Yield Makes 2 1/2 cups Number Of Ingredients 8 Steps:
Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan. Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.
Time 15m Yield 3 cups Number Of Ingredients 7 Steps:
Melt butter in 3 qt microwave bowl on high, approx 30 seconds. Stir in sugar, spices, salt, water. Microwave on high 1 minute. Stir in nuts to coat. Microwave 4-5 minutes more, stirring every minute. Pour onto parchment paper and separate nuts. Cool completely.
Time 12m Yield 12 Number Of Ingredients 6 Steps:
Melt butter in a 4 quart glass casserole dish in the microwave. Stir in the brown sugar, nutmeg, cinnamon and water. Microwave on high for 1 minute. Stir in the nuts so they are well coated. Microwave for 4 to 5 additional minutes on high, stirring every minute. Spread cooked nuts out onto parchment or waxed paper to cool.
Time 10m Yield 12 servings Number Of Ingredients 9 Steps:
Microwave sugar and corn syrup in large microwaveable bowl on HIGH 5 min., stirring after 3 min. Add nuts, pumpkin seeds, orange zest, vanilla and cinnamon; mix well. Microwave 2 min. or until golden brown. Add butter and baking soda; stir until butter is completely melted and mixture is well blended. Pour onto rimmed baking sheet; cool until firm. Break into pieces.
Time 25m Yield about 1 pound. Number Of Ingredients 12 Steps:
Grease a 15x10x1-in. pan; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Microwave 2-1/2 minutes longer. Stir in the cashews, pecans, butter, cinnamon, cayenne, salt and nutmeg. , Microwave, uncovered, on high for 2 minutes or until mixture turns a light amber color (mixture will be very hot). Quickly stir in baking soda and extracts until light and foamy. Immediately pour into prepared pan; spread with a metal spatula. Cool completely. Break into pieces; store in an airtight container.
Time 30m Yield 2-1/2 cups. Number Of Ingredients 8 Steps:
In a microwave-safe bowl, combine the first six ingredients. Stir in the water. Microwave, uncovered, on high for 45 seconds; stir. Add nuts and stir until well-coated. Cook, uncovered, on high for 3-4 minutes or until syrup begins to harden, stirring after each minute. Immediately pour onto a greased foil-lined baking sheet and separate nuts. Cool completely. Store in an airtight container.
