SPICED PECANS
Provided by Geoffrey Zakarian
Categories appetizer
Time 25m
Yield 2 cups (6 to 8 servings)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. In a small bowl, mix together the salt, chili powder, cumin, allspice, cayenne, cinnamon, and paprika. In a large skillet over medium-high heat, add the butter. When the butter is melted, add the sugar and soy sauce. Stir to melt and then stir in the spices.
- Add the pecans and toss to coat them in the spiced butter. Cook and toss until the butter is absorbed into the nuts, 2 to 3 minutes. Spread on a rimmed sheet pan and bake until the nuts are fragrant and toasted and the coating is caramelized, 15 minutes. Let cool slightly on the sheet pan and serve warm.
SPICED PECANS
Steps:
- Line a half sheet pan with parchment paper and set aside.
- Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
- Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
- Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.
FIVE-SPICE PECANS
Talk about a sugar-and-spice treat! Just try to stop eating these toasty, roasty snack nuts. "They're also great sprinkled on all kinds of salads." Anne Leslie - Chandler, IN
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a large nonstick skillet, cook pecans over medium heat until toasted, about 4 minutes. Add the brown sugar, syrup and five-spice powder. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.
Nutrition Facts : Calories 285 calories, Fat 26g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.
LOW CARB 5 MINUTE SWEET SPICED PECANS
Fast LC snack/treat from Laura Dolson,Your Guide to Low Carb Diets on About.com. "You can start making these yummy spiced pecans when the guests pull into the driveway, and by the time they get into the house it will be filled with delicous smells. Minutes later, the pecans are in a dish, ready to be nibbled on."
Provided by Nana Lee
Categories Lunch/Snacks
Time 6m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Use a large skillet. The pecans should be more or less in one layer. Nonstick works well.
- Melt the butter in the skillet and add the hot pepper.
- If you are using liquid artificial sweetener, add it now.
- Add pecans to skillet and cook over medium heat.
- Stir every 30 seconds.
- After 2 or 3 minutes, stir them pretty much constantly until they just begin to brown.
- Pecans burn quickly, so you do have to keep your eyes on them.
- If the butter starts smoking before this point, kill the heat and call them done.
- Stir in cinnamon, salt, and powdered sweetener if you're using it.
- Remove from pan to bowl (pecans can still burn sitting in the hot pan).
- When they are cool enough to taste, adjust seasonings if you want more salt or sweetener.
- Carbohydrate Information:.
- 1/4 cup of pecans have 1 gram of effective carbohydrate plus 3 grams of fiber.
Nutrition Facts : Calories 199.6, Fat 20.7, SaturatedFat 3.4, Cholesterol 7.6, Sodium 166.1, Carbohydrate 4.4, Fiber 3, Sugar 1, Protein 2.4
FIVE-SPICE CANDIED PECANS
Steps:
- Preheat oven to 375°F. Lightly oil a shallow baking pan and a 12-inch square of foil, keeping pan and foil separate.
- In a small heavy saucepan bring water to a boil with sugar, five-spice powder, and salt. Stir in pecans and simmer mixture, stirring, 1 minute. Immediately pour mixture evenly into pan and with a metal spatula spread pecans in one layer. Bake mixture in middle of oven 8 minutes, or until pecans turn mahogany-colored and most of liquid is evaporated. Immediately transfer pecans with metal spatula to foil, keeping them in one layer, and cool completely. (Pecans will continue to crisp as they cool.) Break up any pecans that have stuck together. (Candied pecans keep, in layers separated by wax paper, in an airtight container, frozen, 2 weeks.)
SPICED VANILLA PECANS
I can barely keep a pecan in this house, the minute anyone in my family smells that I have brought home pecans they go after it with their built-in pecan detectors. However, if I announce that I am making these spiced vanilla pecans they actually manage to restrain themselves, but barely, until the pecans are ready, and then they fall upon them like a pack of dogs. These are great for parties, although no matter how much you make they will never be enough. You should start making them the day before you plan to serve them. Prep time includes wait time.
Provided by Mirj2338
Categories Lunch/Snacks
Time 13h31m
Yield 1 pound
Number Of Ingredients 12
Steps:
- Note: If you don't have superfine sugar (in Britspeak: caster sugar) then you can whirl regular granulated sugar in the food processor for about 5 minutes.
- You can skip this and just use granulated sugar, but please make sure it dissolves completely before leaving the pecans to sit.
- In a large pot, boil the pecans in the water for 1 minute.
- Drain well.
- While they're still hot, toss them in a large bowl with the sugar, melted butter, corn syrup and vanilla extract.
- Mix well and let the nuts sit, covered, for at least 12 hours, up to 24 hours.
- Preheat the oven the 325 degrees F.
- Put the nuts on a cookie sheet (make sure it's rimmed so the nuts don't fall off).
- Bake the nuts for 30 minutes, stirring every 5 minutes.
- The nuts should brown nicely.
- I know, they are brown already, what I mean is that they should be a little darker, and crisp looking.
- However, they won't actually get crisp until they cool.
- Meanwhile, combine all the spices in a large bowl.
- The minute, the actual instant that the nuts are done, add them to the spices and toss them until they are well covered.
- Pat the nuts back down on the cookie sheet in a single layer, so they can cool without clumping together.
- Cool thoroughly, and store in an airtight container.
SWEET SPICED PECANS
The spicing level is fairly forgiving on these pecans, which make a wonderful gift for the holidays or party snack. You can add more cayenne for heat or a little more sugar if you want them sweeter. The key points, though, are making sure they toast well but don't burn and using really good pecans, like Elliots from Georgia, which are stubbier and sweeter than the bigger, skinnier pecans that come from Texas and other Southwestern states (though they are delicious, too.) Ordering bulk pecans online helps keep the cost down.
Provided by Kim Severson
Categories quick, appetizer
Time 25m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a small bowl, whisk together everything but the nuts and butter. Add a tablespoon of butter to a large rimmed baking sheet. Add pecans, toss to coat and spread into a single layer. Bake for 10 minutes or until the nuts begin to smell toasted.
- Place hot pecans in a large bowl, add remaining butter and toss to coat. Add spice mixture and toss again, then return nuts to baking pan. Toast again for four or five minutes, shaking or stirring the nuts once during baking time.
- Cool completely and pack into gift jars. Can be stored for a week.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 28 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 115 milligrams, Sugar 3 grams, TransFat 0 grams
SPICED HOLIDAY PECANS
Make and share this Spiced Holiday Pecans recipe from Food.com.
Provided by Bev I Am
Categories Lunch/Snacks
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Butter 2 large baking sheets.
- Melt 1/4 cup butter in large skillet over medium heat.
- Add brown sugar, 1/4 cup water, salt and spices; stir until sugar dissolves.
- Add nuts to sugar mixture and cook until syrup thickly coats nuts, stirring frequently, about 5 minutes.
- Transfer nuts to prepared baking sheets.
- Bake until golden, about 5-10 minutes.
- Cool (Can be prepared 3 days ahead. Store in airtight container at room temperature).
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