Chipotle Glazed Pecans Food

CHIPOTLE CANDIED PECANS

Steps:

• Preheat the oven to 375℉. Line a baking sheet with parchment paper.
• Stir together the brown sugar, maple syrup, chipotle, and salt in a mixing bowl. Add the pecans and fold until the pecans are evenly coated. Pour onto the prepared baking sheet and spread out.
• Bake in the preheated oven for 8-12 minutes or until roasted and nutty in aroma. Be very careful not to burn the pecans. Let cool on the baking sheet.
• These candied pecans can be served as is or I also love them served on top of a salad. Enjoy!

CHIPOTLE GLAZED PECANS

Steps:

• Beat egg white in a medium bowl until frothy. Add pecans, sugar and chipotle powder; toss until pecans are well coated.
• Place in a single layer on a parchment-lined baking sheet. Bake in a 375 degree oven, stirring every 5 minutes, for 15 minutes.
• Cool completely. Break apart any large clusters. Store at room temperature in an airtight container.

HONEY-CHIPOTLE PECANS

Steps:

• Preheat oven to 325°F.
• In a skillet, warm honey with chipotle powder and cinnamon over low heat, then add the nuts and stir to coat evenly.
• Line a baking sheet with parchment paper, then spread nuts evenly in a single layer on the sheet.
• Bake in preheated oven until nuts are fragrant (10-15 minutes).
• Allow to cool slightly (1 minute).
• In a mixing bowl, combine sugar and salt.
• Add the warm pecans, and toss to coat evenly.
• Spread out on fresh sheet of waxed paper and let dry completely.
• Store in an airtight container.

CHIPOTLE AND ROSEMARY ROASTED NUTS

Steps:

• Preheat the oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
• Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

CHIPOTLE-PECAN CANDIED POPCORN

Steps:

• Preheat the oven to 250 degrees F. Generously spray a baking sheet with cooking spray.
• Mix the chopped pecans and warm popcorn on the prepared baking sheet. Place in the oven while preparing the syrup.
• Combine the brown sugar, butter and honey in a heavy medium saucepan. Whisk over medium-low heat until the sugar dissolves and the butter is completely melted. Increase the heat to high and boil for 4 minutes, stirring constantly. Remove from the heat, add the salt, chipotle powder and baking soda and mix to evenly incorporate. Slowly pour the syrup over the popcorn-pecan mixture. Stir gently to make sure the popcorn and nuts are completely coated.
• Bake until the caramel is dry and has hardened, about 1 hour. Let cool before serving.

CANDIED PECANS

Steps:

• Line a baking sheet with parchment paper. In a small saucepan, bring the sugar and 3/4 cup water to a boil. Reduce to a simmer, then add the pecans and cook until glossy, about 5 minutes. Remove with a slotted spoon to the prepared baking sheet and let cool.

CHIPOTLE CHILAQUILES

Steps:

• For the salsa: Heat the canola oil in a medium heavy-bottomed skillet over medium-high heat. Add the tomatoes, garlic and onions and saute until golden brown, 10 minutes. Add the chipotles and saute for another minute.
• Add the skillet ingredients along with 1 tablespoon salt and 1 teaspoon black pepper to a blender and process until smooth. Return the mixture to the skillet and cook over medium-low heat for 5 minutes; season with additional salt and pepper. Keep warm.
• For the tortilla chips: Heat 2 inches of oil in a large, low Dutch oven until a deep-fry thermometer inserted in the oil registers 375 degrees F. While heating, stack the tortillas and cut the stack into 8 triangles.
• Working in batches, fry the tortilla triangles until crisp and golden in color, about 2 minutes per side. Remove the chips from the oil and drain on a paper towel-lined baking sheet; season with salt.
• Add the tortilla chips to the skillet with the warm salsa, making sure all the chips are fully coated in the salsa. Transfer to a serving dish. Top with fried eggs if desired, and sprinkle with the queso fresco. Garnish with thinly sliced red onions, Mexican crema and chopped cilantro.

CHIPOTLE-PECAN CANDIED POPCORN

Steps:

• Preheat the oven to 250 degrees F. Generously coat a baking sheet with cooking spray. Toss the popcorn and pecans on the prepared baking sheet. Transfer to the oven while preparing the syrup.
• Combine the brown sugar, butter and honey in a medium saucepan over medium-low heat; cook, stirring occasionally, until the sugar is dissolved and the butter is completely melted. Increase the heat to high and boil, stirring constantly, until thickened, about 4 minutes. Remove from the heat and stir in the chile powder, baking soda and 1 teaspoon salt. Remove the popcorn mixture from the oven; slowly pour the syrup over the top and gently stir to coat.
• Return the popcorn to the oven and bake until the caramel is dry and hardened, stirring halfway through, about 1 hour. Let cool on the baking sheet.

MIXED GREENS, PINEAPPLE & PECAN SALAD

Steps:

• Prepare the vinaigrette. Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped. Add cilantro, shallots, serrano pepper, orange juice and lime juice; process until pureed.
• With machine running, pour olive oil through feed tube in slow, steady stream. Season with salt and pepper to taste. Makes about 3/4 cup vinaigrette. Set aside.
• For the salad, slice pineapple into 8 rings. Lightly coat a large grill pan with non-stick cooking spray, then grill pineapple over medium heat until lightly caramelized, about 2-3 minutes on each side. Set aside to cool slightly.
• Combine greens and onions in a large bowl. Drizzle cilantro lime vinaigrette over greens and toss until well mixed. Arrange dressed greens on individual serving plates. Top each plate with a grilled pineapple ring, crumbled goat cheese and chipotle-glazed pecans.

CHIPOTLE APPLE PECAN CAKE WITH SPICY CARAMEL GLAZE

Steps:

• Preheat your oven to 325°F; lightly coat a 10" fluted tube pan with cooking spray; lightly sprinkle with flour. Set aside.
• In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle powder(if using), ginger, white pepper, salt, and cloves; set aside.
• In a mixing bowl beat oil and sugar with electric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples, and pecans. Spoon batter into pan.
• Bake 1 1/4 hours at 325°F, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare the glaze. Cool cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with the glaze, respooning glaze that drips on baking sheet over the cake. Cool completely before serving.
• To make glaze:.
• In a saucepan combine the brown sugar, butter, whipping cream and chipotle pepper (if using). Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in vanilla and let stand 1 1/4 hours until slightly thickened. Drizzle over the warm cake. Enjoy!

CHIPOTLE GLAZE

Steps:

• Place chipotles in a blender or food processor.
• Add 3 tablespoons of the adobo sauce from the can, brown sugar, ketchup, salt and lime juice.
• Puree until smooth.

CHIPOTLE HONEY ROASTED PEANUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
• Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
• Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.