Cajun Pecans Food

ROASTED CAJUN NUTS

Steps:

• Preheat the oven to 200 degrees F. Line a baking pan with parchment.
• Mix the sugar, Cajun seasoning and cayenne together in a small bowl. If your Cajun seasoning does not contain salt, add 3/4 teaspoon salt.
• Mix the warm bacon fat or butter with the garlic in a large bowl. Add the almonds, cashews, pecans and peanuts and toss to coat well.
• In another large bowl, whisk the egg white vigorously until foamy. Add the nuts to the egg white and toss to coat. Add the seasoning mix and toss to coat.
• Spread the nuts on the prepared baking pan in a single layer. Bake, stirring every 10 to 15 minutes, until glossy and lightly toasted, about 1 hour. Cool completely; the nuts will crisp as they cool.

FOODCHANNEL EDITOR

Steps:

• 1 Preheat oven to 425°F. Place fish in shallow baking pan sprayed with no stick cooking spray. 2 3 Mix oil, Cajun seasoning, lemon juice and thyme in medium bowl. Spoon or brush 1/2 the mixture over fish. Add pecans, Parmesan cheese, bread crumbs and parsley to remaining oil mixture; mix well. Coat fish on both sides in bread crumb mixture. 4 5 Bake 10 to 15 minutes or until fish flakes easily with a fork. 6 7 TIP: You can substitute cod, pollock, rainbow trout or striped bass for the catfish.

25 EASY CAJUN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cajun dish in 30 minutes or less!

20 EASY CAJUN APPETIZERS THAT HAVE A KICK

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cajun starter in 30 minutes or less!

CAJUN SPICED PECANS

Steps:

• Preheat oven to 375¼F.
• In a large skillet over medium heat melt butter. Add the pecans - saute until lightly browned, about 3 minutes.
• Add the brown sugar and cook until caramelized.
• Stir in the paprika, chile powder and cumin. Add the vinegar and cook until all the liquid has evaporated.
• Season with salt.
• Spread the pecans on a cookie sheet and bake in an oven until crisp, about 3 to 5 minutes.

CAJUN PECANS

Steps:

• Combine all ingredients in crock pot.
• Cover and cook on high for 15 minutes.
• Turn on low, uncovered, stirring occasionally for 2 hours.
• Transfer nuts to a baking sheet and cool completely.
• Pack nuts into glass jars and decorate with bows for holiday gifts.
• Note: The number of servings is a estimation, it will depend on the size jar you use. I estimate that you can probably get 4 servings from most jars, because I don't think you would use large jars for this.

CAJUN PECAN PIE

Steps:

• Preheat oven to 325 degrees Fahrenheit. Lightly spray a 9-inch pie pan with non-stick spray, then set aside. Note: If using a graham cracker-ready pie crust, brush bottom and sides of pie crust with egg yolk. Bake 5 minutes at 350 degrees.
• Place pecans and graham crackers in the body of a blender or food processor, and pulse until nuts have completely been pulsed to fine crumbs.
• In a large bowl combine the crumbs, graham cracker crumbs, sugar, cinnamon, and salt. Add in the melted butter, and using a rubber spatula, stir well to combine.
• Pour crust into the prepared pan. Firmly pat the mixture into the prepared pan, working from the center and up the sides.
• Bake for 10 mins. Place crust on a cooling rack while you prepare the filling. Increase oven temperature to 400 degrees Fahrenheit.
• Blend ingredients in blender or food processor in the order given (cream or half and half, pecans, corn syrup, salt, sugar, vanilla, butter, and bourbon). Blend for 10 seconds. Pour into pie shell.
• Bake at 400 degrees for 20 minutes. Decorate pie shell with remaining pecans and bake for 5 more minutes until set. Note: If you prefer your pecans to be more toasted on top, add the remaining 1/2 cup of pecans halfway through baking or lightly toast the pecans before adding.
• Allow pie to cool at room temperature. The pie can also be wrapped and refrigerated if you prefer a firmer pie.

CAJUN SPICED PECANS

Steps:

• Combine all ingredients (except pecans) in a small dish and whisk together until combined.
• Place pecans in a medium bowl and pour liquid mixture on top.
• Stir until well coated.
• Arrange pecans into a single layer on a jelly-roll pan. (I line the pan with aluminum foil for easy clean-up).
• Bake at 300 degrees for 15-20 minutes, stirring once after about 8-10 minutes.

CAJUN ROASTED NUTS

Steps:

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• Spread the cashews, almonds, pecans, brazil nuts on the baking sheet, drizzle with the avocado oil, maple syrup, and toss to coat.
• Sprinkle with the cajun spice, dried thyme, and sea salt. Toss well to coat evenly.
• Roast in the preheated oven for 20-30 minutes. The skin on the brazil nuts will start cracking when done. Keep an eye on the pecans so they don't burn. Toss once halfway through.
• Cool on the baking sheet and transfer to an airtight container when completely cool. Store at room temperature for 2-3 weeks.

CAJUN SPICED PECANS

Steps:

• Preheat oven to 200 degrees.
• Melt butter in bowl (microwave); stir in A-1 and Tabasco. Add pecan halves and mix well.
• Pour onto jellyroll pan (cookie sheet with sides) and shake to distribute evenly.
• Bake for 40 to 50 minutes in 200 degree oven. Stir every 10 minutes or so.
• Remove from oven and drain on paper towels.
• Sprinkle fairly generously with Tony's Creole Seasoning.
• Cool; store in airtight container (or ziplock bags ).

CAJUN FIG AND PECAN PIE

Steps:

• Preheat oven to 425 degrees.
• In large bowl combine sugar and corn starch. Add syrups, vanilla, eggs. Use wire whisk and blend thoroughly.
• Add nuts and preserves stirring into mixture. Season with cinnamon and nutmeg.
• Pour into pie shell and bake on center rack for 10 minutes. Reduce temperature to 375 degrees and bake for 35 minutes. Remove and allow to cool.

CAJUN PECAN-CRUSTED CHICKEN SANDWICH

Steps:

• To make the Cajun Spice, mix together garlic powder, smoked paprika, cayenne, oregano, thyme, onion powder, salt, and ground black pepper in a bowl. Store extra in an airtight jar.
• To make the crust, combine vegetable oil, crushed cornflakes, toasted pecans, Dijon mustard, honey, Cajun spice, and thyme in a food processor. Pulse until well combined and a chunky paste has formed.
• Heat grill to medium-high heat 375-400 F (190-205 C).
• Brush grill with oil.
• Drizzle chicken with olive oil and add salt and ground black pepper.
• Place chicken skin side down on heated side of grill and sear each side for 3 minutes or until nice char marks are achieved.
• Move chicken over to the non-heated side of the barbeque. Coat the top side of the chicken breasts with crust mixture. Close the barbeque lid and cook for 10 minutes.
• Remove chicken. Slice and serve with desired toppings on crusty buns with lettuce and desired toppings.
• Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

CAJUN PECAN PIE

Steps:

• Instructions For the Pie Crust Sift flour, baking powder and salt together. Hand mix the goat cheese into the shortening until well blended and fold into the flour mixture. Add the egg and milk and stir to combine. You'll need to use your hands to continuously press down on the dough. Since it's a flaky crust, it is quite crumbly, but the moisture when pushed down will help it stay compact. Roll the dough into a ball and refrigerate for an hour, covered in plastic wrap. Roll out the dough to about a quarter of an inch thick and add flour to prevent sticking. You should have enough for 2 pies, but I usually make 1 cut out for a 9" pie pan and use pastry cut outs for decorating the pies. Butter and spray the pie pan. Flip the pan upside down onto flattened crust. It's not a forgiving texture, so you will need to slowly lift the pie pan with the dough so that you can push it down into the pan once it's right-side-up. Push the dough down over the lip of the pie pan so it's nice and snug with no over hang. For the Filling Set oven to 375°F. In a large bowl, mix sugar, flour and salt. Stir in corn syrup and melted butter. Beat in the eggs, one at a time. Mix in the milk, pecans and vanilla paste. Allow to rest in the fridge for 30 minutes. Pour the filling into the pie pan with the pastry crust and add the lattice leaves or any other decorative pastry elements to the rim of the pie crust. Brush egg wash over the pie crust and lattice work. Bake the pie for 50 minutes. Remove from the oven after 50 minutes and use a tooth pick or knife to cut slits into the pie so that it cooks efficiently for the remaining 25 minutes. If the crust is browning too quickly, cover the rim with foil strips. After cutting slits and using foil (optional but recommended for the rim), place the pie back in the oven for 25 minutes. Note: I like my pecan pie gooey. This isn't to say this isn't cooked! Pecan pies are like lava for 2 hours after baked, so they need to cool for 3-4 hours before serving. Let that goodness set under the outer shell of pecans. Feel free to serve with ice cream, if desired. Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

CAJUN PECANS

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk the egg white, sugar and Cajun seasoning in a medium bowl until thoroughly blended and slightly foamy. Add the pecans and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

EASY CAJUN-SEASONED PECANS

Steps:

• Gather the ingredients.
• Pre-heat oven to 325 F.
• Combine spices in a small bowl to form Cajun seasoning blend; mix thoroughly. Set aside.
• In a large, shallow roasting pan , combine the melted butter and pecans.
• Roast in the oven for 15 minutes, stirring from time to time.
• Sprinkle with seasoning and toast for about 15 minutes longer, stirring occasionally.
• Cool thoroughly. Pack in airtight containers and store in a cool, dry place for up to one month.

CAJUN PECANS

Steps:

• Preheat oven to 325 degrees.
• Heat butter and oil in medium pan over low heat.
• Add Worcestershire, Tabasco, cumin, paprika, and garlic powder. Stir and simmer gently over low heat to meld the flavors--2 to 3 minutes.
• Add nuts and toss to coat well. Spread nuts on baking sheet in a single layer. Bake for 15 minutes, shaking pan occasionally.
• Pour the hot nuts in bowl and toss with the coarse salt. Spread on baking sheet again, and cool to room temperature store in air-tight container.

CAJUN-SPICED PECANS

Steps:

• Preheat the oven to 325°F.
• In a medium skillet, melt the butter over medium heat. Add the pecans and remaining ingredients and toss to coat evenly. Spread the pecans on a baking sheet and bake for 7 to 10 minutes, until lightly toasted. Cool completely, then loosen from the baking sheet with a metal spatula. Store any leftovers in an airtight tin.