Food recipes
Winter Spiced Pecans
Winter Spiced Pecans Ingredients: nuts, pecans sugars, granulated sugars, granulated apples, raw, with skin salt, table vanilla extract alcoholic beverage, distilled, rum, 80 proof butter, without salt Directions: Spr...
Winter Spiced Pecans
Ingredients:
nuts, pecans
sugars, granulated
sugars, granulated
apples, raw, with skin
salt, table
vanilla extract
alcoholic beverage, distilled, rum, 80 proof
butter, without salt
Directions:
Spread pecans in a single layer on a microwave-safe dish; microwave, uncovered, on HIGH 6-8 minutes until fragrant and lightly toasted, stopping once halfway through to stir.
Using oven mitts, remove from microwave.
While the nuts are toasting, mix 1 tablespoon sugar, apple pie spice, and salt together.
When the nuts are finished toasting, combine the vanilla, rum extract, 1 teaspoon sugar, and butter in a small saucepan; heat over medium heat, whisking constantly until butter melts.
Add the toasted nuts to the glaze; stir.
Cook until the pecans are shiny and coated with most of the glaze, about 1 minute.
Transfer nuts to the bowl with the spice mixture; toss to coat.
Let nuts cool on waxed paper or parchment paper for about 10 minutes.
Ingredients:
nuts, pecans
sugars, granulated
sugars, granulated
apples, raw, with skin
salt, table
vanilla extract
alcoholic beverage, distilled, rum, 80 proof
butter, without salt
Directions:
Spread pecans in a single layer on a microwave-safe dish; microwave, uncovered, on HIGH 6-8 minutes until fragrant and lightly toasted, stopping once halfway through to stir.
Using oven mitts, remove from microwave.
While the nuts are toasting, mix 1 tablespoon sugar, apple pie spice, and salt together.
When the nuts are finished toasting, combine the vanilla, rum extract, 1 teaspoon sugar, and butter in a small saucepan; heat over medium heat, whisking constantly until butter melts.
Add the toasted nuts to the glaze; stir.
Cook until the pecans are shiny and coated with most of the glaze, about 1 minute.
Transfer nuts to the bowl with the spice mixture; toss to coat.
Let nuts cool on waxed paper or parchment paper for about 10 minutes.