SALT AND PEPPER PECANS
Make and share this Salt and Pepper Pecans recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 20m
Yield 2 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- Melt butter in a heavy skillet over medium low.
- Remove from heat and whisk in the Tabasco, Worcestershire sauce, salt and pepper.
- Stir in pecans, mixing well to coat each piece.
- Spread pecans on a baking sheet and toast for 12-15 minutes, stirring once.
- Using a spatula remove pecans from baking sheet.
- Drain on paper towels.
Nutrition Facts : Calories 511.8, Fat 51.4, SaturatedFat 6.5, Cholesterol 10.2, Sodium 1111.5, Carbohydrate 15.4, Fiber 6.5, Sugar 5.7, Protein 6.2
MAPLE PEPPER PECANS
I cannot, just cannot, allow myself to have even one of these as I'm setting them out or I know there will be none left for the party. They're best eaten still a little warm (though be careful that they're not hot or everyone will have a burnt mouth) though still very good cold and, as with the olives, make a good present, bunged into a jar and tied with a ribbon or somesuch.
Provided by Nigella Lawson : Food Network
Time 35m
Yield 3 1/3 cups
Number Of Ingredients 5
Steps:
- Melt the butter with the syrup, salt and cayenne pepper in a pan over a gentle heat. Add the pecans and stir to mix, leave them on the heat for 2 to 3 minutes. Spread the pecans on a silicon pad, parchment paper, or piece of foil to cool. Arrange the sticky pecans in bowls to serve.
DR PEPPER PECANS
Make and share this Dr Pepper Pecans recipe from Food.com.
Provided by ratherbeswimmin
Categories Nuts
Time 44m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°; line a rimmed baking sheet with foil.
- In a small saucepan, bring the Dr Pepper and butter to a boil over med-high heat.
- Simmer until the liquid reduces by half, about 15 minutes.
- Stir in the pecans and continue to cook until the liquid becomes a sticky glaze, 3-4 minutes.
- Add a big pinch of salt, stir, and transfer to the prepared baking sheet.
- Bake, stirring once or twice, until toasted, about 10 minutes.
Nutrition Facts : Calories 978.6, Fat 94.3, SaturatedFat 20.7, Cholesterol 61.1, Sodium 212.6, Carbohydrate 37.2, Fiber 9.5, Sugar 26, Protein 9.5
PEPPER PECANS
Steps:
- In a large heavy skillet, over a medium heat, warm the oil. Stir in the sugar, salt, cayenne, and pepper. Mix well, until sugar starts to melt. Add the pecans and coat thoroughly.
- Drain the pecans on a baking sheet and cool.
- Store in an airtight container, in the refrigerator, for up to 2 weeks.
SPICY PECANS
These pecans are great to nibble on along with some eggnog.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. In a bowl, combine salt, cayenne pepper, paprika, and sugar.
- In a medium bowl, whisk egg whites until foamy. Whisk in spice mixture. Stir in pecans. Spread coated pecans in a single layer onto the baking sheets. Bake for about 15 minutes, then reduce oven temperature to 250 degrees. Rotate the sheets in oven, and cook for 10 minutes more.
- Immediately spread pecans in a single layer on clean parchment paper; let cool before serving or storing.
HONEY-ROASTED PEPPERED PECANS
Categories Nut Dessert Side Roast Cocktail Party Picnic Super Bowl Quick & Easy Pecan Spring Honey Engagement Party Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Stir together honey, pepper, salt, and allspice and add pecans, tossing to coat well. Spread pecans in 1 layer in a shallow (1-inch-deep) baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir pecans and bake 5 minutes more. Transfer to a sheet of wax or parchment paper to cool and, working quickly, separate pecans with a fork while still warm. Serve at room temperature.
SPICY GLAZED PECANS
We eat these spicy glazed pecans tossed on salads. They're also a nice addition to nut/trail mixes!
Provided by FAIRUZAH
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with foil or parchment paper.
- In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 15 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 12.5 g, Fat 21.4 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 0.1 mg, Sugar 9.5 g
BEETS WITH PECORINO, PECANS, AND SHISHITO PEPPERS
If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.
Provided by Nick Curtola
Categories Bon Appétit Beet Side Cheese Chile Pepper Roast Winter Wheat/Gluten-Free Vegetarian Vegan Pescatarian Paleo Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Toss beets with 2 Tbsp. oil in a 13-by-9-inch baking dish; season with salt. Add thyme and 1/4 cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60-75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1" pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.
- Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6-8 minutes. Let cool; coarsely chop.
- Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.
- Do Ahead
- Beets can be roasted 3 days ahead. Cover and chill.
CAYENNE PECANS
These toasted nuts are crunchy and mildly seasoned. The cayenne pepper adds a little zing. -Phyllis Stanley, Avery, Texas
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a microwave, melt butter; stir in Worcestershire sauce, salt and cayenne. Toss pecans with butter mixture; spread evenly in an ungreased 15x10x1-in. pan., Bake until lightly toasted, about 15 minutes, stirring occasionally. Cool in pan on a wire rack. Store cooled nuts in an airtight container.
Nutrition Facts : Calories 266 calories, Fat 28g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 220mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
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