Herb Roasted Pecans Food

HERB-ROASTED PECANS

Steps:

• Preheat oven to 350°. In a bowl, combine pecans, sugar, thyme, rosemary, salt, and pepper; stir in egg white.
• Spread mixture in a single layer on a rimmed baking sheet. Bake, stirring once, until golden, 15 to 18 minutes (if mixture sticks to pan, scrape up with a spatula). Let cool completely before serving, about 30 minutes. Store in an airtight container at room temperature up to 1 week.

THE BEST ROASTED PECANS

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• Mix the pecan halves into the egg white.
• Stir the white sugar, brown sugar, and cinnamon together in a bowl; add to the pecan and egg white mixture and stir.
• Coat the bottom of a jelly roll pan with the softened butter.
• Spread the pecan mixture in an even layer in the prepared pan.
• Bake in the preheated oven until crisp, turning occasionally, 45 to 60 minutes.

ROASTED PECANS

Steps:

• Melt butter in a 9x13 pan.
• Add Worcestershire sauce and pecans.
• Stir approximately every 15 minutes.
• Bake at 250 Fahrenheit for about 1+ hours until pecans are done (baked completely through).
• Drain on paper towels.
• Sprinkle to taste with seasoning salt.

OLD-FASHIONED ROASTED PECANS

Steps:

• Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
• Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
• Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.

ROASTED PECAN AND HERB-CRUSTED SALMON

Steps:

• Preheat oven to 400 degrees F.
• To make the vegetable mixture: Combine all of the ingredients in shallow roasting pan and toss to mix. Spread the mixture out to form a bed for the salmon.
• To make the salmon: In a small bowl, mix the fronds, basil, mustard, salt, and pepper. Rub each salmon fillet with the mixture and arrange them over the top of the vegetables. Drizzle the fillets with the vermouth and lemon juice.
• Combine the melted butter and pecans in a small bowl, and top each fillet with the mixture. Roast the salmon until just cooked thorough and the vegetables are tender, about 15 to 17 minutes. Serve immediately.

ROASTED PECANS

Steps:

• Melt unsalted butter, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups pecans, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes or until nuts are beginning to brown. Remove immediately to drain on paper towels.

HERB ROASTED PECAN CHICKEN SALAD WITH SOUR CREAM MAYONNAISE DRES

Steps:

• Before roasting pecan, coat them with one egg white.
• Bake pecans at 250 for 20 minutes.
• Shred chicken.
• Chop fresh herbs.
• Combined ingredients.
• for dressing combined a 1/4 cup of sour cream with a 1/4 cup of mayonnaise then add 1/2 TBLS of lemon juice.
• Combined with the salad.