Spiced Pecans Slow Cooker Recipes

Steps:

• Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
• Stir together the dark brown sugar, cinnamon and 1/2 teaspoon salt in a small bowl. Stir together the melted butter and vanilla extract in another small bowl.
• Toss the sweet potatoes with the cornstarch in a large mixing bowl. Put 1 layer of the sweet potatoes on the bottom of a 6-quart slow cooker. Drizzle with a third of the butter mixture then sprinkle with a third of the brown sugar mixture. Repeat to make 2 more layers. (If there are not enough sweet potatoes to make a complete third layer, that is okay.)
• Cover the slow cooker and cook on low until the sweet potatoes are tender but not mushy, about 4 hours.
• Meanwhile, spread the pecans out on a baking sheet and bake until very golden brown, 10 to 12 minutes. Let cool and finely chop.
• When the sweet potatoes are tender, gently stir in the orange juice. Transfer the potatoes to a shallow serving dish and allow to sit for 10 minutes (the sauce will thicken as it sits). Toss the potatoes in the sauce to coat, sprinkle with the chopped pecans and serve.
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Steps:

• Place sweet potato chunks into a 4- or 5-quart slow cooker. Stir orange juice, brown sugar, 2 tablespoons melted butter, orange zest, and ginger in a bowl. Pour over the sweet potatoes.
• Cover and cook on Low until sweet potatoes are very tender, 4 to 5 hours. Stir every hour. Cooking time will vary with the size of the chunks and the age of the sweet potatoes.
• Meanwhile, line a rimmed baking sheet with parchment paper.
• Combine candied ginger, salt, cayenne pepper, and cinnamon in a small bowl. Set spice mixture aside.
• Heat pecans in a nonstick pan until lightly toasted, stirring or shaking the pan constantly, 4 to 5 minutes. Add 1 tablespoon butter and stir until melted. Mix in spice mixture and stir until pecans are coated. Sprinkle with brown sugar and water and mix to coat all the pecans. Cook until liquid evaporates, stirring constantly, about 2 more minutes.
• Spread out pecans on the prepared baking sheet in a single layer and allow to cool.
• Use a hand mixer or potato masher to mash the sweet potatoes with the remaining 2 tablespoons butter, cream, and salt. Lightly chop the cooled pecans and sprinkle on top. Garnish with fresh mint.

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.

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:

• Add pecans , oil or butter, and seasoning to the slow cooker.
• Stir to combine.
• Cover and cook on LOW for 1 hour.
• Taste for seasoning and add more Cajun seasoning if desired; stir the mixture.
• Cover and cook 2 more hours, stirring the mixture again after 1 hour.
• Store in an airtight container.

Steps:

• In a large bowl, whisk egg white and vanilla until blended; stir in nuts. In a small bowl, mix sugars, spices and salt. Add to nut mixture and toss to coat., Transfer to a greased 3-qt. slow cooker. Cook, covered, on high 1-1/2 hours, stirring every 15 minutes. Gradually stir in water. Cook, covered, on low 20 minutes., Spread onto waxed paper; cool completely. Store in airtight containers up to 1 week.