Cinnamon Sugar Pecan Dip Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
• Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven until fragrant and crisp, about 25 minutes.

Steps:

• Preheat oven to 325 degrees F (160 C).
• Combine sugar, cinnamon and salt in small bowl.
• Whisk egg white in large bowl until frothy. Add pecans to egg white and toss well to coat.
• Add sugar mixture and toss carefully and thoroughly doing your best not to break the pecans.
• Spread pecans in a single layer on a large cookie sheet.
• Bake until toasted and crisp, about 20 minutes turning them over after the first 10 minutes ( take them out of oven and do this and arrange them neatly once again; this helps keep them from sticking to the pan after the 20 minutes).
• Using a spatula, immediately loosen pecans from cookie sheet and let cool.
• Put them in a large plastic container, cover and refrigerate, then you can fill a jar when you want to give them as a small gift!

Steps:

• In a large sauce pan over medium heat, combine evaporated milk, sugar, water and vanilla.
• Heat mixture, stirring often, until sugar is dissolved.
• Add cinnamon and stir. Some may float on top.
• Add 3 cups of pecans to mixture and stir to cover.
• Continue stirring pecans in mixture until pecans become coated well and mixture cooks away (gets absorbed/crystalized on the the pecans).
• Spread hot coated pecans on wax paper; try to separate them as you spread them on the paper.
• Let pecans cool completely.
• Break apart pecans and store in air-tight container for up to 2 weeks.
• To give as gifts, put in decorative glass jars or decorative tins lined with wax paper.
• NOTE: I've tried using brown sugar (1:1 with the white sugar), but the pecans have a tendency to come out sticky and the sugars don't get 'crystalized'. I have not tried these with turbinado or unbleached cane sugar yet. If they don't turn out right, I'll have to keep them for myself !

Steps:

• In a small bowl, combine the cream cheese, milk, brown sugar, vanilla, cinnamon and nutmeg; beat until smooth. Transfer to a serving bowl. Refrigerate until serving. Serve with apple wedges.

Steps:

• Make the pie crust cookies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• In a small bowl, stir together the sugar and cinnamon.
• Unroll each pie dough round and brush with the beaten egg. Sprinkle the cinnamon sugar evenly over the dough to cover completely.
• Using a 2-inch square cookie cutter, cut out as many pieces as you can from the dough and place on the prepared baking sheets, spacing evenly.
• Bake the cookies until golden brown, about 10 minutes. Let the cookies cool slightly, about 5 minutes.
• While the cookies bake, make the dip: In a large, high-walled skillet, whisk together the corn syrup, brown sugar, maple syrup, and eggs. Turn the heat to medium-low and continue whisking until the mixture is homogeneous and begins to turn frothy and light brown, about 10 minutes.
• Remove the pan from the heat and whisk in the butter, vanilla, and salt until the butter is completely melted.
• Add the pecans, chocolate chips, and dried cranberries and stir until fully incorporated.
• Transfer the dip to a serving bowl and garnish with more dried cranberries and toasted pecans. Serve warm with the pie crust cookies for dipping.
• Enjoy!