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Pecan Snack Recipes?

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Samo Dec 14, 2001 12:48 PM

I'd like to put some lovely pecans I bought to good Christmas use. Any recipes for savory pecan snacks?

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    Renee RE: Samo Dec 14, 2001 03:38 PM

    Tried and true recipe:

    Toast the pecans in an oven for 5 to 7 minutes (until golden). Immediately toss with butter and salt (for savory) or sugar (for sweet). Lay out on parchment until cool.

    Eat with cheese and wine -- divine!

    1. c
      Chimayo Joe RE: Samo Dec 14, 2001 04:33 PM

      ~~~Candied Pecans~~~

      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.

      ~~~Texas Trash~~~

      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.

      1. l
        Lynne Hodgman RE: Samo Dec 14, 2001 10:28 PM

        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)
        salt (optional)
        pepper (white or cayenne or both)
        paprika
        celery salt
        cumin

        Drain on paper towels. Bake on cookie sheet in 350 oven for 15 minutes or until crisp.

        Keep refrigerated.

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