Best 11 Village Whiskeys Spicy Pecans Recipes

BOURBON CANDIED PECANS

Steps:

• Preheat oven to 250°. Line baking sheet with foil. In a large bowl, combine the sugar, brown sugar, cinnamon, nutmeg, cloves and salt. Stir and set aside. In a large bowl, combine the egg white, whiskey, vanilla and honey. Whisk together until frothy. Add the pecans and stir to coat. With a slotted spoon or fork, remove pecans and add them to the sugar mixture, don't dump in the extra liquid. Pour pecans out onto prepared baking sheet. Bake for 1 hour 15 minutes, stirring every 20 minutes or so. The pecans will be sticky until they cool.

CANDIED PECANS

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
• Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
• Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
• Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
• Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.

VILLAGE WHISKEY'S SPICY PECANS

Steps:

• Preheat the oven to 350° and line a baking sheet with parchment paper or silpat.
• In a saucepan, bring the sherry, sugar, salt, water and hot sauce to a simmer. In a bowl, whip the egg whites until foamy.
• Place the pecans in a medium bowl and add the sherry mixture; toss to coat thoroughly. Fold in the egg whites and drain off any excess liquid.
• Spread the pecans on the prepared baking sheet and roast until golden brown, about 3 to 5 minutes.
• Let cool, then serve.

SPICED PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
• In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
• Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.

SPICY GLAZED PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with foil or parchment paper.
• In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 15 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container.

HOT AND SPICY PECANS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat.
• Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.

WHISKEY-GLAZED PECANS

Steps:

• Preheat oven to 300°. In a microwave-safe bowl, combine butter, brown sugar and whiskey; microwave, covered, on high for 30-60 seconds or until butter is melted; stir until smooth., Place pecans in a small bowl; drizzle with butter mixture and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 30-35 minutes or lightly browned, stirring occasionally. Sprinkle with salt. Cool completely. Store in an airtight container.

SPICED VANILLA PECANS

Steps:

• Note: If you don't have superfine sugar (in Britspeak: caster sugar) then you can whirl regular granulated sugar in the food processor for about 5 minutes.
• You can skip this and just use granulated sugar, but please make sure it dissolves completely before leaving the pecans to sit.
• In a large pot, boil the pecans in the water for 1 minute.
• Drain well.
• While they're still hot, toss them in a large bowl with the sugar, melted butter, corn syrup and vanilla extract.
• Mix well and let the nuts sit, covered, for at least 12 hours, up to 24 hours.
• Preheat the oven the 325 degrees F.
• Put the nuts on a cookie sheet (make sure it's rimmed so the nuts don't fall off).
• Bake the nuts for 30 minutes, stirring every 5 minutes.
• The nuts should brown nicely.
• I know, they are brown already, what I mean is that they should be a little darker, and crisp looking.
• However, they won't actually get crisp until they cool.
• Meanwhile, combine all the spices in a large bowl.
• The minute, the actual instant that the nuts are done, add them to the spices and toss them until they are well covered.
• Pat the nuts back down on the cookie sheet in a single layer, so they can cool without clumping together.
• Cool thoroughly, and store in an airtight container.

SWEET AND SPICY PECANS

Steps:

• Preheat to 350 degrees F. Whisk egg whites until they are doubled in volume and stick to the whisk (just before "soft peak" stage). Gradually whisk in sugar and salt. Add spices: paprika, chipotle, cumin, paprika and coriander. Whisk to combine. Add pecans, then use a rubber spatula to toss, coating the nuts evenly.
• Line a baking sheet with parchment paper and spread nuts in a single layer. Bake on the middle rack for 10 minutes.
• Remove baking sheet. Use a spatula to flip pecans, breaking up any clumps, working quickly so they don't lose their heat. Bake an additional 10-20 minutes. (Total baking time will vary depending on size and moisture content of nuts.) When pecans are ready, they will be dark brown; when tapped with a spoon, they should sound dry and flat. Remove from oven and cool before serving. Pecans will keep for 2 weeks at room temperature stored in an airtight container.

SPICY PECANS

Steps:

• Preheat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. In a bowl, combine salt, cayenne pepper, paprika, and sugar.
• In a medium bowl, whisk egg whites until foamy. Whisk in spice mixture. Stir in pecans. Spread coated pecans in a single layer onto the baking sheets. Bake for about 15 minutes, then reduce oven temperature to 250 degrees. Rotate the sheets in oven, and cook for 10 minutes more.
• Immediately spread pecans in a single layer on clean parchment paper; let cool before serving or storing.

GLAZED SPICY CINNAMON PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil. Pour butter over foil layer.
• Whisk sugar, egg whites, cinnamon, and cayenne pepper together in a large bowl. Add pecans and toss to fully coat. Spread coated pecans on the buttered baking sheet.
• Bake in the preheated oven, stirring and flipping pecans after 10 minutes, until pecans are toasted, about 20 minutes. Cool pecans on baking sheet for 15 minutes.