CROCKPOT CAJUN PECANS
1 lb. pecan halves
4 tbs butter, melted
1 tsp chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Combine all in a crockpot. Cover and cook on high for 15 minutes.
Take cover off and turn on low, for two hours. Transfer to a baking sheet and let cool.
Pack in gift jars for holiday giving.
Cinnamon Sugared Pecans
1 egg white
4 cups (1 pound) Texas pecans
1/4 cup sugar
1 Tbsp. cinnamon
Preheat oven to 300 degrees F. Slowly add the egg white to the pecans in a large mixing bowl, tumbling them gently until all the nuts glisten with the egg white. Mix the cinnamon and sugar well in a separate small cup. Dust the pecans with the cinnamon sugar, adding the sugar in several steps rather than all at one time, stirring well after each addition. Spread the coated nuts on an aluminum foil-lined 10x13 inch baking sheet. Bake 30 minutes (without turning). Remove from oven and allow to cool thoroughly before placing the nuts in a container which will seal tightly.
Yield: 2 cups of cinnamon pecans.
Use fresh, high quality Texas pecans for best results.
Sweet And Spicy Pecans
2 cups pecan halves
2 tablespoons butter, melted
1 tablespoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon dried crushed red pepper
1/8 teaspoon salt
Toss pecans in butter. Combine sugar and remaining ingredients; sprinkle over pecans, tossing to coat. Spread on a baking sheet; bake at 325 degrees F for 15 minutes, stirring occasionally. Cool. Yield: 2 cups.
2 tablespoons melted margarine
1/4 cup Worcestershire sauce
1 tablespoon catsup
1/8 teaspoon hot sauce
4 cups pecan halves
Combine first 4 ingredients, stir in pecans and mix well. Spread pecans evenly in a shallow baking pan. Bake at 300 degrees F for 30 minutes, stirring frequently. Drain on paper towel. Sprinkle with salt if desired.
Oven toasting: preheat oven to 300o. Spread pecans evenly on a baking sheet and bake 10 to 15 minutes, stirring often, until pecans are fragrant and lightly browned. Undercook slightly as pecans will continue to cook after they are removed from oven. Cool completely. Store in an airtight container in the freezer of refrigerator.
Range toasting: place pecan in skillet large enough to prevent overcrowding. Cook over medium heat 10 to 15 minutes or until fragrant and lightly browned. Stir frequently to prevent burning. Store in an airtight container in the freezer or refrigerator
1 cup pecans
1 tablespoon butter
Salt, to taste
Preheat oven to 400o. In a medium sized mixing bowl, mix pecans, butter and salt. Place in a baking pan and cook 10 minutes until pecans are fragrant and lightly browned. Stir frequently to prevent burning. Cool completely; store in an airtight container in the freezer or refrigerator. Use to garnish on vegetables, salads, casseroles or desserts. Variation: add one of the following and cook as above: 2 to 3 drops Tabasco, 2 to 3 teaspoons sugar, or 2 tablespoons Worcestershire Sauce.
Sweet Crunchy Nuts
2 eggs, whites only, at room temperature
1 cup packed brown sugar
1/4 cup butter or margarine, melted
1 pound shelled walnuts, pecans, cashews, or peanuts (or a mixture of your choice)
Heat oven to 275 degrees. Have a 15-1/2 X 10-1/2 inch jelly roll pan ready. Beat egg whites in a large bowl with electric mixer until soft peaks form when beaters are lifted. Gradually add sugar, beating until whites are stiff and glossy. Stir in butter; add nuts and toss to coat well. Spread in ungreased pan. Bake 1 hour or until meringue is dry, stirring every 15 minutes to separate nuts. Cool completely in pan on wire rack. Makes 5 cups. Store tightly covered at room temperature up to 2 months. (If they last that long!)
It's nice to put these in a decorative tin to give for Christmas presents or for any other holiday. They are so easy to make, but so tasty!
4 c Pecan halves
1/4 c Oil
4 tb Light corn syrup
Combine ingredients. Bake in heavy skillet at 250 degrees for 30-35 minutes, stirring every 10 minutes. Pour out on paper bags and separate. Sprinkle with salt. Store in air-tight container.
4 tb Vegetable oil
3 tb Sugar
1 1/2 tb Sea salt
12 ts Cayenne pepper, or to taste
1/4 ts Freshly ground black pepper
4 c Pecans
In a large heavy skillet, over a medium heat, warm the oil. Stir in the sugar, salt, cayenne, and pepper. Mix well, until sugar starts to melt. Add the pecans and coat thoroughly. Drain the pecans on a baking sheet and cool. Store in an airtight container, in the refrigerator, for up to 2 weeks Yield: 4 cups
2 ts Instant coffee granules
1/4 c Sugar
1/4 ts Cinnamon
2 tb Water Salt to taste
2 c Pecan (walnut) halves
Bring coffee, sugar, cinnamon, water, salt, and pecans to a boil in a saucepan over medium heat. Boil for 3 minutes, stirring constantly. Spread on waxed paper, separating the pecan halves. Cool.
Frosted Pecan Bites
1 pound pecan halves
1 cup white sugar
salt to taste
2 egg whites, stiffly beaten
1/2 cup butter
Preheat oven to 275 degrees F (135 degrees C).
Toast pecans for 10 to 15 minutes or until lightly toasted. Set aside to cool.
Fold sugar, salt and pecans into egg whites.
Increase oven temperature to 325 degrees F (165 degrees C). Melt butter or margarine on a sheet pan.
Spread the nut mixture over pan and bake for 30 minutes, stirring every 10 minutes. Remove from oven and allow to cool.