Butter Pecan Glaze Food

BUTTER PECAN GLAZE

Steps:

• In a large heavy saucepan, cook butter over medium heat for 4-6 minutes or until golden brown. Stir in sugar and corn syrup; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; gradually stir in cream. , Bring to a boil. Reduce heat to medium. Cook until sauce begins to thicken. Remove from the heat. Stir in pecans and vanilla. Serve warm over ice cream.,

GLAZED PECANS

Steps:

• Combine brown sugar, butter, corn syrup and salt in a large skillet.
• Stir over medium heat until butter is melted.
• Add pecans and cook, stirring constantly, for 5-7 minutes. Make sure pecans are all coated evenly.
• Spread pecans in single layer on parchment paper and cool completely.

PECAN MAPLE COOKIES WITH MAPLE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Spread 1/2 cup pecans evenly on a baking sheet and bake for 5-7 minutes, stirring every 2 minutes, until the pecans are toasty and fragrant. Chop them into small pieces if they are not already chopped. Set aside to cool. Leave the oven on at 350.
• In a large bowl, add 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/3 cup raw sugar. Whisk to combine.
• Cut 1/4 cup cold butter into the flour mixture. You can do this with a pastry cutter (my preferred method) or using a fork. You can also use a cheese grater to grate the butter, then mix it together with a fork. However you do it, just make sure you are cutting the dough and not mixing it. You want to have individual pieces of flour-coated butter, with chunks up to the size of a pea. See photo.
• In a small bowl, combine 1/3 cup heavy cream, 1 tablespoon maple syrup, and 1/2 teaspoon vanilla. Add this mixture to the bowl with the flour and use a fork to combine. It should be a loose, dry dough. (If the dough is really not coming together at all, add more cream but carefully; only 1 teaspoon at a time.
• Gently fold in the toasted pecans.
• Line a baking sheet with a silicone baking mat or parchment paper.
• Use a 2 inch cookie scoop to portion 12 to 18 balls of dough onto the prepared baking sheet. Or use a spoon or your hands to shape the dough, make sure they are all about the same size. If the dough is crumbly, press it together with your hands. If you like your cookies to be "cookie shape" flatten the tops a little with your palm (the cookies will barely spread at all, you can fit them all on one pan.)
• Sprinkle the top of each cookie with a little more raw sugar.
• At this point if you have time, chill the pan of shaped cookies for 10 minutes or so. Just like scones, it's best if these cookies go in the oven cold.
• Bake at 350 for about 17-20 minutes. They are done when the bottoms of the cookies have lightly browned (use a spatula to lift one and check) Do not let the tops of the cookies get browned.
• Let the cookies set up on the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
• Make the glaze: Sift 1 cup of powdered sugar into a small bowl. (If you don't sift, you may end up with lumpy glaze) Add 3 tablespoons maple syrup, 3/4 teaspoons vanilla, and 1 teaspoon cream or milk. Whisk it all together until smooth. If you would like a thinner consistency, add more cream or milk, 1 teaspoon at a time.
• Drizzle each cookie with about a teaspoon of glaze. Top immediately with a few chopped pecans, if you want.
• Let the glaze set on the cookies and serve right away! These cookies are best on day 1, but are also good on day 2 if they are kept tightly sealed on the counter.

GLAZED PECANS

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In 12-inch skillet, melt butter over medium heat. Add brown sugar and syrup; mix well. Cook until bubbly, stirring constantly.
• Add pecans; cook 2 to 3 minutes, stirring constantly, until coated. Spread mixture onto parchment-lined cookie sheet.
• Bake 6 to 8 minutes or until golden brown. Cool completely, about 30 minutes. Store in tightly covered container up to 2 weeks.

VANILLA WAFER CAKE WITH BUTTER PECAN GLAZE

Steps:

• Heat the oven to 325 F.
• Generously grease and flour a tube cake pan .
• Process the vanilla wafers in the food processor until the crumbs are fine or put them in a plastic food storage bag and use a rolling pin to crush them. Chop the pecans finely by hand or throw them into the food processor with the crumbs and pulse a few more times.
• In a large mixing bowl with an electric mixer, cream ​the butter and sugar until light and fluffy, about 4 to 5 minutes. Add the eggs, one at a time, and blend well after each addition.
• Add half of the finely crushed vanilla wafers and blend well. Add the nuts, coconut, milk, and remaining vanilla wafer crumbs. Beat until blended.
• Spoon the batter into a greased and floured tube cake pan.
• Bake the cake in the preheated oven for 1 hour.
• Leave the cake in pan on a rack for 10 minutes to cool slightly; invert onto a cake plate.
• In a saucepan over medium heat, melt the butter. Add the milk and brown sugar. Bring to a boil. Reduce the heat to low and simmer the glaze mixture for 5 minutes. Stir the 1/2 cup of chopped pecans into the glaze mixture and then remove it from the heat.
• Let the glaze cool slightly and then spoon it over the cooled cake.
• Store the cake, covered, in the refrigerator or freeze slices for later.

BUTTER PECAN GLAZE

Steps:

• 1. Using a small sauce pan add the 1/2 stick butter with chopped pecans or pecan halves. Toast over medium high heat as butter melts, all the while stirring constantly about 5 minutes
• 2. Add the cream & corn syrup to the sauce pan.(Note I combined the cream & corn syrup into a one cup measure before adding it in.
• 3. Stir mixture to combine.
• 4. Add the brown sugar, stir until it is blended into wet ingredients. Bring to a rolling boil. Cook for 2 minutes. STIRRING CONSTANTLY. REMOVE FROM HEAT. Allow to cool just a bit then stir in butter flavored extract, and stir to blend. NOTE- A ROLLING BOIL IS WHEN YOU BRING TO A BOIL AND IT CONTINUES TO BOIL EVEN AS YOU STIR IT.
• 5. Cool until glaze thickens slightly, then carefully drizzle over top of cake and allow it to drizzle down sides of cake while glaze is still slightly warm. Note- If it hardens too much you will need to reheat, so work quickly.

BUTTER PECAN BUNDT CAKE

Steps:

• Cake:Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this.
• Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan,
• Bake at 350º F. for 55-60 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely.
• While the cake is cooling make a little icing to drizzle on top. Mix together powdered sugar, milk, and rum extract. Mix well and drizzle from a spoon onto cake.

BUTTER PECAN GLAZE

Steps:

• In a large heavy saucepan, cook butter over medium heat for 4-6 minutes or until golden brown. Stir in sugar and corn syrup; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; gradually stir in cream. , Bring to a boil. Reduce heat to medium. Cook until sauce begins to thicken. Remove from the heat. Stir in pecans and vanilla. Serve warm over ice cream.,

BUTTER PECAN GLAZE

Steps:

• 1. In saucepan melt butter, add pecans. Cook over medium heat stirring constantly abut 1 minute, mix in brown sugar,cream and syrup. Bring to a boil, cook 2 minutes stirring constantly. Drizzle over cake.