Pecan Hazelnut And Cranberry Florentines Food

PECAN FLORENTINES

Steps:

• 1. To pulverize pecans put them in a food processor or blender and process until thoroughly ground with a DRY not pasty texture. Then measure out 3/4 of a cup.
• 2. Preheat oven to 350 degrees. Line cookie sheets with foil and lightly grease foil with a spray on oil.
• 3. Combine pecans and flour in a small bowl.
• 4. Combine brown sugar, corn syrup, butter, and milk in a medium saucepan. Put the saucepan over medium heat and stir until mixture comes to a light boil.
• 5. Remove from heat. Add flour and pecan mixture.
• 6. Drop batter by teaspoonfuls about 3 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes until lacy and golden brown. Cookies will be soft when they are hot but become crisp as they cool.
• 7. I take the foil and slide it off to a flat heatproof surface to let the cookie cool completely. When cooled, peel the cookies off of the foil and set on wax paper.
• 8. Place chocolate chips in a zip top bag and place in a hot but not boiling pot of water for about 10 minutes. Being very careful not to let the bag get ANY water in it. Knead bag lightly to check that chips are completely melted.
• 9. Pat the bag dry and with scissors snip off a small hole in the corner of the bag. Squeeze melted chocolate over the cookies to decorate.
• 10. Let stand until chocolate is set.

HAZELNUT FLORENTINES

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with foil and apply a light coating of cooking spray to the foil. As an alternative, a Silpat sheet work quite well.
• In a medium mixing bowl, combine the melted butter, sugar, molasses and milk. (Lazy chef's tip: you can also mix the batter in the saucepan or bowl used to melt the butter).
• Mix in in the ground hazelnuts and flour.
• Drop scant teaspoons of batter onto the prepared sheets leaving 3 to 5 inches between each drop. Your drops should be smaller than a quarter.
• Bake for 5 or 6 minutes until the cookie until the cookie a deep golden hue and has a lace like appearance where the butter has melted off. Remove tray from oven and let cool until set, about 1 or 2 minutes. Remove from tray and place on a cooling rack. If your cookies are still soft at this point, they are not quite cooked and you can return them to the oven for another minute.
• To decorate the cookies, melt the chocolate according to your favorite method. Drizzle on cookies.
• (Melting tip: With small quantities of chocolate, you can place the chips in a small heavy duty storage bag and force the chips to one corner. Submerge the sealed bad in a cup of boiling water for 20 to 30 seconds and remove. Knead the softened chips into a liquid. If if needs additional melting, return the bag to the water bath. Once the right consistency is achieved, snip the corner and drizzle).

PECAN FLORENTINES

Steps:

• Preheat the oven to 350°F Line a baking sheet with parchment paper.
• Cream the butter and sugar together with an electric mixer or hand-held mixer on medium speed until smooth.
• Add the egg and beat until incorporated.
• Add the vanilla, baking soda, and salt and beat until smooth.
• In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind.
• Add this to the dough and beat until incorporated; the dough will be stiff but sticky.
• Drop the dough by the teaspoonful, about 3 inches apart, onto the prepared sheet pan.
• Flatten the dough slightly with your fingertips.
• Bake for 6 minutes until lightly golden.
• Remove from the oven, carefully remove from the sheet, and let cool completely on wire racks. Repeat the process until all the dough is used, relining the sheet each time with new parchment.

PECAN, HAZELNUT AND CRANBERRY FLORENTINES

Steps:

• Preheat the oven to 170°C/gas mark 3
• Spread the pecans and hazelnuts out on a baking tray and roast in the oven for 6-8 minutes until toasted.
• Blend half of the nuts in a food processor until roughly chopped. Keep the other half whole and set aside.
• Heat the Kerrygold butter, sugar, spices and syrup in a saucepan and stir over a medium heat until all the ingredients have melted together.
• Take the pan off the heat and stir in the flour, fruit and nuts.
• Grease 2 flat baking trays well. Put approx. 4 small teaspoons of mixture onto each tray, well spaced, pressing down each spoonful. Press the mixture down further in the centre of each.
• Put both trays in the oven and cook for 3 minutes. After 3 minutes, the mixture will have spread out - gently shape back into a circle with 2 spoons and bake for a further 2-3 minutes.
• Remove from the oven and place on a wire rack to cool. Work quickly because the mixture will cool and become brittle. Leave to cool .
• Use a medium saucepan and a glass bowl that will sit in the saucepan without touching the bottom.
• Add some water to the pan and bring to simmering point.
• Break the dark chocolate into pieces, put them in the bowl over the saucepan and let it all slowly melt.
• Remove the chocolate from the heat and dip the Florentines into it so they are half covered.
• Rest the Florentines on a wire rack for 20 minutes then put them in the fridge until the chocolate has set and gone from glossy to matt.

BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES

Steps:

• Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
• Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

HAZELNUT PECAN PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk the eggs, sugar, syrups, flour, butter and vanilla. Stir in the pecans, hazelnuts and chocolate chips. Transfer to crust., Bake for 50-55 minutes or until set. Cool on a wire rack. Serve with whipped cream if desired. Refrigerate leftovers.

SPICY PECANS N CRANBERRIES

Steps:

• In a large bowl, combine the first six ingredients. Stir in the pecans. Spread in an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes, stirring every 5 minutes. Cool completely. Stir in cranberries. Store in an airtight container.

PRALINE PECANS & CRANBERRIES

Steps:

• Place pecans in a greased 13-in. x 9-in. baking pan; set aside. In a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in vanilla and baking soda. Drizzle over pecans; stir until coated., Bake at 250° for 1 hour, stirring every 20 minutes. Add cranberries; toss to combine. Immediately transfer to a waxed paper-lined baking sheet; cool completely. Break into pieces. Store in an airtight container.