SPICED PECANS
Make and share this Spiced Pecans recipe from Food.com.
Provided by echo echo
Categories Lunch/Snacks
Time 40m
Yield 2 cups
Number Of Ingredients 8
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
Make and share this Spiced Holiday Pecans recipe from Food.com.
Provided by Bev I Am
Categories Lunch/Snacks
Time 15m
Yield 4 cups
Number Of Ingredients 8
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
So simple, so good! Have tried several different combinations of spices, but keep coming back to this one. I use only pecans, but mixed nuts would be fine.
Provided by Pat
Categories Appetizers and Snacks
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 443.1 calories, Carbohydrate 24.7 g, Fat 39 g, Fiber 5.5 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 203.6 mg, Sugar 18.9 g
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
SWEET & SPICY GLAZED PECANS
I love to add these pecans to salads of all kinds. Of course, they are pretty great just as they are! Feel free to adjust the seasoning to suit your individual taste. Also, walnuts and mixed nuts are really good fixed this way.
Provided by Normaone
Categories Lunch/Snacks
Time 17m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Butter a large, heavy cookie sheet.
- In a small, heavy saucepan, combine first 4 ingredients.
- Over medium heat, stir until sugar dissolves and mixture comes to a boil.
- Boil 2 minutes.
- Add pecans and stir until they are coated with the mixture, about 1 minute.
- Transfer pecans to the cookie sheet, spreading evenly into a single layer.
- Bake until pecans are just starting to brown, about 13 minutes.
- Transfer to another cookie sheet that is lined with wax paper.
- Separate the pecans and cool completely.
- Store in an airtight container.
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
Make and share this Spiced Pecans recipe from Food.com.
Provided by SweetsLady
Categories Candy
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Whip egg white and cold water until frothy in bowl.
- Add pecans and stir until completely coated.
- In another bowl, mix salt, cinnamon, and sugar. Add in pecans and stir until completely coated.
- Pour into single layer on cookie sheet.
- Bake at 225 for 1 hour, stirring every 15 minutes.
- Cool completely before storing.
- Enjoy!
Nutrition Facts : Calories 295.1, Fat 27.2, SaturatedFat 2.3, Sodium 198.4, Carbohydrate 13.7, Fiber 3.7, Sugar 9.8, Protein 3.8
RUM-GLAZED SPICED PECANS
Make and share this Rum-Glazed Spiced Pecans recipe from Food.com.
Provided by lazyme
Categories Nuts
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Line a baking sheet with parchment paper.
- To make the spice mix, place the spices in a small bowl and mix to combine.
- To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
- Add the pecans to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
- Transfer the pecans to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.
WARM-SPICED PECANS WITH RUM GLAZE
Most spiced nuts are made with a heavily sugared syrup that causes the nuts to clump awkwardly and leaves your hands in a sticky mess. We wanted to get maximum flavor and balanced sweetness with minimum mess.We tried two popular methods-boiling the nuts in syrup and tossing them in butter-and eliminated both straight off. The former made the nuts sticky, and the latter dulled their flavor. A third method, coating the nuts with an egg white mixture, pretty much overwhelmed them with a candy-like coating. What finally worked was a light glaze made from very small amounts of liquid (we like either rum or water), sugar, and butter, which left the nuts just tacky enough to pick up an even, light coating of dry spices.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed cookie sheet with parchment paper and spread pecans in even layer; toast 4 minutes, rotate pan, and continue to toast until fragrant and color deepens slightly, about 4 minutes longer. Transfer cookie sheet with nuts to wire rack.
- For the spice mix: While nuts are toasting, stir together sugar, salt, cinnamon, cloves, and allspice in medium bowl; set aside.
- For the glaze: Bring rum, vanilla, brown sugar, and butter to boil in medium saucepan over medium-high heat, whisking constantly. Stir in toasted pecans and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1½ minutes.
- Transfer glazed pecans to bowl with spice mix; toss well to coat. Return glazed and spiced pecans to parchment-lined cookie sheet to cool (can be stored in an airtight container for up to 5 days).
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- Heat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spread pecans in even layer; toast 4 minutes, rotate pan, and continue to toast until fragrant and color deepens slightly, about 4 minutes longer. Transfer baking sheet to wire rack to cool slightly.
- While nuts are toasting, make the spice mix by stirring together the sugar, salt, cinnamon, cloves, allspice and nutmeg in a medium bowl; set aside.
- In medium saucepan over medium-high heat, bring rum, vanilla, brown sugar, and butter to boil, whisking constantly. Stir in toasted pecans and cook, stirring constantly, until nuts are shiny and almost all liquid has evaporated, about 1½ minutes.
- Transfer glazed pecans to bowl with spice mix; toss to coat. Return glazed and spiced pecans to parchment-lined cookie sheet to cool. Store in an airtight container for up to 5 days.
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