Candied Pecans

Candied Pecans
AMAZING! Crunchy, sweet, and salty. You can't eat just one.
Source:
Cuisine: Appetizer
Ingredients
  • cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon orange peel (zest)
  • 1 egg white or ¼ cup liquid egg white
  • ½ tablespoon water
  • ½ tablespoon vanilla
  • 1 pound pecan halves
Directions
  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Mix sugar, cinnamon, nutmeg, orange peel, and salt together in a bowl.
  3. Whisk egg white, vanilla, and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Take out the pecans with a slotted spoon and transfer to large zip lock bag. Add the sugar mixture to the bag with the pecans and shake the bag until evenly coated. Spread coated pecans onto a baking sheet covered with parchment paper.
  4. Bake in the preheated oven, stirring every 15 minutes until pecans are evenly browned, about 1 hour.
  5. Let nuts cool completely on sheet.

 

Honeyed Pecans

Honeyed Pecans
Honeyed Pecans add a touch of sweetness and crunch to your favorite green salad. Make extra because Honeyed Pecans are good for snacking, too.
Ingredients
  • ¼ cup honey
  • 1 cup pecan halves
  • PARCHMENT PAPER
  • Cooking spray
  • 1 tablespoon sugar
  • ¼ teaspoon kosher salt
  • Pinch of ground red pepper
Directions
  1. Preheat oven to 325°. Microwave honey in a bowl at HIGH 20 seconds. Stir in pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine sugar, salt, and a pinch of ground red pepper; sprinkle over pecans. Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces.
Notes
These are particularly good on Spinach Salad with Honey Dressing

 

STRAWBERRY ARUGULA SALAD

STRAWBERRY ARUGULA SALAD
A flavorful, 30-minute arugula salad with strawberries, brown sugar pecans, hemp seeds and a tangy balsamic vinaigrette!
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ROASTED PECANS
  • ½ cup (50 g) raw pecan halves
  • 1½ Tbsp (23 ml) coconut oil, melted (or sub vegan butter or olive oil)
  • 1 Tbsp (12 g) coconut sugar, brown sugar or cane sugar
  • Pinch each sea salt, ground cinnamon and cayenne pepper
  • DRESSING
  • 3 Tbsp olive oil, divided
  • 2 shallots (60 g), thinly sliced
  • Pinch each sea salt and pepper (~1/8th tsp)
  • ⅓ cup (80 ml) balsamic vinegar
  • 1-2 Tbsp (15-30 ml) maple syrup (or sub other sweetener of choice)
  • SALAD
  • 1½ cups (180 g) hulled quartered strawberries (organic when possible)
  • 7 ounces (198 g) arugula (organic when possible)
  • 3 Tbsp (30 g) hemp seeds (or sub ¼ cup cooked quinoa)
Directions
  1. Preheat oven to and place pecans on a foil- or parchment-lined baking sheet. Roast for 8 minutes.
  2. In the meantime, add coconut oil, coconut sugar, sea salt, cinnamon and cayenne pepper to a small mixing bowl and whisk to combine.
  3. Remove toasted pecans from oven and toss with spice mixture. Spread back onto the baking sheet and toast for another 4-7 minutes or until fragrant and golden brown, being careful not to burn.
  4. Once out of the oven, let cool briefly and then sample to test flavor. Toss with a touch more salt or coconut sugar as needed. Set aside to cool.
  5. While the pecans are roasting, heat a small saucepan over medium heat. Once hot, add 1 Tbsp olive oil and shallot. Sauté until soft and fragrant - 3-4 minutes. Remove from heat and set aside to cool slightly.
  6. Add shallot to blender or food processor with balsamic vinegar, 2 Tbsp olive oil, maple syrup and a pinch each salt and pepper. Blend until completely pureed. Taste and adjust seasonings as needed.
Nutrition Information
Serving size: 1 Calories: 342 Fat: 30.5 g Saturated fat: 7.2 g Carbohydrates: 15.2 g Sugar: 9.4 g Sodium: 90 mg Fiber: 3.7 g Protein: 6 g

 

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