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Full Online Book HomeLearning KitchenSnacks - Nuts - Cajun Spiced Pecans
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Snacks - Nuts -  Cajun Spiced Pecans Post by :Jeff_Simmons Category :Learning Kitchen Author :Unknown Date :March 2012 Read :854

Click below to download : Snacks - Nuts - Cajun Spiced Pecans (Format : PDF)

Snacks - Nuts - Cajun Spiced Pecans

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


Preheat oven to 375¼F.

Melt butter over medium heat in a large skillet. Add the pecans and saute until lightly browned, about 3 minutes. Add the brown sugar and cook until caramelized. Stir in the paprika, chile powder and cumin. Add the vinegar and cook until all the liquid has evaporated. Season with salt. Spread the pecans on a cookie sheet and bake in an oven until crisp, about 3 to 5 minutes.
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3 cups pecan halves 2 Tbl. margarine 1/2 cup light corn syrup 1/2 cup granulated sugar (divided) Preheat oven to 250 degrees F. Spread nuts in a 9x13" pan.In a 2 qt. sauce pan melt margarine and stir in corn syrup and 1/4 cup sugar. Stir constantly, bring to boil over medium heat. Boil without stirring for 5 minutes. Pour hot syrup over the nuts, stir to coat. Bake at 250 degrees for 1 hour. Stirring several times while in oven. After baking sprinkle with the remaining 1/4 cup sugar.
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1 lb. fresh shelled pecan halves1 lb. slivered almonds1 lb. mixed nuts1 tsp. granulated garlic and/or 1 tsp. onion powder and/or 1 tsp. cayenne pepperPreheat smoker to 125 F. Evenly spread the nuts on 3 small sheet pans. (Keep the different types of nuts separate.) After 20 minutes of smoking use a spatula to turn nuts over. Move sheet pans to insure even smoking. Check nuts after 10 minutes for even smoking. Nuts should have a mild smoky flavor, crisp but not dried out, and a light tanned color. Modify smoking times for personal tastes. Yield - 1 Pound per Type
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