Barbecued Pecans Recipes

Steps:

• 1. Melt butter in Dutch oven.
• 2. Remove from heat and add Worcestershire, catsup and hot sauce, stirring well.
• 3. Add pecans and stir to coat.
• 4. Spread pecans evenly on baking sheet.
• 5. Bake at 400 degrees for 13 to 15 minutes, stirring every 5 minutes (very important).
• 6. Place pecans on paper towels and sprinkle with salt and pepper. Cool completely.

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk the egg white, sugar and Cajun seasoning in a medium bowl until thoroughly blended and slightly foamy. Add the pecans and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

Steps:

• Preheat the oven to 200. Line a baking sheet with parchment paper.
• Place the melted butter, worcestershire, ketchup, tabasco, chili powder, and salt in a medium size bowl and stir to combine. Add the pecans and mix until well coated.
• Transfer the pecans to the prepared baking sheet and arrange in a single layer. Place in the oven and bake, stirring frequently, until lightly browned, about 30 minutes.
• Remove from the oven and drain the nuts on paper towels. Serve warm or let cool.

Steps:

• Preheat oven to 300 degrees. Makes 1 lb. Pecans Melt 2/3 stick butter in large flat pan (like a cookie sheet with edges.) Next add 1/3 C. Worcestershire sauce and 15-20 drops Tabasco. Mix well. Add 1 lb. Pecans and mix until well coated. Bake for 45 hour, stirring every 15 minutes. Take out of oven and lay out on paper towels. Sprinkle with garlic salt. Keep refrigerated.

Steps:

• GRILL DIRECTIONS: Heat grill. Cut one 12-inch-square piece of heavy-duty foil. With tip of sharp knife cut 2-inch slits every 2 inches across foil. Spray foil with nonstick cooking spray.
• In small bowl, combine butter, chives, orange juice and 2 tablespoons of the pecans; mix well.
• When ready to grill, place foil on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Sprinkle walleye fillets with salt and pepper. Place fillets on foil; cook 8 to 12 minutes or until fish flakes easily with fork, turning once. During last minute of cooking time, top fillets with pecan butter. Remove fillets from heat; place on serving platter. Sprinkle with remaining 2 tablespoons pecans.