Looking for a recipe for "Killer Pecans"
- keli175 Nov 22, 2011 12:33 PM
I have an almost killer pecan recipe, but have had to tweak it to get it even close to what I want. Any good tried and true recipes out there?
I want to make my own because 8 Oz go for about $21.00...eek!
Not sure if these are "killer" pecans, but had to laugh when I saw your thread, because I am about to make these:
1 lb. shelled, whole large pecans
1/2 stick melted unsalted butter
1/4 cup pure maple syrup
1 T Lea & Perrins worchestershire sauce
1 tsp Tabasco or hot sauce
Preheat oven to 325. Line large 1/2 sheet pan with Silpat, or well greased parchment paper. Make sauce by combining all ingredients except pecans. Taste and adjust spiciness or sweetness to your desire. Combine sauce with pecans very well. Spread on prepared sheet in one layer. Roast at 325 for 7 min, turn pieces over, roast another 7-10 min, checking to ensure they don't burn. Once cooled, store in well sealed container on counter.
All of the above they have a little sweet but mostly savory and spicy - this is the recipe I have used in the past
ALMOST "KILLER PECANS"
6 cups water
4 cups pecans
1/2 cup sugar
1 tsp. hot pepper flakes
1 1/2 cups salad oil
1/2 tsp. ground cumin
Bring 6 cups of water to a boil. Add pecans, reheat water to boiling, and cook pecans for one minute. Drain pecans in a colander and rinse with water. Shake again to drain well.
Turn pecans into a bowl and add the sugar and red pepper flakes. Toss to coat.
Heat 1 inch of oil to 350 degrees F in an electric skillet.
Add half of the pecans and fry until golden (about 5 minutes). Remove pecans with slotted spoon to a strainer places over a bowl. Allow to drain completely.
Sprinkle pecans lightly with cumin and salt.
Pecans will keep 3 weeks in a jar at room temperature, but they won’t last that long
you might like this one then:
this is terrific if you're into bacon and garam masala:
i'm also a huge fan of Chinese five-spice in glazed pecans. i add a little maple & brown sugar for sweetness, a dash of tamari for salt, and a pinch of chili flake or cayenne for heat...good stuff.
This method from Cook's Illustrated - http://www.chefmartyrich.com/2009/11/... - is my favorite, because there is no clumping and no chance of scorching the coated nuts in the oven. The first time I made it I used cinnamon and sugar on pecans, but my favorite became curry powder plus garlic powder and a little sugar, on almonds.