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.
Time 30m Number Of Ingredients 3 Steps:
Preheat oven to 325 degrees. Spread out the pecan halves in a single layer on a rimmed baking sheet lined with either aluminum foil or parchment paper, and top with chunks of butter. Place in your oven and bake for approximately ten minutes. Remove the nuts from the oven and toss to coat with the melted butter. Sprinkle lightly with about a teaspoon of kosher salt or sea salt flakes, and toss the pecans again. Place the pecans back in the oven and continue cooking for another 10-15 minutes. Then start tasting them every five minutes and remove them from the oven when fragrant and one shade darker. Add additional salt if desired and allow to cool completely.
Time 1h15m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan. Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan. Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.
Time 15m Yield 2 cups Number Of Ingredients 4 Steps:
Melt unsalted butter, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups pecans, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes or until nuts are beginning to brown. Remove immediately to drain on paper towels.
Time 30m Yield 16 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 300 degrees F. Place pecans on foil-lined shallow baking pan. Combine other ingredients and pour over pecans. Stir well. Bake for 25 to 30 minutes, stirring occasionally during baking. Drain on paper towels. Store in air tight containers.
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 1h Yield 10 Number Of Ingredients 6 Steps:
Preheat an oven to 300 degrees F (150 degrees C). Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Mix the pecan halves into the egg white. Stir the white sugar, brown sugar, and cinnamon together in a bowl; add to the pecan and egg white mixture and stir. Coat the bottom of a jelly roll pan with the softened butter. Spread the pecan mixture in an even layer in the prepared pan. Bake in the preheated oven until crisp, turning occasionally, 45 to 60 minutes.
Yield Makes 2 cups Number Of Ingredients 3 Steps:
Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet. Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.
