Sweet And Salty Pecans Recipes

Steps:

• Preheat the oven to 325 degrees F. Grease a 10-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
• Place the almonds, coconut, pecans, cereal, rice syrup, molasses, salt and cinnamon in a large bowl. Stir to combine and evenly coat. Transfer the coconut mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly. Bake until just firm, about 12 minutes. Let cool completely on a rack.
• Reduce the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the coconut bar from the pan and cut evenly into 6 bars. Place, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

Steps:

• Preheat oven to 325 degrees. Coat a rimmed baking sheet with cooking spray. Stir together sugar, cream, and 3/4 teaspoon salt in a large bowl. Add pecans, and stir until well coated. Spread pecans on baking sheet in an even layer.
• Bake, stirring every 5 minutes, until browned and toasted, 20 to 22 minutes. Sprinkle pecans with 3/4 teaspoon salt, and transfer to a parchment-lined baking sheet. Let cool.

Steps:

• Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

Steps:

• Heat oven to 300 degrees.
• Mix sugar, salt and cinnamon. Set aside.
• Place nuts in a bowl and pour the egg white over them. Stir until nuts are coated and sticky.
• Sprinkle cinnamon-sugar mixture over nuts and stir until nuts are completely coated.
• Spread on an ungreased baking sheet.
• Bake 30 minutes.

Steps:

• Preheat oven to 325 degrees, usung about 2 tablespoons butter, generously butter a 15x10x1-inch baking pan,set aside.
• In a large bowl stir together the nuts, grandulated sugar, corn syrup, salt, and pepper until well combined; spread in prepared pan.
• Bake for 25 minutes or until golden and bubbly, stirring once or twice; remove from oven; sprinkle generously with raw sugar; toss to coat.
• Transfer mixture to a large piece of foil (Release foil works great), cool completly about 30 minutes; break apart to serve.
• Store nuts in an airtight container at room temperature for up to 2 weeks or in freezer container in freezer up to 3 months.

Steps:

• Preheat the oven to 350°F.
• In a bowl toss the almonds, butter, sugar, and Cajun seasoning (you may substitute 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper and 1/4 teaspoon white pepper for the Cajun seasoning).
• Pour the nut mixture onto a rimmed baking sheet. Roast, stirring occasionally until nuts are one shade darker - about 25 minutes. *Note - the time may be less if you are using almonds that are already roasted.
• Remove from oven and sprinkle with salt.
• Set aside to cool.
• When cool toss the nuts with the cranberries.
• This will last 1 week at room temperature or 3 weeks in the freezer.

Steps:

• In two large baking pans, combine cereals, nuts and pretzels.
• In a small saucepan, melt butter with remaining ingredients; heat until sugar is dissolved. Pour over cereal mixture and mix lightly.
• Bake, uncovered, at 250°F for 1 hour, stirring thoroughly every 15 minutes.
• Cool and store in an air-tight container.

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:

• Cream the butter, natural cane sugar, and 1 teaspoon of the salt in the bowl of a mixer fitted with the paddle attachment or in a large bowl with a wooden spoon and beat until light and fluffy (see Know-how, page 315). Mix in the maple syrup and vanilla until evenly incorporated. Slowly add the flour on medium speed or with a wooden spoon, stopping to scrape down the sides of the bowl several times, just until all the flour is incorporated; do not overmix. Add the pecans and stir to mix.
• Turn the dough onto a piece of wax paper or plastic and roll into a 2-inch round log about 12 inches long. Combine the demerara sugar and remaining 1 teaspoon salt and stir to mix. Sprinkle the log evenly with the demerara sugar mixture and roll the log back and forth to adhere. Wrap and refrigerate for several hours or overnight, until firm.
• When ready to bake, preheat the oven to 350°F. Lightly grease two baking sheets or line with parchment paper.
• Cut the dough into 1/4-inch-thick slices and arrange on the baking sheets, spaced about 1 inch apart. Sprinkle the tops of the cookies with demerara sugar and bake for 15 to 18 minutes, shifting racks and rotating the baking sheets halfway through, until lightly golden around the edges. Remove from the oven and let cool on the baking sheets for 5 minutes. Serve warm or transfer to a baking rack to cool completely. Store in an airtight container until ready to serve, or for up to 4 days.