PEPPER PECANS
Steps:
- In a large heavy skillet, over a medium heat, warm the oil. Stir in the sugar, salt, cayenne, and pepper. Mix well, until sugar starts to melt. Add the pecans and coat thoroughly.
- Drain the pecans on a baking sheet and cool.
- Store in an airtight container, in the refrigerator, for up to 2 weeks.
SALT AND PEPPER PECANS
Make and share this Salt and Pepper Pecans recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 20m
Yield 2 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- Melt butter in a heavy skillet over medium low.
- Remove from heat and whisk in the Tabasco, Worcestershire sauce, salt and pepper.
- Stir in pecans, mixing well to coat each piece.
- Spread pecans on a baking sheet and toast for 12-15 minutes, stirring once.
- Using a spatula remove pecans from baking sheet.
- Drain on paper towels.
Nutrition Facts : Calories 511.8, Fat 51.4, SaturatedFat 6.5, Cholesterol 10.2, Sodium 1111.5, Carbohydrate 15.4, Fiber 6.5, Sugar 5.7, Protein 6.2
SALT AND PEPPER SQUID
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Put the oil in a frying pan over high heat. Bash the salt and peppercorns in a mortar and pestle until a bit more than bruised but not quite pulverized, and combine this mixture in a freezer bag with cornstarch, adding the squid and tossing to coat well but not heavily.
- When the oil's very hot - not quite smoking, but nearly - fry the squid (knocking any excess cornstarch back in the bag first) in batches (about 4, probably) and cook each batch for about 1 minute or so until just crisp on the outside and still sweet and tender within. You probably won't need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better. Remove to plates lined with a paper towel. After the squid's sat for about half a minute, remove the greasy towel - though sometimes, I dispense with this stage - squeeze lemon over and eat with your fingers, quickly.
HONEY-ROASTED PEPPERED PECANS
Categories Nut Dessert Side Roast Cocktail Party Picnic Super Bowl Quick & Easy Pecan Spring Honey Engagement Party Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
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.
SEA SALT-ROASTED PECANS
An easy Sea Salt-Roasted Pecans recipe
Provided by Elizabeth Falkner
Categories Nut Bake Cocktail Party Super Bowl Quick & Easy Pecan Fall Winter Shower Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.
- Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.
SPICY PECANS
Sweet and savory pecans. They may be served as a snack and also used in cornbread dressing for your turkey.
Provided by Caryn
Categories Lunch/Snacks
Time 13m
Yield 1 1/2 cups pecans
Number Of Ingredients 7
Steps:
- Cook brown sugar, orange juice concentrate, butter, salt, chili powder, and pepper in a skillet over medium-high heat, stirring until brown sugar dissolves.
- Remove from heat, and stir in pecans.
- Transfer to a lightly greased baking sheet.
- Bake at 350 degrees F.
- for 8 minutes or until toasted.
- Cool and store in an airtight container.
Nutrition Facts : Calories 964.1, Fat 90.2, SaturatedFat 14.1, Cholesterol 30.5, Sodium 873.7, Carbohydrate 42.4, Fiber 11, Sugar 30.6, Protein 10.8
SALT AND PEPPER CASHEWS
Saute some whole cashews in a dry pan for a few minutes, and then sprinkle them with salt and freshly ground pepper. Everyone will be surprised how delicious they are.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- Place a large skillet over medium heat. Add the nuts, and cook, stirring continuously, until warm, 4 to 5 minutes. Sprinkle with salt and pepper, and toss to coat. Serve immediately.
CAYENNE PECANS
These toasted nuts are crunchy and mildly seasoned. The cayenne pepper adds a little zing. -Phyllis Stanley, Avery, Texas
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a microwave, melt butter; stir in Worcestershire sauce, salt and cayenne. Toss pecans with butter mixture; spread evenly in an ungreased 15x10x1-in. pan., Bake until lightly toasted, about 15 minutes, stirring occasionally. Cool in pan on a wire rack. Store cooled nuts in an airtight container.
Nutrition Facts : Calories 266 calories, Fat 28g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 220mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
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