Creole Pecans Recipes

CREOLE PECANS

Steps:

• Mix granulated sugar and vinegar in quart jar; add pecans and shake to thoroughly coat nuts.
• Place in shallow baking pan and toast at 250F stirring frequently, until lightly browned.
• Add butter or margarine and seasoned salt to taste, about 1/2 tsp, and toss to coat nuts.
• Continue baking until toasted.
• Cool and store in tight container. Refrigeration keeps them crisp.

CREOLE ROASTED PECANS

Steps:

• Stir together first 3 ingredients in a jellyroll pan.
• Bake at 250 for 45 minutes, stirring every 15 minutes.
• Sprinkle with seasoning.
• Store in an airtight container 1 week, or freeze up to 2 months.

CAJUN PECANS

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk the egg white, sugar and Cajun seasoning in a medium bowl until thoroughly blended and slightly foamy. Add the pecans and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

CREOLE PECAN PIE

Steps:

• Prebake the chilled pie shell, weighted down, at 350 degrees for 7 minutes.
• Take out the weights and bake another 2.
• Let cool.
• Beat the eggs until frothy.
• Add the remaining ingredients, mix well, pour into the shell, and bake at 350 degrees for about 40-45 minutes, or until set.
• Let cool completely before serving.
• Serve with a scoop of vanilla ice cream.

CREOLE PRALINES

Steps:

• Combine all ingredients except pecans in a heavy 3-quart saucepan. Cook, stirring constantly, for 20 minutes after syrup boils.
• Add pecans and continue cooking until mixture reaches 236 degrees on a candy thermometer, or until it forms a soft ball when dropped into cold water.
• Arrange several sheets of wax paper over layers of newspaper.
• Stir praline mixture well. Drop it by tablespoons onto sheets of wax paper. Let cool. Stack pralines in airtight container with wax paper between the layers.

PECAN CAJUN CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 11x14-inch baking dish.
• Mix flour, pineapple, 1 1/2 cups white sugar, eggs, baking soda, and salt together in a large bowl; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
• Combine 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil for 1 minute. Remove saucepan from heat and stir pecans and vanilla extract into sugar mixture.
• Pierce the top of the cake with a toothpick and spread pecan topping over cake.