SWEET & SPICY GLAZED PECANS
I love to add these pecans to salads of all kinds. Of course, they are pretty great just as they are! Feel free to adjust the seasoning to suit your individual taste. Also, walnuts and mixed nuts are really good fixed this way.
Provided by Normaone
Categories Lunch/Snacks
Time 17m
Yield 2 cups
Number Of Ingredients 5
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.
SWEET-AND-SPICY PECANS
Provided by Food Network
Time 1h20m
Yield 4 cups nuts
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
- Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.
SWEET AND SPICY CANDIED PECANS
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 350 F. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with cooking spray.
- Spread the pecans on the baking sheet and toast them in the oven until dark and fragrant, about 10 minutes. Stir every 3 or 4 minutes.
- While the pecans are toasting, prepare the coating mixture. Microwave the butter in a large microwave-safe bowl until melted. Stir in the brown sugar, maple syrup, salt, cayenne, and cinnamon.
- Once the pecans are fragrant, remove them from the oven and pour the hot nuts into the coating mixture, reserving the baking sheet. Be careful as it might splutter and hiss. Stir until the nuts are evenly coated.
- Pour the nuts back onto the reserved baking sheet, spreading them out into an even layer.
- Bake for another 10 minutes, stirring after every 3 to 4 minutes. After 10 minutes, remove the nuts from the oven and allow them to cool and crisp up on the baking sheet.
- Once cool, break the nuts apart or coarsely chop them.
- Use them in your favorite recipe or simply serve and enjoy!
Nutrition Facts : Calories 219 kcal, Carbohydrate 10 g, Cholesterol 4 mg, Fiber 3 g, Protein 2 g, SaturatedFat 3 g, Sodium 398 mg, Sugar 7 g, Fat 20 g, ServingSize 2 cups (8 servings), UnsaturatedFat 0 g
HOT AND SPICY PECANS
These pecans aren't too hot, but you can leave out the red pepper if you like them milder, or increase it to taste. These make a great snack or appetizer for the holidays, or anytime.
Provided by Diane Kester
Categories Appetizers and Snacks Spicy
Time 40m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 2.6 g, Cholesterol 3.8 mg, Fat 12.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 62 mg, Sugar 0.7 g
SWEET AND SALTY PECANS
We love this recipe when made with pecans, but any firm nuts, such as cashews or walnuts, will work well.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Coat a rimmed baking sheet with cooking spray. Stir together sugar, cream, and 3/4 teaspoon salt in a large bowl. Add pecans, and stir until well coated. Spread pecans on baking sheet in an even layer.
- Bake, stirring every 5 minutes, until browned and toasted, 20 to 22 minutes. Sprinkle pecans with 3/4 teaspoon salt, and transfer to a parchment-lined baking sheet. Let cool.
SWEET SPICED PECANS
The spicing level is fairly forgiving on these pecans, which make a wonderful gift for the holidays or party snack. You can add more cayenne for heat or a little more sugar if you want them sweeter. The key points, though, are making sure they toast well but don't burn and using really good pecans, like Elliots from Georgia, which are stubbier and sweeter than the bigger, skinnier pecans that come from Texas and other Southwestern states (though they are delicious, too.) Ordering bulk pecans online helps keep the cost down.
Provided by Kim Severson
Categories quick, appetizer
Time 25m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a small bowl, whisk together everything but the nuts and butter. Add a tablespoon of butter to a large rimmed baking sheet. Add pecans, toss to coat and spread into a single layer. Bake for 10 minutes or until the nuts begin to smell toasted.
- Place hot pecans in a large bowl, add remaining butter and toss to coat. Add spice mixture and toss again, then return nuts to baking pan. Toast again for four or five minutes, shaking or stirring the nuts once during baking time.
- Cool completely and pack into gift jars. Can be stored for a week.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 28 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 115 milligrams, Sugar 3 grams, TransFat 0 grams
SWEET 'N' SPICY PECANS
Have snack lovers on your Christmas gift list? You can't go wrong with a festive tin brimming with these special pecans. The sweet-spicy flavor combination is irresistible.
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 5 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the sugar, butter, corn syrup and vanilla; set aside. In a large saucepan, combine water and pecans; bring to a boil for 1 minute. Drain. Immediately add to sugar mixture; toss to coat. , Transfer to an ungreased 15x10x1-in. baking sheet. Bake at 325° for 30-35 minutes or until browned, stirring every 10 minutes., Combine the remaining ingredients; sprinkle over hot pecans. Stir to coat. Spread in a single layer on a baking sheet; cool on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 196 calories, Fat 18g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 42mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.
SPICY-SWEET PECANS
Spiced pecans are a Southern party staple for a reason: They're easy to prep, can be made in advance, and are downright impossible to stop eating. The egg white helps the spice mixture adhere evenly and gives the pecans a crisp, glossy coating.
Provided by Pam Lolley
Time 1h30m
Yield Makes 4 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 275°. Stir together first 8 ingredients in a medium bowl.
- Whisk together egg white and 1 Tbsp. water in a separate medium bowl until foamy. (No liquid should remain.) Add pecans, stirring to coat.
- Add pecan mixture to sugar mixture, stirring until evenly coated. Spread pecans in a single layer on a lightly greased (with cooking spray) aluminum foil-lined half-sheet pan (about 17 x 12 inches).
- Bake at 275° for 50 to 55 minutes or until sugar mixture hardens and nuts are toasted, stirring every 15 minutes. Spread immediately in a single layer on wax paper; cool completely (about 30 minutes). Store in an airtight container up to 7 days.
SWEET AND SPICY PECANS
These pecans have graced our family's Christmas sweet gift platters. I've also sprinkled them over my gourmet salads. They add so much in either case. I can't get enough of them! Lining the pans with parchment paper makes for easier removal of the pecans and easier cleanup!
Provided by Teressa DeJong Drenth
Categories Appetizers and Snacks Nuts and Seeds
Time 2h20m
Yield 40
Number Of Ingredients 6
Steps:
- Stir 1 cup sugar into the hot water in a large bowl until the sugar is completely dissolved. Soak the pecans in the water for 1 hour; drain.
- Preheat an oven to 400 degrees F (200 degrees C). Line two 9x13 inch baking dishes with parchment paper.
- Sift the 2/3 cup sugar, chili powder, and cayenne pepper together in a separate large bowl; add the pecans and toss to coat evenly. Spread the coated pecans in a single layer into the prepared dishes.
- Bake in the preheated oven until the coating on the pecans are bubbly, stirring once, 10 to 15 minutes. Remove the pecans from the pans immediately and spread onto a counter or other flat surface covered with parchment paper to cool.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 12.7 g, Fat 19.6 g, Fiber 3 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 11 mg, Sugar 9.5 g
SWEET AND SPICY PECANS
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
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.
SWEET AND SPICY PECANS
This recipe was given to me years ago by a good friend. They are so quick to make and while there are similar recipes out there, the vinegar gives it a special tang that makes them unique and has everyone begging for the recipe.
Provided by LizP5885
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Melt the butter over medium high heat in a large skillet.
- Add the pecans and saute until toasted and brown, about 3 minutes.
- Add the brown sugar and cook, stirring very frequently, until caramelized.
- Stir in the paprika, chili powder and ground cumin.
- Stir to distribute evenly.
- Add the vinegar and cook until all the liquid has evaporated.
- Add salt to taste.
- Spread the pecans on an ungreased cookie sheet and bake in an oven until crisp, about 5 minutes.
- Cool completely on the cookie sheet.
- They will crisp up once as they cool.
SWEET AND SPICY CANDIED PECANS
Categories Candy Condiment/Spread Nut Bake Pecan Fall Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 325;°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
- Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
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