Best Tasty Pecan Pepper Appetizer Recipes

SOUTHERN PECAN CHEESE WAFERS

Southern Pecan Cheese Wafers image

If you have never had Southern Pecan Cheese Wafers you are missing out! This cheese crackers recipe is nothing like you have ever bought at the store. It is a really fun cocktail appetizer and goes great with drinks and a cheese plate!

Provided by Karen

Time 2h33m

Number Of Ingredients 8

Ingredients

1 cup butter (softened (2 sticks))
1 teaspoon Worcestershire sauce
2 cups flour (spooned and leveled)
1/2 teaspoon salt
1/2 to 3/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika (optional)
1 pound sharp cheddar cheese (freshly shredded*)
60-70 pecan halves

Steps:

In a large bowl or stand mixer, beat the butter and 1 teaspoon Worcestershire sauce until smooth and creamy.
Add 2 cups flour, 1/2 teaspoon salt, cayenne pepper, and smoked paprika, if you're using it. Beat well, scraping the sides.
Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.
Cover the dough and chill well, at least 2 or 3 hours or up to 3 days.
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Roll the dough into 1-inch balls and place on the baking sheet 1 inch apart. Press the top of each ball with a fork (if the fork sticks, coat with flour).
Place a pecan half on top of each wafer.
Bake at 350 degrees for 18-20 minutes, until the edges are quite brown.
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store covered on the counter. Best served within 2 days.
Re-heating: I made these a day in advance as Thanksgiving appetizers. They lose a bit of their crunch by day 2, so I spread them out on baking sheets and baked at 350 for about 5 minutes until they got crispy again. Worked great!

Nutrition Facts : ServingSize 1 g, Calories 742 kcal, Fat 76 g, SaturatedFat 9 g, Cholesterol 12 mg, Sodium 71 mg, Carbohydrate 17 g, Fiber 10 g, Sugar 4 g, Protein 10 g, TransFat 1 g, UnsaturatedFat 64 g

HOT AND SPICY PECANS

Hot and Spicy Pecans image

These pecans aren't too hot, but you can leave out the red pepper if you like them milder, or increase it to taste. These make a great snack or appetizer for the holidays, or anytime.

Provided by Diane Kester

Categories Appetizers and Snacks Spicy

Time 40m

Yield 16

Number Of Ingredients 7

Ingredients

2 tablespoons butter, melted
1 tablespoon Worcestershire sauce
¼ teaspoon ground red pepper
¼ teaspoon salt
¼ teaspoon garlic powder
2 cups pecan halves
1 tablespoon chili powder

Steps:

Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat.
Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 2.6 g, Cholesterol 3.8 mg, Fat 12.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 62 mg, Sugar 0.7 g

MAPLE PEPPER PECANS

Maple Pepper Pecans image

I cannot, just cannot, allow myself to have even one of these as I'm setting them out or I know there will be none left for the party. They're best eaten still a little warm (though be careful that they're not hot or everyone will have a burnt mouth) though still very good cold and, as with the olives, make a good present, bunged into a jar and tied with a ribbon or somesuch.

Provided by Nigella Lawson : Food Network

Time 35m

Yield 3 1/3 cups

Number Of Ingredients 5

Ingredients

1/2 stick unsalted butter
1/2 cup maple syrup
1 1/2 teaspoons table salt
1 teaspoon cayenne pepper
3 1/3 cups pecan halves

Steps:

Melt the butter with the syrup, salt and cayenne pepper in a pan over a gentle heat. Add the pecans and stir to mix, leave them on the heat for 2 to 3 minutes. Spread the pecans on a silicon pad, parchment paper, or piece of foil to cool. Arrange the sticky pecans in bowls to serve.