Air Fryer Sweet And Spicy Candied Pecans Recipes

AIR FRYER SUGARED PECANS

Steps:

• Preheat an air fryer to 300 degrees F (150 degrees C). Line the air fryer basket with aluminum foil.
• Pour melted butter onto the lined basket. Mix egg white, sugar, and cinnamon together in a bowl. Add pecans and toss until fully coated. Spread out in the lined basket.
• Air fry for 5 minutes. Shake basket and air fry for 5 minutes more. Shake basket again and air fry for an additional 2 to 4 minutes.

SWEET AND SPICY PECANS

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.

AIR FRYER CANDIED PECANS

Steps:

• Preheat the air fryer to 350F.
• Combine the brown sugar, egg white, maple syrup, allspice, and salt in a bowl and mix until fully combined.
• Toss the pecans into the brown sugar mixture. Make sure it is well tossed and coated.
• Carefully line the preheated air fryer tray with aluminum foil sprayed with cooking spray.
• Pour the pecan mixture into the air fryer basket. Cook for 3 minutes and then stir the pecans gently around. Cook for another 3 minutes.
• Let the pecans cool off for about 20 minutes before plating and serving.

AIR FRYER SWEET AND SPICY CANDIES PECANS

Steps:

• Stir together the pecans and egg whites.
• Add the remaining ingredients and stir until evenly mixed.
• Lightly spray the air fryer basket with oil. Add half the pecans.
• Air fry at 300 degrees for 8 to 10 minutes, opening the basket to shake it at 5 minutes. Peak again at 7 minutes and every minute after that. They will burn very quickly if you leave them in too long.
• Repeat with remaining pecans.

SPICED PECANS

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.

SWEET AND SPICY CANDIED PECANS - WITH A KICK

Steps:

• Preheat oven to 325°F Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
• Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead- store airtight at room temperature).
• Makes 1 1/2 cups.
• NOTE: Recipe is easily doubled, freezes well in ziplock bags.
• Serve as a snack, topping for appetizers or salads (see my Waldorf Salad recipe #117914) or candied sweet potatoes, -or- give as a gift for the holidays.