Pecan Snack Food
PECAN SNACK
These smell like a walk through a county fair, and they taste heavenly!
Provided by Bea Gassman
Categories Appetizers and Snacks Snacks Kids
Time 1h10m
Yield 32
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
- Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.
Nutrition Facts : Calories 116.9 calories, Carbohydrate 6.7 g, Fat 10.2 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 74.4 mg, Sugar 5.3 g
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.
TOASTED PECANS
This crunchy snack is easy to make and has a delightful salty flavor.
Provided by Joyce Hickman
Categories Appetizers and Snacks
Time 1h10m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
- Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
- Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 8.3 g, Cholesterol 40.7 mg, Fat 58.2 g, Fiber 5.7 g, Protein 5.6 g, SaturatedFat 13.4 g, Sodium 109 mg, Sugar 2.4 g
COCONUT-PECAN SNACK CAKE
This recipe is the slightly modified version of one I found in a crazy little book called "The Sweet Potato Queens' Big-Ass Cookbook and Financial Planner". No kidding! It's easy and has such a surprising twist in preparation which is the secret to it being so moist. I call it a snack cake because it doesn't need to be iced. Enjoy!
Provided by nanpie
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Lightly grease and flour 1 13x9 sheet cake pan.
- Add boxed cake mix to large mixing bowl, make a well in the center.
- Add eggs, oil and water to the well.
- Mix on low speed 30 seconds, then medium speed for 1 minute.
- Add entire contents of tub of frosting to the batter.
- Mix frosting into batter on medium speed for 1 additional minute.
- Pour batter evenly into prepared pan.
- Bake for approximately 40-45 minutes or until edges of the cake have begun to pull away from the pan and the center is set.
- Cool in and serve from pan.
Nutrition Facts : Calories 406.9, Fat 19.8, SaturatedFat 5, Cholesterol 62.9, Sodium 378.6, Carbohydrate 52.9, Fiber 1.4, Sugar 33.2, Protein 4.5
PRALINE PECAN CRUNCH SNACK MIX
In our family, we call this "Crunchy-Crunchy." My mother-in-law makes a big batch of this every Christmas. We receive it in the big box of gifts and my youngest is very excited to see "Grandma's Crunchy-Crunchy" snack mix. I sometimes make it myself, but it's more special to receive it from Grandma, you know? It is great for gift giving in a nice air-tight plastic container. Great to put out for a sweet snack, any time of the year! Note: I have added a little salt to the recipe as a personal preference. If you want to leave it out as the original recipe calls for, you can do so. Enjoy!
Provided by Pam-I-Am
Categories Lunch/Snacks
Time 1h15m
Yield 10 cups, 20 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 250ºF. Spray 13 x 9-inch baking pan with cooking spray. Combine cereal and pecans in pan; mix well.
- In large microwaveable bowl, combine sugar, corn syrup and margarine.
- Microwave on HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling.
- Stir vanilla and baking soda and optional salt into sugar mixture. Pour over cereal mixture; stir to coat evenly.
- Bake 1 hour, stirring every 15 minutes. Transfer to baking sheet, spreading mixture in even layer. Cool completely; break into pieces. Store tightly covered at room temperature.
PECAN CHEDDAR SNACKS
Once you take a bite of these crisp and chewy cheese balls, you'll surely want more. I make them for the holidays and other special occasions, and I keep some in the freezer so they're ready to serve anytime. -Nellie Webb, Athens, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-3 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, biscuit mix and cayenne. Stir in butter until crumbly. Add cheese and egg; mix well. Stir in cereal and nuts., Shape into 1-1/2 in. balls; place on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 483 calories, Fat 37g fat (15g saturated fat), Cholesterol 132mg cholesterol, Sodium 405mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.
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