Time 2h20m Yield 40 Number Of Ingredients 6 Steps:
Stir 1 cup sugar into the hot water in a large bowl until the sugar is completely dissolved. Soak the pecans in the water for 1 hour; drain. Preheat an oven to 400 degrees F (200 degrees C). Line two 9x13 inch baking dishes with parchment paper. Sift the 2/3 cup sugar, chili powder, and cayenne pepper together in a separate large bowl; add the pecans and toss to coat evenly. Spread the coated pecans in a single layer into the prepared dishes. Bake in the preheated oven until the coating on the pecans are bubbly, stirring once, 10 to 15 minutes. Remove the pecans from the pans immediately and spread onto a counter or other flat surface covered with parchment paper to cool.
Time 20m Yield 2 cups. Number Of Ingredients 4 Steps:
In a large nonstick skillet, cook pecans over medium heat until toasted, about 4 minutes. Add the brown sugar, syrup and five-spice powder. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.
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 1h50m Yield 2-3/4 quarts. Number Of Ingredients 7 Steps:
In a large resealable bag, combine the sugar and seasonings; set aside. In a large bowl, beat egg whites until foamy; fold in the nuts. Transfer to the bag; seal and shake to coat evenly., Place nuts in a single layer in two greased 15x10x1-in. baking pans. Bake at 250° for 1-1/2 hours, stirring every 30 minutes. Cool completely on wire racks. Store in airtight containers.
Time 50m Yield 4 cups, 16 serving(s) Number Of Ingredients 6 Steps:
Beat the egg white and water until frothy but not stiff. Stir in the sugar, salt, and cinnamon. Add the pecans and stir well until the pecans are completely coated. Spread the nuts on a large baking sheet and bake at 200 degree Fahrenheit for 45 minutes, stirring every 15 minutes. Remove them from the oven when dry and toasted. When cool, store in an airtight container.
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 1h Yield 5-6 serving(s) Number Of Ingredients 8 Steps:
Beat egg whites, vanilla, and water together in bowl, until frothy not stiff. In gallon size zip-lock plastic bag shake together sugar, salt, cinnamon and nutmeg, until well mixed. Add the egg mixture and pecans at the same time to sugar mix. Zip bag and shake well to cover all pecans. Line a large cookie sheet with tin foil and spray the foil with cooking spray. Spread out pecans on foil and bake at a 250 degree oven for 50 min, stirring every 15 minutes. Let cool and store in airtight container. Enjoy!
Time 30m Yield 12 servings Number Of Ingredients 8 Steps:
Preheat to 350 degrees F. Whisk egg whites until they are doubled in volume and stick to the whisk (just before “soft peak” stage). Gradually whisk in sugar and salt. Add spices: paprika, chipotle, cumin, paprika and coriander. Whisk to combine. Add pecans, then use a rubber spatula to toss, coating the nuts evenly. Line a baking sheet with parchment paper and spread nuts in a single layer. Bake on the middle rack for 10 minutes. Remove baking sheet. Use a spatula to flip pecans, breaking up any clumps, working quickly so they don’t lose their heat. Bake an additional 10-20 minutes. (Total baking time will vary depending on size and moisture content of nuts.) When pecans are ready, they will be dark brown; when tapped with a spoon, they should sound dry and flat. Remove from oven and cool before serving. Pecans will keep for 2 weeks at room temperature stored in an airtight container.
