SPICED PECANS
Provided by Geoffrey Zakarian
Categories appetizer
Time 25m
Yield 2 cups (6 to 8 servings)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. In a small bowl, mix together the salt, chili powder, cumin, allspice, cayenne, cinnamon, and paprika. In a large skillet over medium-high heat, add the butter. When the butter is melted, add the sugar and soy sauce. Stir to melt and then stir in the spices.
- Add the pecans and toss to coat them in the spiced butter. Cook and toss until the butter is absorbed into the nuts, 2 to 3 minutes. Spread on a rimmed sheet pan and bake until the nuts are fragrant and toasted and the coating is caramelized, 15 minutes. Let cool slightly on the sheet pan and serve warm.
CAJUN SPICED PECANS
Make and share this Cajun Spiced Pecans recipe from Food.com.
Provided by Boo Chef in West Te
Categories Lunch/Snacks
Time 10m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375¼F.
- In a large skillet over medium heat melt butter. Add the pecans - saute until lightly browned, about 3 minutes.
- Add the brown sugar and cook until caramelized.
- Stir in the paprika, chile powder and cumin. Add the vinegar and cook until all the liquid has evaporated.
- Season with salt.
- Spread the pecans on a cookie sheet and bake in an oven until crisp, about 3 to 5 minutes.
SPICED PECANS
Steps:
- Line a half sheet pan with parchment paper and set aside.
- Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
- Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
- Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.
MISSISSIPPI SPICED PECANS
Pecans grow wild down here,can you believe it! If you can get to them before the Squirrils do you got it made.These are both sweet & salty at the same time.
Provided by Brenda Brown @Catnails
Categories Other Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F.
- Spread pecans on a lrg. baking sheet.Roast until fragrant,10-12 min.Watch carefully the burn easy!
- Combine br sugar,salt,thyme,rosemary,pepper and cayenne in a small bowl. Transfer the warm pecans to a lrg. bowl,drizzle with oil and toss well to coat cmpletely.Sprinkle with the spice mixture and toss well again.
- Serve warm or let cool completely and store in an airtight container for up to 2 weeks.
SPICED PECANS
So simple, so good! Have tried several different combinations of spices, but keep coming back to this one. I use only pecans, but mixed nuts would be fine.
Provided by Pat
Categories Appetizers and Snacks
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
- In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
- Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.
Nutrition Facts : Calories 443.1 calories, Carbohydrate 24.7 g, Fat 39 g, Fiber 5.5 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 203.6 mg, Sugar 18.9 g
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