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 (CHRISTMAS COOKIES)
Make and share this Pecan Balls (Christmas Cookies) recipe from Food.com.
Provided by LiisaN
Categories Dessert
Time 30m
Yield 36-42 cookies
Number Of Ingredients 7
Steps:
- Mix ingredients together until well blended.
- Hand form into small balls.
- Bake at 300° up to 15 minutes. (These will not brown).
- While balls are still warm, roll into powdered sugar.
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
BROWN SUGAR-PECAN FUDGE BALLS
Provided by Chloe Chapman
Categories Candy Chocolate Nut Dessert Christmas Pecan Edible Gift Candy Thermometer Bon Appétit Portland Oregon Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 48
Number Of Ingredients 9
Steps:
- Coat inside of medium metal bowl with 1/2 teaspoon butter. Place remaining butter in same bowl; set aside.
- Combine sugars, half and half and salt in medium saucepan that's at least 4 inches deep. Let stand 10 minutes. Stir over medium-low heat until sugars are almost dissolved, frequently brushing down sides of pan with wet pastry brush, about 12 minutes. Increase heat to medium. Continue to stir until syrup comes to boil, occasionally brushing down sides of pan, about 10 minutes longer. Attach candy thermometer. Boil syrup without stirring until candy thermometer registers 234°F, about 16 minutes (caramel will bubble vigorously in pan).
- Attach thermometer to bowl with butter. Pour caramel over butter (do not scrape pan). Add vanilla (but do not stir). Cool caramel just to 112°F, about 1 hour 30 minutes. Using electric mixer, beat caramel until sheen just begins to disappear and mixture thickens slightly, about 4 minutes. Stir in chopped pecans. Cool mixture until thick enough to roll into balls, about 2 hours.
- Line 4 baking sheets with waxed paper. Using about 1 tablespoon mixture for each ball, spoon mixture in 48 mounds on 1 sheet. Press or roll each mound between palms of hands into ball. Refrigerate 30 minutes.
- Stir chocolate in medium bowl set over saucepan of barely simmering water until smooth and candy thermometer registers 115°F (do not allow bottom of bowl to touch water). Remove from over water. Drop 1 ball into chocolate. Using fork, turn to coat. Using fork tines, lift ball from chocolate, allowing excess to drip into bowl. Using knife as aid, slide ball off fork onto second prepared sheet. Repeat with 15 balls, rewarming chocolate as needed to maintain temperature of 115°F. While chocolate is still wet, sprinkle with 1/4 cup sprinkles. Repeat with remaining fudge balls and sprinkles in 2 more batches, placing 16 balls on each of remaining 2 unused sheets.
- Chill balls until coating is firm, about 30 minutes. (Can be prepared 2 weeks ahead. Refrigerate in covered containers.) Let stand 20 minutes at room temperature before serving.
BROWN SUGAR-PECAN FUDGE BALLS
The filling tastes just like penuche, a creamy fudge-like candy made with brown sugar and butter." For proper texture, it's important to cool the candy mixture to 112 degrees F (but no cooler). From Bon Appetit
Provided by Bev I Am
Categories Candy
Time 45m
Yield 48 Fudge Balls
Number Of Ingredients 9
Steps:
- Coat inside of medium metal bowl with 1/2 teaspoon butter.
- Place remaining butter in same bowl; set aside.
- Combine sugars, half and half and salt in medium saucepan thats at least 4 inches deep.
- Let stand 10 minutes.
- Stir over medium-low heat until sugars are almost dissolved, frequently brushing down sides of pan with wet pastry brush, about 12 minutes.
- Increase heat to medium.
- Continue to stir until syrup comes to boil, occasionally brushing down sides of pan, about 10 minutes longer.
- Attach candy thermometer.
- Boil syrup without stirring until candy thermometer registers 234°F, about 16 minutes (caramel will bubble vigorously in pan).
- Attach thermometer to bowl with butter.
- Pour caramel over butter (do not scrape pan).
- Add vanilla (but do not stir).
- Cool caramel just to 112°F, about 1 hour 30 minutes.
- Using electric mixer, beat caramel until sheen just begins to disappear and mixture thickens slightly, about 4 minutes.
- Stir in chopped pecans.
- Cool mixture until thick enough to roll into balls, about 2 hours.
- Line 4 baking sheets with waxed paper.
- Using about 1 tablespoon mixture for each ball, spoon mixture in 48 mounds on 1 sheet.
- Press or roll each mound between palms of hands into ball.
- Refrigerate 30 minutes.
- Stir chocolate in medium bowl set over saucepan of barely simmering water until smooth and candy thermometer registers 115°F (do not allow bottom of bowl to touch water).
- Remove from over water.
- Drop 1 ball into chocolate.
- Using fork, turn to coat.
- Using fork tines, lift ball from chocolate, allowing excess to drip into bowl.
- Using knife as aid, slide ball off fork onto second prepared sheet.
- Repeat with 15 balls, rewarming chocolate as needed to maintain temperature of 115°F.
- While chocolate is still wet, sprinkle with 1/4 cup sprinkles.
- Repeat with remaining fudge balls and sprinkles in 2 more batches, placing 16 balls on each of remaining 2 unused sheets.
- Chill balls until coating is firm, about 30 minutes.
- (Can be prepared 2 weeks ahead. Refrigerate in covered containers.) Let stand 20 minutes at room temperature before serving.
- Makes 48.
Nutrition Facts : Calories 65.6, Fat 2.7, SaturatedFat 0.8, Cholesterol 3.1, Sodium 7.7, Carbohydrate 10.6, Fiber 0.2, Sugar 10.1, Protein 0.4
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