Sweet And Spicy Candied Pecans With A Kick Recipes

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CANDIED PECANS



Candied Pecans image

These candied pecans are perfect to serve with cocktails or toss over salads, and the best part is that they take just 15 minutes to make!

Provided by Jennifer Segal

Categories     Appetizers

Time 15m

Yield Makes 2 cups

Number Of Ingredients 5

½ cup Confectioners' sugar
¾ teaspoon kosher salt
½ teaspoon cayenne pepper
4 teaspoons water
2 cups 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.

Nutrition Facts : ServingSize 1/4 cup, Calories 217, Fat 20 g, Carbohydrate 11 g, Protein 3 g, SaturatedFat 2 g, Sugar 8 g, Fiber 3 g, Sodium 178 mg, Cholesterol 0 mg

SWEET AND SPICY CANDIED PECANS



Sweet and Spicy Candied Pecans image

Discover a wonderful, all-purpose recipe for sweet and spicy candied pecans. The nuts are great for candies and desserts and on salads or savory dishes.

Provided by Elizabeth LaBau

Categories     Dessert     Snack

Time 35m

Yield 8

Number Of Ingredients 7

2 cups pecans (pieces or halves)
1 tablespoon butter
3 tablespoons brown sugar (dark)
1/2 teaspoon cinnamon (ground)
3/4 teaspoon cayenne pepper (ground)
1 1/2 tablespoon maple syrup
1 1/2 teaspoon salt (kosher)

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

SWEET AND SPICY CANDIED PECANS



Sweet and Spicy Candied Pecans image

Yield 2 cups

Number Of Ingredients 5

2 cups raw pecans
2 tsp. Yellowbird Habanero Condiment
3 tbsp. melted butter
Pinch of salt, to taste (about ½ tsp.)
½ cup brown sugar

Steps:

  • Preheat the oven to 375F and line a baking sheet with parchment paper.
  • In a small bowl, mix the Yellowbird Hot Sauce of choice, melted butter, salt and brown sugar together until combined.
  • In a medium size bowl, mix together the pecans and brown sugar mix.
  • Transfer the pecans (and every drip of sauce) to the prepared baking sheet and arrange them into a single layer. To ensure they cook evenly, space them out so they're not clumped together.
  • Bake for 12-15 minutes, until golden and crusty. Remove from oven and slide the parchment paper with nuts onto the counter to cool. Once cooled, break apart into clusters and store in an airtight container for up to 3 days.

SWEET-AND-SPICY PECANS



Sweet-and-Spicy Pecans image

Provided by Food Network

Time 1h20m

Yield 4 cups nuts

Number Of Ingredients 8

1 large egg white
2 cups unsalted pecan halves
2 cups unsalted roasted cashews
1/2 cup sugar
1 tablespoon ground cumin
3/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
Kosher salt

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.

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

SWEET AND SPICY CANDIED PECANS - WITH A KICK



Sweet and Spicy Candied Pecans - With a Kick image

These nuts are addictive!!! Serve as a delicious snack, super-easy appetizer (great on a Ritz cracker with whipped cream cheese), topping for salads (see my Waldorf Salad recipe #117914) or in candied sweet potatoes. And, they make the perfect hostess gift especially during the Holiday Season! I make a double batch before Thanksgiving and freeze in ziplock bags for use at Christmas and New Years. The kick is up to you, as they are really very mild as written (we think they are perfect this way). Recipe was given to me by my sister, originally from Bon Appetit.

Provided by BecR2400

Categories     Brunch

Time 25m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 7

vegetable oil cooking spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon generous fresh ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces (or halves)

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).
  • Makes 1 1/2 cups.
  • NOTE: Recipe is easily doubled, freezes well in ziplock bags.
  • Serve as a snack, topping for appetizers or salads (see my Waldorf Salad recipe #117914) or candied sweet potatoes, -or- give as a gift for the holidays.

SWEET COATED PECANS



Sweet Coated Pecans image

Sweet flavored pecans with a cinnamon twist.

Provided by Debbie

Categories     Appetizers and Snacks     Nuts and Seeds

Time 1h10m

Yield 8

Number Of Ingredients 6

1 egg white
1 teaspoon ground cinnamon
1 cup sugar
¾ teaspoon salt
2 tablespoons water
1 pound pecan halves

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet.
  • In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt, and water. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet.
  • Bake in preheated oven for 1 hour, stirring every 15 minutes.

Nutrition Facts : Calories 491.6 calories, Carbohydrate 33.1 g, Fat 40.8 g, Fiber 5.6 g, Protein 5.7 g, SaturatedFat 3.5 g, Sodium 225.1 mg, Sugar 27.3 g

SWEET AND SPICY CANDIED PECANS



Sweet and Spicy Candied Pecans image

Categories     Candy     Condiment/Spread     Nut     Bake     Pecan     Fall     Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Nonstick vegetable oil spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces

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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