CANDY COATED PECANS
These have become favorites of almost everyone who has tried them.
Provided by Jan
Categories Appetizers and Snacks
Time 25m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
- Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
- Bake until browned, approximately 10 to 15 minutes.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 16.8 g, Fat 31.1 g, Fiber 4.1 g, Protein 4.3 g, SaturatedFat 2.7 g, Sodium 8.6 mg, Sugar 12.4 g
BROWN SUGAR PECAN CANDIES
These sweet candies are similar to those served at Mexican restaurants in our area. The recipe comes from a cookbook put together by the staff of the school where I teach. -Barbara Windham, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, combine the sugars, milk and corn syrup. Cook over medium-low heat, stirring occasionally, until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat; stir in marshmallows and butter until smooth. Add pecans and vanilla; stir only until mixture begins to thicken. Quickly drop by tablespoonfuls onto waxed paper. Cool until set. Store in an airtight container at room temperature.
Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BROWN SUGAR CANDIED PECANS
This Brown Sugar Candied Pecans Recipe is a delicious, sweet, and savory snack that will make you go nuts. With just 3 ingredients needed this candied nuts recipe is perfect for snacking, desserts, and on top of salads!
Provided by Lauren
Categories Snack
Number Of Ingredients 3
Steps:
- Melt the butter in a small skillet over medium heat.
- Stir in the pecans and brown sugar, making sure they are well coated.
- Cook pecans over medium heat until the sugar begins to caramelize and the sauce thickens, about 3 minutes
- Spread out pecans on a lined baking sheet to cool.
Nutrition Facts : Calories 244 kcal, Carbohydrate 9 g, Protein 2 g, Fat 23 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 15 mg, Sodium 52 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 18 g, ServingSize 1 serving
BROWN SUGAR PECAN PIE
Corn syrup swapped for a less-sweet blend of brown sugar and maple syrup, so the pecans take center stage. A dash of bourbon gives a nod to the pie's Southern roots. This came from Good Housekeeping. I have not tried this posting for safe keeping. I plan to use Splenda brown sugar and sugar free syrup.
Provided by internetnut
Categories Pie
Time 1h35m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. On lightly floured surface, with floured rolling pin, roll dough into 12"-inch round. Ease dough round into 9"-inch glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, keeping overhang intact. Transfer overhang to work surface. From overhang, with 3/4-inch decorative cookie cutter, cut 40 shapes, rerolling if necessary, for decorating rim of pie later. Refrigerate pie shell 15 minutes. Refrigerate cut shapes until ready to use.
- Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 12-14 minutes or until beginning to set. Remove foil with weights and bake 13-15 minutes longer or until golden.
- Meanwhile, in large bowl, with wire whisk, mix sugar, syrup, whole eggs, butter, bourbon, and salt until well blended.
- Place hot pie shell in 18" x 12"-inch jelly-roll pan. Lightly brush rim of pie shell with egg white. Gently and carefully press cut shapes around rim. Spread pecans in even layer in pie shell, then pour sugar mixture over them.
- Bake 35 minutes or until filling is golden brown, puffed, and set around edge, but center still jiggles slightly. Cool completely on wire rack.
Nutrition Facts : Calories 354.3, Fat 21, SaturatedFat 4.5, Cholesterol 60.5, Sodium 177.7, Carbohydrate 39.1, Fiber 2.1, Sugar 29.1, Protein 4.3
BROWN SUGAR PECAN STICKY BARS
Make and share this Brown Sugar Pecan Sticky Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350*.
- Generously grease 9x13 pan or coat with nonstick spray.
- In a small bowl, thoroughly stir together the oats, and 1/4 cup hot water; set aside. In a large bowl, with electric mixer on medium speed, beat together the brown sugar, butter and salt until well blended. and fluffy -- Add the egg and vanilla and beat until well blended. Fold in the pecans and coconut.
- Turn out mixture into the baking pan, spreading to the edges.
- Bake in upper third of oven for 25-30 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let stand until cooled to warm. about 5 minutes.
- Meanwhile, for the topping; while the crust is cooling, in a 2 quart heavy saucepan, combine the pecans and butter.
- Bring to a simmer over medium high heat and cook, stirring constantly, for 3-4 minutes, or until butter is lightly browned, be careful not to burn.
- Using a long handled wooden spoon to avoid splattering, stir in the brown sugar, salt, cream and corn syrup until evenly incorporated.
- Return to a boil and boil briskly, stirring constantly for exactly 2 minutes.
- Remove from the heat and stir in the vanilla.
- Immediately spread the topping evenly over the still warm crust.
- Let stand until completely cooled.
- Using a large sharp knife, cut the slab into 24 bars. Before each cut, dip the knife into hot water and dry off.
- Store in an airtight container for up to 1 week or freeze for up to 1 month.
- If freezing, leave the slab whole, then cut into bars, when partially thawed.
Nutrition Facts : Calories 257.4, Fat 15.6, SaturatedFat 6.7, Cholesterol 32.5, Sodium 78, Carbohydrate 28.8, Fiber 1.4, Sugar 19, Protein 2.5
BROWN SUGAR PECAN MERINGUES
These are really good. They have about 37 calories and keep for a week in an air-tight container. Make great gifts for the holidays.
Provided by vatterpa
Categories Drop Cookies
Time 40m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 5
Steps:
- First, mix both sugars, set aside. Whip whites on med. up to a soft peak. Add sugars one tablespoon at a time, while mixing. When all sugar is added, turn on high and whip to a stiff peak. Fold in pecans and vanilla. Drop by spoonfulls onto parchment lined cookie sheets. Smooth with the back of the spoon into rounds a half to 3/4 inches thick. Bake at 300 for 30-40 minutes or until dry and a light golden brown. Makes 24 big cookies.
BROWN SUGAR-PECAN FUDGE BALLS
Provided by Chloe Chapman
Categories Candy Chocolate Nut Dessert Christmas Pecan Edible Gift Candy Thermometer Bon Appétit Portland Oregon Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 48
Number Of Ingredients 9
Steps:
- Coat inside of medium metal bowl with 1/2 teaspoon butter. Place remaining butter in same bowl; set aside.
- Combine sugars, half and half and salt in medium saucepan that's at least 4 inches deep. Let stand 10 minutes. Stir over medium-low heat until sugars are almost dissolved, frequently brushing down sides of pan with wet pastry brush, about 12 minutes. Increase heat to medium. Continue to stir until syrup comes to boil, occasionally brushing down sides of pan, about 10 minutes longer. Attach candy thermometer. Boil syrup without stirring until candy thermometer registers 234°F, about 16 minutes (caramel will bubble vigorously in pan).
- Attach thermometer to bowl with butter. Pour caramel over butter (do not scrape pan). Add vanilla (but do not stir). Cool caramel just to 112°F, about 1 hour 30 minutes. Using electric mixer, beat caramel until sheen just begins to disappear and mixture thickens slightly, about 4 minutes. Stir in chopped pecans. Cool mixture until thick enough to roll into balls, about 2 hours.
- Line 4 baking sheets with waxed paper. Using about 1 tablespoon mixture for each ball, spoon mixture in 48 mounds on 1 sheet. Press or roll each mound between palms of hands into ball. Refrigerate 30 minutes.
- Stir chocolate in medium bowl set over saucepan of barely simmering water until smooth and candy thermometer registers 115°F (do not allow bottom of bowl to touch water). Remove from over water. Drop 1 ball into chocolate. Using fork, turn to coat. Using fork tines, lift ball from chocolate, allowing excess to drip into bowl. Using knife as aid, slide ball off fork onto second prepared sheet. Repeat with 15 balls, rewarming chocolate as needed to maintain temperature of 115°F. While chocolate is still wet, sprinkle with 1/4 cup sprinkles. Repeat with remaining fudge balls and sprinkles in 2 more batches, placing 16 balls on each of remaining 2 unused sheets.
- Chill balls until coating is firm, about 30 minutes. (Can be prepared 2 weeks ahead. Refrigerate in covered containers.) Let stand 20 minutes at room temperature before serving.
CANDIED PECANS
Fancy Schmancy BUT Easy Peasy... hehehe Use to dress up a cake, add to a filling between cake layers, top a sweet potato casserole or eat them as they are. These are beautiful and delicious. Fantabulously awesome with my Cinnamon Cream Cheese Frosting #165880 and/or my Praline Sauce #165874. The Pecan is the TEXAS state NUT! Hmmmm.... I thought that was my dh!....
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 15m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- In a small bowl combine brown sugar and orange juice. Add pecans and stir to coat.
- Spread in an 8x8 sprayed or greased pan.
- Bake for 12 minutes at 350°F or until nuts are browned and syrup is bubbly, stirring once.
- Pour out on a greased baking sheet and separate nuts.
- Cool on a wire rack.
Nutrition Facts : Calories 1115.5, Fat 71.3, SaturatedFat 6.1, Sodium 31.1, Carbohydrate 124.7, Fiber 9.6, Sugar 113.2, Protein 9.4
BROWN SUGAR CANDY
This recipe is from my mother. This is only one of the many candy recipes she makes at Christmas and gives away to friends.
Provided by KAYKWILTS
Categories Desserts Candy Recipes Fudge Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Butter a 8 or 9 inch square baking dish.
- In a large heavy saucepan, stir together the brown sugar and evaporated milk. Bring to a boil over medium-high heat. Cook until the temperature reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from the heat and stir in the butter, vanilla and walnuts. Continue to beat with a sturdy spoon until the mixture looses its gloss. Pour into the prepared pan. Score into squares with a knife then set aside until firm, about 5 minutes. Cut into squares and serve or store in an airtight container in the refrigerator.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 29.6 g, Cholesterol 7.2 mg, Fat 4.8 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 1.7 g, Sodium 30.8 mg, Sugar 28.8 g
BROWN SUGAR PECAN BRITTLE
Super simple and very delicious treat! A brittle that tastes just like the candied pecans from the mall. The recipe doesn't make a big batch but it is definitely worth it. Mexican vanilla is super yummy with this.
Provided by Madison Meehan
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir brown sugar in hot butter until dissolved. Add cinnamon and stir until fragrant, about 1 minute.
- Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds. Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute. Pour pecan mixture out in a layer on parchment paper. Let cool to room temperature before breaking into pieces, about 20 minutes.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 7.3 g, Cholesterol 6.1 mg, Fat 10.9 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 18 mg, Sugar 5.9 g
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