Crunchy Chili And Brown Sugar Pecans Recipes

CRUNCHY CHILI AND BROWN SUGAR PECANS

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper.
• Place pecans and melted butter in a large bowl and toss until nuts are well-coated.
• Add remaining ingredients and toss again.
• Transfer to prepared baking sheet and arrange in a single layer.
• Bake until lightly browned, about 20 minutes.
• Remove from oven, immediately loosen nuts with a metal spatula and set aside to cool before serving or placing in gift containers.
• Makes 4 cups.

CHILI PECANS

Steps:

• To Make Ahead: Store in an airtight container for up to 1 week.
• A medley of warm spices tempered with a touch of brown sugar is a great match for rich, nutritious pecans. They make a perfect nibble with a drink before dinner or afterward with a cup of espresso.
• Preheat oven to 275 degrees F. Line a large baking sheet with parchment paper.
• Combine chili powder, cumin, coriander, paprika, brown sugar and garlic powder in a small bowl. Toss pecans and Worcestershire sauce in a large bowl. Sprinkle the spice mixture over the pecans, tossing to coat. Spread the spiced nuts on the prepared baking sheet.
• Bake the pecans, tossing every 8 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool.
• Refrigerate chili pecans in an airtight container for up to 1 month.
• Smoked paprika is available at specialty stores, Spanish markets and through La Tienda, tienda.com, (888) 472-1022.
• Per 2-tablespoon serving: 102 calories; 22 g fat (2 g saturated fat, 12 g mono unsaturated fat); 0 mg cholesterol; 6 g carbohydrates; 3 g protein; 4 g fiber; 193 mg sodium; 178 mg potassium
• 0 Carbohydrate Servings
• Exchanges: 2 fat (mono)

SQUASH CASSEROLE WITH CRUNCHY PECAN TOPPING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
• Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
• Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
• Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
• Bake squash in preheated oven until topping is lightly brown, about 40 minutes.

CRUNCHY PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine butter, brown sugar, and sugar in a bowl and cream with an electric mixer until light and fluffy, about 5 minutes. Add in eggs one at a time, beating well after each addition. Add vanilla extract and pecan oil and beat until well combined.
• Combine flour, baking powder, and salt in a separate bowl. Add the flour mixture to the bowl in 3 additions. Stir in pecans. Use a small cookie scoop to drop portions of dough 3 inches apart on the prepared baking sheet. These cookies spread.
• Bake in the preheated oven for 15 minutes. Increase heat to 375 degrees F (190 degrees C) and bake until edges turn golden, about 5 minutes more. Let cool on the baking sheet for 5 minutes before removing to racks to cool completely.

CHIPOTLE GLAZED PECANS

Steps:

• Beat egg white in a medium bowl until frothy. Add pecans, sugar and chipotle powder; toss until pecans are well coated.
• Place in a single layer on a parchment-lined baking sheet. Bake in a 375 degree oven, stirring every 5 minutes, for 15 minutes.
• Cool completely. Break apart any large clusters. Store at room temperature in an airtight container.