Aishas Chili Pecans Cajun Recipes

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk the egg white, sugar and Cajun seasoning in a medium bowl until thoroughly blended and slightly foamy. Add the pecans and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

Steps:

• In a large skillet, combine the first nine ingredients; cook and stir for 3 minutes. Remove from the heat. Stir in pecans and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake at 325° for 15-20 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.

Steps:

• Combine all ingredients in crock pot.
• Cover and cook on high for 15 minutes.
• Turn on low, uncovered, stirring occasionally for 2 hours.
• Transfer nuts to a baking sheet and cool completely.
• Pack nuts into glass jars and decorate with bows for holiday gifts.
• Note: The number of servings is a estimation, it will depend on the size jar you use. I estimate that you can probably get 4 servings from most jars, because I don't think you would use large jars for this.

Steps:

• In a Dutch oven, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. , Meanwhile, in a blender or food processor, process beans with liquid until smooth. Stir the beans and remaining ingredients into beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 11x14-inch baking dish.
• Mix flour, pineapple, 1 1/2 cups white sugar, eggs, baking soda, and salt together in a large bowl; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
• Combine 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil for 1 minute. Remove saucepan from heat and stir pecans and vanilla extract into sugar mixture.
• Pierce the top of the cake with a toothpick and spread pecan topping over cake.

Steps:

• Preheat the oven to 325°F.
• In a medium skillet, melt the butter over medium heat. Add the pecans and remaining ingredients and toss to coat evenly. Spread the pecans on a baking sheet and bake for 7 to 10 minutes, until lightly toasted. Cool completely, then loosen from the baking sheet with a metal spatula. Store any leftovers in an airtight tin.

Steps:

• Preheat oven to 325°F with rack in middle.
• Melt butter in a small saucepan over medium heat, then stir in sauces and Cajun seasoning.
• Toss pecans with butter mixture in a bowl until well coated. Spread out in a large shallow baking pan and bake until crisp and browned, 20 to 30 minutes. Season lightly with salt, then cool. (Pecans will crisp even more as they cool.)

Steps:

• Heat oil in a heavy skillet over medium-low heat. Add pecans. Stir until dry and sizzling.
• Sprinkle chili powder, cayenne pepper, salt and sugar over pecans and stir until evenly coated. Sprinkle lemon juice into skillet and cook until the juice has evaporated.
• Turn pecans out onto several thicknesses of paper toweling to drain. Let cool slightly. Pecans are best within an hour of being made.