Pecan Fondant Food

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FONDANT SLOW-ROASTED SWEET POTATOES - WITH MAPLE BUTTER PECANS



Fondant Slow-Roasted Sweet Potatoes - with Maple Butter Pecans image

Recipe video above. The familiar sweetness of sweet potato gets a boost of savoury by cooking them fondant style: Roasting in stock, long and slow, so the inside turns meltingly creamy and the outsides caramelise. And if that's not enough (and it really is - you can serve it just like that) you've got the option to douse with a Maple Butter Pecan Sauce which elevates it to "wow"!Is it sweet? Yes. But it's counter-balanced by the infusion of savoury in the potato flesh and the nuts. If you prefer some tartness instead, use the Honey Lemon Sauce in this sweet potato salad recipe instead (switch honey with maple!)

Provided by Nagi

Categories     Sides

Number Of Ingredients 13

1.5 kg / 3 lb sweet potatoes - 3 thick ones ((Note 1))
25g/ 1 1/2 tbsp butter (, unsalted, melted (Note 2))
1 1/2 tbsp olive oil ((Note 2))
3/4 tsp salt (, kosher/cooking (1/2 tsp table salt))
1/2 tsp black pepper
1 1/4 cups chicken stock (, low sodium (or vegetable stock))
1 garlic clove (, finely minced)
1/2 cup maple syrup ((pure, Note 3))
30g/ 2 tbsp butter (, unsalted)
1/3 cup pecans (, chopped (Note 4))
1/2 tsp cinnamon
Pinch of salt
1 1/2 tsp fresh thyme leaves ((highly recommended))

Steps:

  • Preheat oven to 240°C/465°F (220°C fan).
  • Cut the potatoes into 3cm / 1.2" discs.
  • Place the potatoes in a large roasting pan or baking sheet with tallish sides (we're adding liquid later).
  • Drizzle with butter and oil, sprinkle with half the salt and pepper. Squidge around, turn potatoes, sprinkle with remaining salt and pepper.
  • Roast: Place in the oven and roast for 20 minutes.
  • Turn, continue roasting: Carefully turn potatoes, then roast for a further 15 minutes.
  • Baste, add stock: Spoon the butter/oil collecting in the pan over the potatoes. Then carefully pour the stock in around the potatoes, and scatter the garlic into the liquid.
  • Roast to absorb stock: Return to the oven, and roast for a further 15 to 20 minutes or until most of the liquid has been absorbed/evaporated. The exact time depends on the height of pan walls / how heavy-based your pan is etc.
  • Assemble & serve: Transfer potatoes to serving platter, scraping up some of the pan juices as you go (Note 5), and piling them high on the plate. Pour over Maple Butter Pecan Sauce and sprinkle with fresh thyme leaves just before serving. Serve warm - or at room temperature!
  • Place pecans in a saucepan or small skillet over medium high heat. Stir for 30 seconds until you can smell the pecans. Add remaining ingredients, then once the butter melts and it starts bubbling, simmer on medium heat for 1 1/2 minutes until it reduces and thickens slightly (it gets thicker as it cools).
  • Transfer to serving jug. Serve over potatoes.

Nutrition Facts : Calories 326 kcal, Carbohydrate 53 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 421 mg, Fiber 6 g, Sugar 21 g, ServingSize 1 serving

CHRISTMAS PECAN LOGS



Christmas Pecan Logs image

This is such a nice "old fashioned" candy to make for the holidays. You need to make this in advance as the candy needs to sit for a couple of days for the flavors to come together. Make sure you read the recipe twice before starting. Takes some effort, but this is so delicious and a very special addition to any Christmas cookie tray - Enjoy!

Provided by kelycarter_

Categories     Candy

Time 2h

Yield 50 slices

Number Of Ingredients 8

2 cups sugar
1 1/2 cups water
2 tablespoons light corn syrup
1/3 cup maraschino cherry, drained & finely chopped
14 ounces vanilla caramels
3 tablespoons butter
2 tablespoons water
2 cups chopped pecans, lightly toasted

Steps:

  • In pan combine sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar (6 to 8 minutes).
  • Then reduce to medium-low heat, without stirring, till thermometer registers 240 degrees, soft-ball stage (about 30 more minutes).
  • Remove pan from heat; remove thermometer. Pour mixture onto a large platter. Do not scrape the cooked candy from the sides of the pan (this part tends to over-cook and gives a hard texture to the candy -- it's not worth wrecking the soft creamy center by adding this).
  • Cool, without stirring, until slightly warm to the touch. About an hour.
  • Add cherries to the mixture and beat with a wooden spoon for 10 minutes utill candy is white, creamy and has lots of air incorporated into it. (This step can also be accomplished using a paddle attachment on a food processor).
  • Form into logs (individual size or 2 large) and wrap in clear plastic wrap.
  • Place wrapped logs in the freezer for at least 1 hour.
  • For the coating:.
  • In a heavy saucepan combine caramels, butter and water. Cook over low heat until caramels are melted.
  • Spread chopped pecans on a piece of waxed paper.
  • Remove the saucepan from heat. Dip the unwrapped fondant logs into the melted caramel mixture. Let excess caramel drip off the log.
  • Place the dipped log on the chopped pecans and roll until it is covered.
  • Chill 1 hour or until ready to serve. To serve, let logs stand at room temperature about 30 minutes.
  • Cut into 1/4 inch slices.

CHOCOLATE PECAN FONDANTS



Chocolate pecan fondants image

These indulgent puds are great to freeze so you'll always have something to whip out for unexpected guests

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert, Dinner, Supper, Treat

Time 40m

Number Of Ingredients 7

50g butter , plus extra for greasing
cocoa powder , for dusting
150g bar dark chocolate (50% cocoa solids is fine), chopped into chunks
1 egg , beaten
2 tbsp plain flour
2 tbsp pecan nuts, toasted and chopped very finely
1 tbsp golden caster sugar

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Butter 2 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder. Melt the chocolate with the butter in a bowl over simmering water or in a microwave and stir until smooth. Gradually stir in the egg, then flour, nuts, sugar and a pinch of salt, and beat gently until everything is combined, but still runny.
  • Divide the mixture between the pudding basins. These can now be chilled for up to a day ahead. Bake for 15 mins (or 18 mins if chilled). Turn out onto small plates and serve with ice cream. Fondants should be cooked on the outside and molten in the middle.

Nutrition Facts : Calories 847 calories, Fat 65 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 30 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.54 milligram of sodium

CANDIED PECANS



Candied Pecans image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 1 cup of candied pecans

Number Of Ingredients 2

3/4 cup sugar
1 cup pecans

Steps:

  • Line a baking sheet with parchment paper. In a small saucepan, bring the sugar and 3/4 cup water to a boil. Reduce to a simmer, then add the pecans and cook until glossy, about 5 minutes. Remove with a slotted spoon to the prepared baking sheet and let cool.

FONDANT-FILLED CANDIES



Fondant-Filled Candies image

Meet the Cook: Here's an easy way to make two festive and unique candies from one basic recipe! Half of the creamy fondant is flavored with mint for the centers of peppermint patties. Then you mix a little maraschino cherry juice with the rest of the fondant and use it to "wrap" cherries before dipping them in chocolate. -Debbi Loney, Central City, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4-1/2 dozen.

Number Of Ingredients 6

2/3 cup sweetened condensed milk
1 tablespoon light corn syrup
4-1/2 to 5 cups confectioners' sugar
2 to 4 drops peppermint oil
2-1/2 pounds dark chocolate candy coating, coarsely chopped, divided
1 jar (16 ounces) maraschino cherries

Steps:

  • In a large bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar (mixture will be stiff). Divide into two portions. , For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten. In a microwave, melt 1 pound of candy coating, stir until smooth. With a slotted spoon, dip peppermint disks in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container., For chocolate-covered cherries, drain cherries, reserving 3 tablespoons of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners' sugar if necessary to form a stiff mixture. , Roll into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined baking sheets. Cover loosely. Melt remaining candy coating; dip cherries in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.

Nutrition Facts : Calories 343 calories, Fat 13g fat (11g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 59g carbohydrate (56g sugars, Fiber 1g fiber), Protein 1g protein.

PECAN FONDANT LOGS



Pecan Fondant Logs image

Delightfully nutty fondant candy recipe. It includes one variation.

Provided by bluebayou

Categories     Fondant

Yield 4

Number Of Ingredients 6

⅓ cup butter
⅓ cup light corn syrup
1 teaspoon vanilla extract
½ teaspoon salt
1 (16 ounce) package confectioners' sugar, sifted
2 cups chopped pecans

Steps:

  • In a large bowl, blend together the margarine, corn syrup, vanilla and salt.n
  • Add confectioners sugar and mix well. Knead with hands and shape into rolls about 2 inches long and l/2 inch thick. Roll in crushed pecans and refrigerate until ready to serve.n
  • Variation: If desired, prepare mocha logs by adding two teaspoons of instant coffee powder to the fondant before rolling into logs.n

Nutrition Facts : Calories 1028.4 calories, Carbohydrate 140.2 g, Cholesterol 40.7 mg, Fat 54.7 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 13.1 g, Sodium 417.8 mg, Sugar 119.3 g

PECAN FONDANT LOGS



Pecan Fondant Logs image

Delightfully nutty fondant candy recipe. It includes one variation.

Provided by bluebayou

Categories     Fondant

Yield 4

Number Of Ingredients 6

⅓ cup butter
⅓ cup light corn syrup
1 teaspoon vanilla extract
½ teaspoon salt
1 (16 ounce) package confectioners' sugar, sifted
2 cups chopped pecans

Steps:

  • In a large bowl, blend together the margarine, corn syrup, vanilla and salt.n
  • Add confectioners sugar and mix well. Knead with hands and shape into rolls about 2 inches long and l/2 inch thick. Roll in crushed pecans and refrigerate until ready to serve.n
  • Variation: If desired, prepare mocha logs by adding two teaspoons of instant coffee powder to the fondant before rolling into logs.n

Nutrition Facts : Calories 1028.4 calories, Carbohydrate 140.2 g, Cholesterol 40.7 mg, Fat 54.7 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 13.1 g, Sodium 417.8 mg, Sugar 119.3 g

PECAN FONDANT LOGS



Pecan Fondant Logs image

Delightfully nutty fondant candy recipe. It includes one variation.

Provided by bluebayou

Categories     Fondant

Yield 4

Number Of Ingredients 6

⅓ cup butter
⅓ cup light corn syrup
1 teaspoon vanilla extract
½ teaspoon salt
1 (16 ounce) package confectioners' sugar, sifted
2 cups chopped pecans

Steps:

  • In a large bowl, blend together the margarine, corn syrup, vanilla and salt.n
  • Add confectioners sugar and mix well. Knead with hands and shape into rolls about 2 inches long and l/2 inch thick. Roll in crushed pecans and refrigerate until ready to serve.n
  • Variation: If desired, prepare mocha logs by adding two teaspoons of instant coffee powder to the fondant before rolling into logs.n

Nutrition Facts : Calories 1028.4 calories, Carbohydrate 140.2 g, Cholesterol 40.7 mg, Fat 54.7 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 13.1 g, Sodium 417.8 mg, Sugar 119.3 g

STUCKEY'S PECAN LOG ROLLS



Stuckey's Pecan Log Rolls image

This recipe came from recipegoldmine.com/ccS/s27.html I have been looking for this recipe for years and finally found it, so thought I'd post it for others to enjoy.

Provided by Kari Homan Shannon

Categories     Dessert

Time 1h

Yield 6 5inch rolls

Number Of Ingredients 9

1/4 cup corn syrup
1/4 cup water
1 1/4 cups granulated sugar
1 egg white
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1 (14 ounce) package caramels
3 tablespoons water
2 cups coarsely chopped pecans

Steps:

  • Line a 9x5 inch loaf pan with buttered wax paper; set aside.
  • Combine corn syrup, water and sugar in small heavy saucepan.
  • Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
  • Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals.
  • Add candy thermometer.
  • Continue to cook until mixture reaches the hard-ball stage (255 degrees F).
  • Meanwhile, beat egg white and cream of tarter with heavy duty electric mixer, until stiff but not dry.
  • Slowly pour hot syrup into egg white, beating constantly.
  • Add vanilla extract.
  • Beat until candy forms soft peaks and starts to lose its gloss.
  • Spoon fondant into the prepared pan.
  • Cut into three strips lengthwise, then crosswise in center.
  • Freeze until firm.
  • Roll into logs.
  • Place back in freezer.
  • Line another baking sheet with wax paper, set aside.
  • Melt caramels with water in small but heavy saucepan over low heat.
  • Stir occasionally.
  • Arrange pecans on wax paper.
  • Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat.
  • While still warm, roll in pecans to completely coat the outside.
  • Place on prepared baking sheet to set.
  • Repeat with remaining fondant pieces.
  • Reheat the caramel mixture if it becomes too thick.
  • Cut finished logs into 1/2 inch slices.
  • Store in the refrigerator in an airtight container between layers of wax paper or freeze for up to three months.

Nutrition Facts : Calories 706.4, Fat 31.5, SaturatedFat 3.9, Cholesterol 4.6, Sodium 171.9, Carbohydrate 107.6, Fiber 3.5, Sugar 89.9, Protein 7

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