Spicy Smoked Tea Pecan Crisps Recipes

CANDIED PECANS

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
• Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
• Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
• Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
• Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.

MAPLE PECAN CRISPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream the butter with the brown sugar and 3/4 cup of the white sugar. Mix in the vanilla and maple extract and beat for 1 minute. Beat in the egg until just blended. Add the pecans, mixing at low speed until the pecans are evenly distributed throughout the batter. Add the flour and mix at medium speed until the flour is thoroughly incorporated.
• Shape the dough into 1 1/2 inch to 2 inch balls. Roll the balls in the extra white sugar. Place the balls on ungreased cookie sheets leaving about 2 inches between balls. Flatten ball to about 1/4 inch thick with your hand or a cookie stamp. Bake cookies for 7 to 9 minutes or until the edges are slightly browned. Let cookies cool on baking sheet for 1 to 2 minutes before transferring them to a wire rack to finish cooling.

SOUTHERN PECAN CRISPS

Steps:

• THAW pastry sheet at room temperature 40 min. Preheat oven to 400 degrees F. Mix brown sugar, butter and pecans.
• UNFOLD pastry on lightly floured surface. Roll into 15"x 12" rectangle. Cut into 20 (3") squares. Press squares into bottoms of 3" muffin-pan cups. Place 1 heaping tsp. pecan mixture in center of each.
• BAKE 12 minutes or until golden. Remove from pans. Let cool. Sprinkle with confectioners' sugar. Makes 20 pastries.

SPICY SMOKED TEA-PECAN CRISPS

Steps:

• -Preheat 300 degrees. -Toast pecans for 9 - 12 min, stirring. Cool. -Combine the sugar, tea leaves, sea salt, & spices in a food processor. Process 3 - 4 min, or until the tea has reduced to a fine powder. Reserve 1/3 of tea mixture for garnish. -Add flour, 1/2 the chopped pecans & oil to processor. Process until pecans are finely chopped & ingredients are beginning to clump together; scrape down bowl. -Whisk together 1 whole egg, 1 yolk & 2 tbsp water; add to the mixture in the food processor, pulsing until mixture just comes together to form a dough. If dry, add a bit more water, pulsing, until dough holds together. -Shape it into a square, then center it between two sheets of parchment. Roll out the dough (still between the parchment) into a 14" square; peel off the top sheet of parchment. -Cut & patch the dough to make an even square. -Use a fork to whisk together the remaining egg white with 1 tsp water in a small bowl. Brush the dough surface evenly with half the egg white mixture. -Sprinkle half the reserved tea garnishing mixture evenly over the dough, then sprinkle w/ half the remaining pecans & coarse sugar, and 1/8 tsp coarse salt. -Reposition the parchment on top, then roll back & forth with the pin to firmly embed the garnish. Sandwich the parchment & dough layers between two baking sheets & carefully flip over the dough. Peel off the second parchment sheet; repeat brushing on the egg white, then the remaining tea mixture, pecans, coarse sugar & salt on the 2nd side. Trim away & discard the uneven dough edges. -Cut the dough equally into 8 x 8, forming 64 crisps. Transfer the squares to a large parchment-lined baking sheet, spacing slightly apart; retrace the cuts if needed. -Bake for 20 min, invert the crisps; bake on 2nd sides for 20 min. Cool. -Once all the crisps have been baked, gather them on a single baking sheet & place in the oven (turned off; the crisps can over overlap). Let them cool/crisp up in the oven for 45 minutes.