Spicedmaplepecans Recipes

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.

SPICED MAPLE PECANS

Steps:

• preheat oven to 350 degrees.
• place rack in center of oven.
• spread pecans in a large roasting pan.
• bake until lightly toasted,about 8 minutes.
• combine the corn and maple syrups.
• pour over the nuts.
• toss to coat well.
• bake stiring occasionally,untillthe nuts have absorbed most of the syrup.
• (about 10 minutes) mix the sugar,cumin,paprika,chili powder,salt and cayenne.
• pour over the nuts in a bowl.
• toss gradually,adding the sugar mixture untillthe nuts are coated with the sugar.
• cool slightly and break apart any nuts that stick together.
• pour onto a baking sheet and cool completly.
• store in a air tight container.
• can be kept at room temp for up to 1 week.

SPICED PECANS

Steps:

• Preheat the oven to 325 degrees F. In a small bowl, mix together the salt, chili powder, cumin, allspice, cayenne, cinnamon, and paprika. In a large skillet over medium-high heat, add the butter. When the butter is melted, add the sugar and soy sauce. Stir to melt and then stir in the spices.
• Add the pecans and toss to coat them in the spiced butter. Cook and toss until the butter is absorbed into the nuts, 2 to 3 minutes. Spread on a rimmed sheet pan and bake until the nuts are fragrant and toasted and the coating is caramelized, 15 minutes. Let cool slightly on the sheet pan and serve warm.

SPICED PECANS

Steps:

• Line a half sheet pan with parchment paper and set aside.
• Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
• Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
• Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.

EASY SPICED PECANS

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.

HOT AND SPICY PECANS

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.

SPICED PECANS

Steps:

• Preheat oven to 300°F. Place pecans in medium bowl. Melt butter in heavy small saucepan. Add cumin and cayenne and stir until aromatic, about 15 seconds. Pour over pecans. Add sugar and salt and stir to coat. Transfer to baking pan. Bake until nuts are toasted, stirring occasionally, about 20 minutes. Serve warm or at room temperature. (Pecans can be prepared 5 days ahead. Store in airtight container.)

SPICED PECANS

Steps:

• Beat the egg white with water.
• Stir in the pecans until wet.
• In separate bowl, mix the sugar, salt and spices.
• Sprinkle the spice mixture over the nuts and mix thoroughly.
• Spread on a cookie sheet and bake at 300°F 30 minutes.

SOUTHERN SPICED PECANS

Steps:

• In a large skillet, melt butter. Add cumin and cayenne; cook and stir for 1 minute. Remove from the heat; stir in the pecans, sugar and salt; toss to coat. , Spread in a single layer in a greased 15x10x1-in. baking pan. Bake at 300° for 25-30 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.