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Pecan Snack Recipes?

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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  1. r
    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)
        celery salt

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

        Keep refrigerated.

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