Best Cajun Pecans Recipes

CAJUN PECANS

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk the egg white, sugar and Cajun seasoning in a medium bowl until thoroughly blended and slightly foamy. Add the pecans and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

CAJUN SPICED PECANS

Steps:

• Preheat oven to 375¼F.
• In a large skillet over medium heat melt butter. Add the pecans - 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.

CAJUN SPICED PECANS

Steps:

• Preheat oven to 200 degrees.
• Melt butter in bowl (microwave); stir in A-1 and Tabasco. Add pecan halves and mix well.
• Pour onto jellyroll pan (cookie sheet with sides) and shake to distribute evenly.
• Bake for 40 to 50 minutes in 200 degree oven. Stir every 10 minutes or so.
• Remove from oven and drain on paper towels.
• Sprinkle fairly generously with Tony's Creole Seasoning.
• Cool; store in airtight container (or ziplock bags ).

CAJUN-SPICED PECANS

Steps:

• Preheat the oven to 325°F.
• In a medium skillet, melt the butter over medium heat. Add the pecans and remaining ingredients and toss to coat evenly. Spread the pecans on a baking sheet and bake for 7 to 10 minutes, until lightly toasted. Cool completely, then loosen from the baking sheet with a metal spatula. Store any leftovers in an airtight tin.

CAJUN PECANS

Steps:

• Combine all ingredients in crock pot.
• Cover and cook on high for 15 minutes.
• Turn on low, uncovered, stirring occasionally for 2 hours.
• Transfer nuts to a baking sheet and cool completely.
• Pack nuts into glass jars and decorate with bows for holiday gifts.
• Note: The number of servings is a estimation, it will depend on the size jar you use. I estimate that you can probably get 4 servings from most jars, because I don't think you would use large jars for this.

CAJUN PECANS

Steps:

• Preheat oven to 325 degrees.
• Heat butter and oil in medium pan over low heat.
• Add Worcestershire, Tabasco, cumin, paprika, and garlic powder. Stir and simmer gently over low heat to meld the flavors--2 to 3 minutes.
• Add nuts and toss to coat well. Spread nuts on baking sheet in a single layer. Bake for 15 minutes, shaking pan occasionally.
• Pour the hot nuts in bowl and toss with the coarse salt. Spread on baking sheet again, and cool to room temperature store in air-tight container.

CAJUN PECANS

Steps:

• Preheat oven to 325ºF. Line a baking sheet with parchment paper.
• Place all the ingredients in a large bowl and toss until the pecans are completely coated with the mixture.
• Transfer the nuts to the prepared sheet and arrange the pecans in a single layer. Place in the oven and cook, stirring often, until lightly colored and dried out, about 15 minutes.
• Remove from the oven, immediately loosen the nuts with a metal spatula and set aside to cool before serving.

HARVEST SALAD WITH CAJUN PECANS

Steps:

• CAJUN PECANS: Combine all ingredients for the Cajun Pecans in a slow cooker. Cover and cook on High for 15 minutes. Remove lid, turn to Low, and continue to cook uncovered for 2 hours, stirring frequently. Transfer pecans to a parchment-lined baking sheet, and let cool completely while you prepare the vinaigrette and salad.
• BALSAMIC HONEY VINAIGRETTE: Whisk together the vinegar and lemon juice in a glass bowl until well combined. Slowly whisk in the oil (in a slow but steady drizzle) until oil is thoroughly incorporated. Whisk in the honey, salt and pepper. Set aside to stand at room temperature for 30 minutes to allow the flavors to combine. Just before serving, whisk the vinaigrette a little, to thoroughly mix ingredients.
• SALAD: In a large salad bowl, toss together all of the salad ingredients (mixed greens, roasted corn, dried cherries, crumbled bacon, tomato halves, crispy onions and crumbled goat cheese). Add the cooled Cajun Pecans and Balsamic Honey Vinaigrette, and toss gently. Serve immediately.

ROASTED CAJUN PECANS

Steps:

• In a small bowl, mix together spices. Pour melted butter into a slow cooker; stir in pecans until evenly coated. Sprinkle spice mixture over pecans, stirring constantly, until evenly coated. Cover and cook on high setting for 12 to 15 minutes, stirring once. Remove lid from slow cooker and reduce heat to low setting. Cook, uncovered, for 2 hours, stirring occasionally. Remove pecans from slow cooker; cool on a paper towel-lined wire rack. Makes 8 servings.