Trying New Recipes: Have You Tried This One?

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Discussion Overview

This thread centers around participants sharing their experiences with trying new recipes, particularly various types of pecans, including spiced and peppered versions. Many contributors express enthusiasm for experimenting with different recipes and cooking techniques.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions trying a new fudge recipe and enjoys experimenting with different recipes regularly.
  • Another participant shares their experience of making old-fashioned fudge and collecting recipes from various sources.
  • Several participants discuss the preparation of glazed pecans, noting that they taste good but can stick together.
  • One participant identifies a tip about spreading pecans out on parchment paper to prevent sticking.
  • Another participant shares a recipe for sweet glazed pecans and describes their experience of making them.
  • One participant notes that they have made peppered pecans multiple times and found that cooking them long enough is key to achieving the right texture.
  • Another participant mentions using maple syrup as a substitute in the pecan recipe with great results.
  • One participant expresses satisfaction with their pecans, stating they are easy to make and delicious.
  • Another participant shares their experience of adding cinnamon and cayenne pepper to their pecans, enhancing the flavor.

Areas of Agreement / Disagreement

Views differ on the best methods to prevent pecans from sticking together, with some participants sharing tips while others report varying results despite following similar advice. No clear consensus emerges on a single method that works for everyone.

Contextual Notes

Participants share personal experiences and preferences regarding recipe experimentation, particularly with pecans, highlighting the diversity of approaches and outcomes in home cooking.

Who May Find This Useful

Members of the consultant community interested in recipe experimentation and sharing cooking experiences may find this discussion valuable.

poohritz
poohritz
Gold Member
Messages
175
has anyone tried this recipe? just wondering as I am going to give it a go. I love to try new recipes out. like this weekend I made 2 kinds of fudge off of good eats recipes.
have fun with it.
 
I am trying out a new fudge recipe tomorrow night. Its suppose to be the real old fashioned fudge. If it works out I will enclose a copy!

No I haven't tried those pecans. Let us know how they turn out! I too loooove trying out new recipes! I love to collect them from magazines, Internet, HERE, and I have a TON of recipe books... I seem to be drawn to the cookbook section of my Chapters Bookstore here. Every Sunday I try out a new recipe of a main meal and dessert. I stopped for now until the holidays are over, then I'll start back up again.

Cheers!
 
My director made the pecans for her open house. She said they taste really good, but stick together like crazy. I have done the spiced glazed pecans, they are really good.

Sweet Glazed Pecans

1 egg white
1-8 oz. package pecan halves
1/2 cup packed brown sugar
1/2 tsp. PC cinnamon
Combine all ingredients and bake at 350 degrees on parchment lined bar pan for 18-20 minutes
 
We demo'd Glazed Peppered Pecans at a Craft Fair two weekends ago. Sold them at $1.00 a bag. They went over like gang-busters -- and got me some January bookings, since it showed how fabulous the cookware is. Have made them at Cooking Shows since then. Most people just love them.

One tip, though, we DOUBLED the amount of brown sugar. They tasted much better that way.

Trish
Just got second recruit !!
 
ShanaSmith said:
My director made the pecans for her open house. She said they taste really good, but stick together like crazy. I have done the spiced glazed pecans, they are really good.

Sweet Glazed Pecans

1 egg white
1-8 oz. package pecan halves
1/2 cup packed brown sugar
1/2 tsp. PC cinnamon
Combine all ingredients and bake at 350 degrees on parchment lined bar pan for 18-20 minutes
Click to expand...

Ohhh! I am making some of these tonight :-)
 
I've made these a few times and they're yummy. Mine do tend to stick together quite a bit though. Maybe I should cut back on the light syrup stuff or something.:confused:
 
I have made these many times and they are good. I made some batches without the pepper and those batches were my favorite. I never had a problem with mine sticking though.
 
Make sure to spread them out on the Parchment Paper so they're not touching too much. They won't stick together that way. In making in Saute Pan, make sure you measure ingredients precisely. Don't overload pan.

Trish in Texas
just signed 2nd recruit
 
Trish1953 said:
Make sure to spread them out on the Parchment Paper so they're not touching too much. They won't stick together that way.
Click to expand...
Even doing this, they still stick. I've spread them out totally on parchment so every single one isn't touching another and left them out to cool WAY longer than they say just to make sure. And they still stick! OH well, they're still awesome even if you have to work at pulling a couple apart when you put them in a bowl.:)
 
  • Thread starter
  • #10
successthis recipe worked great. :) I think the secret is to cook them long enough. You are trying to make a praline. too short a cooking time will be sticky candy, longer cooking (higher temps) makes a harder candy. enjoy
 
pepper glazed pecans
how do you make it?
 
The Pepper glazed pecans recipe is in our Mini-Holiday catalog. I loved them.
I did not have light corn syrup, so substituted real maple syrup. Great results. I doubled the recipe and prepared in my stir fry skillet, using our Mix and Scraper to move them around in the pan. Thanks for the spiced recipe. I used it last year, but could not find that one this year. Can you tell us which cookbook it is in?
 
I just made some more peppered pecans (have been doing these for a while, and the trick definitely is to cook them long enough...at least 6 minutes on medium heat). I tried adding 3/4 t Cinnamon Plus, and used 1/4 t pepper, and they are delicious!!

Diane
 
poohritz said:
I think the secret is to cook them long enough. You are trying to make a praline. too short a cooking time will be sticky candy, longer cooking (higher temps) makes a harder candy. enjoy
Click to expand...
Awesome, thanks for the advice. I'll cook them longer next time.:)
 
thanks ladys happy hoildays!
 
dianevill said:
I just made some more peppered pecans (have been doing these for a while, and the trick definitely is to cook them long enough...at least 6 minutes on medium heat). I tried adding 3/4 t Cinnamon Plus, and used 1/4 t pepper, and they are delicious!!

Diane
Click to expand...

I have been demoing these at shows (express shows) and everyone loves them! Yes - the key IS to cook them long enough - to that "hard crack" candy stage.
What a great idea to add the Cinnamon+! I think everything tastes better w/ cinnamon - I'm going to try this today!
 
When I make them I use the Lawry's seasoned pepper in a blue bottle.
they are Yummy!
Teresa
 
ShanaSmith said:
My director made the pecans for her open house. She said they taste really good, but stick together like crazy. I have done the spiced glazed pecans, they are really good.

Sweet Glazed Pecans

1 egg white
1-8 oz. package pecan halves
1/2 cup packed brown sugar
1/2 tsp. PC cinnamon
Combine all ingredients and bake at 350 degrees on parchment lined bar pan for 18-20 minutes
Click to expand...

Can I just say how many batches of these I have made so far? They are AWESOME, and soooo easy! Just like the glazed nuts at fairs that they stir in the big kettles all day long. And, I made some pecans, almonds and walnuts... and they are all good!

Tip: don't let them overcook, that is when they start clumping together and it sticks to the stone...darn phone!:(
 
I made the pepper glazed pecans and added a pinch of cayenne pepper. They were awesome!

And yeah, I learned the hard way that they needed to cook long enough to get to the hard candy stage. But I just put 'em back in the pan and cooked them for a few minutes longer.
 
This is probably my favorite one! They are fabulous!
 

Frequently Asked Questions

What types of recipes can I find in the "Trying New Recipes" section?

The "Trying New Recipes" section features a variety of recipes, including appetizers, main courses, desserts, and beverages. You can explore different cuisines and dietary preferences, ensuring there's something for everyone to enjoy.

How can I get the ingredients for the recipes?

You can easily find the ingredients for the recipes listed by checking your local grocery store or ordering them online. Additionally, many Pampered Chef consultants can provide recommendations on where to purchase specific items or suggest substitutions if needed.

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