ORANGE CREAMSICLE CANDIED PECANS
These are a year-round favorite in our house. We've made several variations and still come back to this one as our all-time favorite. Hand-shelled pecans from Grandma's tree, with a vanilla-orange sugar coating that gets its depth from cinnamon, pepper, rosemary, and a bit of Kahlua® and Grand Marnier®.
Provided by itsshellebelle
Categories Appetizers and Snacks Nuts and Seeds
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
- Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
- Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.
- Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 27.4 g, Fat 32.7 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 127.6 mg, Sugar 22.4 g
CRYSTALLIZED ORANGE NUTS
This is posted for the World Tour 2005 RecipeZaar event. I haven't tried it yet, but it's so quick and easy, has readily available ingredients, and looks so good, I might just make it before the day is out! The recipe comes from the Hadassah Jewish Holiday Cookbook - a collection of traditional recipes from contemporary kosher kitchen. It was listed in the Passover section.
Provided by PanNan
Categories Lunch/Snacks
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Butter a large cookie sheet (one that has sides).
- Using a 2 quart glass baking dish, pour orange juice into sugar, and mix well. Stir in pecans. Cover with plastic wrap, but leave a corner open to vent.
- Microwave on medium for 6 minutes. Stir and continue to cook on medium for about 4 - 6 more minutes until the syrup crystallizes (check after 4 minutes, and then each minute thereafter).
- As soon as it's crystallized, spread glazed nuts on the buttered cookie sheet evenly, separating the nuts. Let it cool completely.
Nutrition Facts : Calories 284, Fat 19.3, SaturatedFat 2.4, Cholesterol 3.8, Sodium 10.3, Carbohydrate 29.2, Fiber 2.4, Sugar 26.6, Protein 2.3
CANDIED ORANGE
Provided by Food Network Kitchen
Categories dessert
Time 5h38m
Yield about 2 cups peel
Number Of Ingredients 3
Steps:
- Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
- Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
- Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.
CANDIED ORANGE ZEST
Steps:
- Heat the 1 cup of sugar and water to a boil. Add peels and simmer until they are transparent, about 12 minutes. Syrup should be thick. Remove from syrup and toss in sugar, let dry, away from humidity. Store in an airtight tin.
- TIP:
- RED ORANGES
- Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes
KAHLUA CRYSTALLIZED NUTS
Make and share this Kahlua Crystallized Nuts recipe from Food.com.
Provided by Renee Ferraz
Categories Candy
Time 50m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Place nuts in shallow pan and toast in 300 degree oven for 20 mins.
- ,stirring once.
- Turn into a lightly buttered hot metal bowl or large saucepan.
- In 1 qt.
- saucepan, combine remaining ingredients and bring to a boil, stirring until sugar dissolves.
- Insert candy thermometer; bring to hard crack stage (300 F.).
- Pour over toasted nuts, stir with a buttered metal spoon to coat evenly.
- Spread in a single layer, on buttered jelly roll pan.
- Cool; separate into small chunks.
- Store in airtight container.
- Makes about 5 cups.
CANDIED ORANGE WALNUTS
An easy recipe that can be used for ice cream topping, gift giving at Christmas or just simply on a cookie platter. Great on a salad with dried cranberries and feta cheese.
Provided by jrbennett
Categories < 30 Mins
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Bring sugar and orange juice to a rolling boil.
- Boil one minute.
- Add extract and walnuts.
- Stir well until evenly coated
- Pour walnuts onto wax paper.
- Let sit until dried.
- Store in airtight container.
Nutrition Facts : Calories 467.7, Fat 30.5, SaturatedFat 2.9, Sodium 1.1, Carbohydrate 47.8, Fiber 3.2, Sugar 42.3, Protein 7.2
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