Sweet Spicy Bourbon Glazed Pecans 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.

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 BOURBON GLAZED PECANS

Steps:

• Soak cherries in bourbon for 30 minutes.
• Line a baking sheet with parchment paper and set aside.
• Combine the cinnamon, cayenne pepper, salt and vanilla bean paste in a bowl.
• Toast the pecans in a large nonstick skillet over medium-low heat for 3 to 4 minutes, stirring frequently so they don't burn.
• Add the butter to the pan. Stir until butter is completely melted and the pecans are coated.
• Add brown sugar, spices and vanilla to the pan. Stir well to coat.
• Remove the skillet from the heat and add bourbon and cherries. Stir for about a minute until everything is combined.
• Return the pan to the burner and cook for 1-2 minutes over medium heat, stirring constantly, until a glaze forms and thickens.
• Transfer the glazed pecans to a parchment lined baking sheet. Spread them out in a single layer to cool and harden.
• Once cool, sprinkle the orange zest over the nuts.

SWEET SPICED PECANS

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.

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 GLAZED PECANS

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.

CRUNCHY & SWEET BOURBON PECANS

Steps:

• 1. Preheat oven to 350^. Place pecans on a rimmed cookie sheet and bake 10 minutes or until fragrant. Transfer toasted pecans to a bowl; set aside.
• 2. In a large cast iron skillet, melt butter over medium heat. Add toasted pecans and stir to coat. Add brown sugar,cinnamon and salt; continue to cook over medium heat, stirring constantly about 10 minutes.
• 3. Add bourbon, stir to combine and cook 1 to 2 minutes, mixing well. Remove skillet from the heat and pour pecans onto the rimmed cookie sheet now lined with parchment paper. Spread pecans into thin layer and let cool 20 minutes. Break mixture into bite size pieces and cool completely before packaging.
• 4. store pecans in an airtight container at room temperature for up to 1 week.