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Old 03-13-2004, 04:28 AM   #1
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Dry Roasted Pecans

Has anyone ever roasted nuts? I want to roast Pecans since they are lower in carbs and I can't find any commercially prepared. I also figure I will be able to control the salt content. I searched the net and found this recipe that looks good but am curious if anyone has ever done it or it sounds good?

1-2 lb. shelled pecans (other nuts may be used but baking time may vary)
Jelly roll pan
Tap water
Large colander
Salt &/or other seasonings
Wooden spoon or spatula
1. Be sure to use shallow pan for proper roasting.

2. Place pecans in pan in a single layer.

3. Pour plain tap water over nuts. Pat down to be sure all surfaces are covered. Allow to stand at room temperature for 15 minutes.

4. Drain nuts into colander. Do not rinse but shake slightly to remove excess water.

5. Pour all water from jelly roll pan, but do not dry.

6. Shake salt over the wet bottom of the pan.

7. Return damp nuts to pan and spread to cover pan in single layer.

8. Shake more salt over top of nuts (use salt to taste).

9. Place in preheated 350 degree oven and bake 20 minutes (approximately). Stir with wooden utensil once or twice during baking.

10. Cool completely before storing in an airtight container.
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Old 03-13-2004, 06:55 AM   #2
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pecans

This is the way I roast pecans for us. Warning, though, they are addictive! I took them to a church meeting a few weeks ago and everyone asked for the recipe--and none of these ladies low carb!

Splendid Pecans

2 T. butter
2 T. S/F pancake syrup (Log Cabin)
6 pkt. Splenda
2 pkt. Splenda
3 c. pecans

Melt butter in microwave. Add syrup & 6 pkt. Splenda. Stir in pecans. Bake in convection or regular oven (parchment-lined sheets) at 350 for 15-20 min. stirring several times. Place on plate to cool, sprinkling with 2 pkt. Splenda. Store in covered container.
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Old 03-13-2004, 07:24 AM   #3
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I know there are many recipes for nuts that have other ingredients and I am sure they are very good but what I am looking for is plain.........no additional carbs.

I have never roasted nuts before so am curious about this recipe.
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Old 03-13-2004, 08:14 AM   #4
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I roast my nuts in a cast iron skillet on top the stove. Put about a 1/4 c. oil/fat in the skillet and turn the heat on medium add your nuts and stir constantly so they don't burn. It only takes about 5-10 minutes. You can tell when they are done because they will make a 'pop' sound like popcorn and smell like toasted nuts. The popping is the oils inside busting out the skins. Salt them and add flavorings as soon as you take them out of the oil and it will stick better.
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Old 03-13-2004, 08:51 AM   #5
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Deannie......sounds yummy and even simpler.
Thanks for sharing
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Old 03-13-2004, 01:06 PM   #6
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I just roasted some pecans today. I've not tried to do that many times but being from the south, my mother always roasted nuts.

In a jellyroll pan, I put about 2 tbs. butter. Melted it in the oven and then added my pecan halves. I sprinkled them w/ garlic powder and a little salt. Then in a 400* oven, roasted them for about 4 min and stirred them around to get the butter all over them and returned them to the oven for about another 7 or 8 min.

Very good.

Now I'm going to try the ones from above with the syrup. Sounds really good for a sweet variety
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Old 03-13-2004, 02:31 PM   #7
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I do my pecans plain too. I heat up a cast iron skillet with either olive oil or unsalted butter and when it's melted add the nuts and stir to coat. Add ground sea salt and mix well then pop in the oven on a medium heat. As soon as I start to smell them, I take them out. Yum! I did add splenda once instead of the salt and that was nice too.
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Old 03-13-2004, 04:02 PM   #8
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I love roasted pecans, too, but I think they're best when they are just plain. They're so toasty, and I avoid the extra salt. Plus, they are super simple. I just put my pecans in a jelly roll pan in a single layer and roast them in a preheated 250-300 degree oven for about 15-20 minutes. I watch them very carefully to avoid burning them. Whenever I use them in a recipe, I make up an extra bunch because half of them are gone before I can get the recipe completed...thanks to DH!
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Old 03-14-2004, 03:22 AM   #9
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I just roast them plain in a wok with no oil.
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Old 03-14-2004, 08:06 PM   #10
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Spiced Pecans

I don't remember where I got this recipe, maybe this board, I don't remember. I've had it awhile and only recently tried it. These are pretty evil. I can't stop at a few, so these go promptly into a Ziploc and to the office with hubby.


Spiced Pecans

1 cup Splenda
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cumin
1/2 tsp ground cloves
1/4 tsp nutmeg
1/8 tsp cayenne

4 cups halved pecans
2 egg whites, slightly beaten (I've added a little Torani SF syrup to the egg whites)

Preheat oven to 300F. In a large bowl combine Splenda and spices. Set aside. In another bowl, mix pecans and egg whites until well-coated. Then toss nuts in dry ingredients, make sure they're well-coated and spread on parchment lined baking pan. (I spray Pam on the parchment). Bake for 20 mins, toss and bake another 10 mins. Let cool. Store in airtight container.

Mare

Last edited by Marbel; 03-14-2004 at 08:08 PM..
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Old 03-16-2004, 04:43 AM   #11
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What an interesting sounding recipe, LCRedhead!! I've never heard of "watering" nuts before - I wonder if it is just to stop them from drying out, or to remove any excess skin?

The recipes that I think work the best use the egg white. It helps to keep the spices ON the nuts, and also gives them a beautiful shine that makes them look really appetizing. I just have no idea of the purpose for soaking the nuts in water! Otherwise, it sounds pretty simple!

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Old 03-16-2004, 04:48 AM   #12
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I've never roasted them before so I was curious. Being that I dont want any spices on them I cant imagine why the water ... strange.

My mother used to make fried walnuts where you boiled the nuts first. That was done to take any bitterness out before sugar and frying.

But this, I dunno. Think I will stick to a fry pan or oven with no water.
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Old 03-16-2004, 01:08 PM   #13
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I had to resort to putting my pecans in the freezer......they are TOO addicting
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Old 04-22-2014, 03:52 PM   #14
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Quote:
Originally Posted by Jenita View Post
This is the way I roast pecans for us. Warning, though, they are addictive! I took them to a church meeting a few weeks ago and everyone asked for the recipe--and none of these ladies low carb!

Splendid Pecans

2 T. butter
2 T. S/F pancake syrup (Log Cabin)
6 pkt. Splenda
2 pkt. Splenda
3 c. pecans

Melt butter in microwave. Add syrup & 6 pkt. Splenda. Stir in pecans. Bake in convection or regular oven (parchment-lined sheets) at 350 for 15-20 min. stirring several times. Place on plate to cool, sprinkling with 2 pkt. Splenda. Store in covered container.
I realize this is a VERY old post, but these were amazing.
Next time I make them, it'll probably be for a party since I had a bit of issues controlling portion...
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