HOW TO MAKE CINNAMON ROASTED PECANS RECIPES

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CINNAMON ROASTED BUTTERNUT SQUASH



Cinnamon Roasted Butternut Squash image

Not only is roasted butternut squash a perfect side dish, it’s perfect to add to rice bowls or to top hearty salads. We enjoy it cold and often save some for the following day to add to salad for lunch. If you’ve got lots leftover, make soup. Throw leftover roasted squash into a blender with a splash or two of stock and blend. This recipe can be used for other varieties of winter squash. Simply substitute other winter squash varieties for butternut squash in our recipe below.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield Makes 4 servings

Number Of Ingredients 6

1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
2 tablespoons olive oil
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
Dash cayenne, optional

Steps:

  • Heat oven to 425 degrees F and line two large baking sheets with aluminum foil.
  • Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
  • Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).

Nutrition Facts : Calories 203, ProteinContent 3 g, CarbohydrateContent 37 g, FiberContent 6 g, SugarContent 11 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 0 mg

EASY CANDIED PECANS RECIPE - HOW TO MAKE CANDIED PECANS



Easy Candied Pecans Recipe - How to Make Candied Pecans image

These easy baked candied pecans are the perfect DIY gift during the Christmas season. Double or triple the recipe, then portion generous handfuls in gift bags.

Provided by THEPIONEERWOMAN.COM

Categories     food gift    Thanksgiving    appetizers    baking    dessert    snack

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 1-2 quarts

Number Of Ingredients 7

1/2 c.

granulated sugar

1/4 c.

light brown sugar

1 1/2 tsp.

ground cinnamon

1/2 tsp.

kosher salt

1

large egg white

1 tsp.

vanilla extract

1 lb.

pecan halves (about 4 cups)

Steps:

  • Preheat the oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat.  In a small bowl, whisk together the sugars, cinnamon and salt.  In a large bowl, whisk the egg white and vanilla extract until very foamy, about 1 minute. Add the pecans and stir until well coated. Sprinkle the sugar mixture over the pecans and toss until fully coated. Spread pecans into an even layer on the prepared baking sheet.  Bake for 20 minutes. Stir and spread out evenly again. Bake for another 20 minutes or until the nuts are very fragrant and are starting to darken in color. Let the pecans fully cool in the pan on a wire rack (the sugar will harden as it cools). Break into individual pieces. Store in an airtight container in the pantry for up to 2 weeks.

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