Sweet And Spicy Pecans Recipes

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!

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:

• Stir 1 cup sugar into the hot water in a large bowl until the sugar is completely dissolved. Soak the pecans in the water for 1 hour; drain.
• Preheat an oven to 400 degrees F (200 degrees C). Line two 9x13 inch baking dishes with parchment paper.
• Sift the 2/3 cup sugar, chili powder, and cayenne pepper together in a separate large bowl; add the pecans and toss to coat evenly. Spread the coated pecans in a single layer into the prepared dishes.
• Bake in the preheated oven until the coating on the pecans are bubbly, stirring once, 10 to 15 minutes. Remove the pecans from the pans immediately and spread onto a counter or other flat surface covered with parchment paper to cool.

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.

SWEET AND SPICY PECANS

Steps:

• Preheat oven to 350°F.
• In a medium bowl mix sugar, cinnamon, paprika, cayenne. Add pecans and toss well.
• Drizzle honey and oil over spiced nuts and mix well so they are evenly coated.
• Spread on greased baking sheet and bake 7 - 10 minutes until sugar is caramelized.
• Let it cool for 5 minutes and take it of the sheet otherwise they might stick to the bottom. If that happens put it back in oven to melt the sticky sugar.

SWEET AND SPICY PECANS

Steps:

• Preheat to 350 degrees F. Whisk egg whites until they are doubled in volume and stick to the whisk (just before "soft peak" stage). Gradually whisk in sugar and salt. Add spices: paprika, chipotle, cumin, paprika and coriander. Whisk to combine. Add pecans, then use a rubber spatula to toss, coating the nuts evenly.
• Line a baking sheet with parchment paper and spread nuts in a single layer. Bake on the middle rack for 10 minutes.
• Remove baking sheet. Use a spatula to flip pecans, breaking up any clumps, working quickly so they don't lose their heat. Bake an additional 10-20 minutes. (Total baking time will vary depending on size and moisture content of nuts.) When pecans are ready, they will be dark brown; when tapped with a spoon, they should sound dry and flat. Remove from oven and cool before serving. Pecans will keep for 2 weeks at room temperature stored in an airtight container.