Spicy Sweet Pecans Recipes

Steps:

• In a large bowl, combine the sugar, butter, corn syrup and vanilla; set aside. In a large saucepan, combine water and pecans; bring to a boil for 1 minute. Drain. Immediately add to sugar mixture; toss to coat. , Transfer to an ungreased 15x10x1-in. baking sheet. Bake at 325° for 30-35 minutes or until browned, stirring every 10 minutes., Combine the remaining ingredients; sprinkle over hot pecans. Stir to coat. Spread in a single layer on a baking sheet; cool on a wire rack. Store in an airtight container.

Steps:

• Preheat oven to 350°F.
• In a medium bowl mix sugar, cinnamon, paprika, cayenne. Add pecans and toss well.
• Drizzle honey and oil over spiced nuts and mix well so they are evenly coated.
• Spread on greased baking sheet and bake 7 - 10 minutes until sugar is caramelized.
• Let it cool for 5 minutes and take it of the sheet otherwise they might stick to the bottom. If that happens put it back in oven to melt the sticky sugar.

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.

Steps:

• Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
• Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat.
• Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.

Steps:

• Preheat oven to 375°F Melt the butter over medium high heat in a large skillet.
• Add the pecans and saute until toasted and brown, about 3 minutes.
• Add the brown sugar and cook, stirring very frequently, until caramelized.
• Stir in the paprika, chili powder and ground cumin.
• Stir to distribute evenly.
• Add the vinegar and cook until all the liquid has evaporated.
• Add salt to taste.
• Spread the pecans on an ungreased cookie sheet and bake in an oven until crisp, about 5 minutes.
• Cool completely on the cookie sheet.
• They will crisp up once as they cool.

Steps:

• Mix the pecans and melted butter in a foil-lined jellyroll pan.
• Put in a 350 degree oven and bake for 5 minutes.
• Mix together the sugar and pepper; sprinkle half the sugar mixture over the pecans and bake for 5 more minutes, stirring once.
• Take pan out of oven and sprinkle remaining sugar mixture over pecans; toss to coat.

Steps:

• Heat oven to 350 degrees. In a small bowl, whisk together everything but the nuts and butter. Add a tablespoon of butter to a large rimmed baking sheet. Add pecans, toss to coat and spread into a single layer. Bake for 10 minutes or until the nuts begin to smell toasted.
• Place hot pecans in a large bowl, add remaining butter and toss to coat. Add spice mixture and toss again, then return nuts to baking pan. Toast again for four or five minutes, shaking or stirring the nuts once during baking time.
• Cool completely and pack into gift jars. Can be stored for a week.

Steps:

• Preheat oven to 350°F.
• Butter a large, heavy cookie sheet.
• In a small, heavy saucepan, combine first 4 ingredients.
• Over medium heat, stir until sugar dissolves and mixture comes to a boil.
• Boil 2 minutes.
• Add pecans and stir until they are coated with the mixture, about 1 minute.
• Transfer pecans to the cookie sheet, spreading evenly into a single layer.
• Bake until pecans are just starting to brown, about 13 minutes.
• Transfer to another cookie sheet that is lined with wax paper.
• Separate the pecans and cool completely.
• Store in an airtight container.

Steps:

• Stir together 1/4 cup sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes. Drain, discarding syrup.
• Combine 2 tbsp sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet.
• Bake at 350 degrees for 10 minutes, stirring once halfway through.

Steps:

• Preheat to 350 degrees F. Whisk egg whites until they are doubled in volume and stick to the whisk (just before "soft peak" stage). Gradually whisk in sugar and salt. Add spices: paprika, chipotle, cumin, paprika and coriander. Whisk to combine. Add pecans, then use a rubber spatula to toss, coating the nuts evenly.
• Line a baking sheet with parchment paper and spread nuts in a single layer. Bake on the middle rack for 10 minutes.
• Remove baking sheet. Use a spatula to flip pecans, breaking up any clumps, working quickly so they don't lose their heat. Bake an additional 10-20 minutes. (Total baking time will vary depending on size and moisture content of nuts.) When pecans are ready, they will be dark brown; when tapped with a spoon, they should sound dry and flat. Remove from oven and cool before serving. Pecans will keep for 2 weeks at room temperature stored in an airtight container.