- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 1/4 teaspoons coarse kosher salt
- 3/4 teaspoon curry powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoon (1/4 stick) unsalted butter
Preheat oven to 250°F. Line large rimmed baking sheet with foil. Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper in small bowl to blend.
Melt butter and honey with remaining 1/4 teaspoon salt in heavy medium saucepan over medium heat. Add pecan halves and stir to coat; remove from heat. Add spice mixture and toss to coat pecans evenly. Spread pecans in single layer on prepared baking sheet.
Bake pecans until dry and toasted, about 40 minutes. Cool completely. Separate pecans. DO AHEAD Can be made 1 week ahead. Store airtight at room temperature.
SALAD WITH AVOCADO DRESSING, PICKLED STRAWBERRIES, FETA CHEESE AND CANDIED PECANS and STRAWBERRY LENTIL SALAD
I love the combination of the sweet strawberries with the salty, flavorful feta and fresh, crunchy greens in these two salads.
SALAD WITH AVOCADO DRESSING, PICKLED STRAWBERRIES, FETA CHEESE AND CANDIED PECANS
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Heat oven to 350F. Spread nuts in a single layer on a baking sheet. Roast for 8 to 10 minutes or until done. Stir together sugar, cinnamon, salt and almond milk in a medium saucepan. Cook over medium-high heat for 8 minutes or until the mixture reaches the soft ball stage, 236 degrees. Remove from heat and stir in vanilla. Add pecans to sugar syrup and stir to coat well. Spoon nuts onto waxed paper and immediately separate nuts with a fork and let cool.
Rinse strawberries and trim off leaves. Cut in half. In a small saucepan, combine the vinegar, sugar and water. Mix well so everything is dissolved and pour over the strawberries. Marinate for an hour.
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
Combine all ingredients in a food processor and process until smooth.
Place salad greens on a plate, top with strawberries, candied pecans, pickled strawberries and feta cheese. Drizzle with dressing.
Recipe adapted from The Hive
STRAWBERRY LENTIL SALAD
4 teaspoons white balsamic vinegar
juice from half an orange
freshly ground black pepper
2 tablespoons crumbled feta
To make dressing, whisk together vinegar, oil, orange juice and mustard in a small bowl, season generously with salt and pepper.
In a medium bowl, toss lettuce with 2 teaspoons of the dressing, divide between two plates. Add lentils to the remaining dressing and toss well, top arugula with lentils and strawberries. Sprinkle with feta and serve.
Recipe adapted from Shape Magazine, May 2015
1. Jamaican Steamed Cabbage
My brother hates cabbage he thinks it&rsquos pretty much the closest thing you can get to true evil on this planet.
Even so, he loves Jamaican steamed cabbage.
(Of course, he thinks it&rsquos called &ldquocarrot hash.&rdquo He would never have tried it if we&rsquod called it cabbage.)
It takes 20 minutes to make and is sweet and herby, with none of the sour bitterness that sometimes comes with steamed cabbage. It really is a treat.
Candied Pecans Recipe
- Author: Tiffany – The Coconut Mama
- Cook Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups 1 x
- Category: snacks
- Method: skillet
- 2 Cups Raw Pecans
- 1 Tablespoon Coconut Oil or Butter
- 1/4 Cup Maple Syrup
- 1/2 Teaspoon Sea Salt
- Heat a skillet over medium heat.
- Add pecans and lower the heat to medium-low. Stir the pecans in the skillet until they’re lightly crisp and turn dark brown.
- Remove the skillet from the heat and allow the pecans to cool slightly.
- Mix a tablespoon of coconut oil (or butter) into the pecans. Return the skillet to the burner and heat the pecans over medium heat.
- Add the maple syrup and stir the pecans constantly until the liquid begins to bubble.
- Lower the heat and continue to cook until the syrup caramelizes onto the pecans, about 3 minutes.
- Remove the skillet from heat and sprinkle salt over the pecans.
- Store in air-tight container.
- Serving Size: 1/4 Cup
- Calories: 231
- Sugar: 7g
- Sodium: 68mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Carbohydrates: 10.6
- Fiber: 2.6g
- Protein: 2.5g
Did you make this recipe?
Tag @thecoconutmama on Instagram and hashtag it #thecoconutmama
Tiffany - The Coconut Mama
I’m a mama, a cook, and a lover of all things coconut! I’m passionate about natural foods and a true believer in the health benefits of coconut oil. I use coconut products in all my baking and share my tutorials and recipes on my site with the hope of helping others to live healthier lives!
HOW TO MAKE KETO CANDIED PECANS
First things first. Let’s go ahead and preheat your oven to 250F. These are going to cook low and slow.
Line a 9吉 sheet pan with parchment paper or a silicone baking mat.
Now we need to get our ingredients ready. We have shelled pecan halves, salt and cinnamon, an egg white (beaten until frothy), and sweetener.
First we need to mix the egg white with the pecans.
Now, in a large bowl…mix together the sweetener, cinnamon and salt. Add in the pecan halves and the egg white and mix well to coat the pecans.
Lay the keto candied pecans out on the baking sheet in a single layer.
Bake the keto candied pecans in the oven for 1 hour, stirring every 15 minutes. The pecans will brown and get super crunchy.
Warning! They will be addictive and so good! Yummy!
⭐ Did you make this Keto Candied Pecans Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
To perfectly sauté green beans, start by placing them in a pot of water over medium-high heat and bring them to a boil.
Reduce heat to low-medium and let them continue to boil for 5-8 minutes, or until they are just tender and can be pierced with a fork.
While the green beans are boiling, submerge a colander into a bowl of ice water and set aside.
When the beans are done boiling, use tongs or a slotted spoon to place them in the colander to stop the cooking process.
This will help them to not become soggy.
Next, melt 1-2 Tablespoons of butter over medium heat in a large skillet and toss green beans in it until they are heated through.
Season with salt and pepper or other desired seasonings and serve.
Begin by combining the Confectioners sugar, kosher salt, cayenne pepper and 4 teaspoons of water in a medium bowl.
Add the pecans to the sugar mixture and stir until evenly coated.
Place the nuts on a parchment lined baking sheet in a single layer.
Bake for 10 to 12 minutes, until the nuts are crusty on top and caramelized on the bottom.
Slide the parchment off of the baking sheet onto a countertop — this stops the nuts from overcooking on the hot baking sheet.
When the nuts are completely cool, use your hands to break them apart.
Transfer the nuts to a bowl and serve, or store in a covered container for up to a few weeks.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
It would not be Christmas if I did not make many, many batches of Candied Pecans. This recipe is one of the easiest food gifts there is to make for someone. I started making them every year for my sister-in-law Paige, but once people had a few, they were asking for me to make them some too. Now, I make this recipe about 6 batches of pecans and wrap them up in these cute bags and deliver them along with Patty’s Whiskey Cake to neighbors, teachers, and friends.
I love the combination of sweet and salty, and these are just that. These are great to snack on alone, but are also great on a cheese tray, or tossed in a salad. You can also change the spices in the mixture to suit your tastes. I make a curried version for my Spinach Salad with Curried Pecans, Blue Cheese and Apples. These nuts would be great in that salad as well if you some leftover. These will keep for about 10 days in an airtight container. I have never had a batch sit around that long though. They are usually gone as soon as they make it into a jar.
1 egg white
1/2 cup sugar
1 teaspoon freshly ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups raw shelled pecans
In a large bowl, whisk the egg white until light and foamy. A drop or two of water helps break up the egg whites, making them easier to whisk.
Add the sugar, spices, and salt to the bowl.
Whisk until incorporated.
Add the nuts to the bowl and coat them completely in the egg white mixture.
Spread the pecans evenly onto a parchment or tin foil lined baking sheet. Put in a preheated 300 degree oven.
Bake for about 30 minutes. Every few minutes turn the nuts in the pan. They will be done when they are dry and the nuts are toasted and brown.
While they are still warm, I like to give them an extra sprinkle of salt. You do not have to though. Let the pecans cool completely before you package them.
Candied Spiced Pecans
Line a baking sheet with parchment or use a silpat.
- 1 ounce egg white (1 white from 1 large egg)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 1-1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 pound raw pecan halves
Beat the egg white to soft peaks. If it is properly beaten, there will be no liquid in the bottom of the bowl.
Tip: Wipe the bowl and beaters with vinegar to remove any possible oils that may be on the surface. This will ensure a successfully beaten egg white.
While the egg white is beating, mix the sugar and spices in a small bowl.
Beaten egg whites mixed with seasonings.
When the egg is properly beaten, add the seasonings.
Fold in the pecans and toss to evenly coat all of the nuts. Separate any nuts that stick together.
Spread onto a lined baking sheet and roast in the oven for 30 minutes. Stir them occasionally for even roasting.
Cool, separating any nuts that stick together again after roasting.
Package and present as a wonderful gift for anyone!
Please be aware that if you put these out for a party, they will disappear fast! I suggest you save them for a small group.
27 cayenne candied pecans Recipes
Spicy Candied Pecans
Spicy Candied Pecans
Spinach Salad With Mango And Candied Pecans
Spinach Salad With Mango And Candied Pecans
CANDIED PECAN MAPLE
CANDIED PECAN MAPLE
Candied Pecan Maple
Candied Pecan Maple
Vietnamese Grapefruit and Jicama Salad in a Ponzu Dressing with Candied Pecans (Emeril Lagasse)
Reviews ( 25 )
Fast, easy and very flavorful. I used blue cheese instead of goat cheese and it was fantastic. A new go-to salad for me!
Made this salad recipe for book club, and people asked for seconds. Excellent year-round salad option, with light but flavorful dressing. The candied/baked pecans add a flavorful touch, not too much curry or ginger, but a nice complexity of spices balancing the base ingredients. I added a little blue cheese to the cheese mix, rather than just goat cheese, which I would do again. Great do-ahead salad, baking pecans and mixing dressing in advance and just tossing before serving. Quick, easy yet sophisticated enough to take to a dinner party.
Easy and a bright fresh taste. Awesome spin to liven up a salad and even my boyfriend who hates any type of veggie approved.. I think it was the delicious candied pecans.
I served this salad Christmas day. It was so good, several people went back for seconds. Now when does that happen with salad?! This is my all-time favorite salad recipe.
I fixed this for our family Christmas Eve dinner. Nothing but raves and it was all gone! A wonderful combination of flavors.
Very good salad and easy to make! The entire family loves it!! I use an arugula/spinach mix and omit the onions but otherwise everything else is the same.
This recipe has already become a favorite. The nuts are a great snack on their own and the dressing could complement many salads. Use a good quality apple cider vinegar and you won't be disappointed. A really great, simple, and versatile recipe.
Great tasting salad! The Pecans really make it, and I made an adjustment and used a little less dressing, so it wouldn't be soggy! Glad I did. I also used a little more syrup and mustard to tone down the vinegar. Very tasty, a keeper!
this is our top salad recipe. We sub pears and blue cheese, but follow all other ingredients and directions exactly. Cut dressing recipe in half - makes a ton.
this salad was so delicious it was delightful
Made this Christmas Day and it was a big hit. Both my Mom and SIL wanted the recipe. A few days later, I made it for a couple of friends and they "oohed and aahed" and also requested the recipe. The dressing is fantastic! You will have plenty left-over which you can use for other salads. The pecans were a hit as well. They are a little sweet (not too much though) with a hint of a little kick from the red pepper. I omitted the curry the first time as my brother doesn't care for it. The next time I used it, despite not being a fan of curry myself. I decided what the heck. 1/8 tsp isn't much and I wanted to see if it made a difference. My (admittedly unsophisticated) palate didn't notice much of a difference from the first batch, so if you or your family/guests are "curry-phobic", it shouldn't turn anyone off. Since it was Christmas, I added dried Cranberries. a very nice touch. This one is definitely a "keeper"!!