CHINESE FIVE-SPICE PECANS
Chinese five-spice powder typically combines cinnamon, star anise, anise seeds, ginger, and cloves. The combination gives the pecans a sweet, bitter, salty, and pungent flavor that's great.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h50m
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees. Whisk egg white in a large bowl until foamy, about 30 seconds. Whisk in sugars, soy sauce, five-spice powder, and 1/2 teaspoon salt. Add pecans, and toss to coat using a rubber spatula.
- Transfer pecan mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake, stirring occasionally, until golden brown, about 1 hour 10 minutes.
- Transfer sheet to a wire rack, and let stand until cool and hardened, about 30 minutes.
AIR FRYER SUGARED PECANS
Cooked in an air fryer, this is an easy, small-batch recipe for candied pecans. Great for when you're having a craving for these and don't want to make a whole batch or heat up the kitchen by turning on the oven.
Provided by Yoly
Categories Appetizers and Snacks Nuts and Seeds
Time 17m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an air fryer to 300 degrees F (150 degrees C). Line the air fryer basket with aluminum foil.
- Pour melted butter onto the lined basket. Mix egg white, sugar, and cinnamon together in a bowl. Add pecans and toss until fully coated. Spread out in the lined basket.
- Air fry for 5 minutes. Shake basket and air fry for 5 minutes more. Shake basket again and air fry for an additional 2 to 4 minutes.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 16.4 g, Cholesterol 15.3 mg, Fat 25.2 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 54.8 mg, Sugar 13.6 g
FRIED PECANS
Make and share this Fried Pecans recipe from Food.com.
Provided by southern chef in lo
Categories Lunch/Snacks
Time 7m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Bring water to a boil in large saucepan over high heat. Add pecans. Return to a boil and boil 1 minute. Rinse under running hot water. Drain and put in large bowl. Add sugar and toss to coat.
- In a deep skillet, heat 1 inch of oil to 350F degrees over medium heat. With a slotted spoon, add 1/2 the pecans. Fry 4 to 5 minutes, until golden brown, stirring often.
- Remove pecans to a colander to drain. Sprinkle with salt and toss lightly to coat. Spread on wax paper to cool. Repeat until all are cooked.
Nutrition Facts : Calories 849.9, Fat 78.5, SaturatedFat 6.7, Sodium 297.8, Carbohydrate 40.1, Fiber 10.5, Sugar 29.3, Protein 10
GUSSIES'S FRIED CHICKEN WITH PECAN HONEY GLAZE
This is one of Paula Deen's recipes. It reminds me very much of sweet & sour Chinese chicken! If you have a deep fat-fryer, by all means use it.
Provided by Manami
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken and pat it dry.
- Beat the eggs in a 9x13" dish.
- Lay the chicken pieces in the dish, and sprinkle with salt, pepper & garlic powder.
- Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.
- Put enough oil in cast iron pot or electric skillet to come just halfway up the sides of the chicken parts.
- Heat the oil until just smoking, about 375°F.
- Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well.
- Remove the chicken with tongs and place it it in the hot oil.
- Cover the pan, leaving a crack for steam to escape, lower the heat to 325F for electric skillet and cook for 10 minutes.
- Turn the chicken with tongs, cover again (leaving the lid open a crack) and cook for 10 minutes longer.
- Very large pieces may need to be cooked longer.
- Drain the chicken on paper towels and transfer to platter.
- To make the glaze, melt butter in a saucepan over low heat.
- Whisk in the honey until well blended.
- Bring to a simmer and add the pecans.
- Simmer for 10 minutes, stirring occasionally.
- Ladle the glaze over the hot fried chicken and serve.
Nutrition Facts : Calories 1837.7, Fat 128.6, SaturatedFat 48.9, Cholesterol 513.9, Sodium 1515.1, Carbohydrate 85.3, Fiber 4.4, Sugar 36.1, Protein 86.5
CHINESE FRIED PECANS RECIPE
Provided by batdavis
Number Of Ingredients 5
Steps:
- In a 4 qt saucepan, heat water to boiling over high heat. Ad nuts and heat just to boiling. Cook 1 minute. Place nuts in colander and rinse well under hot running water. Drain well in colander. In lg bowl (using rubber spatula) gently stir warm/drained nuts with sugar until all sugar is dissolved. Heat oil until almost boiling. Use deep fryer if available. Using slotted spoon, add half the nuts to oil. Caution: when submerging the nuts in hot oil, go slowly so the oil doesn't boil over causing a raging fire! Cook nuts til golden. Remove nuts with slotted spoon and put them back into the colander (with some paper toweling underneath). Toss them about so they don't stick together. Sprinkle with salt and let cool on cookie sheet.
FIVE-SPICE PECANS
Talk about a sugar-and-spice treat! Just try to stop eating these toasty, roasty snack nuts. "They're also great sprinkled on all kinds of salads." Anne Leslie - Chandler, IN
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a large nonstick skillet, cook pecans over medium heat until toasted, about 4 minutes. Add the brown sugar, syrup and five-spice powder. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.
Nutrition Facts : Calories 285 calories, Fat 26g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.
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- In a large saucepan over high heat, heat 6 cups of water to boiling. Add walnuts and bring back to a boil. Cook for 1 minute. Drain and rinse under running hot water. Drain completely.
- Pour drained nuts in a large bowl. Sprinkle with sugar and toss to coat the nuts completely with the sugar.
- Meanwhile, in a deep-sided skillet or saucepan, heat about 1 inch of canola oil to 350 degrees. (It’s recommended that you use a candy thermometer to make sure that you have the oil at the correct temperature – too hot will burn the nuts, too cool will not cook the nuts quickly enough and you won’t get the crisp texture.)
- Once the oil is at 350 degrees, with a slotted spoon (a ‘spider strainer’ like this works really well for this task), carefully add about half of the walnuts to the oil (be careful as the wet nuts being added to the oil will splatter up!). Fry until lightly golden brown – about 3 to 5 minutes depending on the size of your pan – stirring often. Note that the nuts will continue to cook after they are taken out of the oil so it’s important to not let them get too browned, otherwise they will burn.
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