Brown Sugar Pecans Food

BROWN SUGAR PECAN BEARS

Steps:

• Whisk together the flour, baking powder and salt in a small bowl. Beat the brown sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the egg, then the vanilla until completely combined, scraping the bowl as necessary. Add the flour mixture and mix on medium-low speed until completely incorporated, about 1 minute. Divide the dough in half, then pat or roll each piece into 1/4-inch thick sheets between pieces of plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
• Position 2 oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
• Working with 1 piece of dough at a time, remove the plastic wrap and transfer the dough to a piece of parchment paper. Place a second piece of parchment on top and roll out the dough between the parchment to 1/8-inch thick, being sure to smooth out any creases. Cut out 20 to 22 bears by pressing a 2 3/8-inch bear cookie cutter into the dough, sliding a small offset spatula underneath the cutter and dough and lifting to release from the paper. Place the bears on one of the prepared baking sheets about 1 inch apart. (If the dough becomes too soft, put it in the freezer to firm up a little so it is easier to work with.) Reserve the dough scraps wrapped in plastic at room temperature.)
• Place a pecan between the arms of each bear and fold the arms up around the pecan to make it look like the bear is hugging the nut (the arms may crack at the shoulder; that's okay as long as they sit on the nut). Put the baking sheet in the freezer to firm up, 10 minutes. Repeat with the second piece of dough, adding the scraps to the reserved scraps to roll later. After 10 minutes, take the first baking sheet out of the freezer to bake it and put the second baking sheet in to chill.
• Bake, 1 baking sheet at a time, rotating it 180 degrees halfway through, until the cookies are beginning to become golden at the edges but are still slightly soft to the touch, 14 to16 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack to cool completely, about 10 minutes. The cookies will firm as they cool.
• Knead together the reserved scraps and reroll, chilling if necessary; repeat the forming, chilling and baking process until all the dough has been used.
• Melt the milk chocolate in a microwave-safe bowl in the microwave at 30-second intervals, stirring between each interval, about 2 minutes total. Use a toothpick to draw chocolate eyes, noses, ears and feet on the bears. Alternatively, put the melted chocolate in a resealable plastic bag, snip off a corner and pipe the features onto to cookies. Let the chocolate set completely before serving, about 30 minutes.

MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS

Steps:

• Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
• Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
• Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

BROWN SUGAR PECAN STICKY BARS

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.

CRUNCHY CHILI AND BROWN SUGAR PECANS

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper.
• Place pecans and melted butter in a large bowl and toss until nuts are well-coated.
• Add remaining ingredients and toss again.
• Transfer to prepared baking sheet and arrange in a single layer.
• Bake until lightly browned, about 20 minutes.
• Remove from oven, immediately loosen nuts with a metal spatula and set aside to cool before serving or placing in gift containers.
• Makes 4 cups.

BROWN SUGAR CINNAMON PECANS

Steps:

• Melt butter in a large skillet over medium heat; add brown sugar and next 4 ingredients. Stir well.
• Add pecans, stirring well to coat. Remove from heat.
• Spread coated pecans on a lightly greased 15" x 10" x 1" jellyroll pan.
• Bake at 325° for 14 to 15 minutes, stirring every 5 minutes. Cool completely. Break nuts apart.

BROWN SUGAR PECAN PIE

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.

UPSIDE DOWN APPLE PECAN CAKE

Steps:

• In a medium bowl, combine the butter and sugar and blend well. Next, add the eggs, one at a time.
• Whisk together the cake flour, baking powder, apple pie spice, and salt in a separate large bowl. Slowly add the flour mixture to the wet mixture using a handheld or standing electric mixer while adding a little of the buttermilk a little at a time. Add the vanilla extract and mix. Set aside.
• In a small saucepan, melt the butter on medium heat. Add the brown sugar and stir until the sugar starts bubbling. Add Tony Chachere's Pecan Praline Glaze and stir. Once melted, pour the glaze into the cast iron pan, add the sliced apples, and sprinkle with the chopped pecans.
• Next, pour the cake batter on top of the sliced apples. Place in the oven on top of a baking sheet and bake for 35-40 minutes until a toothpick can be inserted and comes out clean and is golden brown. Once the cake has finished baking, allow cooling for about 10-15 minutes. Place a plate on the open side of the pan and flip upside down. Remove skillet and serve as desired. Best served with a scoop of vanilla ice cream.

BROWN SUGAR PECAN BREAD

Steps:

• Add all ingredients except pecans to bread machine, and start machine.
• Use wheat bread cycle for 1-pound loaf.
• Add pecans at the end of the first knead, or when your bread machine"beeps" to add fruit or nuts.

BROWN SUGAR-PECAN FUDGE BALLS

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.