Honey Pecan Sauce Recipes

Steps:

• Mix all ingredients.
• Serve sauce with grilled pork or chicken.

Steps:

• In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
• In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
• Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

Steps:

• Sprinkle salmon with seasoned salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes., Meanwhile, in a small saucepan, cook the pecans, honey and butter over medium heat until bubbly, 5-7 minutes. Serve with salmon.

Steps:

• Heat oil in large fry pan.
• Add chicken and cook, uncovered, until cooked through. Remove from pan and set aside to keep warm.
• Add shallots and garlic to chicken pan, stirring until onions are soft. Add wine to deglaze and bring to a boil. Reduce heat and simmer till reduced by half.
• Add chicken stock, honey and mustard and stir well. Stir for about 5 minutes until sauce is reduced some.
• Add pecans and chicken. Stir.
• Serve with salad and pear slices.

Steps:

• Wash chicken pieces, pat dry. Pour buttermilk into large bowl; add chicken. Cover and refrigerate 1 ½ hours.
• Drain chicken. Combine flour, salt, garlic powder and cayenne. Dredge chicken in flour - shaking off excess. Let chicken stand 20 minute.
• Melt butter over low heat. Stir in honey and bring to a boil. Add pecans and simmer glaze for 15 minutes.
• Meanwhile heat oil and fry chicken until crisp. Drain on paper towels. Serve with pecan sauce and pour over.

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and toast, tossing once, until fragrant, about 8 minutes. Let cool.
• Grind the pecans to a fine powder in a food processor. Add the butter, hot sauce and honey and pulse until combined and smooth. Using a rubber spatula, turn out the butter onto a sheet of plastic wrap and form into a log. Refrigerate until firm, about 2 hours. When ready to use, cut into discs.

Steps:

• Combine eggs, half-and-half, 1 T. brown sugar and vanilla extract in a small bowl, whisk till blended; pour half of the mixture into a baking dish (sized large enough to hold bread slices somewhat compactly).
• Place bread into dish; top with other half of egg mixture, making sure all parts of bread are saturated with the liquid. Refrigerate, covered, overnight.
• Preheat oven to 350°. Place butter in a 13x9x2-inch baking dish and set in oven; when butter is melted, stir in brown sugar, honey, maple syrup and pecans.
• Set soaked bread slices on top of pecan mixture. Bake for 30-35 minutes or until puffed and golden brown.
• Remove with a spatula and invert slices on 2 serving plates. Spoon any extra syrup and nuts on top.
• Serve immediately with ice cold milk or piping hot coffee.

Steps:

• Pound pork chops with a meat mallet to flatten slightly. In a shallow bowl, mix flour, salt and pepper. Dip chops in flour mixture to coat both sides; shake off excess., In a large skillet, heat butter over medium heat. Add pork chops; cook until a thermometer reads 145°, 3-4 minutes on each side. Remove from pan; keep warm., Add honey and pecans to same skillet; heat through, stirring to loosen browned bits from pan. Serve with pork.

Steps:

• In a bowl, mix honey and soy sauce. Spread the pecans in a plate. Put chicken breasts on a work surface between 2 sheets of plastic wrap. Pound them until 1/2 inch thick. Soak the chicken breasts in the honey mixture flipping them to coat well. Then dip them in the pecans (shake to remove excess), then sprinkle with salt and pepper. Spray a baking sheet with cooking spray and put chicken breasts on it.
• Cook under preheated grill of oven, 6 inches from the heat, 2 minutes on each side. Reduce heat of oven to 500°F Put the baking sheet in the bottom of oven and keep cooking 6 minutes or until not pink inside.
• Meanwhile, pour the honey mixture in a small saucepan. Bring to boil and let simmer 1 minute.
• When ready to serve, put desired amount of sauce on chicken.

Steps:

• Sprinkle salmon with salt and pepper. In a large skillet, heat oil over medium-high heat. Add salmon in batches; cook until fish just begins to flake easily with fork, 10-12 minutes. , Meanwhile, melt butter in a small saucepan. Add pecans and honey; cook over medium-low heat until bubbly, 8-10 minutes. Serve with salmon.

Steps:

• In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened, 2-3 minutes. , Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream.

Steps:

• If desired or necessary, pound chops to ensure even thickness, about 1/4 inch thick.
• In a shallow bowl beat egg and milk together.
• Place flour in in a zip top bag or on a large sheet of wax paper. Makes cleanup easy.
• Mix seasonings together and season each side of the meat to taste. Mix any remaining spice mix into the flour.
• Dip each chop into flour mix, shake off any excess flour. Then dip into the egg wash, letting the excess drip back into the bowl. Now dip it again in the flour and again shake off any excess.
• Melt butter and oil in a skillet over medium-high heat. Add pork chops and fry until brown on both sides but not overcooked. About 4 minutes per side.
• Heat a small sauce pan over med-low heat a few minutes before meat is done. When warmed add all sauce ingredients and heat just until warm and melted. Stir constantly. Do not overcook or the sauce will get hard.
• Place chops on a platter, pour sauce over chops and serve immediately.

Steps:

• In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
• Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.