Best 7 Fire Dried Walnuts Or Pecans Recipes

OLD-FASHIONED ROASTED PECANS

Steps:

• Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
• Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
• Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.

DRIED FRUIT AND NUTS

Steps:

• Combine nuts and fruit.

WINTER DRIED FRUIT AND NUT CHOCOLATE BARK

Steps:

• Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.

FROSTED WALNUTS OR PECANS

Steps:

• Preheat oven to 300.
• Beat egg white with water until frothy, but not stiff.
• Stir in nuts until evenly covered.
• Mix sugar, salt and cinnamon together. Add to the nuts and stir until evenly coated.
• Spread on cookie sheet and bake 35 - 44 minutes.
• Stir occasionally while baking.

PORRIDGE WITH DRIED FRUITS AND NUTS

Steps:

• Fill a large pot with water; cover and bring to a boil. Add wheat berries and return to a boil. Cook until grains are al dente, about 1 hour. Drain.
• Meanwhile, bring 4 cups water to a boil in a medium saucepan. Add salt and oats and cook, stirring, until beginning to thicken, about 3 minutes. Reduce heat to medium low and simmer until almost all liquid is absorbed, about 30 minutes. Add 1/2 cup milk along with molasses, honey, cinnamon, and drained wheat berries. Cook, stirring constantly, until heated through and thick, about 5 minutes.
• Divide porridge among shallow bowls and pour warm milk over top. Sprinkle with dried fruits and toasted nuts, dividing evenly, and serve immediately.

PECANS-ON-FIRE

Steps:

• Bring large pot of water to a boil.
• Blanch pecans for 5 min.
• Remove from heat and drain well.
• Transfer hot pecans to large bowl and toss with confectioners sugar to coat.
• Heat oil to appox 350 deg.
• Carefully add pecans in small batches and fry until golden and crunchy.
• Remove pecans and put on baking pan.
• Season nuts with pepper and salt mixture.
• Let cool.
• Store in airtight container.
• (If you fry the pecans and they look soggy at all, add the pepper mixture and place them in the oven at 350 deg until crunchy.).

FIRE-DRIED WALNUTS OR PECANS

Steps:

• SOAKING AND DRYING THE NUTS: Put the nuts in a heatproof bowl. Cover with boiling water, then soak for 30 minutes. Drain, pat dry, then spread evenly on a large jelly-roll pan or baking pan lined with a triple thickness of paper towels. If you are doing a double or triple recipe, arrange the nuts on two pans. Dry 30 minutes in the middle section of a preheated 300 degree oven. Turn the tray, reduce oven to 250, then check 10-minute intervals and remove the nuts from the oven when they are almost entirely dry, with just a kernel of moistness at the core. Test nuts from several spots on the tray to be sure. If you are not proceeding immediately to caramelize them, put the nuts in a shallow bowl to cool, stirring occasionally. Once cool, the nuts may be bagged airtight and kept for 2 days before continuing. CARAMELIZING THE NUTS: Heat a wok or heavy skillet over moderate heat until hot. Add the oil, swirl to coat, then add the nuts. Stir gently with a wooden spoon or wooden spatula until they are evenly glossed with oil and feel warm to the touch. Lower the heat immediately if the nuts begin to scorch. Sprinkle the salt over the nuts, stir gently to mix, then slowly sprinkle in the sugar, a tablespoon at a time, until you have a sweetness to suit you. The taste should be lively and sweet, with a hint of salt. Stir constantly while adding the sugar, and break off any caramelized bits that cling to the spoon, stirring them back into the nuts when you are done. The whole process will take 3-4 minutes, and the salt and sugar will melt and adhere to the nuts. Serve the nuts hot or cool, either as hors d'oeuvre or as a pleasantly sweet diversion during a meal, piled high in a bowl with the prettiest pieces on top. Cooled nuts may be bottled airtight and stored in a cool place for up to 2 weeks.