TOASTED SALTED PECANS RECIPES
OVEN-ROASTED SALTED PECANS RECIPE - SOUTHERN KISSED
These Oven-Roasted Salted Pecans are a delicious snack. They’re lower in carbs than those old, stale cookies you have sitting in the pantry right now, plus they are full of nutty-goodness.
Provided by Delma Frazier Rodabough
Categories Appetizers
Total Time 65 minutes
Prep Time 5 minutes
Cook Time 60 minutes
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 250 degrees.
- Spread pecans on a rimmed baking sheet. Drizzle with butter and salt; toss well.
- Bake about 1 hour, stirring occasionally, until lightly toasted.
Nutrition Facts : ServingSize 1 /2 cup, Calories 410 kcal, CarbohydrateContent 7 g, ProteinContent 5 g, FatContent 43 g, SaturatedFatContent 7 g, CholesterolContent 15 mg, SodiumContent 424 mg, FiberContent 5 g, SugarContent 2 g, UnsaturatedFatContent 34 g
GREEN BEANS WITH CARAMELIZED PECANS RECIPE | EPICURIOUS
Green beans have a certain suave, slender elegance that makes them a classic accompaniment to rosy-red roast beef. But too often, they get short shrift: a quick drizzle of butter, a squirt of lemon, and onto the table they go. We suggest you coddle them a little this year. Try tossing them in a hot skillet with shallots and pecans that get caramelized in buttery brown sugar, and you'll see just how special green beans can be. **_Editor's Note:_** This recipe is part of _Gourmet's_ Modern Menu for A Christmas Classic. Menu also includes [Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus](/recipes/food/views/51142000) and [Tiramisu Yule Log](/recipes/food/views/51142210) .
Provided by Gina Marie Miraglia Eriquez
Total Time 45 minutes
Cook Time 45 minutes
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F with rack in middle.
- Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
- Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
- Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
- Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
- Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.
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