Spiced Maple Pecans Food

SPICED MAPLE PECANS

Steps:

• preheat oven to 350 degrees.
• place rack in center of oven.
• spread pecans in a large roasting pan.
• bake until lightly toasted,about 8 minutes.
• combine the corn and maple syrups.
• pour over the nuts.
• toss to coat well.
• bake stiring occasionally,untillthe nuts have absorbed most of the syrup.
• (about 10 minutes) mix the sugar,cumin,paprika,chili powder,salt and cayenne.
• pour over the nuts in a bowl.
• toss gradually,adding the sugar mixture untillthe nuts are coated with the sugar.
• cool slightly and break apart any nuts that stick together.
• pour onto a baking sheet and cool completly.
• store in a air tight container.
• can be kept at room temp for up to 1 week.

ROASTED SWEET POTATOES WITH PECANS AND SPICED MAPLE SAUCE

Steps:

• Heat oven to 450 degrees F and arrange rack in the middle.
• While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
• Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

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 MAPLE & PECAN CHEESECAKE BARS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm brownie tin with baking parchment - if using a loose-bottomed tin, make sure you line it really well, as the cheesecake mixture is very runny (this recipe will also work in a deep 23cm cake tin). Put the biscuits in a food processor and blitz to fine crumbs, add the butter and pecans, and blitz again until well combined and the pecans are finely chopped but still have a little texture. Tip into the baking tin and press to an even, compact layer with the back of a spoon. Bake for 10 mins, then remove from the oven and set aside to cool.
• Beat the cream cheese and soured cream in a large bowl until smooth and combined. Add the maple syrup, sugar, eggs, vanilla, flour and spices, and blend again until smooth. Pour onto the biscuit base, put in the centre of the oven and bake for 15 mins.
• Lower the heat to 110C/90C fan/gas 1/2 and continue cooking for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight.
• To make the topping, melt the remaining maple syrup with the butter, sugar and a good pinch of salt. Bubble for 2-3 mins, then stir in the pecans and leave to cool and thicken a little. Before serving, remove the cheesecake from the tin, spoon the maple-pecan caramel over the top of the cheesecake (reheat it if it's started to set too much), then cut into bars. Leftovers will keep in the fridge for up to 3 days.

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.

MAPLE AND BROWN SUGAR SPICED PECANS

Steps:

• Cover a large baking sheet with foil, wax paper or a silpat mat.
• In a small bowl, combine salt and pumpkin pie spice mix; set aside.
• In a large, nonstick skillet or cast iron skillet, toast pecans over medium heat, stirring frequently for about 4 to 5 minutes until they just start to brown and smell toasted. Watch them carefully. Don't let them brown too much.
• Add butter and allow it to melt. Stir pecans to coat the pecans in butter.
• Add the salt and pumpkin pie spice mix, stir until the spices are evenly distributed.
• Add the brown sugar, water and maple flavoring and stir until the pecans are evenly coated and the mixture is sticky, about 1 1/2 to 2 minutes.
• Pour the pecans on the prepared baking sheet, separate them with a fork and allow to cool before eating.
• Store in an airtight container.

SPICED MAPLE PECAN PUMPKIN BREAD W/CREAM CHEESE FROSTING

Steps:

• For the bread: Heat oven to 350 degrees. Generously grease a loaf pan.
• Cream the butter, maple syrup, eggs, pumpkin, and vanilla in a large bowl. Usa a separate, large bowl and a wire whisk to mix the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Stir in the pecans.
• Fold the wet ingredients into the dry ingredients until barely incorporated - do not over mix. Spoon batter into greased loaf pan. Bake until a toothpick inserted into center of the loaf comes out clean, about 1 hour. Cool the bread for 15-20 minutes on a wire rack, then remove the loaf from the pan to cool the rest of the way.
• For the frosting: Cream all of the ingredients together well. Instead of frosting the entire loaf, I like to cut slices and then frost individual slices.

SPICED MAPLE-GLAZED PECANS

Steps:

• Preheat oven to 375 degrees. Place all ingredients in a large bowl and toss to combine. Spread nut mixture in a single layer on a rimmed baking sheet lined with a nonstick baking mat. Bake, stirring frequently, until browned, 12 to 15 minutes; let cool. Pecans can be stored at room temperature in an airtight container up one week.

MAPLE GLAZED CHILLI SPICED PECANS

Steps:

• preheat oven to 375 degrees. line a baking sheet with foil. place pecans on cookie sheet. In a small bowl stir together maple syrup, chilli powder, cayenne and salt. Drizzle over pecans. Tossing to coat. arrange in a single layer. Bake for 15 -20 minutes or until syrup is bubbling and deep golden brown. Remove from oven. remove from pan and place on a clean sheet of foil. makes 1 1/2 cups of pecans.