Salt And Pepper Pecans Recipes

SEA SALT-ROASTED PECANS

Steps:

• Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.
• Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.

SALT AND PEPPER PECANS

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.

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

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.

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.

CATFISH..... SALT AND PEPPER CATFISH

Steps:

• Place buttermilk in a 2-quart baking dish; place fillets in buttermilk and allow to marinate for 15 minutes.
• Place oil in a 12 inch cast iron skillet to a depth of about 2 inches. Heat until oil registers 375 degrees F. on an instant-read thermometer.
• In a large, zipper-lock food storage bag, mix remaining ingredients by zipping them inside bag and shaking until well blended. Remove fillets from buttermilk; allow excess liquid to drain.PPlace fillets in bag and shake gently until completely coated.
• Gently shake off excess coating mixture and carefully place into hot oil. Fry until golden brown, about 5 minutes on each side. Drain on paper towels and serve.

HONEY-ROASTED PEPPERED PECANS

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.