allspice and salt. Stir in pecans to coat. With slotted spoon
For the pecans: Combine the butter, salt, cinnamon,
Salad:.
1. Mix first 8 ingredients into salad bowl.
2. Drizzle on dressing and toss.
Spiced Pecans:.
1. Heat first ingredients in saucepan until thickened.
2. Stir in pecans.
3. Spread hot pecans on piece of wax paper.
4. When cool, break into chunks
Dressing:.
1. Mix all ingredients.
2. Whisk together until blended.
Keep warm.
Spiced Pecans:
Toss pecans, sugar, cinnamon, cardamom, cayenne
Heat oven to 425\u00b0F. In a bowl, toss squash with olive oil, thyme, cayenne, and salt and pepper to taste. Transfer to a baking sheet. Roast for 10 mins. Turn squash, roast for 5 - 8 mins or until light golden brown.
Meanwhile, in a small skillet over medium heat, combine pecans, maple syrup and butter. Cook, stirring constantly until syrup and butter are absorbed by pecans, for about 3 mins. Transfer to a plate to cool. Season with salt and pepper. Serve with squash.
Mix all ingredients together in bowl.
Stir in pecans.
Drain excess liquid.
Place pecans on cookie sheet.
Bake for 15 minutes at 325\u00b0.
Remove from oven, place pecans on another cookie sheet.
Bake 15 more minutes.
Let pecans cool and remove from cookie sheet.
Add water to egg white and beat until frothy. Add egg white mixture to pecans and stir until well coated.
Combine sugar, salt and cinnamon; sprinkle over pecans while stirring until the pecans are well coated.
Place coated pecans in a large, well-greased shallow pan. Dot generously with butter.
Bake at 300\u00b0 for 1 hour, stirring every 15 minutes.
Mix all ingredients except pecans in a bowl. Stir in pecans until well coated.
Spread in thin layer on greased cookie sheet. Bake at 250\u00b0 for 1 hour.
Spread pecans on foil or wax paper. Break apart as they cool.
Store in sealed container.
preheat oven to 375 degrees. line a baking sheet with foil. place pecans on cookie sheet. In a small bowl stir together maple syrup, chilli powder, cayenne and salt. Drizzle over pecans. Tossing to coat. arrange in a single layer. Bake for 15 -20 minutes or until syrup is bubbling and deep golden brown. Remove from oven. remove from pan and place on a clean sheet of foil. makes 1 1/2 cups of pecans.
Melt all ingredients except pecans.
Stir in pecans.
Bake for 45 minutes at 250\u00b0.
Stir 3 or 4 times during baking.
Spread pecans in a single layer on
Bake pecans in a 300\u00b0 oven for 25 minutes.
Beat 2 egg whites, salt and sugar.
Pour pecans in mixture and coat well.
Melt stick of butter on pan and pour pecans on pan.
Bake 30 minutes, stirring every 10 minutes.
The last 10 minutes, sprinkle with cinnamon and stir.
r cast iron skillet, toast pecans over medium heat, stirring frequently
Fluff up water with egg white.
Cover pecans with fluff. Blend sugar, salt, cinnamon, and nutmeg.
Add sugar mixture to pecans, stir to coat pecans evenly.
Spread pecans on a cookie sheet with sides and bake at 300\u00b0 for about 33 minutes, stirring after every 11 minutes.
Beat egg white with water; mix well with spices. Pour over pecans; toss until pecans are coated and bake until pecans are dry, about 1 hour at 250\u00b0. Stir to turn pecans.
rior to serving.
Prepare Pecans: Preheat oven to 250f. Line
Mix all ingredients, except pecans, in large bowl.
When thoroughly mixed, add pecans; stir to coat well.
Spread peanuts on foil covered cookie sheet.
Bake at 300\u00b0 for 30 to 35 minutes. Stir once or twice to crisp and dry evenly.
Mix sugar, cinnamon, cream of tartar and water.
Boil until soft ball stage.
Remove from heat.
Add pecans and vanilla flavoring.
Stir until mixture begins to sugar.
Pour out on wax paper and separate pecans.
Let cool and store in tin.
Melt butter and pour over pecans.
Let set for 5 minutes.
Mix garlic salt and Worcestershire sauce and stir into pecans.
Heat oven to 325\u00b0.
Bake approximately 20 minutes, stirring occasionally.
Mix sugar, cinnamon and salt. Beat egg white and cold water to a froth. Add pecans and cover well. Add egg coated pecans to cinnamon sugar. Spread on a buttered cookie sheet and bake at 250\u00b0 for 1 hour, stirring every 15 minutes. Cool and pack in closed cans.