Sugar And Spice Pecans Food

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.

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.

FIVE-SPICE PECANS

Steps:

• In a large nonstick skillet, cook pecans over medium heat until toasted, about 4 minutes. Add the brown sugar, syrup and five-spice powder. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

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.

SUGAR AND SPICE PECANS

Steps:

• Beat the egg white and water until frothy but not stiff.
• Stir in the sugar, salt, and cinnamon.
• Add the pecans and stir well until the pecans are completely coated.
• Spread the nuts on a large baking sheet and bake at 200 degree Fahrenheit for 45 minutes, stirring every 15 minutes.
• Remove them from the oven when dry and toasted.
• When cool, store in an airtight container.

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.

SUGAR-AND-SPICE PECANS

Steps:

• In a large resealable bag, combine the sugar and seasonings; set aside. In a large bowl, beat egg whites until foamy; fold in the nuts. Transfer to the bag; seal and shake to coat evenly., Place nuts in a single layer in two greased 15x10x1-in. baking pans. Bake at 250° for 1-1/2 hours, stirring every 30 minutes. Cool completely on wire racks. Store in airtight containers.

SUGAR AND SPICE PECANS

Steps:

• Beat egg whites, vanilla, and water together in bowl, until frothy not stiff.
• In gallon size zip-lock plastic bag shake together sugar, salt, cinnamon and nutmeg, until well mixed.
• Add the egg mixture and pecans at the same time to sugar mix.
• Zip bag and shake well to cover all pecans.
• Line a large cookie sheet with tin foil and spray the foil with cooking spray.
• Spread out pecans on foil and bake at a 250 degree oven for 50 min, stirring every 15 minutes.
• Let cool and store in airtight container.
• Enjoy!

SUGAR AND SPICE PECANS

Steps:

• Preheat oven to 275 degrees F. In small bowl, beat egg white, sugar, spices and juice until frothy. Add pecans, stirring to coat evenly.
• Spray Pam on a large, deep aluminum roasting pan and spread nuts evenly.
• Bake for 1 hour, stirring nuts every 15 minutes. Break up clumps if they form. Spread on tin foil to cool. Store (up to 2 months) in an air-tight container.

SUGAR AND CINNAMON SPICED PECANS

Steps:

• Whip egg white until frothy.
• Add water, sugar and cinnamon.
• In a 13x9" cake pan, melt the margarine or butter.
• Pour pecans in egg mixture, stir well, then pour into pan.
• Bake at 250 for 1 to 1 1/2 hours, stirring every 15 minutes.

DIABETIC "SUGAR" AND SPICE PECANS (CROCK POT)

Steps:

• Place pecans in crock pot and stir in the melted butter, coating the pecans thoroughly.
• Sprinkle the Splenda, cinnamon, ginger, and allspice over the pecans and stir again to coat.
• Cover the crock pot; set on high. Cook for 30 minutes; uncover, turn to low, and let cook for 1 1/2 to 2 hours.