Hot And Salty Spiced Pecans Food

HOT AND SPICY PECANS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat.
• Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.

HOT AND SALTY SPICED PECANS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt butter in a skillet over medium heat. Stir cumin and cayenne pepper into the butter until dissolved, about 1 minute. Remove skillet from heat and immediately stir pecans, sucralose sweetener, and salt into the butter mixture to coat the nuts completely. Spread coated nuts onto a baking sheet.
• Bake pecans in preheated oven until lightly browned, stirring occasionally, 25 to 30 minutes.

SWEET-AND-SPICY PECANS

Steps:

• Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
• Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.

SWEET AND SALTY PECANS

Steps:

• Preheat oven to 325 degrees. Coat a rimmed baking sheet with cooking spray. Stir together sugar, cream, and 3/4 teaspoon salt in a large bowl. Add pecans, and stir until well coated. Spread pecans on baking sheet in an even layer.
• Bake, stirring every 5 minutes, until browned and toasted, 20 to 22 minutes. Sprinkle pecans with 3/4 teaspoon salt, and transfer to a parchment-lined baking sheet. Let cool.

HOT AND SPICY PECANS

Steps:

• Preheat the oven to 300°F. Place rack on a lower level.
• In a medium bowl, combine the butter, Worcestershire sauce, cayenne pepper, garlic powder and salt. Stir in the pecans and gently toss with the chili powder to coat. Spread the coated pecans on a baking sheet.
• Bake for 30 minutes, stirring every 10 minutes. Let cool and store in a covered container.

SWEET HOT SPICED NUTS

Steps:

• In a bowl mix sugar, cayenne, salt, coriander cinnamon, and allspice.
• Whisk in egg white and canola oil.
• Stir in pecan halves.
• Spread nuts in a single layer in an oiled nonstick 10-by 15-inch baking pan.
• Bake in a 300 degree regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.
• Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely.
• Serve or store in airtight container at room temperature up to two weeks.

SPICY PECANS

Steps:

• Cook brown sugar, orange juice concentrate, butter, salt, chili powder, and pepper in a skillet over medium-high heat, stirring until brown sugar dissolves.
• Remove from heat, and stir in pecans.
• Transfer to a lightly greased baking sheet.
• Bake at 350 degrees F.
• for 8 minutes or until toasted.
• Cool and store in an airtight container.

SPICY TOASTED PECANS

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Melt butter in a 2-quart saucepan over moderate heat, then stir in Worcestershire sauce, Tabasco, pepper, and salt. Remove pan from heat and add pecans, tossing to coat well. Spread in 1 layer in a shallow baking pan and bake until fragrant and a shade darker, 8 to 10 minutes. Serve warm or at room temperature.