Hot Pepper Pecans Recipes

Steps:

• In a large heavy skillet, over a medium heat, warm the oil. Stir in the sugar, salt, cayenne, and pepper. Mix well, until sugar starts to melt. Add the pecans and coat thoroughly.
• Drain the pecans on a baking sheet and cool.
• Store in an airtight container, in the refrigerator, for up to 2 weeks.

Steps:

• Preheat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. In a bowl, combine salt, cayenne pepper, paprika, and sugar.
• In a medium bowl, whisk egg whites until foamy. Whisk in spice mixture. Stir in pecans. Spread coated pecans in a single layer onto the baking sheets. Bake for about 15 minutes, then reduce oven temperature to 250 degrees. Rotate the sheets in oven, and cook for 10 minutes more.
• Immediately spread pecans in a single layer on clean parchment paper; let cool before serving or storing.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt butter in a skillet over medium heat. Stir cumin and cayenne pepper into the butter until dissolved, about 1 minute. Remove skillet from heat and immediately stir pecans, sucralose sweetener, and salt into the butter mixture to coat the nuts completely. Spread coated nuts onto a baking sheet.
• Bake pecans in preheated oven until lightly browned, stirring occasionally, 25 to 30 minutes.

Steps:

• To toast the pecans:.
• Place a single layer on a baking sheet and bake at 300 degrees for 10 minutes. Stir often. Toasted pecans should be light brown and crisp.
• To make the jelly:.
• In a large saucepan, combine water, hot pepper sauce, lemon juice, and sugar.
• Bring mixture boil, stir constantly.
• Add pectin and a few drops of food coloring.
• Let mixture come to a full rolling boil and continue boiling for 30 seconds.
• Add pecans.
• Remove from heat and skim off any and all the foam.
• Pour into three 8-ounce sterilized canning jars, leaving 1/4 inch headspace in each.
• Wipe rims of jars clean and put on pre-heated lids and screw rings just until fingertip tight.
• Process in a boiling water bath for 5 minutes.

Steps:

• Toss pecans in butter to coat. Place in single layer on cookie sheet and bake in preheated 300 degree oven for 30 minutes. Toss occasionally.
• Meanwhile combine soy sauce and hot pepper sauce. Place hot cooked pecans in sauce mixture and stir to coat. Sprinkle with salt.
• Spread on paper towels to cool. Place cooled pecans in jars with tight fitting lids.

Steps:

• Spread pecans evenly in a casserole or on a baking sheet and cover with butter.
• Bake at 300 degrees for 25-30 minutes or until lightly browned.
• Mix soy sauce, salt, and Tabasco and stir into toasted pecans.
• Let stand at least 30 minutes and drain on paper towels.
• Pecans will keep for months in a tightly covered container.

Steps:

• In a large skillet, melt butter. Add cumin and cayenne; cook and stir for 1 minute. Remove from the heat; stir in the pecans, sugar and salt; toss to coat. , Spread in a single layer in a greased 15x10x1-in. baking pan. Bake at 300° for 25-30 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.

Steps:

• Preheat oven to 300 degrees.
• Melt butter in a heavy skillet over medium low.
• Remove from heat and whisk in the Tabasco, Worcestershire sauce, salt and pepper.
• Stir in pecans, mixing well to coat each piece.
• Spread pecans on a baking sheet and toast for 12-15 minutes, stirring once.
• Using a spatula remove pecans from baking sheet.
• Drain on paper towels.

Steps:

• Stir 1 cup sugar into the hot water in a large bowl until the sugar is completely dissolved. Soak the pecans in the water for 1 hour; drain.
• Preheat an oven to 400 degrees F (200 degrees C). Line two 9x13 inch baking dishes with parchment paper.
• Sift the 2/3 cup sugar, chili powder, and cayenne pepper together in a separate large bowl; add the pecans and toss to coat evenly. Spread the coated pecans in a single layer into the prepared dishes.
• Bake in the preheated oven until the coating on the pecans are bubbly, stirring once, 10 to 15 minutes. Remove the pecans from the pans immediately and spread onto a counter or other flat surface covered with parchment paper to cool.