Best Sweet And Spicy Pecans Recipes

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SWEET-AND-SPICY PECANS



Sweet-and-Spicy Pecans image

Provided by Food Network

Time 1h20m

Yield 4 cups nuts

Number Of Ingredients 8

1 large egg white
2 cups unsalted pecan halves
2 cups unsalted roasted cashews
1/2 cup sugar
1 tablespoon ground cumin
3/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
Kosher salt

Steps:

  • Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
  • Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.

SWEET AND SPICY PECANS



Sweet and Spicy Pecans image

These pecans have graced our family's Christmas sweet gift platters. I've also sprinkled them over my gourmet salads. They add so much in either case. I can't get enough of them! Lining the pans with parchment paper makes for easier removal of the pecans and easier cleanup!

Provided by Teressa DeJong Drenth

Categories     Appetizers and Snacks     Nuts and Seeds

Time 2h20m

Yield 40

Number Of Ingredients 6

1 cup white sugar
5 cups hot water
10 cups pecan halves
⅔ cup white sugar
5 tablespoons chili powder
1 tablespoon cayenne pepper

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.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 12.7 g, Fat 19.6 g, Fiber 3 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 11 mg, Sugar 9.5 g

SPINACH AND CITRUS SALAD WITH SWEET AND SPICY PECANS



Spinach and Citrus Salad with Sweet and Spicy Pecans image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 15

3 cups fresh spinach, washed and dried, cut into chiffonade
2 green onions, chopped
1 orange, supremed and halved
1 tablespoon butter
1/2 teaspoon sugar
1/2 cup pecan halves
1 teaspoon dried rosemary
1/4 teaspoon cayenne
Salt and freshly ground black pepper
Citrus Dressing, recipe follows
1 teaspoon Dijon mustard
2 tablespoons orange or grapefruit juice (or a combination)
3 tablespoons canola oil
1 tablespoon olive oil
Salt and freshly ground black pepper

Steps:

  • Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.
  • In a small bowl, add all the ingredients and whisk until emulsified.

SWEET AND SPICY CANDIED PECANS



Sweet and Spicy Candied Pecans image

Categories     Candy     Condiment/Spread     Nut     Bake     Pecan     Fall     Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Nonstick vegetable oil spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces

Steps:

  • Preheat oven to 325;°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
  • Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)

SWEET AND SPICY CANDIED PECANS - WITH A KICK



Sweet and Spicy Candied Pecans - With a Kick image

These nuts are addictive!!! Serve as a delicious snack, super-easy appetizer (great on a Ritz cracker with whipped cream cheese), topping for salads (see my Waldorf Salad recipe #117914) or in candied sweet potatoes. And, they make the perfect hostess gift especially during the Holiday Season! I make a double batch before Thanksgiving and freeze in ziplock bags for use at Christmas and New Years. The kick is up to you, as they are really very mild as written (we think they are perfect this way). Recipe was given to me by my sister, originally from Bon Appetit.

Provided by BecR2400

Categories     Brunch

Time 25m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 7

vegetable oil cooking spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon generous fresh ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces (or halves)

Steps:

  • Preheat oven to 325°F Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
  • Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead- store airtight at room temperature).
  • Makes 1 1/2 cups.
  • NOTE: Recipe is easily doubled, freezes well in ziplock bags.
  • Serve as a snack, topping for appetizers or salads (see my Waldorf Salad recipe #117914) or candied sweet potatoes, -or- give as a gift for the holidays.

SWEET AND SPICY TEXAS PECANS



Sweet and Spicy Texas Pecans image

Make and share this Sweet and Spicy Texas Pecans recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 4

1/2 lb chopped pecans or 1/2 lb pecan halves
2 tablespoons butter or 2 tablespoons margarine, melted
2 tablespoons sugar
1/4-1/2 teaspoon cayenne pepper

Steps:

  • Mix the pecans and melted butter in a foil-lined jellyroll pan.
  • Put in a 350 degree oven and bake for 5 minutes.
  • Mix together the sugar and pepper; sprinkle half the sugar mixture over the pecans and bake for 5 more minutes, stirring once.
  • Take pan out of oven and sprinkle remaining sugar mixture over pecans; toss to coat.

SWEET AND SPICY PECANS



Sweet and Spicy Pecans image

North Carolina chef Vivian Howard always keeps a jar of these addictively sweet and spicy pecans on hand. Fold her secret spice mix into beaten egg whites, which will coat each nut with flavor and a sugary crunch.

Provided by Vivian Howard

Categories     appetizer

Time 30m

Yield 12 servings

Number Of Ingredients 8

2 large egg whites
1/2 cup sugar
2 teaspoons kosher salt
1 tablespoon ground chipotle
1 tablespoon ground coriander
1 tablespoon cumin
2 teaspoons paprika
4 cups pecan halves or pieces

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.

SWEET AND SPICY MAPLE GLAZED PECANS



SWEET AND SPICY MAPLE GLAZED PECANS image

Categories     Candy     Nut     Bake     Quick & Easy

Number Of Ingredients 7

Butter (for the pan)
1 pound unsalted pecans
3 T melted butter
1/4 cup maple syrup
1 T brown sugar
3/4 t salt
1/2 t cayenne pepper

Steps:

  • Set the oven at 375. Lightly butter a rimmed baking dish. In a bowl, toss the pecans with the melted butter, maple syrup, sugar,salt, adn cayenne. Transfer the nuts to the baking sheet. Bake, tossing often, for 10-12 minutes, until browned and fragrant. Cool on the baking sheet.

SWEET AND SPICY PECANS



Sweet and Spicy Pecans image

So simple and so delicious. I often make these in a big batch and put them into clear bag with nice ribbon and give them as a gift. People are always impressed. They are great on salads, desserts or just as a healthy snack.

Provided by Hanka

Categories     Candy

Time 15m

Yield 2 cups

Number Of Ingredients 7

2 cups pecans
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons honey
2 teaspoons oil

Steps:

  • Preheat oven to 350°F.
  • In a medium bowl mix sugar, cinnamon, paprika, cayenne. Add pecans and toss well.
  • Drizzle honey and oil over spiced nuts and mix well so they are evenly coated.
  • Spread on greased baking sheet and bake 7 - 10 minutes until sugar is caramelized.
  • Let it cool for 5 minutes and take it of the sheet otherwise they might stick to the bottom. If that happens put it back in oven to melt the sticky sugar.

PORT WINE SPINACH SALAD WITH SWEET AND SPICY PECANS



Port Wine Spinach Salad With Sweet and Spicy Pecans image

Originally created for RSC #10. Nuts and dressing may be prepared ahead of time. You can use all balsamic vinegar for the dressing and skip the lemon, if you desire. If you want to take the bite out of the onions or shallots, you can let them sit in the dressing for about half an hour before serving.

Provided by Maito

Categories     Spinach

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup port wine
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
1/2 cup pecans or 1/2 cup walnuts
1 tablespoon confectioners' sugar
1 teaspoon canola oil
1/8 teaspoon salt
1/8 teaspoon cinnamon (or more)
1/4 teaspoon cayenne pepper
12 cups spinach or 12 cups baby greens, this dressing sticks better to soft lettuces
2 apples, cut into thin wedges (I like to use pink ladies) or 2 pears, cut into wedges
1 ounce blue cheese, cut into pieces (or more)
1/4 red onions, cut into eighths and sliced (optional) or 1 -2 shallot, minced (optional)

Steps:

  • To make dressing, reduce port wine to 3 tablespoons.
  • Transfer port syrup to another container, and whisk in balsamic vinegar, lemon juice, and olive oil. Dressing may be made in advance, and re-whisked before serving.
  • Bring water to a boil in a medium pot. Using a strainer or sieve, dip nuts in boiling water for one minute (this removes some of the bitterness).
  • Transfer nuts to a bowl and immediately sprinkle with sugar. Mix until all of the sugar is melted.
  • Heat canola oil on medium high heat in a nonstick pan. Sauté nuts for a few minutes. The nuts will become sort of candied.
  • Scatter nuts on a plate and sprinkle with spices. Toss to coast. Stir occasionally as nuts are cooling. Nuts may be kept for up to one week.
  • Toss spinach with dressing, and arrange apples, red onions, nuts, and blue cheese over the salad.

Nutrition Facts : Calories 393.8, Fat 23.6, SaturatedFat 3.7, Cholesterol 5.3, Sodium 250.3, Carbohydrate 29, Fiber 5.6, Sugar 17.7, Protein 5.8

SWEET AND SPICY PECANS



Sweet and Spicy Pecans image

This recipe was given to me years ago by a good friend. They are so quick to make and while there are similar recipes out there, the vinegar gives it a special tang that makes them unique and has everyone begging for the recipe.

Provided by LizP5885

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter
3 cups pecan halves
1/2 cup light brown sugar
1 teaspoon paprika
2 teaspoons chili powder
1 tablespoon ground cumin
1/4 cup cider vinegar
salt

Steps:

  • Preheat oven to 375°F Melt the butter over medium high heat in a large skillet.
  • Add the pecans and saute until toasted and brown, about 3 minutes.
  • Add the brown sugar and cook, stirring very frequently, until caramelized.
  • Stir in the paprika, chili powder and ground cumin.
  • Stir to distribute evenly.
  • Add the vinegar and cook until all the liquid has evaporated.
  • Add salt to taste.
  • Spread the pecans on an ungreased cookie sheet and bake in an oven until crisp, about 5 minutes.
  • Cool completely on the cookie sheet.
  • They will crisp up once as they cool.

AIR FRYER SWEET AND SPICY CANDIED PECANS



Air Fryer Sweet and Spicy Candied Pecans image

Air Fryer Sweet and Spicy Candied Pecans make the perfect snack. These crunchy nuts are positively addicting and cook up in just 8 minutes.

Provided by @MakeItYours

Number Of Ingredients 8

8 ounces pecans halves, ((about 2 cups))
1 large egg white
1/4 cup packed light brown sugar
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon

Steps:

  • Stir together the pecans and egg whites.
  • Add the remaining ingredients and stir until evenly mixed.
  • Lightly spray the air fryer basket with oil. Add half the pecans.
  • Air fry at 300 degrees for 8 to 10 minutes, opening the basket to shake it at 5 minutes. Peak again at 7 minutes and every minute after that. They will burn very quickly if you leave them in too long.
  • Repeat with remaining pecans.

SWEET AND SPICY PECANS



Sweet and Spicy Pecans image

these pecans are wonderfully easy to make. They're a great choice for holiday parties or gift giving. source unknown

Provided by Lynnda Cloutier

Categories     Other Appetizers

Number Of Ingredients 8

2 tbsp. unsalted butter
3 cups pecan halves
1/2 cup firmly packed light brown sugar
1 tbsp. ground cumin
2 tsp. pure chile powder
1 tsp. paprika
1/4 cup cider vinegar
salt

Steps:

  • 1. Preheat oven to 350. Set a rack in the middle level
  • 2. Melt butter in large skillet over medium heat. Add pecans and saute, stirring til lightly browned, about 3 minutes. Stir in brown sugar and cook, stirring, til lightly caramelized. Stir in cumin, chile powder and paprika. add vinegar and cook, stirring til all liquid has evaporated. Season to taste with salt
  • 3. Spread pecans in single layer on baking sheet and bake til crisp, 3 to 5 minutes. Let cool, then store in airtight container at room t4empeature til ready to serve. Makes 3 cups. From Ne4w Tastes from Texas by Stephan Pykes
  • 4. These nuts are Texas sweet. If you don't have a big sweet tooth, use a level 1/3 cup brown sugar. They'll still have a sweet tart edge. to make chile powder,use either a mixture or a single type of dried chiles, such as anchos, chipotles, and guajiilos. Preheat oven to 300. Slit the chiles open and remove seeds. Put split chiles in single layer on baking sheet and roast til thoroughly dry and stiff, 3 to 5 minutes. Crumble the chiles into a bowl. Put pieces in spice grinder and grind them to a powder. Store in airtight container in cool dry place for up to 1 month or in freezer for up to 3 months.

SWEET AND SPICY PECANS



SWEET AND SPICY PECANS image

Categories     Nut

Number Of Ingredients 5

3/4c sugar
2c warm water
2c pecan halves
1t cinnamon
1/2t cayenne pepper or chipotle powder

Steps:

  • Heat oven to 350. Line a jelly roll pan with parchment paper. Place 1/2c sugar and water in a small saucepan over medium low heat; stir until sugar dissolves. Turn off heat, add pecans, and stir to coat. Soak for 10 minutes then drain. Place remaining 1/4c sugar, cinnamon and pepper in a plastic bag; shake to combine. Add pecans, shake to coat. Transfer nuts to jelly roll pan; bake about 10 minutes, or until golden. Cool before using.

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