Best Orange Pecans Recipes

MANDARIN ORANGE SALAD WITH SUGARED PECANS

Steps:

• For sugared pecans: combine sugar, margarine, orange juice, cinnamon and red pepper and cook to boiling. Boil for 1 minute. Add pecans and coat well. Bake on cookie sheet at 200 degrees for one hour stirring every 15 minutes. Cool completely and store in air-tight container.
• For dressing: combine all ingredients and refrigerate for 1 hour.
• For salad: combine ingredients, adding pecans and oranges last. Add dressing and gently toss.
• Preparation time does not include cooking pecans.

ORANGE-SUGARED PECANS

Steps:

• In a large heavy saucepan, combine the sugar, water and orange juice concentrate. Cook over medium-high heat, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in pecans and orange zest. , Beat until mixture thickens and loses its gloss, about 2 minutes. Drop by teaspoonfuls onto waxed paper to set. Store in an airtight container.

ORANGE PECANS

Steps:

• Line cookie sheet with waxed paper. Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. (Can be prepared up to 1 week ahead. Store in airtight container.)

STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS

Steps:

• Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin - make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
• Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.

SOUFFLé OF PUFF PASTRY WITH ORANGE-SCENTED PASTRY CREAM, CANDIED PECANS, AND CARAMEL BUTTER SAUCE

Steps:

• Orange-Scented Pastry Cream
• 1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream to soft peaks.
• 2. Whisk the Pastry Cream until smooth. Gently fold in the orange zest and whipped cream. Transfer the cream to a pastry bag fitted with a medium, plain tip and refrigerate until ready to serve.
• Caramel Butter Sauce
• 1. In a small bowl, combine the cornstarch with 2 tablespoons (30 g/1 oz) of the water.
• 2. In a small saucepan, combine the brown sugar, vanilla bean pod and seeds, and remaining 2 cups (470 g/16.5 oz) water and bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, for another minute. Remove the pan from the heat and whisk in the butter, salt, and rum. Keep the sauce warm until serving, or refrigerate it, covered, and rewarm before serving.
• Candied Pecans
• 1. Preheat the oven to 350°F (177°C). Place the pecans in a medium bowl and set aside.
• 2. In a small saucepan, combine the water and sugar and bring to a boil over medium-high heat, stirring, just until the sugar has dissolved. Pour the syrup over the pecans and toss until combined. Spread the coated pecans on a half-sheet pan and bake for about 8 minutes, tossing once during baking, until browned and fragrant.
• Puff Pastry Rounds
• 1. Preheat the oven to 400°F (204°C). Line a half-sheet pan with a silicone baking mat.
• 2. On a lightly floured work surface, roll the puff pastry out to a thickness of 1/2 inch. Using a 3-inch round pastry cutter, cut out 10 rounds from the dough. Arrange the rounds on the prepared sheet pan and top with another silicone baking mat and half-sheet pan; this will allow the rounds to rise evenly. Bake for 45 to 55 minutes, or until the rounds are browned and nicely puffed. Remove the top sheet pan and baking mat. Preheat the broiler and dust the rounds liberally with confectioners' sugar. Place the rounds under the broiler until they are caramelized. Assemble the desserts immediately.
• Assembly
• While the Puff Pastry Rounds are still hot from the oven, split them in half. Scoop out any undercooked dough from the center of each half and pipe a generous amount of cold Orange-Scented Pastry Cream on the bottom half of the puff. Replace the top of the puff. Place the dessert on a plate and spoon some Caramel Butter Sauce on top of the warm pastry. Garnish with some Candied Pecans.

ORANGE CREAMSICLE CANDIED PECANS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
• Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
• Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.
• Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.

ORANGE AND CINNAMON CRUSTED PECANS

Steps:

• In a deep saucepan, combine the sugar, water, orange zest, and cinnamon and bring to a boil. Add the pecans and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque, and crystallize as the water cooks away.
• When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.)

MANDARIN ORANGE SALAD WITH PECANS

Steps:

• Whisk together the shallot, vinegar and oil (s).
• Season with salt and pepper, set aside.
• Right before serving, toss with the greens.
• Top each salad with orange slices and pecans.

SOURDOUGH FRENCH TOAST WITH ORANGE BOURBON BUTTER AND SPICED PECANS

Steps:

• Preheat a large nonstick griddle or large skillet over high heat.
• Slice the bread on a diagonal into 1-inch slices. Thoroughly coat the bread with the beaten eggs, but do not soak the bread in the egg mixture-it will fall apart. Lightly brush the griddle with melted butter, if desired. Place the coated bread slices on the griddle. Cook over high heat until golden brown and cooked through, about 5 minutes per side. Remove from the pan to warm plates. Top each serving with 1 tablespoon Orange Bourbon Butter and sprinkle with 2 tablespoons Spiced Pecans. Serve immediately.
• Cream butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature and serve with the French toast. Refrigerate any leftovers.
• Yield: 8 servings
• Preheat oven to 350 degrees F.
• In a small bowl, mix the sugar and spices and set aside. In a medium bowl, mix the pecan pieces with the egg white until well coated. Add the sugar and spice blend to the pecans and toss together until well coated. Turn the nut mixture out onto a nonstick cookie sheet and bake until nuts are golden brown, about 20 to 30 minutes. Remove from the oven, let cool and then chop into small pieces.
• Yield: 8 servings

POMEGRANATE GLAZED QUAIL SALAD WITH ORANGE VINAIGRETTE AND SPICY PECANS

Steps:

• Place orange juice, cranberry juice, molasses, and sugar in a small nonreactive sauce pan over high heat and cook until reduced to 1 1/2 cups. Add the reduced chicken stock and cook another 15 minutes. Season with salt and pepper to taste. Let cool.;
• Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4-cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste.
• Spicy Pecans: Preheat grill or grill pan. Brush each quail on both sides with the glaze and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until cooked through.
• Assembly: 3 cups mustard greens Spicy Orange Vinaigrette Grilled Quail Spicy Pecans Pomegranate Seeds
• Place the greens in a bowl and drizzle with some of the Spicy Orange Vinaigrette. Divide the greens among 4 plates.
• Place 2 grilled quail on each plate. Garnish with Spicy Pecans and pomegranate seeds.

SPICED ORANGE PECANS

Steps:

• In a large bowl, combine egg whites and orange juice. Add pecans and toss to coat; drain. In another large bowl, combine the remaining ingredients. Add pecans and toss to coat. , Spread in a single layer in a greased 15x10x1-in. baking pan. Bake at 250° for 30-35 minutes or until dry and lightly browned. Cool completely. Store in an airtight container.

ORANGE GLAZED PECANS

Steps:

• Beat egg white until foamy.
• Add salt, cinnamon and orange juice.
• Fold in sugar and mix well.
• Add pecans.
• Bake on a well greased cookie sheet at 250 F degrees for 45 to 60 minutes.
• Turn pecans every 15 minutes.
• Store in airtight container.

SHAVED BRUSSELS SPROUTS WITH POMEGRANATE ORANGE VINAIGRETTE AND PECANS

Steps:

• Trim the top and bottom of each orange. Put the oranges on one flat end and remove the rest of the rind in strips. Working over a bowl (to catch the juice) slice just to the left and right of each membrane, freeing each perfect wedge. Slice each segment in half crosswise and set aside. Squeeze the rest of the juice from the empty membranes into the bowl.
• Make the vinaigrette: To the bowl with the orange juice, add the vinegar, molasses, orange zest, and salt and pepper to taste, and whisk to combine. Slowly add the oil, whisking until emulsified.
• Toss the salad: In a large bowl, combine the shaved sprouts, the reserved orange segments, and the pomegranate seeds, add the vinaigrette, and toss to combine. Let sit at room temperature for 30 minutes before serving or cover and refrigerate for up to 8 hours. Transfer to a platter and garnish with pecans.

ORANGE PECANS

Steps:

• Preheat oven to 300ºF.
• Melt butter in heavy medium saucepan over low heat. Add orange peel, cinnamon, coriander, cloves and cayenne and stir until aromatic, about 30 seconds.
• Add pecans, then sugar and salt and stir to coat evenly. Transfer nut mixture to baking sheet.
• Bake until nuts are toasted, stirring occasionally, about 20 minutes. Cool. (Can be prepared 3 days ahead. Store airtight at room temperature).

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!

JOHN'S ORANGE PRALINE PECANS

Steps:

• Line 12 muffin cups with square sheets of waxed paper.
• Heat white sugar, brown sugar, evaporated milk, and frozen orange juice concentrate together in a heavy-bottomed saucepan over low heat; cook and stir until sugar dissolves, 2 to 3 minutes. Stir vanilla extract into the sugar mixture. Fold pecan pieces through the mixture. Cook without stirring until the mixture reaches a temperature of 235 degrees F (113 degrees C), 5 to 10 minutes; remove from heat immediately.
• Stir candy mixture until it begins to turn opaque and stiff but can still be spooned easily; spoon into prepared muffin cups.
• Cool pralines completely before serving.

SALTED BUTTERED PECANS WITH ORANGE AND NUTMEG

Steps:

• Preheat oven to 350°F. Toss pecans, butter, nutmeg, and 1/2 tsp. salt on a rimmed baking sheet to coat. Bake, tossing once, until deepened in color and fragrant, 8-10 minutes. Remove from oven and toss with orange zest and remaining 1/2 tsp. salt. Let cool before eating all of them.
• Do Ahead
• Pecans can be made 3 days ahead. Store airtight at room temperature.

MIXED GREEN SALAD WITH GOAT CHEESE, ASPARAGUS, CANDIED PECANS AND ORANGE MINT DRESSING

Steps:

• Depending on how much salad you want to make will depend on how much Asparagus, but even if you make too much, you can always save it a few days. So, Roast the Asparagus brushed with olive oil. Let that cool. Preheat oven to 300°F. Brush large rimmed baking sheet with butter. Whisk egg white in bowl until foamy. Add sugar, spices, and salt. Whisk until mixture is thick and opaque. Add pecans; stir until coated. Using forks, transfer nuts to sheet, spacing apart; discard remaining coating. Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature. Make the Dressing. Plac however much asparagus you want on your salad, then crumble goat cheese on top. Add the dressing and sprinkle with the pecans.

WILD RICE WITH PECANS, RAISINS, AND ORANGE ESSENCE

Steps:

• In a medium pot over high heat, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce the heat to low. Simmer until the rice grains are tender, about 1 hour. Drain the cooked rice and transfer to a bowl to cool.
• Meanwhile, in a second medium pot over high heat, bring remaining 1 cup of water and the white rice to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and all the water is absorbed, about 15 minutes. Remove from the heat and let the rice rest in the pot for 5 minutes. Transfer to a bowl to cool.
• Combine the wild and white rice, then add the pecans, raisins, onions, and mint and toss to combine.
• In a small bowl, whisk together the olive oil, vinegar, orange zest, and juice, then pour it over the rice salad and toss to coat. Cover the salad and let it sit at room temperate for 2 hours. Season with salt and pepper and serve at room temperature.
• DO AHEAD
• The RICE SALAD can be prepared ahead and refrigerated, covered, overnight. Bring to room temperature before serving.

ORANGE-CINNAMON PECANS

Steps:

• Preheat oven to 250°. Line a 15x10x1-in. baking pan with foil., In a large heavy saucepan, combine sugar, orange juice, cinnamon and nutmeg. Bring to a boil, stirring occasionally. Cook over medium heat 6-8 minutes or until a candy thermometer reads 236° (soft-ball stage), stirring occasionally., Remove from heat; stir in pecans, butter and vanilla. Spread into prepared baking pan. Bake 30 minutes, stirring occasionally. Cool completely. Break apart; store in an airtight container up to 1 week.