Roasted Spiced Pecans

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Roasted-Spiced-Pecans

Ingredients

  • 1 pound pecan halves
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 pound pecan halves
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg

Preparation

  1. Preheat oven to 350°F. Place pecans in a bowl. Melt butter over low heat and stir in spices, salt, pepper and sugar. Remove from heat; stir until sugar dissolves. Pour over pecans and mix well.
  2. Spread pecans evenly on a large rimmed cookie sheet and bake, stirring often, until dark brown and fragrant, 20 to 25 minutes. Season with additional salt and pepper while warm. Cool completely before serving. (Can be made up to a week ahead; keep covered and refrigerated.)

Cranberry-Pecan Cheese Wafers

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Dried cranberries give a slightly sweet flavor to crispy, buttery Cranberry-Pecan Cheese Wafers.

Ingredients

  • 1 1/2 cups chopped pecans
  • 1 1/2 cups coarsely chopped sweetened dried cranberries
  • 2 cups butter, softened
  • 4 cups (16 oz.) freshly shredded extra-sharp Cheddar cheese
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground red pepper
  • 4 cups all-purpose flour
  • Parchment paper

Preparation

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
  2. Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.
  3. Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill 8 hours to 3 days.
  4. Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes)

Candied Pecans

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Candied-Pecans

Ingredients

  • 2 cups pecan halves
  • ½ cup firmly packed light brown sugar
  • 6 Tablespoons dark corn syrup

Preparation

  1. Stir together pecan halves, brown sugar, and dark corn syrup in a small bowl.
  2. Spread mixture in a lightly greased aluminum foil-lined jelly-roll pan.
  3. Bake at 350° for 12 to 15 minutes or until glaze thickens, stirring every 4 minutes.
  4. Spread in a single layer on wax paper; cool completely, separating pecans as they cool. (For the prettiest garnish, leave some in clusters.)
  5. Store in an airtight container at room temperature.

Yield: Makes about 2 cups.

Cheddar Pecan Rounds

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These savory cheese rounds have the perfect balance of cheese and butter, along with enough flour to keep them crumbly. An instant classic with a martini or a glass of wine!

Ingredients

  • 1/2 cup unsalted butter, softened
  • 8 ounces sharp Cheddar cheese, grated
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup finely chopped pecans
  • 1/2 teaspoon ground cayenne pepper

Preparation

  1. With an electric mixer on low speed, cream butter. Add cheese; mix well. Add flour and salt; mix well. Stir in nuts and cayenne pepper by hand.
  2. Divide dough in half, and roll into 2 logs, about 1 1/2 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for at least one hour, and preferably overnight.
  3. Preheat oven to 350º.
  4. Line a baking sheet with parchment paper. Slice chilled dough into 1/4-inch slices and place on pan.
  5. Bake for 15 to 17 minutes, or until crisp and golden brown. Cool on a wire rack and store in an airtight container.

Note: Slice and bake one log of Cheddar Pecan Rounds to enjoy immediately, and freeze the second log for when unexpected guests drop in. You can bake a batch in less than 20 minutes.

Cream Cheese-and-Olive Pecan Bites

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These little cream cheese-filled pecan bites are the perfect combination of creamy and crunchy. You’ll have a hard time stopping with just one bite.

Ingredients

3 ounces cream cheese, softened
1/2 cup finely chopped pimiento-stuffed Spanish olives
1 tablespoon chopped fresh chives
1/4 teaspoon pepper
80 large toasted pecan halves

Preparation

  1. Stir together cream cheese, olives, chives, and pepper.
  2. Spread onto 40 large toasted pecan halves; top with 40 large toasted pecan halves, forming sandwiches.