Spicedsugaredpecans Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
• In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
• Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.

Steps:

• Preheat the oven to 325 degrees F. In a small bowl, mix together the salt, chili powder, cumin, allspice, cayenne, cinnamon, and paprika. In a large skillet over medium-high heat, add the butter. When the butter is melted, add the sugar and soy sauce. Stir to melt and then stir in the spices.
• Add the pecans and toss to coat them in the spiced butter. Cook and toss until the butter is absorbed into the nuts, 2 to 3 minutes. Spread on a rimmed sheet pan and bake until the nuts are fragrant and toasted and the coating is caramelized, 15 minutes. Let cool slightly on the sheet pan and serve warm.

Steps:

• Beat the egg white with water.
• Stir in the pecans until wet.
• In separate bowl, mix the sugar, salt and spices.
• Sprinkle the spice mixture over the nuts and mix thoroughly.
• Spread on a cookie sheet and bake at 300°F 30 minutes.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
• In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
• Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
• Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Steps:

• Mix sugar, margarine and milk into pot. Cook until mixture reaches soft ball stage (234 degrees) and forms a ball in a cup of cold water.
• Remove from heat. Add pecans.
• Stir until all pecans are well coated.
• Pour onto waxed paper.
• Separate pecans into individual pieces, using 2 tablespoons.

Steps:

• Preheat the oven to 325˚ and lightly spray a rimmed baking sheet with cooking spray. Mix 1 teaspoon salt, the chili powder, cumin, allspice, cayenne, cinnamon and paprika in a small bowl. Melt the butter in a large skillet over medium-high heat. Add the sugar and soy sauce and stir to melt the sugar, then stir in the spices.
• Add the pecans and toss to coat them in the spiced butter. Cook, tossing, until the butter is absorbed into the nuts, 2 to 3 minutes. Spread on the baking sheet and bake until the nuts are toasted and the coating is caramelized, 12 to 15 minutes. Let cool slightly on the pan, sprinkle lightly with salt and serve warm.

Steps:

• Beat the egg white and water until frothy but not stiff.
• Stir in the sugar, salt, and cinnamon.
• Add the pecans and stir well until the pecans are completely coated.
• Spread the nuts on a large baking sheet and bake at 200 degree Fahrenheit for 45 minutes, stirring every 15 minutes.
• Remove them from the oven when dry and toasted.
• When cool, store in an airtight container.

Steps:

• Preheat the oven to 300 degrees F. Spray a sheet pan with the cooking spray or brush it lightly with oil.
• Place the egg white in a large bowl and whisk vigorously for 15 seconds, until light and frothy. Whisk in the brown sugar, vanilla, cinnamon, ginger, chile powder, cloves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the pecans and mix well, until thoroughly coated. Pour the mixture, including any liquid, onto the prepared pan and spread in a single layer. Bake for 30 minutes, tossing twice with a metal spatula. Each time you toss the pecans, spread them out again in one layer. When they're done, sprinkle with fleur de sel and allow to cool completely; they will crisp as they cool. Serve at room temperature.

Steps:

• Preheat an oven to 350 degrees F.
• Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes.
• Add the toasted seeds to a large bowl along with the olive oil, and toss. Add the spices and toss again. Season the seed mixture with sea salt, to taste and serve.

Steps:

• In a deep-fryer or a deep pot, heat the oil to 350 degrees. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
• Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
• Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.

Steps:

• Preheat oven to 300°F. Place pecans in medium bowl. Melt butter in heavy small saucepan. Add cumin and cayenne and stir until aromatic, about 15 seconds. Pour over pecans. Add sugar and salt and stir to coat. Transfer to baking pan. Bake until nuts are toasted, stirring occasionally, about 20 minutes. Serve warm or at room temperature. (Pecans can be prepared 5 days ahead. Store in airtight container.)

Steps:

• Combine sugar, cinnamon and milk in a saucepan; bring to a boil.
• Boil to the soft ball stage (234 degrees on candy thermometer). Using a slotted or wooden spoon, add vanilla and pecan halves.
• Stir until pecans are thoroughly coated, then spread on wax paper.
• If pecans tend to stick together, as soon as they are cool enough, break apart and let cool completely.

Steps:

• Mix sugar, vinegar, and water in a 5 quart pan.
• Tie the allspice and the cloves in cheesecloth. Put this and the cinnamon into the mixture.
• Cover and boil for 5 minutes.
• Peel the peaches and drop into boiling syrup, a few at a time.
• Simmer until tender; about 5 minutes.
• Pack the peaches into sterile jars, cover with the syrup and seal process in water bath for 10 minutes.

Steps:

• Preheat oven to 350°F.
• Butter large cookies sheets.
• Heat in a saucepan melted butter, water and sugar till sugar is dissolved, add spices and pecans stirring till well coated about 3-5 minutes.
• Transfer to cookie sheet and bake until golden about 10 minutes.
• Cool store in airtight containers.

Steps:

• Preheat oven to 325;°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
• Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)