Deviled Pecans Recipes

DEVILED PECANS NEIMAN MARCUS

Steps:

• Mix the salt, celery salt, garlic salt and cayenne together in a bowl and set aside.
• Heat the oil in a heavy-bottomed saucepan over medium heat.
• When the oil is hot, add the nuts and cook for about 2 minutes, or until they begin to brown; it is important to keep shaking the pan while the nuts are cooking to avoid burning them.
• Drain the nuts on paper towels.
• Transfer the nuts to a bowl while still hot and sprinkle with the salt mixture.
• Mix thoroughly until the nuts are evenly coated.
• Let cool to room temperature.
• Makes about 4 cups.

DEVILED PECANS

Steps:

• Place pecans in single layer in large baking sheet.
• Add all spices and worcestershire to melted butter.
• Pour over pecans and stir to coat evenly.
• Bake 20 minutes in 300 degree oven, stirring several times during baking.
• STORAGE: Store pecans in an air-tight container.
• These can be frozen and keep for months.

PECAN STUFFED DEVILED EGGS

Steps:

• Cut eggs in half lengthwise and carefully remove yolks.
• Mash yolks in a small bowl; stir in mayonnaise, onion, parsley, mustard, and salt. Blend well.
• Stir in pecans.
• Spoon or pipe yolk mixture evenly into egg-white halves.
• Garnish, if desired (paprika, fresh parsley, etc).

DEVILED HAM AND PECAN TEA SANDWICHES

Steps:

• Pulse all ingredients except bread in a food processor until finely chopped and combined well.
• Spread ham mixture (1/4 cup per sandwich) between slices of bread. Discard crusts, then cut sandwiches into triangles.