CARAMEL-PECAN APPLE SLICES
Here's a warm, decadent side dish for fall or winter brunches. Ready to eat in only 15 minutes, the apples are also good alongside a pork entree or spooned over vanilla ice cream. -Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, cook and stir brown sugar and butter over medium heat until sugar is dissolved. Add apples; cook, uncovered, over medium heat for 5-7 minutes or until tender, stirring occasionally. Stir in pecans. Serve warm.
Nutrition Facts : Calories 155 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.
SLOW COOKER CARAMEL APPLE BUTTER
Apple butter with a creamy caramel saltiness. I like to use mixed apples. The longer the apple butter cooks, the darker it gets, and the smaller the yield.
Provided by Darla Elizabeth
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 17h
Yield 80
Number Of Ingredients 7
Steps:
- Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
- Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Puree apple mixture with an immersion blender until smooth.
- Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.
- Inspect ten 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
- Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 61.5 calories, Carbohydrate 14.3 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 27.8 mg, Sugar 12.2 g
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
CARAMEL PECAN APPLE PIE
This delicious pie is a hit at Thanksgiving, or anytime, really! It's a combination/adaptation of the Basic Flaky Pie Crust, Apple Pie by Grandma Ople, and Upside-Down Apple Pecan Pie.
Provided by Loriq
Categories Desserts Pies Apple Pie Recipes
Time 3h55m
Yield 8
Number Of Ingredients 16
Steps:
- Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
- Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
- Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
- Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
- Bake pie in the preheated oven until crust is golden brown, about 1 hour.
- Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.
Nutrition Facts : Calories 872.2 calories, Carbohydrate 92.9 g, Cholesterol 50.8 mg, Fat 55.3 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 19.5 g, Sodium 212 mg, Sugar 54.4 g
HOT APPLE CAKE WITH CARAMEL PECAN SAUCE
I love anything with apples. If I were on a desert island and I had to choose 1 desert it would be apple pie. This recipe ain't apple pie and I have many favorite apple deserts, but it's a close second to apple pie. The caramel sauce is out of this world good. It's up to your taste if you want to add the pecans or not to the sauce. I like it both ways.
Provided by ForeverMama
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour a 9 x 2" cake pan.
- Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. In a separate bowl, mix together flour, spices, baking soda and salt; set aside. Beat in eggs on low speed, one at a time, until well blended. Add flour mixture beating just until incorporated. Mix in apples, nuts and the vanilla.
- Spoon batter into prepared pan. Bake for 35 - 45 minutes or until top is golden and cake tester inserted near center comes out clean. Remove to rack and cool. Turn cake out of pan by inverting onto rack after 10 minutes.
- NOTE: If desired, the cake may be stored at room temperature, well wrapped overnight or it may be frozen. Defrost at room temperature for several hours or overnight. Reheat in 350 degree oven for 10 minutes or until warm.
- Caramel Pecan Sauce:.
- Melt butter in a medium size saucepan. Add nuts. Cook, stirring constantly, over moderately high heat, until nuts are toasted and butter is lightly browned. Add brown sugar and cream and continue to cook, stirring constantly, until sauce boils and sugar dissolves and turns deep golden brown.
- NOTE: the sauce maybe refrigerated for several days. Reheat before serving.
- To Serve: place a wedge of warm cake on a dessert plate. Serve with a scoop of vanilla ice cream and spoon hot Caramel Pecan Sauce over all.
APPLE PIE WITH CARAMEL PECAN TOPPING
A friend gave me this recipe and I've not come across any that taste better than this one.The pecan topping is what does it.Try it you'll like.
Provided by Greg R.
Categories Dessert
Time 1h5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place one pie crust in a 9 inch deep dish pie pan.
- Fill pie crust with sliced or cubed apples.
- Mix sugar, flour, cinnamon and salt in a bowl.
- Pour this mixture over apples and top with butter.
- Seal top crust to bottom crust.
- Cut ventilation holes in top of crust. (If crust is not well sealed it will leak when baking. I bake on a cookie sheet).
- Bake at 350 degrees for 50 minutes or until crust is done.
- Remove from oven, press down top.
- Mix butter brown sugar and milk in a pan and bring to a boil.
- Add pecans to this mixture and stir to coat.
- Pour over pie and return to oven for 5 minutes.
Nutrition Facts : Calories 583.5, Fat 28.9, SaturatedFat 12.1, Cholesterol 30.5, Sodium 458.6, Carbohydrate 81.2, Fiber 3.3, Sugar 54.2, Protein 3.2
CARAMEL PECANS
My favorite part of the caramel roll is the pecans on top so I created this recipe by combining a couple of different recipes to curb my craving. I'm not a huge fan of sweet rolls so this gives me what I want without wasting the rolls. I will often half this because it gives me plenty since they are addicting!
Provided by MinnMomof2
Categories Lunch/Snacks
Time 53m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 250°F.
- Pour pecan halves into greased 9x13" pan and place into oven for 5 minutes.
- Melt butter in medium saucepan over medium heat.
- Stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes).
- Remove pecans from oven and pour into saucepan/caramel mixture.
- Stir to coat and pour back into 9x13" pan.
- Place back into oven for 45-60 minutes stirring every 15 minutes or so.
- Remove pan and spread pecans onto parchment paper or silpat (I've used wax paper but it sticks at times-if it does put in fridge and remove when cold).
- Separate pecans as they cool (2 forks work well).
- I often HALF this because I can't keep out of them!
Nutrition Facts : Calories 1080.9, Fat 76.5, SaturatedFat 19.2, Cholesterol 61, Sodium 196, Carbohydrate 105, Fiber 7.1, Sugar 87.3, Protein 7
CARAMEL PECAN APPLE PIE
I have been making this pie for my family for years. When my son was young, he would ask me to make "caramel apples in a pie".
Provided by Bayhill
Categories Pie
Time 1h45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1/4 cup butter and pour into the bottom of the pie crust; spread to cover bottom.
- Sprinkle brown sugar over butter and cover with chopped pecans.
- Place apple slices in pie crust over the nuts and sugar.
- In a small bowl, mix together the granulated sugar, flour, cinnamon, nutmeg, and salt.
- Sprinkle over the apple slices.
- Sprinkle with water and dot apple slices with additional butter.
- Place top crust over apples and flute edges.
- Bake at 425° for 15 minutes.
- Reduce heat to 350° and bake for an additional 35-40 minutes.
- If fluted edges start to get too dark, cover with foil.
Nutrition Facts : Calories 534.6, Fat 30.2, SaturatedFat 10.6, Cholesterol 26.7, Sodium 384.7, Carbohydrate 65.8, Fiber 5.4, Sugar 38.6, Protein 4
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