Food recipes
Sweet and Spicy Pecans
Sweet and Spicy Pecans Ingredients: nuts, pecans sugars, granulated spices, rosemary, dried salt, table spices, pepper, black spices, pepper, red or cayenne butter, without salt vanilla extract Directions: Preheat the...
Sweet and Spicy Pecans
Ingredients:
nuts, pecans
sugars, granulated
spices, rosemary, dried
salt, table
spices, pepper, black
spices, pepper, red or cayenne
butter, without salt
vanilla extract
Directions:
Preheat the oven to 400F.
Spread the pecans on a rimmed baking sheet and place in the oven to lightly toast, 5 to 7 minutes.
While the pecans are toasting, combine the cane sugar, rosemary, salt, black pepper, and cayenne in a bowl and stir to mix.
Place the butter and vanilla in a separate bowl, remove the pecans from the oven and add them to the butter and vanilla mixture, tossing to coat.
Add the spice mixture and toss again to coat evenly.
Return the pecans to the baking sheet, spread them evenly, and bake for 8 to 10 minutes more, until toasted and fragrant, stirring halfway through.
Sprinkle with additional salt, if desired.
Let cool completelythey will get crispy after they coolbefore storing in an airtight container until ready to serve, or for up to 1 week.
Mix things up by flavoring the nuts with different combinations of herbs and spices.
For a spiced orange rendition, omit the rosemary and add ground cardamom and orange zest.
Or, to showcase Indian flavors, replace the rosemary with crushed red pepper flakes, ground cumin, and ground coriander.
For more savory pecans, use Worcestershire sauce in place of the vanilla.
Ingredients:
nuts, pecans
sugars, granulated
spices, rosemary, dried
salt, table
spices, pepper, black
spices, pepper, red or cayenne
butter, without salt
vanilla extract
Directions:
Preheat the oven to 400F.
Spread the pecans on a rimmed baking sheet and place in the oven to lightly toast, 5 to 7 minutes.
While the pecans are toasting, combine the cane sugar, rosemary, salt, black pepper, and cayenne in a bowl and stir to mix.
Place the butter and vanilla in a separate bowl, remove the pecans from the oven and add them to the butter and vanilla mixture, tossing to coat.
Add the spice mixture and toss again to coat evenly.
Return the pecans to the baking sheet, spread them evenly, and bake for 8 to 10 minutes more, until toasted and fragrant, stirring halfway through.
Sprinkle with additional salt, if desired.
Let cool completelythey will get crispy after they coolbefore storing in an airtight container until ready to serve, or for up to 1 week.
Mix things up by flavoring the nuts with different combinations of herbs and spices.
For a spiced orange rendition, omit the rosemary and add ground cardamom and orange zest.
Or, to showcase Indian flavors, replace the rosemary with crushed red pepper flakes, ground cumin, and ground coriander.
For more savory pecans, use Worcestershire sauce in place of the vanilla.