Pecan Crunchies Food

RENEE'S PECAN CRUNCH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• In a bowl, sift the flour, baking soda, and salt together. In a separate large bowl, cream the butter, 1 cup of white sugar, and brown sugar until smooth, and beat in the eggs and vanilla extract until well combined. Stir in the flour mixture, and mix the pecans into the dough.
• Drop the dough by tablespoons onto the prepared baking sheets, about 2 inches apart. Place 1/2 cup of white sugar into a shallow bowl. Moisten the bottom of a drinking glass with a wet cloth, and dip the glass bottom into the sugar. Flatten cookies with the sugared glass, dipping into sugar for each cookie.
• Bake in the preheated oven until lightly browned, 9 to 12 minutes. Allow to cool on sheets for a minute or two before removing to finish cooling on racks.

ROSIE'S PECAN CRUNCHIES

Steps:

• Sift the flour and salt together in a small bowl and set aside.
• Grind the pecans in a food processor until finely chopped but not powdery, about 30 seconds. Set aside.
• Using an electric mixer on medium speed, cream the butter, brown sugar, and 1/4 cup plus 3 tbls. of the white sugar in a mixing bowl until the ingredients are light and fluffy, about 2 minutes. Scrape the bowl with a rubber spatula.
• Add the dry ingredients and pecans and beat on medium low speed for 20 seconds. Scrape the bow, then beat until the flour and nuts are completely incorporated, about 15 seconds.
• Spread a 2 foot length of waxed paper on a work surface. With floured fingers, shape the dough into a rough log about 18-20 inches in length along the length of one side of the paper. Roll the log in the waxed paper and twist the ends. Refrigerate the dough for about 2 hours. Cut the log in half if necessary to fit in the fridge.
• Remove the log from the fridge and with the dough still in the waxed paper, gently roll it back and forth on the work surface to round the log.
• Place the log back in the fridge a few more hours.
• Preheat the oven to 300*F.
• Line 2 cookie sheets with parchment paper or leave them ungreased.
• Place the log on the work surface, and cut into 1/3" thick slices.
• Dip one side of each cookie in the remaining 1/2 cup white sugar and place it sugar side up an inch apart on cookie sheets.
• Bake cookies until firm to the touch and slightly golden, about 25 minutes. Be careful not to underbake these cookies, which changes the texture significantly. To test for doneness, remove one cookie from the sheet and cut in half. There should be no doughy strip in the center.
• Cool on the cookie sheets. Enjoy!

PRALINE PECAN CRUNCH SNACK MIX

Steps:

• Heat oven to 250ºF. Spray 13 x 9-inch baking pan with cooking spray. Combine cereal and pecans in pan; mix well.
• In large microwaveable bowl, combine sugar, corn syrup and margarine.
• Microwave on HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling.
• Stir vanilla and baking soda and optional salt into sugar mixture. Pour over cereal mixture; stir to coat evenly.
• Bake 1 hour, stirring every 15 minutes. Transfer to baking sheet, spreading mixture in even layer. Cool completely; break into pieces. Store tightly covered at room temperature.

PECAN CRUNCHIES

Steps:

• Lightly oil a jellyroll pan and line with graham crackers. Melt butter in a medium saucepan. Add brown sugar and stir until mixture bubbles vigorously. Add pecans and quickly spread over the graham crackers. Bake at 350° for 10 minutes. Cut along indentations of the crackers; leave in pan and freeze for 1 hour. Do not eliminate freezing, because this is what makes these so crunchy.