BOURBON PECAN CHOCOLATE TRUFFLES
Chocolate truffles are spiked with bourbon and then rolled in chopped pecans.
Provided by Food Network Kitchen
Time 3h30m
Yield makes 12-24 truffles (depending on the size)
Number Of Ingredients 4
Steps:
- Put the chocolate in a medium bowl. Heat the cream in a small saucepan until it just comes to a boil. Pour the cream over the chocolate and stir once to mix the chocolate and cream together. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Uncover and whisk until smooth and shiny. Microwave in 10 second increments if there are any un-melted lumps of chocolate. Stir in the bourbon.
- Press a piece of plastic wrap directly against the surface of the chocolate and set aside in a cool place until the chocolate is thick and firm enough to hold its shape when rolled, about 2 hours.
- Line a baking sheet with parchment. Use 2 spoons to drop small mounds of chocolate onto the baking sheet. Then, with cold hands, roll each truffle between your open palms to make smooth round balls. You may need to run your hands under cool water frequently as you work.
- Put the pecans on a plate and roll each truffle until well coated. Refrigerate until very cold.
PECAN BUTTER BALLS
These are melt in your mouth goodies.
Provided by Kathy Farmer
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Sift together into a medium sized bowl the flour, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well.
- Shape dough into 1 inch balls and put on ungreased pans. Bake in a preheated 325 degree F (165 degrees C) oven for about 25 minutes or until pale brown. When slightly cool roll or shake in confectioners' sugar. Store in an air tight container.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 13 g, Fat 14.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 87.8 mg, Sugar 4.2 g
CHOCOLATE COVERED PECAN BUTTER TRUFFLES
Stopping with just one. Or two. Or three of these delicious chocolates. It is just not possible.
Provided by Tieghan Gerard
Categories Dessert
Time 1h48m
Number Of Ingredients 6
Steps:
- Pour the pecans into a large skillet and toast, stirring often, over medium, heat until fragrant. This will take about 4 to 8 minutes.
- Pour the toasted pecans into a food processor and blend, pausing to scrape down the sides with a spatula often. It will be crumbly at first, but will eventually blend into super-creamy goodness after five to fifteen minutes (mine took about 6 minutes).
- Add a pinch of kosher salt. Blend again, taste, and add more salt if needed.
- Dump the pecan butter into a large bowl, or bowl of a stand mixer, beat the pecan butter and butter until combined. add vanilla and beat until smooth. Add the powdered sugar and beat until combined. The dough will not be stiff.
- Line two baking sheets with wax paper.
- Using a teaspoon size spoon, scoop the dough onto the baking sheets. Try to be as neat as possible, you want a somewhat round shape.
- Freeze the balls for 45 minutes to an hour.
- While freezing, melt chocolate chips in a double boiler or microwave (stirring every 30 seconds).
- Remove one pan of pecan butter balls from freezer( if you would like to shape your balls better, now is the time, but do so quickly) and immediately dip, covering the ball completely in chocolate. Repeat with the remaining pan.
- Refrigerate until ready to serve - at least 25 minutes. If desired drizzle with melted chocolate before serving.
Nutrition Facts : Calories 190 kcal, Carbohydrate 21 g, Protein 1 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 80 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
PECAN BUTTER BALLS
Pecan Butter Balls aka Snowballs - A wonderful Christmas cookies, they have always been my favorite selection on the Christmas cookie plate, for as long as I can remember.
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Cream sugar and butter in a large bowl, then add flour, vanilla and pecans.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350° F. Roll into small balls (about 1-inch across) and place on baking sheet.
- Bake for 12-15 minutes or until lightly browned.
- Let stand on cookie sheet about 2 minutes, then gently roll each one in powdered sugar. Let cookies cool. Once they cool, roll again in powdered sugar.
- Store loosely covered.
PECAN BALLS
Make and share this Pecan Balls recipe from Food.com.
Provided by djmastermum
Categories Lunch/Snacks
Time 27m
Yield 30 balls
Number Of Ingredients 5
Steps:
- Beat butter, sugar, vanilla together until light and fluffy.
- Add flour, mix to a stiff paste.
- Add processed pecans.
- Roll into 30 small balls.
- bake at 180 degrees C (350 F) for 10 minutes.
- Dust cooled balls with icing sugar.
PECAN BALLS
Chewy pecan cookies--a holiday favorite in our house.
Provided by A E
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 35m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream butter in a large bowl with an electric mixer until smooth and creamy. Add 4 heaping tablespoons powdered sugar and beat until well combined. Mix in cake flour, pecans, water, and vanilla extract.
- Roll dough into balls and place on an ungreased baking pan.
- Bake in the preheated oven until pecan balls are lightly brown on the bottom, about 10 minutes. Roll in powdered sugar while still warm.
Nutrition Facts : Calories 72 calories, Carbohydrate 6 g, Cholesterol 10.2 mg, Fat 5.1 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 27.4 mg, Sugar 1.2 g
PECAN BUTTER BALLS
Steps:
- In a large bowl combine pecans, flour, granulated sugar, and salt; add butter and vanilla. Mix well; shape into a ball. With floured hands shape into about 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
- Bake in a 325 degree F oven for 15 to 20 minutes or until bottoms are lightly browned. Cool slightly on a wire rack.
- Place powdered sugar in a large plastic bag. Add slightly warm cookies in batches to bag. Gently shake to coat. Return to wire rack. Repeat coating with powdered sugar when completely cool.
Nutrition Facts : Calories 86 calories, Carbohydrate 8 g, Cholesterol 8 mg, Fat 6 g, Protein 1 g, SaturatedFat 2 g, Sodium 32 mg, Sugar 5 g
PECAN BUTTER BALLS
This is my Tanté Enna's recipe. She made them every year when we would visit. So worth the trip. I was glad to be able to get this recipe and a couple others that I had enjoyed so much as a child.
Provided by CabinKat
Categories Dessert
Time 35m
Yield 4 Dozen, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- If you prefer, you can substitute the pecans with walnuts, almonds, or filberts. I prefer the pecans to give this cookie a bit of sweetness.
- Preheat oven to 325 degrees Fahrenheit; high elevation use convection if you can; or bake at 300 degrees Fahrenheit.
- Sift flour (very important to do this for lighter cookies), sugar, and salt in medium to large bowl.
- Cut up butter into workable pieces, add to flour, and add vanilla.
- Mix as if you were making a pie crust; should look like beads or pea size. Use hand or sturdy spoon to mix well enough to form dough ball.
- Add and work in 2 cups of the nuts.
- Shape into 1-inch balls. You can refrigerate dough for about an hour if you think it will be easier to work with; I have not needed to.
- Roll balls in the remaining 1 cup nuts.
- Bake on ungreased cookie sheets for about 25 minutes; may take 5 extra minutes, depending on the elevation.
- You can remove them right away to a wire rack to cool.
- You can use this same recipe for Wedding Cookies, just omit the 1 cup nuts for rolling and roll in powdered sugar instead. Bake the same amount of time.
PECAN MELTAWAYS
This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are delightful any time of the year. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.
Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER PECAN MELTAWAYS
Lovely, buttery, tender shortbread cookies, with lots of toasted pecan pieces, all rolled in a powdered sugar coating.
Provided by Jennifer
Categories Sanck
Time 1h20m
Number Of Ingredients 7
Steps:
- Toast the pecan (see Recipe Notes below for how to toast nuts), let cool completely, then finely chop. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream butter with the sugar until light and fluffy, about 2 minutes at medium speed. Add the water and vanilla and mix in. Add the flour all at once and mix on low speed until the mixture comes together as a moist dough. Stir in the (cooled) finely chopped nuts.
- Using a cookie scoop or a tablespoon measuring spoon, scoop a portion and dough and roll into about 1-inch balls. Continue shaping balls with the remain dough, placing onto a baking sheet. (*I like to roll all the dough and pack then onto a smaller baking sheet that will fit nicely into my fridge. When ready to bake, I transfer them to another baking sheet, spacing them apart and baking in a couple of batches).
- Before refrigerating, you can flatten the balls slightly to make more of a "button-shaped" cookie or leave them as balls, if you prefer.
- Place baking sheet into the fridge uncovered and chill 15-30 minutes.
- Meanwhile, preheat the oven to 325F.
- Bake in preheated oven, with balls spaced about 2 inches part, for about 20 minutes. Bake in batches, if necessary, leaving remaining dough in the refrigerator while you bake the first batch.
- Remove from oven and let stand about 1 minutes. Roll warm cookies in icing/confectioners' sugar while still very warm and place onto a wire rack to cool further. Once cooled to just slightly warm, roll again in powdered sugar to thoroughly coat.
- Allow to cool completely, then transfer to an airtight container. Store at room temperature for up to 2 weeks or freeze for up to 3 months.
Nutrition Facts : Calories 92 kcal, Carbohydrate 11 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 34 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving
PECAN BUTTER BALLS
This recipe came to me from Louise via Ethel, two Pensacola friends. I don't know how many times I have lost this recipe and then found it, sometimes too late for the holidays, when I bake Pecan Butter Balls. My losing and finding the recipe reminds me of a little saying that is my motto: "Those who are so proud of a neat desk...
Provided by Sandy Young
Categories Cookies
Time 20m
Number Of Ingredients 7
Steps:
- 1. Cream butter. Then add 3 tablespoons sifted confectioners' sugar, vanilla, and almond extract. Beat together.
- 2. Add sifted flour and chopped pecans.
- 3. Roll into tiny balls. Bake at 350 for 20 minutes or until done. Roll in powdered sugar while hot. Your hands will probably feel the heat! Makes about 6 dozen cookies.
- 4. This is one of my favorite cookie recipes, and I make these small, sweet cookies every Christmas. I always hope others will eat a lot of them because I could eat every one of them myself!
COCONUT PECAN TRUFFLES
With a toasted pecan and sweetened coconut filling, these chocolate covered truffle candies are an easy holiday treat that's fun to make and eat.
Provided by Danelle
Categories Desserts
Time 45m
Number Of Ingredients 7
Steps:
- With an electric mixer, beat butter, powdered sugar, sweetened condensed milk and vanilla until well combined.
- Stir in the coconut and chopped pecans. Divide the filling in half and refrigerate for at least one hour.
- Working with half the filling at a time, roll the coconut mixture into 1-inch balls and place on parchment paper lined baking sheets. Return to the refrigerator for an additional 30 minutes.
- Meanwhile, in a microwave safe bowl, melt the chocolate at 50% power until smooth. Dip the coconut balls into the melted chocolate, allow any excess to drip off.
- If desired, drizzle the truffles with additional melted chocolate. Return to the parchment lined baking sheets and refrigerate until the chocolate is set.
Nutrition Facts : Calories 321 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 72 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
PECAN BUTTER BALLS COOKIES
Light, nutty, and melt-in-your-mouth buttery, these amazing Pecan Butter Balls are a terrific cookie for the holiday season or any time of the year!
Provided by Chef Jenn
Categories Desserts
Time 1h
Number Of Ingredients 6
Steps:
- With a hand mixer or in a stand mixer, beat the softened butter, white sugar, and 1/4 cup of the confectioner's sugar until it is light and fluffy.
- Add half the flour and mix on low until combined. Then add the remaining flour and salt. Mix on low to combine.
- Add the pecans and mix on low until just combined. The mixture will be loose and crumbly.
- Gently form the dough into two logs, about 1-2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for about 30 minutes.
- Meanwhile, preheat the oven to 325-F.
- When the dough is thoroughly chilled, slice it into 1/2-inch rounds and each slice into balls. The balls should be about 1 to 1.5 inches in diameter.
- Line the balls up on a parchment paper lined sheet pan. Keep them about 1-inch apart.
- Bake for about 20 minutes or until the bottoms are golden brown.
- Thoroughly cool the butter pecan balls and then toss them in sifted confectioner's sugar before serving.
Nutrition Facts : ServingSize 1 cookie, Calories 152 kcal, Carbohydrate 13 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 50 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 5 g
PECAN-BUTTER TRUFFLES
Categories Candy Nut Dessert Quick & Easy Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 40 truffles
Number Of Ingredients 6
Steps:
- Finely chop 1/2 cup pecans.
- In a food processor grind remaining 2 cups pecans with a pinch salt, occasionally scraping down side of bowl, until pecans release their oil and mixture becomes a smooth paste, about 3 minutes. Transfer pecan butter to a bowl and stir in remaining ingredients until combined well.
- Form level teaspoons of pecan butter into balls and roll, no more than 2 at a time, in chopped pecans, pressing pecans gently to make adhere. Chill truffles, in layers separated by wax paper, in an airtight container at least 1 hour, or until firm, and up to 4 days.
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PECAN SANDIE TRUFFLES RECIPE | PRACTICALLY HOMEMADE
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Category DessertTotal Time 20 minsEstimated Reading Time 5 mins
- Add package of Pecan Sandie cookies to the food processor and pulse until you have fine crumbs. Pour crumbs into a bowl, add cream cheese and mix together {I used the back of a spoon but you could use your hands}.
- Roll mixture into 24 1" balls {I used a medium cookie scoop and then rolled them in my hands} and place onto a parchment or wax paper lined cookie sheet. Freeze for at least 15 minutes.
- While the truffles are in the freezer, place the white chocolate almond bark into a heat safe bowl and microwave until melted {I started with 1 minute, stirred and then did 30 second increments}.
- Remove the truffles from the freezer and dip into melted almond bark. Garnish with a few chopped pecans before the bark sets up. Let truffles set completely and enjoy!! Store in an air tight container in refrigerator.
PECAN TRUFFLES RECIPE - PILLSBURY.COM
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Servings 25Total Time 1 hr 30 minsCategory Dessert
- In 4-quart nonstick saucepan, heat sweetened condensed milk and 1 tablespoon unsalted butter to boiling, stirring constantly with wooden spoon. Reduce heat to medium-low and continue to cook, stirring constantly, 10 to 15 minutes or until thick and shiny and starts to pull away from bottom and sides of pan. You will know mixture is ready when you tilt pan and mixture slides down easily. Stir in pecans. Transfer mixture to greased plate. Cool completely.
- Line cookie sheet with cooking parchment or waxed paper. Grease hands with unsalted butter. Shape mixture into teaspoon-size balls. Place on cookie sheet. Place cookie sheet in refrigerator 30 minutes or in freezer 15 minutes.
- Meanwhile, use double boiler or microwave to melt white chocolate. Add pink candy color, one very small drop at a time, stirring until you get the desired shade of pink.
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Ratings 65Calories 156 per servingCategory Dessert
- If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor.
- Blend/pulse your dates until they form a loose "dough." Mine usually turns into a ball, which is what you're going for.
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- Lastly, add sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
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- Mix together the pecans, almond flour, butter, cream cheese, sweetener, extracts, and molasses. Form into 15 balls with your hands. Place in the fridge or freezer for a few minutes to make it easier to coat.
- Microwave the sugar-free chocolate chips and coconut oil for 30 seconds. Stir. If they aren't completely melted microwave at 15 seconds intervals, stirring after each. When they are about 75% melted just stir until they are completely melted.
- Cover each truffle with chocolate. Sprinkle on a few chopped pecans. Place in the refrigerator to harden.
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