Orange Pecan Spread Recipes

SPICED ORANGE PECANS

Steps:

• In a large bowl, combine the egg whites and orange juice.
• Add pecan halves and toss to coat; drain well.
• In another large bowl, combine the remaining ingredients.
• Add pecans halves and toss to coat.
• Spread in a single layer in a greased 15" x 10" baking pan.
• Bake at 250 degrees for 30-35 minutes, or until dry and lightly browned.
• Cool completely.
• Store in an airtight container.
• Yield: 5 cups.

ORANGE PECANS

Steps:

• Line cookie sheet with waxed paper. Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. (Can be prepared up to 1 week ahead. Store in airtight container.)

HOLIDAY HARVEST CRANBERRY ORANGE PECAN SPREAD

Steps:

• 1. Simply mix together and chill for several hours for flavors to blend. What could be easier? =)

PECAN CRANBERRY SPREAD

Steps:

• Using an electric mixer, beat at medium speed and cream the cream cheese until soft and fluffy.
• Add remaining ingredients and stir to combine.
• Cover with plastic wrap and refrigerate until flavors blend, at the very least 60 minutes.
• Serve cold with crackers.

CRANBERRY ORANGE PECAN BUTTER

Steps:

• 1. Finely chop the dried cranberries. Set aside.
• 2. Zest an orange and squeeze the juice. Set aside.
• 3. In a large bowl, stir the butter and sugar together.
• 4. Add the cranberry sauce, dried cranberries, orange zest, and juice to the butter mixture. Mix with a spoon.
• 5. On a piece of parchment paper, form the butter into a log shape.
• 6. Roll up the parchment paper to help shape the log.
• 7. Cut off the excess parchment paper and place butter in a resealable bag. Refrigerate for at least 2 hours.
• 8. Unroll the butter log. Sprinkle the chopped pecans on the parchment.
• 9. Roll the log in the chopped pecans.
• 10. Press the loose pecans into any bald spots.
• 11. Serve immediately or refrigerate until ready to serve.