Spicy Glazed Pecans Recipes

Steps:

• Preheat oven to 350°F.
• Butter a large, heavy cookie sheet.
• In a small, heavy saucepan, combine first 4 ingredients.
• Over medium heat, stir until sugar dissolves and mixture comes to a boil.
• Boil 2 minutes.
• Add pecans and stir until they are coated with the mixture, about 1 minute.
• Transfer pecans to the cookie sheet, spreading evenly into a single layer.
• Bake until pecans are just starting to brown, about 13 minutes.
• Transfer to another cookie sheet that is lined with wax paper.
• Separate the pecans and cool completely.
• Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with foil or parchment paper.
• In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 15 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container.

Steps:

• Preheat oven to 350 degrees F, then use a vegetable oil spray to lightly coat a large but shallow baking sheet.
• In a bowl combine the 1/2 cup of sugar & the warm water, stirring until sugar is dissolved.
• Add pecans & let soak 10 minutes before draining & discarding the water.
• In a large bowl, stir together the 1/4 cup of sugar, cocoa, chili powder & cayenne pepper.
• Add pecans to this spicy cocoa mixture & toss until all the cocoa mixture coats the pecans, then spread the nuts evenly on the prepared pan.
• Bake 10 to 15 minutes or until pecans start to glisten & appear dry, stirring several times while baking.
• Remove from the oven & let the baking sheet cool completely on a wire rack.
• Store nuts in a tightly covered container, placed in a cool, dry spot.
• Serve as a snack, with beverages, or sprinkle in salads.

Steps:

• Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
• Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.

Steps:

• Place orange juice, cranberry juice, molasses, and sugar in a small nonreactive sauce pan over high heat and cook until reduced to 1 1/2 cups. Add the reduced chicken stock and cook another 15 minutes. Season with salt and pepper to taste. Let cool.;
• Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4-cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste.
• Spicy Pecans: Preheat grill or grill pan. Brush each quail on both sides with the glaze and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until cooked through.
• Assembly: 3 cups mustard greens Spicy Orange Vinaigrette Grilled Quail Spicy Pecans Pomegranate Seeds
• Place the greens in a bowl and drizzle with some of the Spicy Orange Vinaigrette. Divide the greens among 4 plates.
• Place 2 grilled quail on each plate. Garnish with Spicy Pecans and pomegranate seeds.

Steps:

• Line a half sheet pan with parchment paper and set aside.
• Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
• Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
• Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.

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.)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil. Pour butter over foil layer.
• Whisk sugar, egg whites, cinnamon, and cayenne pepper together in a large bowl. Add pecans and toss to fully coat. Spread coated pecans on the buttered baking sheet.
• Bake in the preheated oven, stirring and flipping pecans after 10 minutes, until pecans are toasted, about 20 minutes. Cool pecans on baking sheet for 15 minutes.

Steps:

• Beat egg white in a medium bowl until frothy. Add pecans, sugar and chipotle powder; toss until pecans are well coated.
• Place in a single layer on a parchment-lined baking sheet. Bake in a 375 degree oven, stirring every 5 minutes, for 15 minutes.
• Cool completely. Break apart any large clusters. Store at room temperature in an airtight container.

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.

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).
• Makes 1 1/2 cups.
• NOTE: Recipe is easily doubled, freezes well in ziplock bags.
• Serve as a snack, topping for appetizers or salads (see my Waldorf Salad recipe #117914) or candied sweet potatoes, -or- give as a gift for the holidays.

Steps:

• Preheat oven to 350°F degrees. Lightly spray shallow baking pan with non-stick vegetable spray. Stir together 1/4 cup sugar and warm water. Stir until sugar dissolves. Add pecans; let soak for 10 minutes. Drain water and discard.
• Stir together remaining 2 tablespoons sugar, cocoa, chili powder and cayenne pepper in medium bowl. Add pecans and toss until all cocoa mixture coats pecans. Spread coated pecans on prepared baking pan.
• Bake for 10 to 15 minutes or until pecans start to glisten and appear dry. Stir occasionally while baking. Cool completely. Store in cool, dry place for up to 2 weeks.