Northpolecandiedpecans Food
CANDIED PECANS
An easy Candied Pecans recipe
Categories Bake Quick & Easy Pecan Cinnamon Nutmeg Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Brush large rimmed baking sheet with butter.
- Whisk egg white in bowl until foamy. Add sugar, spices, and salt. Whisk until mixture is thick and opaque. Add pecans; stir until coated. Using forks, transfer nuts to sheet, spacing apart; discard remaining coating.
- Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature. (Can be made 4 days ahead.)
CANDIED PECANS
You can't eat just one. Crunchy, sweet, salty, and AMAZING!
Provided by Alix
Categories Appetizers and Snacks Nuts and Seeds
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix sugar, cinnamon, and salt together in a bowl.
- Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
- Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 26.5 g, Fat 32.7 g, Fiber 4.5 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 238.2 mg, Sugar 21.8 g
CANDIED PECANS
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 1 cup of candied pecans
Number Of Ingredients 2
Steps:
- Line a baking sheet with parchment paper. In a small saucepan, bring the sugar and 3/4 cup water to a boil. Reduce to a simmer, then add the pecans and cook until glossy, about 5 minutes. Remove with a slotted spoon to the prepared baking sheet and let cool.
CHUCK'S CANDIED PECANS
Steps:
- In a heavy saucepan on medium heat add the sugar and water. Gently stir with a spoon to ensure that the sugar is completely dissolved before it comes to a boil. Let it go for approximately 20 minutes on medium heat you are looking for a nice amber color and slow bubbling. Cut the heat.
- Carefully* add the pecans and toss to cover. While tossing, add a pinch of salt and a pinch of cayenne pepper. Spread them out on a lightly oiled sheet pan or a silpat to cool.
- Serve them crumbled in a salad, on a dessert or just on their own.
CANDIED PECANS
Lately I've been on a candied pecans kick. They're super easy to make and my husband loves them. This is one delicious gluten free snack. http://www.elanaspantry.com/candied-pecans/
Provided by Elanas Pantry
Categories Lunch/Snacks
Time 20m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- 1. Toss all ingredients together in a large bowl.
- 2. Place in a pyrex baking dish.
- 3. Bake at 350° for 15 minutes.
- 4. Cool and serve.
Nutrition Facts : Calories 406.4, Fat 42.6, SaturatedFat 3.8, Sodium 290.8, Carbohydrate 7.5, Fiber 5.2, Sugar 2.2, Protein 5
NEW ORLEANS PRALINE PIECES
When making candy it's important to have all your equipment meticulously clean, because even the slightest trace of oil can adversely affect texture. Watch carefully for visual cues to doneness, using our cooking times merely as guidelines. And it is essential to do the soft-ball test (see below), as well as taking the temperature of the syrup, since some thermometers can actually be off by a few degrees.
Categories Candy Milk/Cream Nut Dessert Mardi Gras Pecan Edible Gift Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 18 (2-inch) confections
Number Of Ingredients 7
Steps:
- Butter a 9-inch square metal baking pan.
- Sift granulated sugar through a sieve into a bowl to remove any lumps or large crystals, then rub brown sugar through sieve into bowl. Pour sugars into a 2 1/2- to 3-quart heavy saucepan, being careful not to get sugar on side of pan.
- Add cream, butter, and 1/4 teaspoon salt and cook over very low heat, stirring frequently with a wooden spoon and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until sugar is dissolved (do not let simmer), 10 to 15 minutes.
- Clamp on candy thermometer, then boil syrup over moderately high heat, undisturbed, until it registers 236°F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.
- Remove pan from heat, leaving thermometer in place, and cool, undisturbed, until syrup registers 220°F, 1 to 3 minutes. Stir syrup with cleaned and dried wooden spoon until thickened and creamy, 1 to 2 minutes, then immediately stir in pecans. Working very fast (syrup hardens quickly), pour into baking pan, scraping sides of saucepan with wooden spoon.
- Let mixture harden at room temperature, about 45 minutes. Cut and break into pieces.
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