Creole Roasted Pecans Recipes

CREOLE PECANS

Steps:

• Mix granulated sugar and vinegar in quart jar; add pecans and shake to thoroughly coat nuts.
• Place in shallow baking pan and toast at 250F stirring frequently, until lightly browned.
• Add butter or margarine and seasoned salt to taste, about 1/2 tsp, and toss to coat nuts.
• Continue baking until toasted.
• Cool and store in tight container. Refrigeration keeps them crisp.

CAJUN PECANS

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk the egg white, sugar and Cajun seasoning in a medium bowl until thoroughly blended and slightly foamy. Add the pecans and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

OLD-FASHIONED ROASTED PECANS

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.

CAJUN SPICED PECANS

Steps:

• Preheat oven to 200 degrees.
• Melt butter in bowl (microwave); stir in A-1 and Tabasco. Add pecan halves and mix well.
• Pour onto jellyroll pan (cookie sheet with sides) and shake to distribute evenly.
• Bake for 40 to 50 minutes in 200 degree oven. Stir every 10 minutes or so.
• Remove from oven and drain on paper towels.
• Sprinkle fairly generously with Tony's Creole Seasoning.
• Cool; store in airtight container (or ziplock bags ).