ROASTED PECANS CINNAMON RECIPES

Name: Roasted Cinnamon Pecans
Cook time: 20 min
Total time: 20 min
Yield: 2 cups
Ingredients: 2 cups raw pecan halves; 2 tablespoons unbleached cane sugar; 2 tablespoons brown sugar; 1 1/2 tablespoons canola oil; 1 tablespoon real butter, melted; 1/4 teaspoon pure vanilla extract (NOT imitation) or 1/2 teaspoon vanilla powder; 1/4 teaspoon salt; 3/4 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 1 pinch freshly grated nutmeg; 1 pinch ground cardamom; 1 pinch ground star anise

ROASTED CINNAMON PECANS RECIPE - FOOD.COM

Roasted Cinnamon Pecans Recipe - Food.com image

...a close fascimile of Trader Joe's Glazed Cinnamon Pecans. Walnuts are a good substitute for the pecans. Cookgirl has been officially banned from all Trader Joe's on the West Coast. I knew it would happen eventually. I am now forced to wear my Groucho Marx glasses to shop at any Trader Joe's.

Total Time 20 minutes

Prep Time 0S

Cook Time 20 minutes

Yield 2 cups

Number Of Ingredients 12

Ingredients

2 cups raw pecan halves
2 tablespoons unbleached cane sugar
2 tablespoons brown sugar
1 1/2 tablespoons canola oil
1 tablespoon real butter, melted
1/4 teaspoon pure vanilla extract (NOT imitation) or 1/2 teaspoon vanilla powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 pinch freshly grated nutmeg
1 pinch ground cardamom
1 pinch ground star anise

Steps:

Preheat a baking sheet in the oven at 350 degrees.
In a bowl combine all the ingredients and toss to coat.
Spread the nuts singly on a baking sheet and bake for about 20 minutes, or until the pecans are browned and crispy. Stir nuts occasionally to avoid burning and to roast evenly. *Watch* oven carefully!
Set baking sheet aside to allow nuts to cool completely. Once cooled, transfer to airtight container.
All amounts are estimated.
Great as a snack, in salads, as a snack -- .

Nutrition Facts : Calories 1240.7, FatContent 122.4, SaturatedFatContent 32.6, CholesterolContent 107.5, SodiumContent 584.5, CarbohydrateContent 40.7, FiberContent 10, SugarContent 29.9, ProteinContent 9.6

CINNAMON ROASTED BUTTERNUT SQUASH - INSPIREDTASTE.NET

Cinnamon Roasted Butternut Squash - inspiredtaste.net 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

Ingredients

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

More about "roasted pecans cinnamon recipes"

CINNAMON ROASTED BUTTERNUT SQUASH

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.
From inspiredtaste.net
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Total Time 1 hours 0 minutes
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Calories 203 per serving

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).

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