Cinnamon Curry Pecans Food

CINNAMON-CURRY PECANS

Steps:

• Bring water and sugar to a boil in a saucepan over medium-high heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 15 minutes. Lightly oil a baking sheet.
• Remove the syrup from the stove, then stir in the vanilla extract, baking powder, cinnamon, and curry powder. Add the pecan halves, return the saucepan to the stove, and stir until the pecans are well coated with the sugar mixture. Continue cooking and stirring until the sugar sticks to and hardens on the pecans, about 5 minutes. Spread out onto prepared cookie sheet and allow to cool to room temperature before breaking into individual pieces.

CINNAMON SUGARED PECANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
• Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven until fragrant and crisp, about 25 minutes.

CINNAMON PECANS

Steps:

• Preheat oven to 325 degrees F (160 C).
• Combine sugar, cinnamon and salt in small bowl.
• Whisk egg white in large bowl until frothy. Add pecans to egg white and toss well to coat.
• Add sugar mixture and toss carefully and thoroughly doing your best not to break the pecans.
• Spread pecans in a single layer on a large cookie sheet.
• Bake until toasted and crisp, about 20 minutes turning them over after the first 10 minutes ( take them out of oven and do this and arrange them neatly once again; this helps keep them from sticking to the pan after the 20 minutes).
• Using a spatula, immediately loosen pecans from cookie sheet and let cool.
• Put them in a large plastic container, cover and refrigerate, then you can fill a jar when you want to give them as a small gift!

QUICK AND EASY CINNAMON ROASTED PECANS RECIPE

Steps:

• Preheat oven to 300°F/150°C. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, whisk egg white and water until frothy, about 30 seconds.
• Add pecans to egg white mixture and gently stir until pecans are well coated.
• In a small bowl, combine sugar, cinnamon, and salt. Pour over pecan and stir until pecans are well coated.
• Spread pecans in an even layer on the prepared baking sheet. Bake for 10 minutes, then stir pecans. Bake for another 10 mins, or until the sugar has caramelized.
• Let cool. Enjoy!
• Store in an airtight container at room temperature for 2-3 weeks.

ROASTED CINNAMON PECANS

Steps:

• Preheat a baking sheet in the oven at 350 degrees.
• In a bowl combine all the ingredients and toss to coat.
• Spread the nuts singly on a baking sheet and bake for about 20 minutes, or until the pecans are browned and crispy. Stir nuts occasionally to avoid burning and to roast evenly. *Watch* oven carefully!
• Set baking sheet aside to allow nuts to cool completely. Once cooled, transfer to airtight container.
• All amounts are estimated.
• Great as a snack, in salads, as a snack -- .

CINNAMON PECANS

Steps:

• Preheat oven to 325*F. In a bowl combine sugar, cinnamon and salt, set aside. In a separate bowl beat egg white until tripled in size and frothy. Add pecans into egg white and mix well. Add cinnamon mixture to pecans and mix well. Spread pecans onto a rimmed cookie sheet and bake for 10 minutes. Remove from oven and stir. Then bake for additional 10 minutes. Remove from oven and let cool. Store in an air tight container for up to 2 weeks.

SUGAR-AND-SPICE PECANS

Steps:

• In a large resealable bag, combine the sugar and seasonings; set aside. In a large bowl, beat egg whites until foamy; fold in the nuts. Transfer to the bag; seal and shake to coat evenly., Place nuts in a single layer in two greased 15x10x1-in. baking pans. Bake at 250° for 1-1/2 hours, stirring every 30 minutes. Cool completely on wire racks. Store in airtight containers.

CINNAMON PECAN BUNS

Steps:

• These sweet, buttery and nutty treats are delicious with a cup of tea or coffee. Normally made with a yeast-risen dough, the buns in this recipe are made using a slightly faster method.
• Preheat the oven to 450 degrees F/ 230 degrees C /Gas mark 8, and butter and flour the cake tin.
• For the filling: Cream the butter and cinnamon together in a large bowl or in an electric food mixer until soft. Add the brown sugar and beat until the mixture is light and fluffy and then stir in the chopped toasted pecans. Set aside (not in the refrigerator).
• For the dough: Sift the flour, baking powder and cinnamon together into a large bowl.
• Add the caster sugar, then add the butter and, using your fingertips, rub it in until the mixture resembles bread crumbs. Whisk the beaten egg and milk together in a separate bowl, then make a well in the centre of the dry ingredients and pour in most of the liquid (all but 2 fluid ounces/60 ml). Using one hand with your fingers outstretched like a claw, move your hand around in one direction (clockwise or counter-clockwise) until the dough comes together. Cook's Note: You may need to add the rest of the milk as the dough should be soft and a little sticky.
• To make the buns: Tip the dough out onto a floured work surface and dust with flour. Using a rolling pin, roll out the dough until it is a 14 by 10- inches/35 by 25 cm rectangle and about 3/4-inch/2 cm thick.
• Spread the filling all over the rectangle, then with the widest end facing you, roll up the dough away from you so that it resembles a Swiss roll. Cut the 'log' 11 times to make 12 slices, each 1 1/4-inches/3 cm thick. Place the pieces cut-side facing up, with a tiny bit of space between each 'swirl', in the prepared cake tin.
• Bake in the oven 10 minutes, then reduce the oven temperature to 400 degrees F/200 degrees C/Gas mark 6 and cook for a further 25 to 35 minutes or until risen, golden brown and cooked in the centre. They should have joined together to make a lovely cluster of buns.
• Allow the buns to stand in the tin for 2 to 3 minutes before carefully turning out and cooling on a wire rack. When cool, transfer to a serving plate or cake stand.
• For the icing: Sift the icing sugar (confectioners') into a bowl, add 1 tablespoon boiling water and mix well, adding another 1/2 to 1 tablespoon boiling water, if necessary, until the icing is soft, but not too runny. Drizzle the icing over the buns.
• To serve: Break each bun off with your hand or cut into slices.

CURRIED PECANS

Steps:

• In a large bowl, combine the butter, curry and salt. Add pecans and toss to coat. Transfer to a foil-lined 11x7-in. baking pan., Bake at 350° for 15-20 minutes or until toasted and crisp, stirring three times. Cool on a wire rack. Store in an airtight container.

CANDIED CURRIED PECANS

Steps:

• Preheat oven to 250°F. Line large rimmed baking sheet with foil. Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper in small bowl to blend.
• Melt butter and honey with remaining 1/4 teaspoon salt in heavy medium saucepan over medium heat. Add pecan halves and stir to coat; remove from heat. Add spice mixture and toss to coat pecans evenly. Spread pecans in single layer on prepared baking sheet.
• Bake pecans until dry and toasted, about 40 minutes. Cool completely. Separate pecans. (Can be made 1 week ahead. Store airtight at room temperature.)