Spiced Candied Pecans Food

SWEET AND SPICY CANDIED PECANS

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with cooking spray.
• Spread the pecans on the baking sheet and toast them in the oven until dark and fragrant, about 10 minutes. Stir every 3 or 4 minutes.
• While the pecans are toasting, prepare the coating mixture. Microwave the butter in a large microwave-safe bowl until melted. Stir in the brown sugar, maple syrup, salt, cayenne, and cinnamon.
• Once the pecans are fragrant, remove them from the oven and pour the hot nuts into the coating mixture, reserving the baking sheet. Be careful as it might splutter and hiss. Stir until the nuts are evenly coated.
• Pour the nuts back onto the reserved baking sheet, spreading them out into an even layer.
• Bake for another 10 minutes, stirring after every 3 to 4 minutes. After 10 minutes, remove the nuts from the oven and allow them to cool and crisp up on the baking sheet.
• Once cool, break the nuts apart or coarsely chop them.
• Use them in your favorite recipe or simply serve and enjoy!

CANDIED PECANS

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
• Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
• Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
• Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
• Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.

SUGAR AND SPICE CANDIED PECANS

Steps:

• Preheat oven to 350°F.
• Butter large cookies sheets.
• Heat in a saucepan melted butter, water and sugar till sugar is dissolved, add spices and pecans stirring till well coated about 3-5 minutes.
• Transfer to cookie sheet and bake until golden about 10 minutes.
• Cool store in airtight containers.

SPICED CANDIED PECANS

Steps:

• Toss nuts with other ingredients in a plastic bag until they are coated.
• Arrange nuts in a single layer on a nonstick foil lined baking sheet.
• Bake for 10-12 minutes at 375F or until the syrup begins to darken (be careful not to burn it!).
• Allow to cool in a single layer so they don't stick to each other.

SWEET-AND-SPICY PECANS

Steps:

• Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
• Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.

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.

FIVE-SPICE CANDIED PECANS

Steps:

• Preheat oven to 375°F. Lightly oil a shallow baking pan and a 12-inch square of foil, keeping pan and foil separate.
• In a small heavy saucepan bring water to a boil with sugar, five-spice powder, and salt. Stir in pecans and simmer mixture, stirring, 1 minute. Immediately pour mixture evenly into pan and with a metal spatula spread pecans in one layer. Bake mixture in middle of oven 8 minutes, or until pecans turn mahogany-colored and most of liquid is evaporated. Immediately transfer pecans with metal spatula to foil, keeping them in one layer, and cool completely. (Pecans will continue to crisp as they cool.) Break up any pecans that have stuck together. (Candied pecans keep, in layers separated by wax paper, in an airtight container, frozen, 2 weeks.)

SPICY PECANS

Steps:

• Cook brown sugar, orange juice concentrate, butter, salt, chili powder, and pepper in a skillet over medium-high heat, stirring until brown sugar dissolves.
• Remove from heat, and stir in pecans.
• Transfer to a lightly greased baking sheet.
• Bake at 350 degrees F.
• for 8 minutes or until toasted.
• Cool and store in an airtight container.

CANDIED PECANS

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.

SWEET AND SPICY CANDIED PECANS - WITH A KICK

Steps:

• Preheat oven to 325°F Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
• Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead- store airtight at room temperature).
• Makes 1 1/2 cups.
• NOTE: Recipe is easily doubled, freezes well in ziplock bags.
• Serve as a snack, topping for appetizers or salads (see my Waldorf Salad recipe #117914) or candied sweet potatoes, -or- give as a gift for the holidays.

SWEET AND SPICY CANDIED PECANS

Steps:

• Preheat oven to 325;°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
• Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)

SPICED PECANS

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.

CAYENNE CANDIED PECANS

Steps:

• Pre heat oven to 350 degrees.
• To toast the pecans, place evenly on a cookie sheet. Bake for 5-10 minutes at 350 degrees, checking often. They will burn quickly!
• In a 4-quart saucepan, place all ingredients, except pecans, and heat until mixture reaches 250 degrees. Turn off heat and add pecans to saucepan and mix well.
• Spread coated pecans evenly on cookie sheet lined with parchment paper or cooking spray. Bake at 350 degrees for 15 minutes. Check the pecans midway during cooking, give them a mix using a spatula, spread evenly on cookie sheet and continue cooking.
• Cool and enjoy.