Candied Honey Oven Roasted Pecans Recipes

Steps:

• Heat oven to 350 degrees. Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl.
• In saucepan combine honey and pecans. Cook over medium high heat, stirring until mixture simmers and foams (about 4-6 min).
• Transfer to a baking sheet (lined with wax paper for easy clean up) and separate with fork. Cool completely. Store in air tight container.

Steps:

• Preheat oven to 375 degrees.
• Mix sugar, salt and allspice in a small bowl and set aside.
• Saute butter and honey in pan and bring to a boil.
• Remove from heat. Add nuts and toss to coat.
• Transfer nuts to a baking sheet lined with aluminum foil.
• Sprinkle sugar mixture over the top of the nuts and toss gently. NOTE: Do not mix as sugar will dissolve and won't stick to the nuts.
• Toast in the oven for 5-7 minutes.
• Let nuts cool completely and store in air-tight container or freeze.

Steps:

• Pre heat oven to 350 degrees.
• To toast the pecans, place evenly on a cookie sheet. Bake for 5-10 minutes at 350 degrees, checking often. They will burn quickly!
• In a 4-quart saucepan, place all ingredients, except pecans, and heat until mixture reaches 250 degrees. Turn off heat and add pecans to saucepan and mix well.
• Spread coated pecans evenly on cookie sheet lined with parchment paper or cooking spray. Bake at 350 degrees for 15 minutes. Check the pecans midway during cooking, give them a mix using a spatula, spread evenly on cookie sheet and continue cooking.
• Cool and enjoy.

Steps:

• Preheat oven to 350°F.
• Stir together honey, pepper, salt, and allspice and add pecans, tossing to coat well. Spread pecans in 1 layer in a shallow (1-inch-deep) baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir pecans and bake 5 minutes more. Transfer to a sheet of wax or parchment paper to cool and, working quickly, separate pecans with a fork while still warm. Serve at room temperature.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix sugar, cinnamon, and salt together in a bowl.
• Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Steps:

• Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
• Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
• Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.

Steps:

• Preheat oven to 225 degrees F (110 degrees C).
• Put pecans in a resealable bag and pound into small pieces.
• Mix bacon drippings, palm sugar, sea salt, and cayenne pepper together in a bowl. Add pecans to the bowl and stir to coat using a spatula. Spread coated pecan pieces onto a rimmed baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are toasted and fragrant, about 1 hour. Cool to room temperature and stir in an air-tight container.

Steps:

• Preheat oven to 350°F.
• Stir together honey and pecans, tossing to coat well. Spread pecans in 1 layer in a shallow baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir and bake 5 minutes more.
• Transfer while still warm to a sheet of parchment paper or foil and, working quickly, separate pecans with a fork. Cool completely (about 1 hour) and remove nuts from parchment, breaking up any large pieces.

Steps:

• Melt butter over Medium-High heat. Add pecans and toss to coat.
• Add sugar and whipping cream.
• Stir until caramelized.
• Spread on wax paper and cool.

Steps:

• Combine sugar, cinnamon, milk and water together, cook until mixture reaches soft ball stage, 234* on thermometer.
• Remove from heat, stir in pecans and vanilla until mixture thickens.
• Spread pecans on wax paper to harden.
• Store in an airtight container.