Chinese Five Spice Pecans Food

CHINESE FIVE-SPICE PECANS

Steps:

• Preheat oven to 250 degrees. Whisk egg white in a large bowl until foamy, about 30 seconds. Whisk in sugars, soy sauce, five-spice powder, and 1/2 teaspoon salt. Add pecans, and toss to coat using a rubber spatula.
• Transfer pecan mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake, stirring occasionally, until golden brown, about 1 hour 10 minutes.
• Transfer sheet to a wire rack, and let stand until cool and hardened, about 30 minutes.

FIVE-SPICE PECANS

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.

FIVE-SPICE PECANS

Steps:

• In a large nonstick skillet, toast the pecans over a medium-low heat, stirring and watching carefully, until they are toasted, about 4 minutes.
• When the pecans are toasted, add the remaining ingredients to the nuts and stir for about 4 more minutes, until the sugar is completely melted and the mixture distributed relatively evenly.
• Spread on foil to cool. Store in an airtight container.

FIVE-SPICE PECAN

Steps:

• Heat oven to 350°. In a medium saucepan, warm 4 teaspoons vegetable oil over medium-low heat. Add 2 tablespoons plus 1 teaspoon dark brown sugar, 4 teaspoons water, 1 1/2 teaspoons five-spice powder, 1/4 teaspoon ground cumin and 1/4 teaspoon freshly ground black pepper; stir until sugar dissolves and mixture bubbles. Add 2 cups pecan halves; cook, stirring, until pecans are thickly coated, about 3 minutes. Spread evenly on a baking sheet lined with parchment paper; sprinkle with 1/4 teaspoon kosher salt. Bake until fragrant and crisp, 8 to 10 minutes. Cool completely.

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.)

FIVE SPICE PECANS

Steps:

• Put the toasted pecans in a 4-quart slow-cooker.
• In a small mixing bowl, stir together the butter, soy sauce, five-spice powder, garlic powder, ginger, and cayenne.
• Pour mixture over the pecans; stir to coat.
• Cover and cook on LOW for 2 hours; stir.
• Spread sheets of waxed paper on your counter.
• Spread nuts out in a single-layer to cool (nuts will be soft initially but will crisp upon cooling).
• Store in air-tight container.