Fall Spiced Pecans and 14 additional recipes for my favorite Sweet, Salty and Spicy Nuts
There's a Hippy in the Kitchen
There's a Hippy in the Kitchen
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Ingredients

  • In a small bowl
  • 1 1/2 C Pecans
  • 1 1/2 C Apple Juice
  • Stir to mix well, set aside for 15 minutes.
  •  
  • In a medium bowl
  • 3 TBS Sugar
  • 1 tsp Apple Pie Spice
  • 1/8 tsp Salt
  • 1/8 tsp Cayenne Pepper (optional) I happen to like the addition of Cayenne Pepper.
  • Whisk well.
  • Add Pecans, toss to coat well.
  • Spread the Pecans on the Sheet Pan in a single layer.
  • Bake 15 minutes, stirring once during roasting.
  • 8 C pecan halves
  • 8 tsp sea salt
  • 12 - 1 " pieces of cinnamon sticks
  • 2 tsp nutmeg
  • 12 whole cloves
  • 8 pieces of 1"X3" orange peel
  • 6 C boiling water
  • Preheat the oven to 150 degrees.
  • With a slotted spoon, remove only the pecans and spread them out onto 2 full sized baking sheet pans lined with parchment paper.
  • 2 TBS olive oil
  • 6 C nuts
  • 1/3 C honey (I used a Lavender Honey from France)
  • 2 tsp paprika
  • 2 tsp cinnamon
  • 2 tsp ground cumin
  • 2 tsp cayenne pepper
  • 1 TBS salt
  • 4 TBS sesame seeds
  • 4 C Pecan Halves
  • 1 Large Egg White
  • 1 TBS Vanilla
  • 1/2 C Granulated Sugar
  • 1/2 C Brown Sugar
  • 1 1/2 tsp Cinnamon
  • 1 tsp Pumpkin Pie Spice
  • 1/4 tsp Salt
  • 1 1/4 pounds of Almonds
  • 1/4 C Molasses
  • 1 TBS Sea Salt
  • 1/2 Pound Brown Sugar ( divided in half)
  • 1 1/4 pounds of Roasted Salted Cashews
  • Preheat the oven to 350 degrees.
  • In a large bowl, combine Almonds with Molasses, Sea Salt and half of the Brown Sugar.
  • 2 TBS butter
  • 1/4 C Worcestershire Sauce ( I use a vegetarian version)
  • 1 TBS Ketchup
  • 2 dashes of Tabasco Sauce
  • 4 C pecan halves
  • salt
  • 1 1/2 C Cashews (4 1/4 C)
  • 1/4 tsp Cayenne Pepper (3/4 TBS)
  • 1 TBS Soy Sauce (3 TBS)
  • 1 TBS Honey (3 TBS)
  • 1/4 C Maple Syrup (3/4 C)
  • 1 1/2 tsp Butter, melted (4 TBS)
  • 2 C Pecan Halves (6 C) = (1 1/2 lbs)
  • Spread out on the baking sheet and bake at 350 degrees for 20 minutes, stir twice
  • Remove from the oven and cool completely
  • Break into chunks
  • Spread the nuts in a single layer on the sheet pan.
  • Bake 20 minutes
  • 3 C Whole Raw unsalted Raw Cashews
  • 1/4 C Light Corn Syrup
  • 1/2 tsp Coarse Salt
  • 1 1/2 tsp finely grated Orange Zest.... use the rasp again!
  • 3/4 tsp Ground Ginger
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Ground Cumin
  • A pinch...... just a pinch of Cayenne Pepper
  • Spread the nuts in a single layer onto one of the sheet pans.
  • Bake at 350 degrees for 15 minutes.
  • Transfer the nuts to the second sheet pan, separate them and cool completely.
  • #1
  • 2 C Pecan halves
  • 1/2 C granulated Sugar
  • 1/2 C Brown Sugar
  • 1 1/2 tsp Cinnamon
  • 1 1/2 tsp Vanilla
  • 1 1/4 C Water
  • #2
  • 2 C Pecan halves
  • 1/4 C Granulated Sugar
  • 1/4 C Brown Sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Vanilla
  • 4 C Mixed Nuts (Almonds, Pecans, Cashews, Pistachios)
  • 3/4 C Granulated Sugar
  • 1 TBS Chile Powder
  • 2 tsp Cinnamon
  • 1/2 tsp All Spice
  • 2 tsp Cayenne Pepper
  • 1 Large Egg White
  • Preheat the oven to 300 degrees.
  • A rimmed Sheet Pan lined with Parchment Paper.
  • 8 TBS (1 stick) Butter
  • 1 tsp Chipotle Chile Powder
  • 1 C Brown Sugar
  • 1 tsp Vanilla
  • 2 Large Egg White, room temperature.
  • 3/4 tsp Sea Salt
  • 1 pound of Large, Jumbo Pecan halves.
  • Preheat the oven to 300 degrees.
  • Preferably non-stick for easy clean up.
  •  
  • Spiced Pecans
  • 3 C Pecan Halves
  • 2 TBS Butter
  • 1/2 C Brown Sugar
  • 1 tsp Paprika
  • 2 tsp Chile Powder
  • 1 tsp Cumin
  • 1/4 C Apple Cider Vinegar

Instructions

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