Best Caramelized Pecans Recipes

SPINACH SALAD WITH CARAMELIZED PECANS

Steps:

• Melt butter in small frying pan over low heat.
• Add pecans and brown sugar.
• Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
• Spread out on wax paper to cool.
• In bowl toss together spinach, pecans, apple and cheese.
• Add oil and vinegar and toss again until everything is coated.
• Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.

GREEN BEANS WITH CARAMELIZED PECANS

Steps:

• Heat oven to 350°F with rack in middle.
• Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
• Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
• Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
• Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
• Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.

CARAMELIZED PECANS

Steps:

• 1. Roast Pecans in oven 10-15 min in oven. *Note: They are roasted properly when they don't taste bitter in the middle and have a snappy crunch to them. Set aside
• 2. In a large nonstick skillet melt butter on medium heat then add brown sugar and mix into a paste. Hold the skillet under the faucet and give it a dash of water with the sink handle. Return to the burner and stir mixing the paste and water while it is bubbling and dissolving the brown sugar. When the water evaporates give it another dash of water to incorporate it into a syrup and let it bubble and boil for a few until it starts to thicken (carmelize). *Note: Make sure the brown sugar is no longer grainy and has melted into a syrup, and the syrup has started to thicken and hold together and is not runny.
• 3. Quickly add the roasted pecans and fold them into the caramelized mixture then quickly empty them onto a tray separated from one another. Let them cool without moving them. *Note This stage has to be done quickly and you must not stir them to much or disturb the carmel coating or it will lose it's shiny sheen and become dull and brittle.
• 4. When they are cool remove from the tray and serve over vanilla ice cream or just as a treat.

COUSCOUS PUDDING WITH CARAMELIZED PECANS

Steps:

• Bring water to a boil in a large saucepan over medium heat. Stir in couscous and salt. Remove from heat, cover, and let stand until water is absorbed, about 5 minutes.
• Stir milk and 1/4 cup sugar into the couscous; bring to a boil. Reduce heat to medium-low; cook and stir until mixture is slightly thickened, about 10 minutes. Remove from heat and whisk in eggs. Return to stovetop and continue cooking, stirring frequently, until pudding is creamy, about 5 minutes. Remove from heat and stir in vanilla extract.
• Let pudding cool to room temperature, stirring occasionally, about 30 minutes. Spoon into a bowl, cover loosely with plastic wrap and chill until set, at least 1 hour.
• Melt butter in a small saucepan over medium-low heat. Add pecans and 1/2 cup white sugar. Cook, stirring frequently, until pecans are coated and caramel thickens, about 5 minutes. Serve pecans and caramel sauce on top or alongside the pudding.

BAKED BRIE WITH CARAMELIZED PECANS

Steps:

• Heat oven to 350F degrees.
• Spray a small ovenproof dish with nonstick cooking spray.
• Place the Brie in this dish.
• Spread sour cream over brie as though frosting a cake.
• Sprinkle top with brown sugar, then with pecans.
• Dot top with butter.
• Bake until cheese is very soft to the touch, 15-18 minutes.
• Increase heat to 425F and bake 5 minutes longer.
• Brie will be starting to melt on the bottom and the sugar will be bubbling on the top.
• Serve with bread, sliced apples and crackers.

PANCETTA BRUSSELS SPROUTS WITH CARAMELIZED PECANS

Steps:

• Preheat the oven to 400 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1 teaspoon salt and 1 tablespoon of the brown sugar. Place in a casserole pan and cover the pan with a sheet of Reynolds Wrap® Aluminum Foil.
• Roast for 30 minutes, then remove the foil and continue roasting until the Brussels sprouts are lightly browned around the edges, about 10 to 15 minutes more. Remove from oven and set aside.
• Melt the butter and remaining tablespoon brown sugar in a medium-sized frying pan over medium heat, stirring every few minutes. Once the sugar has melted, add the pecans and stir to coat. Let them sit for a few minutes until they smell toasty, then stir. Continue to stir every few minutes until most of the pecans are lightly browned and very aromatic.
• Remove the pan from the heat and empty the mixture onto a large baking sheet lined with Reynolds® Parchment Paper. Smooth the pecans so they are in one layer, then sprinkle with 1/2 teaspoon salt. Place the pan in the freezer for 10 minutes to allow the nuts to harden, then remove the pan and separate the pecans by hand.
• Toss the roasted Brussels sprouts with caramelized pecans before serving.

SPINACH AND BLUE CHEESE SALAD WITH SLICED APPLES AND SPICED CARAMELIZED PECANS

Steps:

• Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
• When ready to serve, in a salad bowl, combine the apple, spinach, radicchio, and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.
• To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.
• In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
• Yield: 1 1/4 cups
• Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen", Random House, 1991
• In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
• Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
• Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
• Yield: 2 cups
• Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

CARAMELIZED BRUSSELS SPROUTS WITH PECANS

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the pecan halves on a baking sheet and toast for 7 minutes or until lightly golden. Let cool.
• Remove the outer leaves of the brussel sprouts and trim the stems. If any of them are large cut in half.
• Bring a small saucepan of water to boil. Blanch the onions for one minute, and then drain and peel the outer layer of skin from each onion.
• In a small bowl combine the water, maple syrup and mustard and whisk.
• Heat a medium sized skillet before adding snything first; then add the oil, onions, and brussel sprouts and saute for a few minutes or until the sprouts begin to brown.
• Add the syrup mixture to the skillet, reduce the heat to low and cover the pan. Cook until the sprouts are tender and the liquid has turned to a glaze, which should take 10-12 minutes.
• Stir in the pecans, add the salt and pepper and serve while hot.

FRENCH TOAST WITH CARAMELIZED PECANS, STRAWBERRIES AND CREAM

Steps:

• In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside.
• In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.
• In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky pecans and strawberries.

SPICED CARAMELIZED PECANS

Steps:

• In a deep-fryer or a deep pot, heat the oil to 350 degrees. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
• Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
• Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.

BREAD STUFFING W/ PEARS, BACON, PECANS & CARAMELIZED ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• Coat a deep, 9-by-13-inch baking pan with the butter.
• Place the bread cubes in a very large mixing bowl.
• In a 10-inch saute pan, cook the bacon over medium heat until crisp.
• Using a slotted spoon drain the bacon and add to the bread in the bowl.
• Remove all but 2 tablespoons of the bacon fat from the pan, reserving the extra.
• Add the onions to the pan and saute over medium-high heat, stirring frequently, until soft and lightly browned, about 3 minutes.
• Sprinkle the sugar over the onions and saute, stirring constantly, until the onions turn golden and the edges caramelize, about 3 to 5 minutes.
• Add to the bread in the bowl.
• Return the pan to medium heat, add 2 tablespoons of the reserved bacon fat and swirl to coat the pan.
• Add the pears and celery and saute, stirring frequently, until softened, about 4 to 5 minutes.
• Add pecans, rosemary, parsley, thyme, sage, salt, and pepper to taste, and saute 1 minute longer.
• Add this mixture to the bread cubes, and stir to combine.
• Add the beaten eggs and stock to the bowl, and mix well.
• Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.

CRANBERRY ORANGE CHEESE BALL W/ CARAMELIZED PECANS

Steps:

• 1. Chop cranberries in a food processor or blender.
• 2. Add the cream cheese, OJ and sugar. Blend in the processor till all is creamed together.
• 3. Place onto a sheet of wax paper and shape in a ball the best you can. Let it sit overnight to stiffen up a bit. You can shape it better the next day when it is a little harder.
• 4. Directions for candied pecans: Melt butter in a pan on med heat add the pecans and sugar and mix well stirring frequently. About 3-5 minutes. Do not let the pecans burn!
• 5. Lay out a sheet of wax paper and place pecans on the sheet spreading them out. Let them cool.
• 6. When you are ready to eat the cheese ball take it out of the fridge and shape better. Grab a handful of pecans and place them all over the cheese call till covered. Place cheese ball on a plate and serve!

SPINACH SALAD WITH STRAWBERRIES AND CARAMELIZED PECANS

Steps:

• CARAMELIZED PECANS: In a small saucepan, combine the sugar and water. Heat and stir on low until the sugar is dissolved.
• Increase heat to medium-high and boil mixture for 5-10 minutes without stirring; until syrup is golden brown. Watch boiling process carefully! Please be careful not to burn yourself!
• Arrange the pecans in a single layer on a lightly greased baking sheet.
• Drizzle the simple syrup over the pecans. Stir to coat. Allow to stand 20 minutes or so to cool and harden. Chop coarsely once cooled.
• STRAWBERRY DRESSING: Combine all dressing ingredients in a tight fitting jar with a lid and shake well. Yield 1/2 cup.
• SALAD: Meanwhile, arrange the washed spinach leaves on six individual salad plates. Top with pecan mixture, strawberries, cheese and shallots. Serve dressing on side.

GREEN BEANS WITH CARAMELIZED PECANS

Steps:

• Heat oven to 350°F with rack in middle.
• Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
• Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
• Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
• Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
• Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve warm.

CARAMELIZED BANANA SLICES WITH TOASTED PECANS AND FROZEN YOGURT

Steps:

• Combine first 3 ingredients in medium skillet. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 7 minutes. Remove from heat. Add banana slices and stir gently to coat with caramel. Cool 5 minutes.
• Divide caramelized bananas among 4 shallow bowls. Top with scoop of frozen yogurt. Sprinkle with pecans and serve immediately.

SPINACH SALAD WITH JAMAICAN VINAIGRETTE AND CARAMELIZED PECANS

Steps:

• Place the spinach and watercress in a large bowl. Pour some of the vinaigrette on top and toss. Top with the chopped caramelized pecans and sprinkle the scallions over the top. Drizzle some more vinaigrette on top. If you have leftover vinaigrette, you can eat it with a spoon!

WOLFGANG PUCK'S SPICY CARAMELIZED PECANS

Steps:

• Add pecans to a pot of boiling water in two batches, boiling for two minutes Drain and shake off all excess water.
• Sprinkle salt and cayenne over nuts.
• Coat with sugar, allowing the sugar to melt into the pecans.
• Toss the nuts in the strainer, slowly adding all sugar.
• DO NOT USE UTENSIL TO TOSS.
• Carefully add nuts to hot oil.
• Cook until golden brown, about 3 minutes, stirring occasionally.
• Remove with slotted spoon and allow to cool on cookie sheet.

CARAMELIZED APPLESAUCE WITH PECANS AND GOLDEN RAISINS

Steps:

• Soak raisins in cognac (brandy or apple juice) in a small bowl.
• Peel and coarsely chop apples (yeild a generous 6 cups).
• Bring all ingredients (except 1 Tbs butter, raisins and pecans) to a boil in a large saucepan.
• Reduce heat to medium-low and simmer 3 minutes stirring occasionally.
• Cover and cook over medium-low heat 20-25 minutes or until apples are very soft, stirring occasionally.
• Increase heat to medium.
• Add remaining 1 Tbs butter.
• Cook uncovered 5-8 minutes or until apples are light brown and caramelized, stirring frequently.
• Stir in raisins and pecans, cook 1 minute.
• Serve warm or cool completely; cover and store in refrigerator.

LIVER WITH CARAMELIZED ONION AND PECANS

Steps:

• Stir pecans in heavy large skillet over medium heat until fragrant and slightly darker in color, about 2 minutes. Transfer nuts to small bowl. Melt 1 1/2 tablespoons butter in same skillet over medium heat. Add onion and sauté until golden brown, about 10 minutes. Add half of cloves and sauté 1 minute longer. Season to taste with salt and pepper. Using slotted spoon, transfer onion to plate.
• Melt remaining 1 1/2 tablespoons butter in same skillet over medium-high heat. Sprinkle liver with remaining cloves, salt and pepper. Add liver to skillet and sauté until brown on outside but still pink in center, about 2 minutes per side. Transfer liver to plates. Add balsamic vinegar, pecans and onion to skillet and stir 1 minute. Spoon onion mixture atop liver and serve.

CARAMELIZED PECANS (RAW FOODS)

Steps:

• Soak pecans overnight in 2 cups of water (6-12 hours).
• Drain and rinse.
• Spread the pecans on a dry towel and blot them dry.
• Toss with honey, vanilla, cinnamon, nutmeg, and sea salt.
• Marinate 30-60 minutes.
• Spread on dehydrator trays and dehydrate 12-20 hours or until dry.
• Store in an air-tight container in a cool, dry place.