Buttery Roasted Pecans Food

BROWNED BUTTER PECAN PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat, stirring frequently. Cook 2 to 5 minutes, stirring often, until butter stops foaming and browned bits form at bottom of pan. Stir in sugar and corn syrup. Cook over low heat 15 to 18 minutes, stirring frequently, until sugar is dissolved. Cool 1 hour. Add vanilla bean paste, salt and eggs; beat with wire whisk until well blended.
• Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Pour filling into crust-lined plate. Arrange pecan halves in concentric circles on top of filling. With fork, gently press pecans into filling to glaze, keeping pecans in circular pattern.
• Bake 50 to 55 minutes or until filling is set and crust is golden brown. Cover crust edge with strips of foil after 40 minutes to prevent excessive browning. Cool completely on cooling rack, 3 to 4 hours, before slicing.

ROASTED PECANS

Steps:

• Melt butter in a 9x13 pan.
• Add Worcestershire sauce and pecans.
• Stir approximately every 15 minutes.
• Bake at 250 Fahrenheit for about 1+ hours until pecans are done (baked completely through).
• Drain on paper towels.
• Sprinkle to taste with seasoning salt.

BUTTERY ROASTED PECANS

Steps:

• Preheat oven to 200°.
• Toss nuts with butter.
• Transfer to a baking sheet.
• Bake 1 hour, stirring every 15 minutes.
• Drain on paper towels and sprinkle with salt.
• Store in airtight container.

BUTTERY SWEET TOASTED PECANS

Steps:

• Melt butter in frying pan over medium heat.
• Stir pecans in butter for 1 minute.
• Sprinkle Cajun seasoning and sugar over nuts and cook, stirring constantly, until sugar has melted and nuts are glazed, about 2 minutes.
• Pour pecans onto a plate and cool slightly.
• Taste and season with salt, if needed.

TOASTED BUTTER-GLAZED PECANS

Steps:

• Melt butter in microwave oven.
• Add salt and toss with pecans.
• Place on a cookie sheet for 15 to 20 minutes and bake at 300°F degrees.

HOMEMADE PECAN BUTTER

Steps:

• If roasting pecans, place on a greased cookie sheet in preheated 350 degree oven. Spread them out in a thin layer to roast evenly.
• Roast for 5 minutes, stir, then roast for another 5 minutes until you can smell them. Take care not to scorch them!
• As soon as they come out of the oven, place them on a flat plate or piece of parchment paper to cool.
• Add cooled pecans to food processor and blend on HIGH until finely ground, 2-3 minutes.
• Add vegetable oil 1/2 tbs at a time and continue to blend until butter reaches desired consistency.
• Add salt to taste.
• Place in an airtight container and store in the fridge. Usually, this will keep 1 to 2 months if you used fresh nuts. Storing at room temperature will accelerate rancidification.

ROSEMARY ROASTED PECANS

Steps:

• Preheat oven to 350 degrees.
• In a single layer, place the pecans on a cookie sheet and bake for 30 minutes (I use 2 baking sheets to keep the pecans in single layer).
• Once they have baked for 30 minutes, remove the pecans from the oven and add the 1/3 cup melted butter to the pecans, mixing well.
• Return the pecans to the oven for another 10 minutes.
• Remove from oven again and add the salt and the other 2 tablespoons of butter.
• Stir the pecans well and return to the oven for another 10 minutes.
• In a small bowl, mix the rosemary, cayenne and brown sugar.
• Remove the pecans from the oven and toss the pecans lightly with the rosemary and sugar mixture, while they are still warm. (I used a large Ziploc bag and shake the mixtures together).
• Serve warm.

BUTTER PECAN CHEESECAKE

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.
• Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.
• Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour.

TOASTED PECANS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
• Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
• Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.