Spiced Vanilla Pecans Recipes

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SPICED PECANS



Spiced Pecans image

So simple, so good! Have tried several different combinations of spices, but keep coming back to this one. I use only pecans, but mixed nuts would be fine.

Provided by Pat

Categories     Appetizers and Snacks

Time 40m

Yield 6

Number Of Ingredients 8

1 egg white, lightly beaten
1 tablespoon water
3 cups pecan halves
½ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
  • In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
  • Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.

Nutrition Facts : Calories 443.1 calories, Carbohydrate 24.7 g, Fat 39 g, Fiber 5.5 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 203.6 mg, Sugar 18.9 g

SPICY GLAZED PECANS



Spicy Glazed Pecans image

We eat these spicy glazed pecans tossed on salads. They're also a nice addition to nut/trail mixes!

Provided by FAIRUZAH

Categories     Appetizers and Snacks     Nuts and Seeds

Time 30m

Yield 6

Number Of Ingredients 4

¼ cup white sugar
1 tablespoon water
½ teaspoon cayenne pepper
1 ½ cups pecan halves

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.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 12.5 g, Fat 21.4 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 0.1 mg, Sugar 9.5 g

EASY SPICED PECANS



Easy Spiced Pecans image

The combination of spices on these nuts seems to warm everyone on cold winter days. I made this recipe several times over the holidays. -Tammi Simpson, Greensburg, Kentucky

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 2 cups.

Number Of Ingredients 6

2 cups pecan halves
1/4 cup butter, cubed
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • In a large skillet over low heat, toast pecans in butter for 15 minutes or until lightly browned, stirring often. Drain on paper towels. In a large bowl, combine the sugar and spices. Add pecans and toss to coat. Spread on a foil-lined baking sheet. , Bake at 325° for 10 minutes. Cool. Store in an airtight container.

Nutrition Facts :

SPICED VANILLA PECANS



Spiced Vanilla Pecans image

I can barely keep a pecan in this house, the minute anyone in my family smells that I have brought home pecans they go after it with their built-in pecan detectors. However, if I announce that I am making these spiced vanilla pecans they actually manage to restrain themselves, but barely, until the pecans are ready, and then they fall upon them like a pack of dogs. These are great for parties, although no matter how much you make they will never be enough. You should start making them the day before you plan to serve them. Prep time includes wait time.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 13h31m

Yield 1 pound

Number Of Ingredients 12

1 lb pecan halves
6 cups water
1/2 cup superfine sugar (see Note)
3 tablespoons sweet butter, melted
1 tablespoon corn syrup (light preferably)
1 tablespoon vanilla extract (splurge on the real stuff)
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg (I use my Microplane Zester)
1/4 teaspoon ground allspice
1/8 teaspoon fresh ground pepper

Steps:

  • Note: If you don't have superfine sugar (in Britspeak: caster sugar) then you can whirl regular granulated sugar in the food processor for about 5 minutes.
  • You can skip this and just use granulated sugar, but please make sure it dissolves completely before leaving the pecans to sit.
  • In a large pot, boil the pecans in the water for 1 minute.
  • Drain well.
  • While they're still hot, toss them in a large bowl with the sugar, melted butter, corn syrup and vanilla extract.
  • Mix well and let the nuts sit, covered, for at least 12 hours, up to 24 hours.
  • Preheat the oven the 325 degrees F.
  • Put the nuts on a cookie sheet (make sure it's rimmed so the nuts don't fall off).
  • Bake the nuts for 30 minutes, stirring every 5 minutes.
  • The nuts should brown nicely.
  • I know, they are brown already, what I mean is that they should be a little darker, and crisp looking.
  • However, they won't actually get crisp until they cool.
  • Meanwhile, combine all the spices in a large bowl.
  • The minute, the actual instant that the nuts are done, add them to the spices and toss them until they are well covered.
  • Pat the nuts back down on the cookie sheet in a single layer, so they can cool without clumping together.
  • Cool thoroughly, and store in an airtight container.

SPICED PECANS



Spiced Pecans image

Provided by Ina Garten

Categories     appetizer

Yield 2 cups

Number Of Ingredients 11

Nonstick cooking spray or vegetable oil
2 tablespoons egg white (1 extra-large egg)
1/2 cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon chile powder
1/4 teaspoon ground cloves
Kosher salt and freshly ground black pepper
2 cups whole pecan halves (8 ounces)
1/2 teaspoon fleur de sel

Steps:

  • Preheat the oven to 300 degrees F. Spray a sheet pan with the cooking spray or brush it lightly with oil.
  • Place the egg white in a large bowl and whisk vigorously for 15 seconds, until light and frothy. Whisk in the brown sugar, vanilla, cinnamon, ginger, chile powder, cloves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the pecans and mix well, until thoroughly coated. Pour the mixture, including any liquid, onto the prepared pan and spread in a single layer. Bake for 30 minutes, tossing twice with a metal spatula. Each time you toss the pecans, spread them out again in one layer. When they're done, sprinkle with fleur de sel and allow to cool completely; they will crisp as they cool. Serve at room temperature.

GEORGIA SPICED PECANS



Georgia Spiced Pecans image

Categories     Candy     Pecan     Boil

Yield yields 2 1/ 2 cups

Number Of Ingredients 5

1 cup sugar
1/2 teaspoon cinnamon
1/3 cup evaporated milk
2 cups pecan halves
1 teaspoon vanilla extract

Steps:

  • Combine the sugar, cinnamon, and milk in a medium-size saucepan. Bring to a boil and cook to the soft-ball stage (234-238 degrees on a candy thermometer). Add the pecans and vanilla and stir well. Using a slotted spoon, drop single pecans on a sheet of waxed paper; allow to cool.

SPICED VANILLA PECANS



Spiced Vanilla Pecans image

Make and share this Spiced Vanilla Pecans recipe from Food.com.

Provided by grandma2969

Categories     Low Protein

Time 12h30m

Yield 1 pound

Number Of Ingredients 12

1 lb whole pecan halves
6 cups water
1/2 cup superfine sugar (not powdered or granulated)
3 tablespoons butter, melted
1 tablespoon light corn syrup
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground black pepper

Steps:

  • In a large saucepan, boil the pecans in water for 1 minute. Drain well.
  • While they're still hot, toss them in a large bowl with the sugar, melted butter, corn syrup and vanilla extract.
  • Mix well and let the nuts set, covered for at least 12 hours or up to 24.
  • Preheat ovento 325*. Put the nuts on a rimmed cookie sheet.
  • Bake them for 30 minutes, stirring them every 5 minutes.
  • The nuts should be well browned. I realized they start out brown, but what you're looking for is a darker brown.and crisp looking.(although they won't really be crispy till they cool.
  • Meanwhile, combine all the spices in a large bowl.
  • The instant the nuts are done, add them to the spices and toss until they are well coated.
  • Pat the nuts back down on the cookie shet in a single layer, so that they can cool without clumping.
  • Cool them thoroughly and store in an airtight container.

Nutrition Facts : Calories 3934.1, Fat 361.4, SaturatedFat 50.1, Cholesterol 91.6, Sodium 870.9, Carbohydrate 182.9, Fiber 44.3, Sugar 125.7, Protein 42.1

SWEET AND SPICY PECANS



Sweet and Spicy Pecans image

North Carolina chef Vivian Howard always keeps a jar of these addictively sweet and spicy pecans on hand. Fold her secret spice mix into beaten egg whites, which will coat each nut with flavor and a sugary crunch.

Provided by Vivian Howard

Categories     appetizer

Time 30m

Yield 12 servings

Number Of Ingredients 8

2 large egg whites
1/2 cup sugar
2 teaspoons kosher salt
1 tablespoon ground chipotle
1 tablespoon ground coriander
1 tablespoon cumin
2 teaspoons paprika
4 cups pecan halves or pieces

Steps:

  • Preheat to 350 degrees F. Whisk egg whites until they are doubled in volume and stick to the whisk (just before "soft peak" stage). Gradually whisk in sugar and salt. Add spices: paprika, chipotle, cumin, paprika and coriander. Whisk to combine. Add pecans, then use a rubber spatula to toss, coating the nuts evenly.
  • Line a baking sheet with parchment paper and spread nuts in a single layer. Bake on the middle rack for 10 minutes.
  • Remove baking sheet. Use a spatula to flip pecans, breaking up any clumps, working quickly so they don't lose their heat. Bake an additional 10-20 minutes. (Total baking time will vary depending on size and moisture content of nuts.) When pecans are ready, they will be dark brown; when tapped with a spoon, they should sound dry and flat. Remove from oven and cool before serving. Pecans will keep for 2 weeks at room temperature stored in an airtight container.

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