Spiced Pecans And Pepitas Recipes

Steps:

• Line a baking sheet with parchment paper and set aside.
• Add the pepitas to a large skillet and toast over medium-low heat, stirring frequently, until golden brown and fragrant, 6 to 8 minutes.
• Meanwhile, combine the cinnamon, allspice, ginger, salt, pepper and nutmeg in a small bowl. Set aside.
• Remove the pepitas from the pan and return the pan to the stovetop. Add the brown sugar, maple syrup and 1 teaspoon water and cook, stirring constantly, until the mixture is combined and the sugar dissolves, 1 to 2 minutes. Stir in the spices, then turn off the heat. Add the toasted pepitas and toss until the seeds are evenly coated. Pour over the lined baking sheet and spread to cool completely.
• Break up slightly, then store at room temperature in an airtight container for up to two weeks.

Steps:

• Preheat the oven to 325˚ and lightly spray a rimmed baking sheet with cooking spray. Mix 1 teaspoon salt, the chili powder, cumin, allspice, cayenne, cinnamon and paprika in a small bowl. Melt the butter in a large skillet over medium-high heat. Add the sugar and soy sauce and stir to melt the sugar, then stir in the spices.
• Add the pecans and toss to coat them in the spiced butter. Cook, tossing, until the butter is absorbed into the nuts, 2 to 3 minutes. Spread on the baking sheet and bake until the nuts are toasted and the coating is caramelized, 12 to 15 minutes. Let cool slightly on the pan, sprinkle lightly with salt and serve warm.

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:

• Preheat oven to 375 degrees. Toss together pecans, pepitas, oil, chile powder, and salt on a rimmed baking sheet, and spread in a single layer. Bake, stirring once, until well toasted, about 10 minutes. Let cool completely.

Steps:

• Preheat the oven to 375 degrees. Toss all of the ingredients together in a bowl. Spread on a baking sheet and bake 5 minutes, or until lightly browned, shaking the pan once or twice. Serve.

Steps:

• Preheat an oven to 350 degrees F.
• Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes.
• Add the toasted seeds to a large bowl along with the olive oil, and toss. Add the spices and toss again. Season the seed mixture with sea salt, to taste and serve.

Steps:

• Preheat oven to 350.
• Toss together pecans, pepitas, oil, chili powder, and salted on a rimmed baking sheet, and spread in a single layer.
• Bake, stirring once, until well toasted, about 10 minutes. Let cool completely.
• Mixture can be stored in an airtight container at room temperature for up to a week.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
• In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
• Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.