Time 15m Yield 20 Number Of Ingredients 5 Steps:
Pulse pecans in a food processor until very finely ground. Stir pecans, Cheddar cheese, green onion, and mayonnaise together in a large bowl until mixture holds together. Transfer to a serving platter and top with jelly.
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 30m Yield 6 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with foil or parchment paper. In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 15 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container.
Yield Makes 6 servings Number Of Ingredients 6 Steps:
Preheat oven to 350°F. Stir together honey, pepper, salt, and allspice and add pecans, tossing to coat well. Spread pecans in 1 layer in a shallow (1-inch-deep) baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir pecans and bake 5 minutes more. Transfer to a sheet of wax or parchment paper to cool and, working quickly, separate pecans with a fork while still warm. Serve at room temperature.
Time 35m Yield 1 cup, 8 serving(s) Number Of Ingredients 5 Steps:
Toss pecans in butter to coat. Place in single layer on cookie sheet and bake in preheated 300 degree oven for 30 minutes. Toss occasionally. Meanwhile combine soy sauce and hot pepper sauce. Place hot cooked pecans in sauce mixture and stir to coat. Sprinkle with salt. Spread on paper towels to cool. Place cooled pecans in jars with tight fitting lids.
Time 20m Yield 2 cups, 3 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 300 degrees. Melt butter in a heavy skillet over medium low. Remove from heat and whisk in the Tabasco, Worcestershire sauce, salt and pepper. Stir in pecans, mixing well to coat each piece. Spread pecans on a baking sheet and toast for 12-15 minutes, stirring once. Using a spatula remove pecans from baking sheet. Drain on paper towels.
Time 35m Yield 3 1/3 cups Number Of Ingredients 5 Steps:
Melt the butter with the syrup, salt and cayenne pepper in a pan over a gentle heat. Add the pecans and stir to mix, leave them on the heat for 2 to 3 minutes. Spread the pecans on a silicon pad, parchment paper, or piece of foil to cool. Arrange the sticky pecans in bowls to serve.
Time 20m Yield 4 cups. Number Of Ingredients 5 Steps:
Preheat oven to 350°. In a microwave, melt butter; stir in Worcestershire sauce, salt and cayenne. Toss pecans with butter mixture; spread evenly in an ungreased 15x10x1-in. pan., Bake until lightly toasted, about 15 minutes, stirring occasionally. Cool in pan on a wire rack. Store cooled nuts in an airtight container.
