Time 40m Yield 6 Number Of Ingredients 8 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.
Time 1h5m Yield Makes 3 cups Number Of Ingredients 7 Steps:
Preheat oven to 350°. In a bowl, combine pecans, sugar, thyme, rosemary, salt, and pepper; stir in egg white. Spread mixture in a single layer on a rimmed baking sheet. Bake, stirring once, until golden, 15 to 18 minutes (if mixture sticks to pan, scrape up with a spatula). Let cool completely before serving, about 30 minutes. Store in an airtight container at room temperature up to 1 week.
Time 18m Yield 1 pound Number Of Ingredients 10 Steps:
Line a half sheet pan with parchment paper and set aside. Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside. Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes. Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.
Time 1h20m Yield 12 servings. Number Of Ingredients 16 Steps:
Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.
Time 40m Yield 16 Number Of Ingredients 7 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.
Yield Makes 5 cups Number Of Ingredients 6 Steps:
Preheat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. In a bowl, combine salt, cayenne pepper, paprika, and sugar. In a medium bowl, whisk egg whites until foamy. Whisk in spice mixture. Stir in pecans. Spread coated pecans in a single layer onto the baking sheets. Bake for about 15 minutes, then reduce oven temperature to 250 degrees. Rotate the sheets in oven, and cook for 10 minutes more. Immediately spread pecans in a single layer on clean parchment paper; let cool before serving or storing.
Time 35m Yield 3 cups. Number Of Ingredients 6 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.
Time 1h5m Yield 30 serving(s) Number Of Ingredients 4 Steps:
Melt butter in a 9x13 pan. Add Worcestershire sauce and pecans. Stir approximately every 15 minutes. Bake at 250 Fahrenheit for about 1+ hours until pecans are done (baked completely through). Drain on paper towels. Sprinkle to taste with seasoning salt.
Yield 2 cups Number Of Ingredients 11 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.
Time 10m Yield 1 bowl, 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 375¼F. In a large skillet over medium heat melt butter. Add the pecans - saute until lightly browned, about 3 minutes. Add the brown sugar and cook until caramelized. Stir in the paprika, chile powder and cumin. Add the vinegar and cook until all the liquid has evaporated. Season with salt. Spread the pecans on a cookie sheet and bake in an oven until crisp, about 3 to 5 minutes.
