Best Cinnamon Spiced Pecans Recipes

CINNAMON SPICED PECANS

Cinnamon Spiced Pecans image

Here is a treat enjoyed by people of all ages. Spiced cinnamon pecans are nice to have on hand during the Christmas season to serve as an appetizer or add to your cookie plate, or to give as gifts packaged in decorated jars or containers! I love making foods that will delight my family or guests.

Provided by Taste of Home

Categories Snacks

Time 30m

Yield about 6 cups.

Number Of Ingredients 5

Ingredients

1/2 cup sugar
3 teaspoons ground cinnamon
1/2 teaspoon salt
1 large egg white
1 pound large pecan halves

Steps:

In a small bowl, combine the sugar, cinnamon and salt; set aside. In a large bowl, lightly beat egg white. Add pecans; stir until coated. Sprinkle with sugar mixture; mix well. , Spread in a single layer on a baking sheet. Bake at 300° for 20 minutes. Remove nuts from baking sheet to cool on waxed paper.

Nutrition Facts : Calories 198 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

MEXICAN CHOCOLATE TART WITH CINNAMON-SPICED PECANS

Mexican Chocolate Tart with Cinnamon-Spiced Pecans image

Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.

Categories Food Processor Chocolate Egg Dessert Bake Pecan Spice Chill Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield 8 -10 servings

Number Of Ingredients 24

Ingredients

Pecans:
Nonstick vegetable oil spray
1 large egg white
2 tablespoons sugar
1 tablespoon golden brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups pecan halves
Crust:
1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in processor)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
Filling:
1 cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate, chopped
1 (3.1-ounce) disk Mexican chocolate (such as Ibarra), chopped
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Lightly sweetened whipped cream

Steps:

For pecans:
Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.
For filling:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.
Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.