Cocktail Orange Pecans Recipes

Steps:

• Preheat oven to 300°.
• In a large saucepan, melt the butter over medium heat; add in liqueur and orange zest; stir until blended.
• Remove the pan from heat, add in the pecans, and toss to coat well.
• Spread the nuts evenly on a large baking sheet and toast in the oven, uncovered, until golden brown, about 30 minutes, tossing the nuts from time to time.
• Drain on paper towels, sprinkle salt on top; let cool completely, and serve in crystal bowls with cocktails.

Steps:

• Line cookie sheet with waxed paper. Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. (Can be prepared up to 1 week ahead. Store in airtight container.)

Steps:

• In a large heavy saucepan, combine the sugar, water and orange juice concentrate. Cook over medium-high heat, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in pecans and orange zest. , Beat until mixture thickens and loses its gloss, about 2 minutes. Drop by teaspoonfuls onto waxed paper to set. Store in an airtight container.

Steps:

• Preheat oven to 325 degrees.
• In a small bowl, stir together the sugar, nutmeg, cumin, black pepper, cayenne, and salt.
• In another, larger bowl, whisk the egg whites until barely frothy. Add the nuts to the egg whites and turn to coat. Pour the sugar and spice mixture over the pecans and stir to coat.
• Spread the pecans on a baking sheet and place in oven until browned, about 1 hour. Stir occasionally to prevent clumping.
• Place the baking sheet on a rack to cool. Transfer the room-temperature nuts to an airtight container.