Buttery Cayenne Pecans Recipes

CAYENNE CANDIED PECANS

Cayenne Candied Pecans image

This is a recipe that I borrowed from a great friend and chef, Chef James. This recipe is easy and the pecans come out delicious. They have a slight sweetness from the honey, a salty, nutty flavor from the butter and of course the spicy cayenne kick. These are fantastic in salads or just by the handful.

Provided by desertgirlz3

Categories < 60 Mins

Time 50m

Yield 4 cups

Number Of Ingredients 7

Ingredients

4 cups pecans, toasted
8 tablespoons butter (1/2 of a stick)
1/3-1/2 cup honey (depending on your sweet-tooth)
1 tablespoon water
1/2-1 tablespoon cayenne (depending on your heat level)
1 teaspoon salt
1 teaspoon pepper

Steps:

Pre heat oven to 350 degrees.
To toast the pecans, place evenly on a cookie sheet. Bake for 5-10 minutes at 350 degrees, checking often. They will burn quickly!
In a 4-quart saucepan, place all ingredients, except pecans, and heat until mixture reaches 250 degrees. Turn off heat and add pecans to saucepan and mix well.
Spread coated pecans evenly on cookie sheet lined with parchment paper or cooking spray. Bake at 350 degrees for 15 minutes. Check the pecans midway during cooking, give them a mix using a spatula, spread evenly on cookie sheet and continue cooking.
Cool and enjoy.

Nutrition Facts : Calories 1046.1, Fat 101.6, SaturatedFat 21.4, Cholesterol 61.1, Sodium 746.6, Carbohydrate 39.1, Fiber 10.8, Sugar 27.6, Protein 10.5

ROSEMARY ROASTED PECANS

Rosemary Roasted Pecans image

A little different recipe than the normal roasted pecans you find. These make great gifts and the aroma from this dish while it is baking makes your whole house smell wonderful.

Provided by Sherrybeth

Categories Egg Free

Time 1h10m

Yield 3 pounds

Number Of Ingredients 7

Ingredients

3 lbs pecan halves
1/3 cup butter, melted, plus
2 tablespoons butter
1/4 cup fresh rosemary, finely chopped
1 teaspoon cayenne pepper
2 tablespoons brown sugar
2 teaspoons seasoning salt (or more to your preference and taste)

Steps:

Preheat oven to 350 degrees.
In a single layer, place the pecans on a cookie sheet and bake for 30 minutes (I use 2 baking sheets to keep the pecans in single layer).
Once they have baked for 30 minutes, remove the pecans from the oven and add the 1/3 cup melted butter to the pecans, mixing well.
Return the pecans to the oven for another 10 minutes.
Remove from oven again and add the salt and the other 2 tablespoons of butter.
Stir the pecans well and return to the oven for another 10 minutes.
In a small bowl, mix the rosemary, cayenne and brown sugar.
Remove the pecans from the oven and toss the pecans lightly with the rosemary and sugar mixture, while they are still warm. (I used a large Ziploc bag and shake the mixtures together).
Serve warm.

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