Spiced Pecans

Spiced Pecans requires roughly 30 minutes from start to finish. For $3.19 per serving, you get a side dish that serves 4. One serving contains 859 calories, 9g of protein, and 85g of fat. 7 people have made this recipe and would make it again. If you have canolan oil, cumin, water, and a few other ingredients on hand, you can make it. It is brought to you by A Family Feast . It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. Overall, this recipe earns a pretty good spoonacular score of 58%. Users who liked this recipe also liked Spiced Pecans, Spiced Pecans, and Spiced Pecans.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Canola oil

½ teaspoon cayenne pepper

½ teaspoon cinnamon

½ teaspoon cumin

1 ½ teaspoons kosher salt

4 cups pecans (approximately 1 pound)

Salt

¼ cup sugar

6 cups water

Equipment:

sauce pan

bowl

candy thermometer

slotted spoon

colander

sieve

frying pan

Cooking instruction summary:

In a small bowl, add salt, cinnamon, cayenne and cumin and mix to combine. Set aside.In a large saucepan over high heat, heat 6 cups of water to boiling. Add pecans and bring back to a boil. Cook for 1 minute. Drain and rinse under running hot water. Drain completely.Pour drained nuts into a large bowl. Sprinkle with sugar and toss to coat the nuts completely with the sugar.Meanwhile, in a deep-sided skillet or saucepan, heat about 1 inch of canola oil to 350 degrees. (It’s recommended that you use a candy thermometer to make sure that you have the oil at the correct temperature – too hot will burn the nuts, too cool will not cook the nuts quickly enough and you won’t get the crisp texture.)Once the oil is at 350 degrees, with a slotted spoon (a 'spider strainer' like this works really well for this task), carefully add about half of the pecans to the oil (be careful as the wet nuts being added to the oil will splatter up!). Fry about 3 minutes – stirring often. Note that the pecans will continue to cook after they are taken out of the oil so it’s important to not let them get too browned, otherwise they will end up burned.With a slotted spoon, remove pecans from the oil and place into a coarse sieve or colander over a bowl to drain. Sprinkle with the salt-spice mixture and keep tossing the pecans so that they don’t stick together as they cool. Transfer the pecans to waxed paper to cool completely. Fry the remaining pecans. Store cooled nuts in a tightly covered container.

 

Step by step:


1. In a small bowl, add salt, cinnamon, cayenne and cumin and mix to combine. Set aside.In a large saucepan over high heat, heat 6 cups of water to boiling.

2. Add pecans and bring back to a boil. Cook for 1 minute.

3. Drain and rinse under running hot water.

4. Drain completely.

5. Pour drained nuts into a large bowl. Sprinkle with sugar and toss to coat the nuts completely with the sugar.Meanwhile, in a deep-sided skillet or saucepan, heat about 1 inch of canola oil to 350 degrees. (It’s recommended that you use a candy thermometer to make sure that you have the oil at the correct temperature – too hot will burn the nuts, too cool will not cook the nuts quickly enough and you won’t get the crisp texture.)Once the oil is at 350 degrees, with a slotted spoon (a 'spider strainer' like this works really well for this task), carefully add about half of the pecans to the oil (be careful as the wet nuts being added to the oil will splatter up!). Fry about 3 minutes – stirring often. Note that the pecans will continue to cook after they are taken out of the oil so it’s important to not let them get too browned, otherwise they will end up burned.With a slotted spoon, remove pecans from the oil and place into a coarse sieve or colander over a bowl to drain. Sprinkle with the salt-spice mixture and keep tossing the pecans so that they don’t stick together as they cool.

6. Transfer the pecans to waxed paper to cool completely. Fry the remaining pecans. Store cooled nuts in a tightly covered container.


Nutrition Information:

Quickview
858k Calories
9g Protein
85g Total Fat
26g Carbs
13% Health Score
Limit These
Calories
858k
43%

Fat
85g
131%

  Saturated Fat
7g
45%

Carbohydrates
26g
9%

  Sugar
16g
18%

Cholesterol
0.0mg
0%

Sodium
1084mg
47%

Get Enough Of These
Protein
9g
18%

Manganese
4mg
226%

Copper
1mg
63%

Vitamin B1
0.66mg
44%

Fiber
9g
39%

Magnesium
124mg
31%

Zinc
4mg
30%

Phosphorus
276mg
28%

Vitamin E
3mg
26%

Iron
2mg
15%

Vitamin K
13µg
13%

Potassium
416mg
12%

Vitamin B6
0.22mg
11%

Calcium
85mg
9%

Vitamin B5
0.86mg
9%

Vitamin B2
0.13mg
8%

Vitamin B3
1mg
6%

Selenium
3µg
6%

Folate
22µg
6%

Vitamin A
163IU
3%

Vitamin C
1mg
2%

covered percent of daily need
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