Spicy Pecan Soup Recipes

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.

SPICY PECAN SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Cook and stir the onion and garlic in the butter until soft but not brown. about 5 minutes.
• Pour the chicken stock into the pot and whisk in the tomato paste, heavy cream, and lemon juice. Turn the heat to high and bring the soup to a boil. Turn the heat down to medium-low, add the 3 cups of pecan pieces and the chopped chipotle peppers, and simmer the soup until the pecans soften, about 30 minutes.
• Set aside 2 cups of soup. Pour the rest of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Stir the reserved 2 cups of soup back into the pot and bring to a simmer and season with salt to taste. Serve, hot, with a sprinkle of chopped pecans for garnish.

SPICED PECANS

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.

SWEET & SPICY GLAZED PECANS

Steps:

• Preheat oven to 350°F.
• Butter a large, heavy cookie sheet.
• In a small, heavy saucepan, combine first 4 ingredients.
• Over medium heat, stir until sugar dissolves and mixture comes to a boil.
• Boil 2 minutes.
• Add pecans and stir until they are coated with the mixture, about 1 minute.
• Transfer pecans to the cookie sheet, spreading evenly into a single layer.
• Bake until pecans are just starting to brown, about 13 minutes.
• Transfer to another cookie sheet that is lined with wax paper.
• Separate the pecans and cool completely.
• Store in an airtight container.

SPICY PECANS

Steps:

• Preheat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. In a bowl, combine salt, cayenne pepper, paprika, and sugar.
• In a medium bowl, whisk egg whites until foamy. Whisk in spice mixture. Stir in pecans. Spread coated pecans in a single layer onto the baking sheets. Bake for about 15 minutes, then reduce oven temperature to 250 degrees. Rotate the sheets in oven, and cook for 10 minutes more.
• Immediately spread pecans in a single layer on clean parchment paper; let cool before serving or storing.

EASY SPICY PECANS

Steps:

• Preheat oven to 325.
• Mix all ingredients together and spread out on a cookie sheet.
• Bake for 30 minutes, stirring occasionally.
• Do not overbake.
• Drain on paper towels.
• Store in an air tight container.

GINGERED BUTTERNUT SQUASH SOUP WITH SPICY PECAN CREAM

Steps:

• Preheat the oven to 350°F
• Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet.
• Bake the squash for about 1 hour, or until very tender.
• Remove from the oven and let stand until cool enough to handle.
• Spoon the squash flesh into a large bowl; discard the skins.
• In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
• In a large pot, melt the butter.
• Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes.
• Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally.
• Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes.
• Remove from the heat and stir in the coconut milk.
• Meanwhile, in a food processor, pulse the pecans until they are finely chopped.
• In a medium bowl, beat the cream until soft peaks form.
• Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
• Working in batches, puree the squash soup in a blender until smooth.
• Stir in the lemon juice and season with salt.
• Ladle the soup into bowls, top with a dollop of the pecan cream and serve.
• *The soup can be refrigerated for up to 2 days.
• Reheat gently, adding a little chicken stock to thin the soup.
• Serve with a fruity, aromatic Viognier will have enough body to stand up to this rich soup. The 2006 Becker Vineyards Texas Viognier would be terrific; or consider the peachy 2006 Stags' Leap Viognier from Napa Valley, an easier-to-find alternative.
• Enjoy!

SWEET AND SPICY PECANS

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.

SPICY PEANUT SOUP

Steps:

• In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.

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.