Sweet Pecans Recipes

SWEET AND SALTY PECANS

Steps:

• Preheat oven to 325 degrees. Coat a rimmed baking sheet with cooking spray. Stir together sugar, cream, and 3/4 teaspoon salt in a large bowl. Add pecans, and stir until well coated. Spread pecans on baking sheet in an even layer.
• Bake, stirring every 5 minutes, until browned and toasted, 20 to 22 minutes. Sprinkle pecans with 3/4 teaspoon salt, and transfer to a parchment-lined baking sheet. Let cool.

SWEET COATED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet.
• In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt, and water. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet.
• Bake in preheated oven for 1 hour, stirring every 15 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.

SWEET PECANS

Steps:

• Preheat oven to 350. Spread pecans on rimmed baking sheet and toast until fragrant, about 10 minutes.
• Whisk sugar, salt cinnamon, ginger and nutmeg in a large bowl and set aside.
• Bring butter and maple syrup to a boil in a large skillet over medium heat. Add nuts and stir to evenly coat. Add nuts to sugar mixture and toss. Transfer to a baking sheet, spread in a singe layer and cool completely.

SWEET AND SPICY PECANS

Steps:

• Preheat to 350 degrees F. Whisk egg whites until they are doubled in volume and stick to the whisk (just before "soft peak" stage). Gradually whisk in sugar and salt. Add spices: paprika, chipotle, cumin, paprika and coriander. Whisk to combine. Add pecans, then use a rubber spatula to toss, coating the nuts evenly.
• Line a baking sheet with parchment paper and spread nuts in a single layer. Bake on the middle rack for 10 minutes.
• Remove baking sheet. Use a spatula to flip pecans, breaking up any clumps, working quickly so they don't lose their heat. Bake an additional 10-20 minutes. (Total baking time will vary depending on size and moisture content of nuts.) When pecans are ready, they will be dark brown; when tapped with a spoon, they should sound dry and flat. Remove from oven and cool before serving. Pecans will keep for 2 weeks at room temperature stored in an airtight container.