Kacoos Hot And Spicy Pecans Recipes

HOT AND SPICY PECANS

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.

HOT AND SALTY SPICED PECANS

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.

HOT AND SPICY PECANS

Steps:

• Preheat the oven to 300°F. Place rack on a lower level.
• In a medium bowl, combine the butter, Worcestershire sauce, cayenne pepper, garlic powder and salt. Stir in the pecans and gently toss with the chili powder to coat. Spread the coated pecans on a baking sheet.
• Bake for 30 minutes, stirring every 10 minutes. Let cool and store in a covered container.

KACOO'S HOT AND SPICY PECANS

Steps:

• Melt butter in pot. Add all ingredients except pecans. Blend well.
• Take pot off stove. Add pecans. Stir about 5 minutes until well coated.
• Spread on cookie sheet and bake for 15 minutes in 350 degree oven.

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 AND SPICY PECANS

Steps:

• Preheat oven to 375°F Melt the butter over medium high heat in a large skillet.
• Add the pecans and saute until toasted and brown, about 3 minutes.
• Add the brown sugar and cook, stirring very frequently, until caramelized.
• Stir in the paprika, chili powder and ground cumin.
• Stir to distribute evenly.
• Add the vinegar and cook until all the liquid has evaporated.
• Add salt to taste.
• Spread the pecans on an ungreased cookie sheet and bake in an oven until crisp, about 5 minutes.
• Cool completely on the cookie sheet.
• They will crisp up once as they cool.

RALPH & KACOO'S TARTAR SAUCE

Steps:

• Drain the juices from the relish, onions, and celery.
• Combine with mayonnaise.

SWEET AND SPICY TEXAS PECANS

Steps:

• Mix the pecans and melted butter in a foil-lined jellyroll pan.
• Put in a 350 degree oven and bake for 5 minutes.
• Mix together the sugar and pepper; sprinkle half the sugar mixture over the pecans and bake for 5 more minutes, stirring once.
• Take pan out of oven and sprinkle remaining sugar mixture over pecans; toss to coat.

EASY SPICY PECANS

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.

SPICY PECANS

Steps:

• Cook brown sugar, orange juice concentrate, butter, salt, chili powder, and pepper in a skillet over medium-high heat, stirring until brown sugar dissolves.
• Remove from heat, and stir in pecans.
• Transfer to a lightly greased baking sheet.
• Bake at 350 degrees F.
• for 8 minutes or until toasted.
• Cool and store in an airtight container.

RALPH & KACOO'S SEAFOOD PASTA

Steps:

• In a heavy skillet, melt butter on medium heat until about one-half melted.
• Add garlic and saute, stirring constantly.
• Add tasso. Brown over high heat until tasso starts to stick to skillet.
• Turn heat down to a medium heat and add shrimp and crawfish tails.
• Simmer until shrimp start to curl, stirring constantly.
• Add whipping cream, stirring until the mixture reaches a boil. Boil for two minutes, stirring constantly.
• Add cooked pasta and salt.
• Cook until sauce thickens, stirring often.
• Add oysters and juice.
• Simmer and stir occasionally until the oysters begin to curl.
• Sprinkle green onions over the sauce.
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