Spiced Holiday Pralines Food

SPICED HOLIDAY PRALINES

Steps:

• In a saucepan, combine sugar, cane syrup, pecans and 1/2 cup water. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches 235 degrees on a candy thermometer.
• Remove saucepan from heat and immediately stir in butter, vanilla extract and spices. Allow mixture to cool for 10 minutes.
• Carefully using a hand-held mixer, or a standing mixer fitted with the paddle attachment, whip until mixture changes to a lighter color and becomes creamy and just starts to stiffen as it cools (it should still be warm). The pecans will break up a bit.
• Use a tablespoon-size cookie dough scoop to drop mixture onto two parchment-paper-lined baking sheets (12 pralines on each sheet). Use a spatula to flatten each praline. Let cool completely and store in a tin, creating separate layers with wax paper.

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.

SPICED PECANS

Steps:

• Beat the egg white with water.
• Stir in the pecans until wet.
• In separate bowl, mix the sugar, salt and spices.
• Sprinkle the spice mixture over the nuts and mix thoroughly.
• Spread on a cookie sheet and bake at 300°F 30 minutes.

SPICED HOLIDAY PECANS

Steps:

• Preheat oven to 350°F.
• Butter 2 large baking sheets.
• Melt 1/4 cup butter in large skillet over medium heat.
• Add brown sugar, 1/4 cup water, salt and spices; stir until sugar dissolves.
• Add nuts to sugar mixture and cook until syrup thickly coats nuts, stirring frequently, about 5 minutes.
• Transfer nuts to prepared baking sheets.
• Bake until golden, about 5-10 minutes.
• Cool (Can be prepared 3 days ahead. Store in airtight container 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.

SPICED HOLIDAY NUTS

Steps:

• Line baking sheet with foil. Lightly oil foil. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add ginger, curry powder and cayenne pepper; sauté until fragrant, about 5 seconds. Stir in sugar and honey. Add nuts. Stir until honey mixture is amber in color and nuts are well coated, about 6 minutes.
• Transfer nut mixture to prepared baking sheet. Working quickly, separate nuts with spoon. Sprinkle with salt. Cool. (Can be made 3 days ahead. Store in airtight container at room temperature.)

SPICY PRALINE CASHEWS

Steps:

• In a large heavy saucepan over medium heat, combine sugar and vinegar. Cook, without stirring, until mixture turns a golden amber color, about 8 minutes. Remove from the heat; stir in the salt, cumin and cayenne. Add cashews; stir until blended. Cool on waxed paper. Store in an airtight container.