Honeyroastedcinnamonpecans Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
• Pierce the sweet potatoes all over and heat in the microwave on high, turning them over halfway through, until cooked through, 8 to 12 minutes. (Some potatoes will cook faster than others. After cooking halfway, check the potatoes every 2 minutes; they should feel soft when you squeeze them.) Cut into large chunks and place on the prepared baking sheet.
• Stir together the butter, honey, chile powder, cinnamon and 1/4 teaspoon salt in a small bowl. Pour the mixture over the potatoes and toss to coat. Roast until the honey butter is bubbly and the potatoes are glazed, 15 minutes. Toss well. Sprinkle with the chopped pecans and bake until the nuts are toasted, about 5 minutes more. Season with salt and serve.

Steps:

• Preheat the oven to 400 ̊ F. Lightly coat a rimmed baking sheet with cooking spray.
• Combine the sugar, honey, 3 tablespoons water, the vanilla and 1⁄2 teaspoon salt in a large heavy-bottomed pot. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves. Add the peanuts and cook, stirring occasionally, until the mixture begins simmering, about 1 minute. Continue cooking, stirring constantly, until the sugar mixture dries out and clings to the nuts, 2 to 4 more minutes. Pour onto the prepared baking sheet and spread in an even layer.
• Bake the nuts until the sugar coating begins melting, about 10 minutes. Stir, then continue baking until the nuts are golden brown and glazed in spots, 2 to 4 more minutes. Remove the baking sheet from the oven and stir the nuts to distribute the caramel. Let cool on the baking sheet. Store, covered, at room temperature for up to 1 week.

Steps:

• Preheat oven to 180.C.
• Line a baking tray with non-stick baking paper.
• Combine last 4 ingredients and pour over cashews, toss to coat.
• Spread the cashew mixture over the lined tray and bake for 8-10 mins, stirring once, or until golden.
• Set aside to cool & store in an airtight container.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat egg whites with salt in a bowl until frothy; add sugar gradually, beating to stiff peaks. Gently fold in pecans, almonds, and cinnamon. Pour mixture onto a 15 1/2 x 10 1/2-inch jelly roll pan, drizzle melted butter over top, and toss to coat.
• Bake in the preheated oven, tossing every 10 minutes, until nuts are crisp, about 40 minutes. Serve warm or at room temperature.

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 a baking sheet in the oven at 350 degrees.
• In a bowl combine all the ingredients and toss to coat.
• Spread the nuts singly on a baking sheet and bake for about 20 minutes, or until the pecans are browned and crispy. Stir nuts occasionally to avoid burning and to roast evenly. *Watch* oven carefully!
• Set baking sheet aside to allow nuts to cool completely. Once cooled, transfer to airtight container.
• All amounts are estimated.
• Great as a snack, in salads, as a snack -- .

Steps:

• Melt together honey and butter. Remove from heat and mix in cinnamon and salt. Pour over nuts and mix well. Spread mixture on jelly roll pan and bake at 350 degrees for 15-20 minutes, stirring a few times during bake time. Spread mixture onto wax paper and cool completely. Break nuts apart and store in airtight container.

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.