Orange Chipotle Spiced Pecan Mix Recipes

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.

ORANGE CHIPOTLE-SPICED PECAN MIX

Steps:

• Preheat oven to 225 degrees F.
• Whisk together orange zest, orange juice and large egg white in a medium bowl. Stir in pecans, coating well. In a separate bowl, combine sugar, salt and chili pepper; add to pecan mixture and toss well.
• Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225 for one hour, stirring occasionally.
• Remove from oven and cool completely. Stir in cranberries and enjoy! Can be stored in an airtight container for up to one week.

ORANGE CHIPOTLE-SPICED PECAN MIX

Steps:

• Preheat oven to 225°.
• Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.
• Note: Store in an airtight container for up to one week.

ORANGE-CHIPOTLE CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.