SWEET AND SPICY CANDIED PECANS
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 350 F. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with cooking spray.
- Spread the pecans on the baking sheet and toast them in the oven until dark and fragrant, about 10 minutes. Stir every 3 or 4 minutes.
- While the pecans are toasting, prepare the coating mixture. Microwave the butter in a large microwave-safe bowl until melted. Stir in the brown sugar, maple syrup, salt, cayenne, and cinnamon.
- Once the pecans are fragrant, remove them from the oven and pour the hot nuts into the coating mixture, reserving the baking sheet. Be careful as it might splutter and hiss. Stir until the nuts are evenly coated.
- Pour the nuts back onto the reserved baking sheet, spreading them out into an even layer.
- Bake for another 10 minutes, stirring after every 3 to 4 minutes. After 10 minutes, remove the nuts from the oven and allow them to cool and crisp up on the baking sheet.
- Once cool, break the nuts apart or coarsely chop them.
- Use them in your favorite recipe or simply serve and enjoy!
Nutrition Facts : Calories 219 kcal, Carbohydrate 10 g, Cholesterol 4 mg, Fiber 3 g, Protein 2 g, SaturatedFat 3 g, Sodium 398 mg, Sugar 7 g, Fat 20 g, ServingSize 2 cups (8 servings), UnsaturatedFat 0 g
CANDIED PECANS
These candied pecans are perfect to serve with cocktails or toss over salads, and the best part is that they take just 15 minutes to make!
Provided by Jennifer Segal
Categories Appetizers
Time 15m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
- Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
- Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
- Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
- Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.
Nutrition Facts : ServingSize 1/4 cup, Calories 217, Fat 20 g, Carbohydrate 11 g, Protein 3 g, SaturatedFat 2 g, Sugar 8 g, Fiber 3 g, Sodium 178 mg, Cholesterol 0 mg
MAPLE PEPPER PECANS
I cannot, just cannot, allow myself to have even one of these as I'm setting them out or I know there will be none left for the party. They're best eaten still a little warm (though be careful that they're not hot or everyone will have a burnt mouth) though still very good cold and, as with the olives, make a good present, bunged into a jar and tied with a ribbon or somesuch.
Provided by Nigella Lawson : Food Network
Time 35m
Yield 3 1/3 cups
Number Of Ingredients 5
Steps:
- Melt the butter with the syrup, salt and cayenne pepper in a pan over a gentle heat. Add the pecans and stir to mix, leave them on the heat for 2 to 3 minutes. Spread the pecans on a silicon pad, parchment paper, or piece of foil to cool. Arrange the sticky pecans in bowls to serve.
PEPPER PECANS
Steps:
- In a large heavy skillet, over a medium heat, warm the oil. Stir in the sugar, salt, cayenne, and pepper. Mix well, until sugar starts to melt. Add the pecans and coat thoroughly.
- Drain the pecans on a baking sheet and cool.
- Store in an airtight container, in the refrigerator, for up to 2 weeks.
DR PEPPER PECANS
Make and share this Dr Pepper Pecans recipe from Food.com.
Provided by ratherbeswimmin
Categories Nuts
Time 44m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°; line a rimmed baking sheet with foil.
- In a small saucepan, bring the Dr Pepper and butter to a boil over med-high heat.
- Simmer until the liquid reduces by half, about 15 minutes.
- Stir in the pecans and continue to cook until the liquid becomes a sticky glaze, 3-4 minutes.
- Add a big pinch of salt, stir, and transfer to the prepared baking sheet.
- Bake, stirring once or twice, until toasted, about 10 minutes.
Nutrition Facts : Calories 978.6, Fat 94.3, SaturatedFat 20.7, Cholesterol 61.1, Sodium 212.6, Carbohydrate 37.2, Fiber 9.5, Sugar 26, Protein 9.5
SALT AND PEPPER PECANS
Make and share this Salt and Pepper Pecans recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 20m
Yield 2 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- Melt butter in a heavy skillet over medium low.
- Remove from heat and whisk in the Tabasco, Worcestershire sauce, salt and pepper.
- Stir in pecans, mixing well to coat each piece.
- Spread pecans on a baking sheet and toast for 12-15 minutes, stirring once.
- Using a spatula remove pecans from baking sheet.
- Drain on paper towels.
Nutrition Facts : Calories 511.8, Fat 51.4, SaturatedFat 6.5, Cholesterol 10.2, Sodium 1111.5, Carbohydrate 15.4, Fiber 6.5, Sugar 5.7, Protein 6.2
CAYENNE CANDIED PECANS
This is a recipe that I borrowed from a great friend and chef, Chef James. This recipe is easy and the pecans come out delicious. They have a slight sweetness from the honey, a salty, nutty flavor from the butter and of course the spicy cayenne kick. These are fantastic in salads or just by the handful.
Provided by desertgirlz3
Categories < 60 Mins
Time 50m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Pre heat oven to 350 degrees.
- To toast the pecans, place evenly on a cookie sheet. Bake for 5-10 minutes at 350 degrees, checking often. They will burn quickly!
- In a 4-quart saucepan, place all ingredients, except pecans, and heat until mixture reaches 250 degrees. Turn off heat and add pecans to saucepan and mix well.
- Spread coated pecans evenly on cookie sheet lined with parchment paper or cooking spray. Bake at 350 degrees for 15 minutes. Check the pecans midway during cooking, give them a mix using a spatula, spread evenly on cookie sheet and continue cooking.
- Cool and enjoy.
Nutrition Facts : Calories 1046.1, Fat 101.6, SaturatedFat 21.4, Cholesterol 61.1, Sodium 746.6, Carbohydrate 39.1, Fiber 10.8, Sugar 27.6, Protein 10.5
HONEY-ROASTED PEPPERED PECANS
Categories Nut Dessert Side Roast Cocktail Party Picnic Super Bowl Quick & Easy Pecan Spring Honey Engagement Party Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Stir together honey, pepper, salt, and allspice and add pecans, tossing to coat well. Spread pecans in 1 layer in a shallow (1-inch-deep) baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir pecans and bake 5 minutes more. Transfer to a sheet of wax or parchment paper to cool and, working quickly, separate pecans with a fork while still warm. Serve at room temperature.
SPICY GLAZED PECANS
We eat these spicy glazed pecans tossed on salads. They're also a nice addition to nut/trail mixes!
Provided by FAIRUZAH
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with foil or parchment paper.
- In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 15 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 12.5 g, Fat 21.4 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 0.1 mg, Sugar 9.5 g
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RED PEPPER PECANS - JAMIE GELLER
From jamiegeller.com
Servings 1Total Time 10 minsCategory Snacks
- Heat a large skillet over medium-high heat, add pecans. Cook and stir until hot, about 1 minute.
- Reduce heat to medium; sprinkle pecans with half of the reserved sugar and pepper mixture. Cook and stir until sugar melts, about 30 seconds.
- Add remaining sugar and pepper mixture; cook and stir until sugar melts and coats nuts, about 40 seconds.
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