, these herb-roasted pecans strike that perfect sweet-and-salty balance. They make a great addition to a spread of snacks for a pool party or backyard barbecue.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h5m
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a bowl, combine pecans, sugar, thyme, rosemary, salt, and pepper; stir in egg white.
- Spread mixture in a single layer on a rimmed baking sheet. Bake, stirring once, until golden, 15 to 18 minutes (if mixture sticks to pan, scrape up with a spatula). Let cool completely before serving, about 30 minutes. Store in an airtight container at room temperature up to 1 week.
OLD-FASHIONED ROASTED PECANS
My ex-mother-in-law lives in the South and has lots of pecan trees. She sends me bags of shelled pecans every year for Christmas. I found out how they make the roasted pecans at the fair. Even though they use big roasters, these turn out just as great.
Provided by Patricia K
Categories Appetizers and Snacks Nuts and Seeds
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
- Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
- Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 17.5 g, Fat 24.1 g, Fiber 3.4 g, Protein 3.5 g, SaturatedFat 2.1 g, Sodium 79.7 mg, Sugar 13.9 g
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.
SAVORY PECANS
A crunchy savory pecan snack recipe that's ready in just 15 minutes.
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 300°. Mix all ingredients. Spread pecans in single layer in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
- Bake uncovered about 10 minutes or until pecans are toasted. Serve warm, or cool completely. Store in airtight container at room temperature up to 3 weeks.
Nutrition Facts : Calories 210, Carbohydrate 5 g, Cholesterol 10 mg, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 135 mg
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- Brush a sheet pan generously with vegetable oil. Place the pecan halves in a large bowl. In a small bowl, combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar and orange juice. Pour mixture over the pecan halves and stir to fully incorporate. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again to coat the nuts evenly. Turn onto the prepared sheet pan.
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