SPICED PECANS
These spiced pecans have everything you want in a spiced nut. They are sweet, crunchy, spicy, and unbelievably addicting.
Provided by Rachel Gurk
Categories Appetizers/Snacks
Time 15m
Number Of Ingredients 9
Steps:
- Line a half sheet pan with parchment paper; set aside.
- Mix the salt, cumin, cayenne, cinnamon and cardamom in a small bowl; set aside.
- Place the nuts in a medium skillet over medium heat. Cook, stirring nearly constantly, for 4 to 5 minutes until they start to brown and smell like they are toasting.
- Add the butter and stir until melted. Add the spices and stir until combined. Add sugar and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
- Transfer the nuts to the prepared pan and separate them with a fork. Cool completely before transferring to an airtight container for storage.
Nutrition Facts : ServingSize 0.25 cup, Calories 239 kcal, Carbohydrate 9 g, Protein 3 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 147 mg, Fiber 3 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 18 g
HOUSE SALAD WITH CANDIED PECANS
Steps:
- Preheat oven to 375° F. Line a baking sheet with parchment paper.
- In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the pecans; toss to coat. Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until toasty. Keep a close eye on them so that they don't burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely. Once cool, you can store the candied nuts in an airtight container at room temperature for up to a month.
- In a small bowl, whisk together the mayonnaise, sugar, lemon juice, kosher salt, black pepper, onion powder and garlic powder. Add the vinegar and mustard, whisk to combine.
- Whisk in the oil, one tablespoon at a time, blending well after each addition. The mixture should be thick, but pourable. If it's too thick, gradually whisk in some water until it reaches the desired consistency. Store in an airtight jar in the refrigerator for up to 1 week.
- Arrange the lettuce greens on individual salad plates or on a large serving platter. Top with candied pecans, blue cheese, cranberries and oranges. Just before serving, drizzle the dressing over the salad, to taste.
Nutrition Facts : ServingSize 1 salad with about 2 tablespoons dressing, Calories 303 kcal, Carbohydrate 20 g, Protein 4 g, Fat 24 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 21 mg, Sodium 397 mg, Fiber 2 g, Sugar 15 g
FETA CHEESE, APPLE, AND SPICED PECAN SALAD
Make and share this Feta Cheese, Apple, and Spiced Pecan Salad recipe from Food.com.
Provided by breezermom
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For the pecans: Combine the butter, salt, cinnamon, ground red pepper, and a dash of hot sauce in a medium bowl. Add the pecans, stirring to coat.
- Spread in a single layer on an ungreased baking sheet. Bake at 300 degrees for 15 minutes, stirring once. Cool completely on baking sheet on a wire rack.
- For the salad: Combine the lettuces, apple, cheese, and Spiced Pecans in a large bowl; toss gently, and set aside.
- For the dressing: Combine the olive oil, vinegar, mustard, salt and pepper in a jar. Cover tightly, and shake vigorously. Pour dressing mixture over the lettuce mixture; toss gently. Serve immediately.
GINA'S SPINACH SALAD WITH SPICED PECANS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 25m
Yield 5 servings
Number Of Ingredients 17
Steps:
- Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
- Salad: Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste.
- Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.
MAYTAG AND SPICED PECAN SALAD
Make and share this Maytag and Spiced Pecan Salad recipe from Food.com.
Provided by Penny Stettinius
Categories Salad Dressings
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the vinaigrette, combine the shallots, red wine vinegar, Worcestershire sauce, hot sauce and pepper in a mixing bowl.
- Whisk in the oils gradually.
- Whisk in the bleu cheese and season with kosher salt, adjusting the amount of salt according to the strength and flavor of the bleu cheese.
- Store in the refrigerator for up to 2 weeks.
- For the spiced pecans, preheat the oven to 325 degrees.
- Toss the pecans with the melted butter, Creole seasoning and sugar in a bowl, coating well.
- Spread the pecans on a baking sheet and toast for 5-8 minutes or until light brown.
- For the salad, season the greens with the salt and pepper in a bowl.
- Add the carrot, onion and ¼ of the vinaigrette and toss lightly.
- Serve and top with the remaining bleu cheese and pecans.
Nutrition Facts : Calories 1049.1, Fat 115.2, SaturatedFat 10.9, Cholesterol 3.8, Sodium 548.2, Carbohydrate 8.1, Fiber 1.1, Sugar 2.9, Protein 1.1
SPINACH AND CITRUS SALAD WITH SWEET AND SPICY PECANS
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.
- In a small bowl, add all the ingredients and whisk until emulsified.
ASIAN PEAR SALAD WITH TAMARI PECANS AND MAYTAG BLUE CHEESE
Ever since American chefs discovered the amazing food marriage of tree fruits and blue cheese, they have served the two in many forms. Pears are classic, but nearly all tree fruits work well. Go through the seasons: cherries, peaches, plums, apples, and then pears. As much as I like them all, pears remain my favorite. For this salad, I like crisp, moist Asian pears (also called Japanese pears), which can be sliced ahead of time because they don't brown easily. They are also fairly easy to find. null The blue cheese clearly is the dominant ingredient. You don't usually think of cheese with Asian flavors, but in this preparation, it's dynamite. Everything works here: The tamari takes the pecans to a new taste level, and the bitter greens and the reduced pear juice dressing provide just the right spark for this rich, sweet and salty salad.
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar and syrup. Whisk in the oil and set aside.
- In a large bowl, combine the greens, pecans and currants. Sprinkle with the cheese and season lightly with salt and pepper. Whisk the dressing again and drizzle it over the salad.
- Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.
- Divide the salad among 4 chilled salad plates. Fan the pear slices over each serving.
- Put the pear juice in a saucepan and set over medium heat. Bring to a simmer and skim the thick foam that rises to the surface.
- Reduce the heat to low and simmer very gently, skimming occasionally, for 30 to 45 minutes, or until the juice reduces to the consistency of maple syrup.
- Let cool to room temperature. Use now or cover and refrigerate for up to 3 weeks.
- Preheat the oven to 350 degrees F.
- In a shallow bowl, stir the tamari and molasses together to blend. Season with cayenne and salt, to taste.
- Add the pecans and toss until they are coated. Transfer the pecans to a clean kitchen towel and let drain briefly.
- Spread the pecans on a wire rack set on a baking sheet and roast for about 10 minutes, or until fairly dry and toasted.
- Remove from the oven and let cool completely on the rack. Chop the pecans into 1/4-inch pieces.
SPINACH PECAN SALAD
Steps:
- Wash and dry the spinach until you're absolutely sure it's clean; spinach can hold a lot of grit. When you're sure it's clean and dry, put it in a salad bowl, and sprinkle it with salt, and squeeze the leaves gently with your hands. You'll find that the spinach "deflates," or sort of gets a bit limp and reduces in volume. Add the scallions to the bowl. Pour on the olive oil, and toss the salad thoroughly. Add the lemon juice, and toss again. Top with the pecans, and serve.
Nutrition Facts : Calories 263 calorie, Fat 24 grams, SaturatedFat 2 grams, Carbohydrate 12 grams, Fiber 7 grams
ENDIVE SALAD WITH CANDIED PECANS AND MAYTAG BLUE CHEESE
Provided by Robin Miller : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Arrange endive leaves on a serving platter. Top with candied nuts and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve.
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