Sweet N Spicy Pecans Recipes

Steps:

• In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes., Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

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.

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:

• 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:

• 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:

• 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 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.