HOT AND SPICY PECANS
These pecans aren't too hot, but you can leave out the red pepper if you like them milder, or increase it to taste. These make a great snack or appetizer for the holidays, or anytime.
Provided by Diane Kester
Categories Appetizers and Snacks Spicy
Time 40m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat.
- Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 2.6 g, Cholesterol 3.8 mg, Fat 12.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 62 mg, Sugar 0.7 g
SPICED PECANS
So simple, so good! Have tried several different combinations of spices, but keep coming back to this one. I use only pecans, but mixed nuts would be fine.
Provided by Pat
Categories Appetizers and Snacks
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
- In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
- Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.
Nutrition Facts : Calories 443.1 calories, Carbohydrate 24.7 g, Fat 39 g, Fiber 5.5 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 203.6 mg, Sugar 18.9 g
EASY SPICED PECANS
The combination of spices on these nuts seems to warm everyone on cold winter days. I made this recipe several times over the holidays. -Tammi Simpson, Greensburg, Kentucky
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- In a large skillet over low heat, toast pecans in butter for 15 minutes or until lightly browned, stirring often. Drain on paper towels. In a large bowl, combine the sugar and spices. Add pecans and toss to coat. Spread on a foil-lined baking sheet. , Bake at 325° for 10 minutes. Cool. Store in an airtight container.
Nutrition Facts :
SPICED PECANS
Provided by Geoffrey Zakarian
Categories appetizer
Time 25m
Yield 2 cups (6 to 8 servings)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. In a small bowl, mix together the salt, chili powder, cumin, allspice, cayenne, cinnamon, and paprika. In a large skillet over medium-high heat, add the butter. When the butter is melted, add the sugar and soy sauce. Stir to melt and then stir in the spices.
- Add the pecans and toss to coat them in the spiced butter. Cook and toss until the butter is absorbed into the nuts, 2 to 3 minutes. Spread on a rimmed sheet pan and bake until the nuts are fragrant and toasted and the coating is caramelized, 15 minutes. Let cool slightly on the sheet pan and serve warm.
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.
SPICED PECANS
Steps:
- Line a half sheet pan with parchment paper and set aside.
- Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
- Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
- Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.
HOT AND SALTY SPICED PECANS
Hot and salty snack.
Provided by PenRip
Categories Appetizers and Snacks Nuts and Seeds
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt butter in a skillet over medium heat. Stir cumin and cayenne pepper into the butter until dissolved, about 1 minute. Remove skillet from heat and immediately stir pecans, sucralose sweetener, and salt into the butter mixture to coat the nuts completely. Spread coated nuts onto a baking sheet.
- Bake pecans in preheated oven until lightly browned, stirring occasionally, 25 to 30 minutes.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 3.9 g, Cholesterol 10.2 mg, Fat 23.3 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 4.1 g, Sodium 221.5 mg, Sugar 1.1 g
GRAND SPICED PECANS
Make and share this Grand Spiced Pecans recipe from Food.com.
Provided by stimied
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In pot mix together sugars, spices, water and Karo syrup.
- Heat on medium-low to soft ball stage (236 degrees) Add butter and pecan halves and cook 1 minute longer.
- Remove from heat.
- Stir until mixture loses its shininess.
- Pour onto waxed paper before mixture becomes sugary.
- With 2 forks separate the pecan halves while still warm.
- Cool.
- Enjoy!
- Makes a great gift!
Nutrition Facts : Calories 289.9, Fat 19.3, SaturatedFat 2.5, Cholesterol 3.8, Sodium 50.1, Carbohydrate 30.9, Fiber 2.5, Sugar 26.9, Protein 2.3
EASY SPICY PECANS
My husband always requests these during the holidays when we have fresh local pecans. I use the full tsp of hot pepper sauce (tobasco) in mine. (The servings shown are an estimate depending on what you're using them for.)
Provided by Junebug
Categories Fruit
Time 35m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325.
- Mix all ingredients together and spread out on a cookie sheet.
- Bake for 30 minutes, stirring occasionally.
- Do not overbake.
- Drain on paper towels.
- Store in an air tight container.
Nutrition Facts : Calories 207.1, Fat 21.5, SaturatedFat 3.5, Cholesterol 7.6, Sodium 43.5, Carbohydrate 4.2, Fiber 2.4, Sugar 1.1, Protein 2.4
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