CANDIED PECANS
You can't eat just one. Crunchy, sweet, salty, and AMAZING!
Provided by Alix
Categories Appetizers and Snacks Nuts and Seeds
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix sugar, cinnamon, and salt together in a bowl.
- Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
- Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 26.5 g, Fat 32.7 g, Fiber 4.5 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 238.2 mg, Sugar 21.8 g
CANDIED PECANS
These easy, oven-baked candied pecans are perfect for snacking, topping on salads, or gifting at the holidays!
Provided by Michelle
Categories Snack
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside.
- In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.
- In a large bowl, whisk together the egg whites, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.
- Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts : Calories 329 kcal, Carbohydrate 22 g, Protein 4 g, Fat 27 g, SaturatedFat 2 g, Sodium 202 mg, Fiber 3 g, Sugar 18 g, ServingSize 1 serving
CINNAMON AND VANILLA CANDIED PECANS
I have made these so many times, I could almost make them in my sleep. Not only are they delicious to snack on, but they make a delightful gift. Notice the decorated coffee can in the background -makes a great container for gifting the nuts. I mailed a batch today; tomorrow I will make and send more. I sometimes use almonds...
Provided by Pat Morris
Categories Nuts
Time 30m
Number Of Ingredients 7
Steps:
- 1. Put pecans and oil in a flat baking pan; stir until pecans are coated. Roast in 300 degree oven for 20 to 25 minutes, stirring frequently. Cool. Do not roast at a higher temperature or overcook -they will become bitter. (SEE NOTE BELOW.)
- 2. Combine sugar, cinnamon, salt and water in a saucepan; cook, stirring over medium heat until sugar is dissolved.
- 3. Boil to 236 degrees of a candy thermometer, or to soft ball stage*. FYI: Tonight I decided that I'd time the candied mixture (both times I made it) and from the time it started boiling until it reached the soft ball stage was only 4 minutes (and it only took about 4 minutes on medium to start boiling). So -in about 8 minutes from mixing it in the saucepan until you remove it from the heat and stir in the Vanilla and Pecans -you have a wonderful confection! Just thought I'd let you know that it isn't time nor labor intensive -just good.
- 4. Remove from heat; blend in vanilla. Add pecans and stir until mixture is creamy (and loses its sheen). Turn out onto waxed paper and use a fork to separate pecans.
- 5. * TO TEST FOR SOFT BALL STAGE: If you do not have a candy thermometer, drop a small amount of syrup into chilled water. When it forms a ball, but is soft enough to flatten when picked up with fingers (234 to 240 degrees), it will be to the soft ball stage.
- 6. NOTE: You can skip the roasting step if you are in a hurry. However, if you taste the candied pecans that have been roasted and ones that have not been roasted, you will prefer roasting them before cooking on the stove -the flavor is so much richer.
- 7. ENJOY!!
JERRY'S SUGARED PECANS
Trisha Yearwood's candied pecans from Food Network are a perfect treat for your holiday party.
Provided by Trisha Yearwood
Time 55m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Line a large baking sheet with sides with aluminum foil. Pour the butter onto the lined sheet. In a large bowl, mix the egg whites, sugar and cinnamon. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.
CANDIED PECANS
Candied Pecans are deliciously crunchy and decadent thanks to brown sugar, cinnamon, and a few other holiday spices. This recipe is lightning fast, kid-friendly, and a snap to make for a last-minute gifts or bake sales.
Provided by Meggan Hill
Categories Snack
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy.
- Add brown sugar, cinnamon, ginger, cloves, salt, and vanilla extract. Stir until combined.
- Add pecans and stir until all the nuts are coated. Pour onto prepared baking sheet in an even layer. Bake, flipping nuts occasionally, until coating is dry, about 30 minutes. Cool completely before serving.
Nutrition Facts : ServingSize 0.25 cup, Calories 214 kcal, Carbohydrate 14 g, Protein 3 g, Fat 18 g, SaturatedFat 2 g, Sodium 42 mg, Fiber 3 g, Sugar 11 g
CANDIED PECANS
These easy Candied Pecans crunchy and sweet with perfect caramelized pecans flavor. They're great for topping on salads, as part of a charcuterie board, giving as holiday gifts, or to enjoy as a snack.
Provided by Lauren Allen
Categories Snack
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
- Add granulated sugar, brown sugar, cinnamon, and salt to a bowl and stir to combine.
- In a separate large bowl, beat the egg white, vanilla, and water until stiff peaks form.
- Add the pecans to the egg whites mixture and gently toss to coat. Add the cinnamon sugar mixture and stir gently until the pecans are well coated.
- Spread the pecans into a single layer on the prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes.
- Remove from the oven and allow the pecans to cool completely on the baking sheet.
- When completely cool, store in an airtight container for up to 1 month.
Nutrition Facts : Calories 995 kcal, Carbohydrate 69 g, Protein 11 g, Fat 81 g, SaturatedFat 7 g, Sodium 603 mg, Fiber 11 g, Sugar 56 g, ServingSize 1 serving
GEORGE CARAMELIN: CHOCOLATE CINNAMON CUPCAKES WITH VANILLA BEAN BOURBON FROSTING, BOURBON CARAMEL SAUCE, AND CANDIED PECANS
Provided by Food Network
Time 2h10m
Yield 18 cupcakes
Number Of Ingredients 26
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 18 cupcake liners.
- Sift the sugar, flour, cocoa, cinnamon, baking soda, and salt into a medium bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix the batter.
- Fill the cupcake liners 3/4 full and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
- For the sauce: In a small, heavy-bottomed saucepan, stir together the sugar and water. Cover and bring to a boil. Let boil until the mixture starts to turn brown, about 20 minutes. Remove from the heat and stir with a whisk. Add the bourbon and salt and continue stirring. Once the bubbling stops, add the margarine and whisk until melted and distributed. Let cool completely and pour into a clean squirt bottle.
- For the pecans: In a large bowl, toss the pecans with the melted margarine until all the pecans are coated. In a separate bowl, mix the cinnamon, sugar, and sea salt. Toss into the pecan mixture and coat evenly. Spread the pecans out on a baking sheet lined with parchment paper, making sure the pecans are not overlapping. Bake for 6 to 8 minutes. Let cool completely.
- For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the sugar a little at a time. Once the sugar is incorporated, add the vanilla paste and bourbon and mix on low until the liquids are incorporated. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag fitted with a large star tip.
- To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the bourbon caramel sauce into the center of the cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of vanilla bean bourbon frosting onto of each cupcake. Drizzle the top with more bourbon caramel sauce and sprinkle with candied pecans to garnish.
BOURBON CANDIED PECANS
A boozy touch to these candied pecans that are reminiscent of pralines.
Provided by Leah Hall
Categories Recipes
Time 1h35m
Number Of Ingredients 10
Steps:
- Preheat oven to 250°. Line baking sheet with foil. In a large bowl, combine the sugar, brown sugar, cinnamon, nutmeg, cloves and salt. Stir and set aside. In a large bowl, combine the egg white, whiskey, vanilla and honey. Whisk together until frothy. Add the pecans and stir to coat. With a slotted spoon or fork, remove pecans and add them to the sugar mixture, don't dump in the extra liquid. Pour pecans out onto prepared baking sheet. Bake for 1 hour 15 minutes, stirring every 20 minutes or so. The pecans will be sticky until they cool.
Nutrition Facts : Calories 181 calories, Carbohydrate 13.3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12.1 grams fat, Fiber 1.9 grams fiber, Protein 2.1 grams protein, SaturatedFat 1.4 grams saturated fat, ServingSize 1, Sodium 4 milligrams sodium, Sugar 11.4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CANDIED PECANS
Steps:
- Whisk together the white sugar, brown sugar, salt and cinnamon. Set aside.
- Mix the egg white with the vanilla extract in another bowl.
- Put the pecans in the egg white and mix well with a spoon to coat all the pecans. Pour the pecans into the sugar mixture and mix until all the sugar has coated the nuts. Spread on a baking sheet covered with parchment paper.
- Bake in preheated 300 degree oven for 40 to 45 minutes. Stirring well every 15 minutes. Remove from oven and let cool.
LOW CARB CINNAMON VANILLA PECANS
I pulled this recipe off the net in 2003 when I was initially started low carbing. It has since become my go to recipe for something that will always add that sweet crunch that will keep me on the straight and narrow. If you are really watching your carbs, vanilla, pure or imitation, does have sugar in it. You need to look for the sugar free variety which can get quite expensive. I find they make great toppings for a low sugar ice cream dessert.
Provided by Fireflylover
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Beat eggs, water and vanilla until thick and foamy but not stiff.
- Stir in pecans until thoroughly coated with egg mixture.
- Mix dry ingredients thoroughly in large measuring cup.
- Pour over pecans and stir well. Making sure the dry ingredients get a chance to coat all pecans.
- Pour the mixture into a 9 X 13 baking pan and bake fore about 35-40 minutes turning over and breaking up the pecans (they will stick to the pan and to each other) every 10 minutes or so.
- Cool to warm before eating. They do taste great warm!
Nutrition Facts : Calories 267.3, Fat 27.2, SaturatedFat 2.3, Sodium 300, Carbohydrate 6.3, Fiber 4.3, Sugar 1.6, Protein 4.1
EASY CANDIED PECANS WITH CINNAMON SUGAR
These little nutty treats are the height of holiday snacking!
Provided by Rachel Ballard
Categories Appetizer
Time 23m
Number Of Ingredients 6
Steps:
- Preheat the oven to 325. Grease a cookie sheet and set aside. Do not use foil or parchment paper on the cookie sheet.
- In a medium bowl, whisk the egg white until frothy. Add the vanilla and whisk again to combine.
- Add the pecans and toss to coat them evenly in the egg whites. Set aside.
- In a small bowl mix the sugar of your choice, salt and cinnamon. Sprinkle over the pecans and toss to coat the nuts evenly.
- Spread on the cookie sheet in an even layer.
- Bake, turning the pecans well every 5 minutes until the wetness of the egg dries. Keep turning them often and make sure to bring the nuts along the edge of the pan to the center and the center nuts to the edges so they don't burn. Don't walk away from the stove!
- Remove the pan from the oven and let the nuts cool on the pan. They will crisp further as they sit. Keep them in an air tight container at room temperature for up to 5 days.
CANDIED PECANS
Candied Pecans are tasty holiday snacks and edible Christmas gifts. Crunchy pecans roasted in a cinnamon vanilla caramel. Great on ice cream!
Provided by Sabrina Snyder
Categories Dessert
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees and line a baking sheet with foil.
- In a large bowl whisk together sugar, brown sugar, cinnamon, salt and vanilla extract.
- Whisk egg white until frothy, about 1 minute.
- Toss pecans in egg white, then remove with slotted spoon and add to the sugar mixture.
- Spread pecans over a single layer in your baking sheet.
- Bake, stirring every 10 minutes, for 45-50 minutes until the nuts are dried and no longer sticky.
Nutrition Facts : Calories 155 kcal, Carbohydrate 9 g, Protein 2 g, Fat 14 g, SaturatedFat 1 g, Sodium 27 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
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