Honey Glazed Pecans Food

HONEY-GLAZED PECANS

Steps:

• Cook pecans, honey and pepper in skillet on medium-high heat 4 to 6 min. or until mixture simmers and foams, stirring occasionally.
• Spread onto greased baking sheet, separating slightly with fork; cool completely.
• Serve in bowl for snacking or add to your favorite salad.

HONEY-GLAZED PECANS

Steps:

• Preheat oven to 350°F.
• Stir together honey and pecans, tossing to coat well. Spread pecans in 1 layer in a shallow baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir and bake 5 minutes more.
• Transfer while still warm to a sheet of parchment paper or foil and, working quickly, separate pecans with a fork. Cool completely (about 1 hour) and remove nuts from parchment, breaking up any large pieces.

HONEY GLAZED PECANS

Steps:

• COOK pecans, honey and pepper in skillet on medium-high heat 4 minutes or until mixture simmers and is foamy.
• SPREAD onto greaed baking sheet, seperating slightly with fork; cool completely.
• SERVE in bowl for snacking or add to your favorite salad.
• To double, prepare as directed doubling the pecans and red pepper, but using the same amount of honey.

HONEY GLAZED NUTS

Steps:

• Preheat oven to 375 degrees.
• Toss all the ingredients together. Transfer almonds to a greased baking sheet. Bake for 25 to 30 minutes until lightly toasted, stirring occasionally. Cool. Store in an airtight container.

ROASTED BEETS WITH HONEY-GLAZED PECANS

Steps:

• Heat oven to 400°F.
• Cover baking sheet with foil; spray foil with cooking spray. Place beets on prepared baking sheet. Bake 1 hour or until tender. Remove from oven; cool slightly.
• Meanwhile, combine nuts and honey in small skillet; cook on medium-high heat 4 to 6 min. or until mixture is simmering and foamy, stirring constantly. Immediately spread onto baking sheet sprayed with cooking spray; separate slightly with fork. Set aside to cool. Mix oil, juice and pepper; set aside.
• Peel and quarter beets when cool enough to handle; place in medium bowl. Add oil mixture; mix lightly. Sprinkle with nuts.

HONEY ROASTED PECANS

Steps:

• Heat oven to 350 degrees. Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl.
• In saucepan combine honey and pecans. Cook over medium high heat, stirring until mixture simmers and foams (about 4-6 min).
• Transfer to a baking sheet (lined with wax paper for easy clean up) and separate with fork. Cool completely. Store in air tight container.

GINGER-PECAN ROULADE WITH HONEY-GLAZED PECANS

Steps:

• Make cake layer:
• Preheat oven to 350°F. Line bottom and sides of a 15- by 10- by 1-inch jelly-roll pan with foil, dull side up, and brush with melted butter. Dust pan with flour, knocking out excess.
• Finely grind pecans with cake flour, cocoa, spices, and salt in a food processor. Beat together yolks, brown sugar, and molasses with an electric mixer at high speed until mixture is very thick and pale brown and forms a ribbon when beater is lifted, about 2 minutes with a standing model and 5 minutes with a hand-held.
• Fold in pecan mixture gently but thoroughly. Transfer 1 cup batter to another bowl and fold in 1/4 cup melted butter, then fold butter mixture into remaining batter gently but thoroughly.
• Beat whites with cleaned beaters in another bowl until they just hold soft peaks (do not overbeat). Stir one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
• Spread batter evenly in jelly-roll pan and bake in middle of oven until set and firm to the touch, about 12 minutes. Cool in pan on a rack and cover with plastic wrap.
• Make filling:
• Beat cream with sugar until it just holds stiff peaks, then fold in 6 tablespoons crystallized ginger.
• Assemble roulade:
• Put an 18-inch length of foil on a work surface and sprinkle with some sugar. Invert cake onto foil sheet and gently peel off foil from top. Spoon three fourths of whipped cream over cake, leaving a 1/2-inch border around edges.
• Beginning with a short side and using foil as an aid, roll up cake, jelly-roll fashion, and transfer, seam side down, to a platter.
• Just before serving, spoon remaining whipped cream on top of roulade and sprinkle with honey-glazed pecans and remaining crystallized ginger.