Spicy Smoked Tea Pecan Crisps Recipes

Steps:

• Place the pecans in a bowl. Pour the oil, sugar, paprika, salt and pepper over the pecans. Stir to combine.
• Place a heavy-bottomed pot on the stovetop, and have on hand a pasta pot insert or a steamer basket that fits inside this pot, and a tight-fitting lid. Line the bottom of the pot with heavy-duty aluminum foil. Fill the bottom with the drained wood chips. Top with the pasta pot insert or the steamer basket. Place the pecans in the insert. Turn the heat to medium-high. As soon as smoke is visible, place the lid on the pot and reduce the heat to low. Smoke the pecans for 20 minutes.
• Remove from the heat and pour the warm pecans on a serving platter. (Allow the wood chips to cool completely before discarding.) If making ahead, store the pecans 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:

• THAW pastry sheet at room temperature 40 min. Preheat oven to 400 degrees F. Mix brown sugar, butter and pecans.
• UNFOLD pastry on lightly floured surface. Roll into 15"x 12" rectangle. Cut into 20 (3") squares. Press squares into bottoms of 3" muffin-pan cups. Place 1 heaping tsp. pecan mixture in center of each.
• BAKE 12 minutes or until golden. Remove from pans. Let cool. Sprinkle with confectioners' sugar. Makes 20 pastries.

Steps:

• Preheat the oven to 350°F.
• Coarsely grate the cheddar cheese, and transfer it to the bowl of an electric mixer fitted with the paddle attachment. Cut the two sticks of butter into sixteen pieces, and scatter the pieces over the cheese. Let the cheese and butter soften. Place the pecans in one layer on a baking sheet, and toast them in the oven until they are a shade darker and fragrant, 7 to 8 minutes. While the nuts are still warm, transfer them to a medium bowl and toss with the remaining tablespoon of butter (the hot nuts will melt the butter) and salt to taste. Cool the nuts completely, then finely chop.
• Add the chopped pecans, flour, a pinch of salt, cayenne, and black pepper to the bowl of the mixer, and beat the ingredients at medium speed until the mixture pulls together into a dough, about 2 minutes.
• Divide the dough into eight pieces. On a sheet of waxed paper, roll each piece of the dough into a log 1 inch in diameter, and wrap the logs tightly in waxed paper and foil. Chill the logs for at least 8 hours and up to 1 week. The dough will keep frozen for 2 months.
• Preheat the oven to 350°F.
• Working with one log at a time, cut the log crosswise into 1/8-inch-thick slices, and arrange the slices 1/2 inch apart on parchment-lined baking sheets. Bake the crisps in batches until they are golden and just firm to the touch, 10 to 12 minutes. Cool the wafers on the baking sheet. Stored in an airtight container at room temperature, the wafers will keep for up to 4 days.

Steps:

• In an airtight container, combine the first five ingredients. Store in a cool, dry place for up to 6 months. Yield: about 7-1/2 cups total. , To prepare tea: Dissolve about 1 tablespoon tea mix in boiling water; stir well. Yield: 1 serving., To prepare punch: In a 3-qt. slow cooker, combine the juices, 1/4-1/3 cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours. Yield: about 12 servings (6 ounces each).

Steps:

• -Preheat 300 degrees. -Toast pecans for 9 - 12 min, stirring. Cool. -Combine the sugar, tea leaves, sea salt, & spices in a food processor. Process 3 - 4 min, or until the tea has reduced to a fine powder. Reserve 1/3 of tea mixture for garnish. -Add flour, 1/2 the chopped pecans & oil to processor. Process until pecans are finely chopped & ingredients are beginning to clump together; scrape down bowl. -Whisk together 1 whole egg, 1 yolk & 2 tbsp water; add to the mixture in the food processor, pulsing until mixture just comes together to form a dough. If dry, add a bit more water, pulsing, until dough holds together. -Shape it into a square, then center it between two sheets of parchment. Roll out the dough (still between the parchment) into a 14" square; peel off the top sheet of parchment. -Cut & patch the dough to make an even square. -Use a fork to whisk together the remaining egg white with 1 tsp water in a small bowl. Brush the dough surface evenly with half the egg white mixture. -Sprinkle half the reserved tea garnishing mixture evenly over the dough, then sprinkle w/ half the remaining pecans & coarse sugar, and 1/8 tsp coarse salt. -Reposition the parchment on top, then roll back & forth with the pin to firmly embed the garnish. Sandwich the parchment & dough layers between two baking sheets & carefully flip over the dough. Peel off the second parchment sheet; repeat brushing on the egg white, then the remaining tea mixture, pecans, coarse sugar & salt on the 2nd side. Trim away & discard the uneven dough edges. -Cut the dough equally into 8 x 8, forming 64 crisps. Transfer the squares to a large parchment-lined baking sheet, spacing slightly apart; retrace the cuts if needed. -Bake for 20 min, invert the crisps; bake on 2nd sides for 20 min. Cool. -Once all the crisps have been baked, gather them on a single baking sheet & place in the oven (turned off; the crisps can over overlap). Let them cool/crisp up in the oven for 45 minutes.