Best Holiday Pecans Recipes

HOLIDAY POMEGRANATE, PEAR, AND GRAPE SALAD WITH CANDIED PECANS

Steps:

• Make candied pecans.
• In a large bowl, toss together the pomegranate seeds, grapes, red onion, and the blue cheese.
• Divide torn lettuce leaves among 8 salad plates, and top each salad with the fruit mixture.
• Halve and core pears and cut into 1/2-inch slices-- put a pear half, skin side up, in the center of each salad.
• Arrange candied pecans around the pears.
• Just before serving, heat balsamic vinegar, olive oil, and brown sugar in a small saucepan over medium heat, cooking and stirring until brown sugar dissolves. Off the heat, and season to taste with salt and pepper.
• Drizzle warm dressing over each salad, sprinkle with orange zest, and serve right away.

ROASTED HOLIDAY PECANS

Steps:

• Preheat oven to 300 degrees F.
• Place pecans on foil-lined shallow baking pan.
• Combine other ingredients and pour over pecans.
• Stir well.
• Bake for 25 to 30 minutes, stirring occasionally during baking.
• Drain on paper towels.
• Store in air tight containers.

SPICED HOLIDAY PECANS

Steps:

• Preheat oven to 350°F.
• Butter 2 large baking sheets.
• Melt 1/4 cup butter in large skillet over medium heat.
• Add brown sugar, 1/4 cup water, salt and spices; stir until sugar dissolves.
• Add nuts to sugar mixture and cook until syrup thickly coats nuts, stirring frequently, about 5 minutes.
• Transfer nuts to prepared baking sheets.
• Bake until golden, about 5-10 minutes.
• Cool (Can be prepared 3 days ahead. Store in airtight container at room temperature).

HOLIDAY PECANS

Steps:

• Heat oven to 300 degrees.
• Line a rimmed baking sheet with nonstick foil; set aside.
• In small bowl, stir together sugar, salt and cinnamon; set aside.
• In medium-sized bowl, whisk egg white and 1 T water until foamy.
• Add pecans to bowl and stir until coated.
• Pour in sugar mixture and melted butter, and stir well to combine.
• Spread pecan mixture in an even layer on prepared baking sheet and bake at 300 for 25 minutes, stirring occasionally.
• Remove from oven and cool completely.

HOLIDAY SPICED ROASTED PECANS

Steps:

• 1. PREP/PREPARE
• 2. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 3. Add the butter to a small saucepan, and melt over medium low heat until the foaming subsides.
• 4. Add the coconut sugar, cayenne pepper, and cinnamon to the melted butter and mix to combine.
• 5. Bring the mixture up to a simmer, as you continue to stir.
• 6. Chef's Note: I love the added dimension of flavor that the coconut sugar gives to these pecans. You can, if you choose, substitute some (more traditional) dark brown cane sugar.
• 7. Chef's Tip: If you are going to use dark brown cane sugar, then reduce the butter from three tablespoons, down to two.
• 8. Add the pecans and fold several times, until they are completely coated in the mixture.
• 9. Chef's Note: The recommended amounts of butter are only a place to start. Depending on the dryness of your sugar, you might need to add a bit more. The mixture should have the viscosity of a caramel sauce.
• 10. Spread the coated pecans out in a thin layer on a parchment-lined baking sheet.
• 11. Place in the preheated oven for 8 minutes.
• 12. Remove from the oven, and allow them to completely cool, about 30 minutes
• 13. PLATE/PRESENT
• 14. Break apart the pecans, place on a serving dish, and then stand back. Enjoy.
• 15. Keep the faith, and keep cooking.

SOUTHERN HOLIDAY PECANS

Steps:

• Melt butter, cayenne, cinnamon & sugar together.
• Pour over pecans, stir to mix completely.
• Sprinkle salt over nuts, toss to combine.
• Spread on parchment lined cookie sheet.
• Bake at 325 F for 15 minutes, stir half way thru baking.
• Cool & store in airtight container.

HOLIDAY SPICED PECANS

Steps:

• Preheat oven to 325º. Heat the oil and butter until melted in a saucepan over low heat.
• Add the remaining ingredients except for the nuts and salt.
• Simmer over low heat 2-3 minutes to blend.
• Add the nuts and toss to coat.
• Spread on baking sheet and bake for 15 minutes, shaking occasionally.
• Toss the hot nuts with the salt and let cool to room temperature on a baking sheet.
• Store in an airtight container.