Chipotle Spiced Cashews And Pecans With Pretzels Recipes

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PRETZEL-PECAN PIE



Pretzel-Pecan Pie image

This standout dessert combines a crisp, pretzel crust with a sweet gooey filling, for the ultimate salty-sweet combo.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

Nonstick cooking spray, for the pie plate
2 cups lightly crushed sourdough pretzels
3 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) chilled unsalted butter, cut into cubes
3/4 cup corn syrup
1/2 cup sugar
4 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
2 large eggs
1 cup pecans, toasted
5 sourdough pretzels

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
  • In the bowl of a food processor, grind the pretzels to a fine powder. Add the flour, sugar and salt and pulse to combine. Add the butter and pulse until the dough starts to come together and clump, about 30 seconds. Dump the contents of the bowl into the pie plate and press it evenly along the sides and bottom.
  • Bake until the crust starts to turn golden brown, 20 to 25 minutes. Let cool slightly.
  • For the filling: Meanwhile, mix together the corn syrup, sugar, butter, vanilla and eggs in a large bowl.
  • Arrange the pecans in a concentric pattern in the warm crust. Place the pretzels in a ring on top of the pecan pieces. Gently pour the filling over the pecans and pretzels. Place the pie plate on a baking sheet and bake until the filling is completely set, 40 to 45 minutes. Cool for at least 30 minutes before slicing.

CHIPOTLE AND ROSEMARY ROASTED NUTS



Chipotle and Rosemary Roasted Nuts image

Provided by Ina Garten

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 11

Vegetable oil
3 cups whole roasted unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
1/2 cup whole almonds (3 ounces)
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided
Kosher salt

Steps:

  • Preheat the oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
  • Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

GARLIC-PARMESAN PRETZELS



Garlic-Parmesan Pretzels image

Provided by Food Network Kitchen

Time 15m

Yield 4 cups

Number Of Ingredients 0

Steps:

  • Toss 4 cups mini pretzel twists with 6 tablespoons melted butter, 1/2 teaspoon garlic powder and 1 grated garlic clove in a large bowl. Spread on a baking sheet and bake at 350˚ until lightly toasted but not dry, about 5 minutes. Transfer to a separate bowl and toss with 1/4 cup grated parmesan and 2 tablespoons finely chopped parsley.

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