Roasted Pecans With Rosemary And Spice Recipes

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:

• Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
• In 12-inch nonstick skillet, melt butter over medium heat. Add brown sugar and water; cook 1 minute or until sugar dissolves, stirring constantly. Add pecans, rosemary, salt and chili powder; cook 3 to 5 minutes or until syrup thickens and nuts are coated, stirring constantly. Spread pecans in single layer in pan.
• Bake 12 to 14 minutes or until pecans are toasted, stirring after 8 minutes. Immediately separate pecans with fork. Cool completely in pan, about 30 minutes.

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• Mix the pecan halves into the egg white.
• Stir the white sugar, brown sugar, and cinnamon together in a bowl; add to the pecan and egg white mixture and stir.
• Coat the bottom of a jelly roll pan with the softened butter.
• Spread the pecan mixture in an even layer in the prepared pan.
• Bake in the preheated oven until crisp, turning occasionally, 45 to 60 minutes.

Steps:

• Preheat oven to 350°. In a bowl, combine pecans, sugar, thyme, rosemary, salt, and pepper; stir in egg white.
• Spread mixture in a single layer on a rimmed baking sheet. Bake, stirring once, until golden, 15 to 18 minutes (if mixture sticks to pan, scrape up with a spatula). Let cool completely before serving, about 30 minutes. Store in an airtight container at room temperature up to 1 week.

Steps:

• Preheat oven to 350 degrees.
• In a single layer, place the pecans on a cookie sheet and bake for 30 minutes (I use 2 baking sheets to keep the pecans in single layer).
• Once they have baked for 30 minutes, remove the pecans from the oven and add the 1/3 cup melted butter to the pecans, mixing well.
• Return the pecans to the oven for another 10 minutes.
• Remove from oven again and add the salt and the other 2 tablespoons of butter.
• Stir the pecans well and return to the oven for another 10 minutes.
• In a small bowl, mix the rosemary, cayenne and brown sugar.
• Remove the pecans from the oven and toss the pecans lightly with the rosemary and sugar mixture, while they are still warm. (I used a large Ziploc bag and shake the mixtures together).
• Serve warm.