Pecan Snack Recipes?
Bring to a boil in a heavy saucepan: 1 cup water, 1/2 cup sugar, 1/2 cup unsulphured dark molasses, 2 teaspoons ground red chile such as New Mexican or ancho, 1/2 teaspoon salt.
Add 2 1/2 cups pecan halves, stir, reduce heat and simmer 10-12 minutes, stirring occasionally until syrup is reduced.
Transfer pecans to a greased 9x12 inch baking dish with a slotted spoon. Bake in oven preheated to 250 degrees for about an hour and fifteen minutes, stirring about halfway through the cooking time. Stir a few more times at the end of the cooking time. Pecans should be dark brown and crunchy.
Transfer to waxed paper to cool.
Will keep for at least a week, tightly covered.
Mix in large bowl: 6 cups mixed Chex cereals, 2 cups pretzel sticks, 2 cups Fritos, 2 cups pecan halves.
Heat 1/2 cup olive oil in small skillet at medium heat. Add 4 halved garlic cloves and cook until soft then discard garlic.
Stir into the oil: 2 1/2 tablespoons Worchestershire sauce, 2 teaspoons Cajun or Creole seasoning, 1 teaspoon ground red chile such as New Mexican or ancho, 1 teaspoon tabasco sauce.
Pour seasoned oil over the cereal mixture, stirring to coat.
Bake in oven preheated to 250 degrees in large baking pan for 1 hour, stirring every fifteen minutes.
Spoon onto brown paper bags to cool.
Keeps 3 days, tightly covered.
Both recipe paraphrased from "Texas Home Cooking" by Jamison & Jamison.
In heavy pan over medium high heat, toss
Pecans (or almonds or walnuts)in:
2-4 T. canola oil (for 6-12 oz of nuts)
pepper (white or cayenne or both)
Drain on paper towels. Bake on cookie sheet in 350 oven for 15 minutes or until crisp.