HONEY-PECAN GRANOLA
Use this homemade granola as a topping for yogurt, enjoy it as a cereal with milk, or simply snack as is. It's easy to make and is more economical than store-bought.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Markes 4 1/2 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees. In a large bowl, combine oats, pecans, butter, honey, and salt; mix well to coat. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 minutes, stirring halfway through. Let cool completely on sheet.
Nutrition Facts : Calories 272 g, Fat 16 g, Fiber 4 g, Protein 5 g
HONEY-GLAZED PECANS
An easy Honey-Glazed Pecans recipe.
Categories Bake Thanksgiving Pecan Honey Gourmet
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Stir together honey and pecans, tossing to coat well. Spread pecans in 1 layer in a shallow baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir and bake 5 minutes more.
- Transfer while still warm to a sheet of parchment paper or foil and, working quickly, separate pecans with a fork. Cool completely (about 1 hour) and remove nuts from parchment, breaking up any large pieces.
HONEY-MAPLE PECAN TOPPING
It's tough to decide whether this sweet syrup is better over vanilla or chocolate ice cream. It also can be served with pancakes or waffles.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield about 2/3 cup.
Number Of Ingredients 5
Steps:
- In a bowl, combine the maple syrup, honey and cinnamon. Stir in pecans. Serve over ice cream.
Nutrition Facts :
MAPLE-HONEY PECAN PIE
Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that's still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won't be quite as flaky.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
- When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
- Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
- While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
- Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
- Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.
MAPLE-GLAZED YAMS WITH PECAN TOPPING
Categories Side Bake Thanksgiving Vegetarian Pecan Sweet Potato/Yam Fall Bon Appétit
Yield Serves 12
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Bring large pot of salted water to boil. Add yams. Cook until water returns to simmer, about 4 minutes. Drain. Rinse under cold water.
- Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes.
- Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans.
- Sprinkle pecan mixture atop yams. Bake yams until tender, about 20 minutes. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature. Rewarm, uncovered, in 375°F oven 20 minutes.)
HONEY ROASTED PECANS
These are wonderful as a snack, part of a holiday basket, added to salads, as a topping to pumpkin pie or sweet potato casserole. They do get pretty sticky if exposed to moisture, my daughter loves them and calls them "sticky nuts." They are HIGHLY addictive, make a lot!
Provided by MommyMakes
Categories Lunch/Snacks
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 350 degrees. Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl.
- In saucepan combine honey and pecans. Cook over medium high heat, stirring until mixture simmers and foams (about 4-6 min).
- Transfer to a baking sheet (lined with wax paper for easy clean up) and separate with fork. Cool completely. Store in air tight container.
HONEY PECAN FRENCH TOAST
Make and share this Honey Pecan French Toast recipe from Food.com.
Provided by Bayhill
Categories Breads
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine eggs, milk, and vanilla; beat well with a wire whisk.
- Add pancake mix, beating until smooth. Pour mixture into a greased 13x9x2" baking dish.
- Place bread slices in egg mixture turning slices to coat evenly.
- Let stand for 5 minutes or until all liquid is absorbed.
- In a large skillet, melt 1 Tablespoon butter. Add 3 slices of bread; cook over medium heat for 3 minutes on each side or until golden brown.
- Remove from the pan and keep warm. Repeat the process with the remaining butter and bread slices.
- Serve immediately with the Honey Pecan Topping.
- Honey Pecan Topping:.
- In a small bowl, combine the butter and honey, stirring until smooth.
- Add nuts, and stir well.
HONEY PECAN PIE
Looking for a sweet ending to a special meal? This attractive pecan pie is bound to please with its traditional filling and honey-glazed pecans. -Cathy Hudak, Wadsworth, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, pecans, corn syrup, sugars, butter, vanilla and salt. Unroll crust into a 9-in. pie plate; flute edge. Add filling. Bake for 30 minutes. , In a small saucepan, melt butter over medium heat. Stir in brown sugar and honey until combined. Stir in pecan halves until coated. Spoon over pie. , Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool completely on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 688 calories, Fat 42g fat (10g saturated fat), Cholesterol 130mg cholesterol, Sodium 408mg sodium, Carbohydrate 78g carbohydrate (52g sugars, Fiber 3g fiber), Protein 7g protein.
HONEY CRUNCH PECAN PIE
This is the winner of First Place in the Nut Category, as well as winner of the Best of Show award for the American Pie Council's 2000 National Pie Championship.
Provided by Sarah Spaugh
Categories Desserts Pies Pecan Pie Recipes
Time 2h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.
- To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.
- Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
- To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.
- Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.
Nutrition Facts : Calories 848.1 calories, Carbohydrate 88.8 g, Cholesterol 112.1 mg, Fat 53.6 g, Fiber 4.1 g, Protein 9.6 g, SaturatedFat 12.3 g, Sodium 553.4 mg, Sugar 40.9 g
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