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 SAUCE
Enjoy this sweet pecans and caramel sauce ready in 30 minutes.
Provided by Pillsbury Kitchens
Categories Dessert
Time 30m
Yield 27
Number Of Ingredients 6
Steps:
- In medium saucepan, combine all ingredients except vanilla; mix well. Bring to a boil over medium heat, stirring occasionally. Boil 3 to 4 minutes, stirring occasionally. Remove from heat.
- Stir in vanilla. Cool about 15 minutes or until thickened. Store in refrigerator.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Tablespoon, Sodium 15 mg, Sugar 10 g, TransFat 0 g
SMUCKER'S CARAMEL TOPPING PECAN PIE
This is the easiest pecan pie I have ever made...With my busy schedule I have to make my life easy...
Provided by Rita Jo
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F In a mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in caramel topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350°F for 45 minutes or until knife inserted off-center comes out clean.
- Cool thoroughly on rack before serving. Cover and chill to store.
Nutrition Facts : Calories 655.2, Fat 37.9, SaturatedFat 9.7, Cholesterol 113.9, Sodium 457, Carbohydrate 76.9, Fiber 4, Sugar 23.3, Protein 8.2
CARAMEL-PECAN FRENCH TOAST
Steps:
- Preheat the oven to 350 degrees F.
- Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.
- Pour brown sugar mixture into an ungreased 13 by 9-inch baking dish. Arrange 6 bread slices in brown sugar mixture, cutting slices as necessary to fit in dish. Sprinkle raisins and 3/4 cup pecans evenly over bread. Top with remaining bread slices.
- Whisk together eggs, next 4 ingredients, and 1 cup cream. Pour egg mixture over bread slices in baking dish.
- Bake, uncovered, for 40 minutes or until a wooden pick inserted in center comes out clean.
- Beat remaining 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
- Divide French toast evenly among individual serving plates. Top each serving with whipped cream; drizzle with maple syrup, and sprinkle with remaining 1/4 cup pecans. Serve with bacon, if desired.
CARAMEL-PECAN STICKY ROLLS
Who wouldn't be happy when offered one of these rich, delicious pinwheels of warm raised yeast dough topped with pecans?
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 15
Number Of Ingredients 15
Steps:
- In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
- In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
- Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
- Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
- Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.
Nutrition Facts : Calories 380, Carbohydrate 51 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Roll, Sodium 260 mg
CARAMEL PECAN TARTS
Do you like pecan pie? Try these minis that are a nutty caramel cousin to the big pie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
- In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
- Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
- In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Tart, Sodium 70 mg
FRENCH TOAST CASSEROLE WITH CARAMEL-PECAN TOPPING
Sinfully delicious! Found this recipe in my America's Test Kitchen's Family Cookbook. Prepare the casserole the night before and add the topping just before baking. Great way to use up your leftover homemade bread. As you can see this is one of those 'splurge' recipes . . . . do not make substitutes! Time indicated includes soaking. This recipe can easily be cut in half to serve four!!
Provided by Galley Wench
Categories Breakfast
Time 9h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Casserole:.
- Heat oven to 325°F.
- Arrange bread in a single layer on two baking sheets.
- Bake bread until dry and lightly browned; about 25 minutes.
- Remove from oven and allow bread to cool.
- Butter or spray the bottom and side of 9 by 13 pan with non-stick cooking spray.
- Layer the baked bread tightly in the prepared dish; you should have two layers.
- Whisk together the eggs, milk, half and half,sugar, vanilla, cinnamon and nutmeg.
- Pour evenly over bread.
- Press lightly on the bread to submerge. (I've found it helpful to cover the pan with plastic wrap and then place a weighted saucer on the top).
- Refrigerate for 8 to 24 hours.
- Before Baking:.
- Preheat oven to 350°F.
- Mix the butter, brown sugar and corn syrup together until smooth.
- Stir in the pecans.
- Spoon the topping over the casserole and spread evenly.
- Place the dish on a rimmed baking sheet and bake until puffed and golden, about 60 minutes.
- Cool for 10 minutes before slicing and serving.
Nutrition Facts : Calories 1607.7, Fat 65.7, SaturatedFat 27, Cholesterol 347, Sodium 1692.8, Carbohydrate 213.8, Fiber 8.9, Sugar 64.4, Protein 46.2
CARAMEL PECAN ROLLS
Soft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! -Carolyn Buschkamp, Emmetsburg, Iowa
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough., Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside. , Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.
Nutrition Facts : Calories 365 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMEL-PECAN CINNAMON ROLLS
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.
Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 389mg sodium, Carbohydrate 80g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMEL PECAN PIE
Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Pecan Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
- In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
- Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g
CARAMEL PECAN COOKIES
Steps:
- Make crust:
- Grease a 13- by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
- Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.
- While crust chills, put oven rack in middle position and preheat oven to 375°F.
- Bake crust until golden brown, about 30 minutes. Cool in pan on a rack 20 minutes. (Leave oven on.)
- Make topping while crust cools:
- Cook sugar in a 2 1/2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
- Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, about 2 hours.
- Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares.
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