Cajun Pecan Cocoons Recipes

Steps:

• 1. Preheat oven to 325F.
• 2. Mix all ingredients in bowl and chill for two hours.
• 3. Shape into small balls, by rolling between palms and bake on an ungreased baking sheet for 20 minutes. They will not brown.
• 4. In another bowl add about a cup of confectioners sugar. When slightly cooled, roll each cookie in sugar until well coated.

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:

• 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:

• Preheat oven to 275.
• Cream the butter and sugar until smooth.
• Add vanilla, combine.
• Add the flour, combine.
• Mix in the pecans.
• Scoop out 1 tablespoon of dough, I use a cookie/ice cream scoop, shape into into a cocoon- about 2" by 1/2".
• Place the cookies on cookies sheet, you can put them fairly close together as they do not rise or spread very much.I always use parchment paper on my cookies sheets.
• Bake about 45 minutes, you don't really want them to be brown.
• While the cookies are baking, prepare the powdered sugar. Place some in a large bowl or container, then as you take the cookies out of the oven, layer them with powdered sugar in the bowl I just leave them in the powdered sugar until they cool.
• Dig them out and tap the sugar off- this is messy but fun- I like a thick layer of sugar on mine and sifting the sugar over the cookies doesn't get them like I want.
• The ones you don't eat right away keep well in an airtight container.

Steps:

• Preheat oven to 375¼F.
• In a large skillet over medium heat melt butter. Add the pecans - saute until lightly browned, about 3 minutes.
• Add the brown sugar and cook until caramelized.
• Stir in the paprika, chile powder and cumin. Add the vinegar and cook until all the liquid has evaporated.
• Season with salt.
• Spread the pecans on a cookie sheet and bake in an oven until crisp, about 3 to 5 minutes.