HONEY PECAN SNAPS
Make and share this Honey Pecan Snaps recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 28m
Yield 48 snaps
Number Of Ingredients 14
Steps:
- In a mixing bowl, cream butter, shortening and sugar until fluffy.
- Add honey, eggs and lemon juice; beat well.
- Combine dry ingredients; gradually add to creamed mixture.
- Fold in pecans.
- Shape into 1-inch balls; roll in sugar.
- Place on un-greased baking sheets.
- Bake at 350 degrees for 12-13 minutes or until golden brown.
- Cool 2 minutes; remove to wire racks.
Nutrition Facts : Calories 127.9, Fat 6, SaturatedFat 2, Cholesterol 13.9, Sodium 106.8, Carbohydrate 17.6, Fiber 0.6, Sugar 9.3, Protein 1.6
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 SESAME SNAPS
This is a lovely recipe if you are just looking for something sweet and light. I used to buy these in shops then realized they would be so much nicer hot and homemade, so I devised this recipe and have been making it ever since.
Provided by HannahMLovesFood
Categories Nuts
Time 13m
Yield 25 Small Pieces, 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat.
- Cook, stirring occasionally, until mixture reaches 320F on a candy thermometer.
- Line a cookie sheet with parchment paper. Pour mixture into sheet and smooth top.
- Allow to cool slightly, using a sharp knife, cut into pieces.
- Let cool completely, and then break into pieces. Will keep in an airtight container for up to two weeks.
PECAN SNAPS
Make and share this Pecan Snaps recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Lightly grease a cookie sheet or line with foil.
- In a small bowl stir together brown sugar, melted butter, corn syrup and coffee. Stir in pecan s and flour until combined.
- Drop batter by level teaspoon 3" apart, or a level tablespoon (larger cookies) 5" apart, onto prepared cookie sheet. (Bake only 4 or 5 cookies at a time.) Bake at 350 degrees for 7-8 min.
- for smaller cookies and 8-10 min, for larger cookies.
- or until cookies are bubbly and a deep golden brown.
- Cool cookies on the cookie sheet for 1-2 min.
- or until set. Quickly remove 1 cookie; roll cookie around a metal cone or the greased handle of a wooden spoon.
- when cookie is firm, slide the cookie off the cone or spoon and cool completely on a wire rack.
- Repeat with remaining cookies, 1 at a time. (If cookies harden before you can shape them, reheat them in the oven about 1 min.
- or until softened.) If desired, carefully brush the top edge of each one with melted semisweet chocolate. (Use a light touch, as the cookies are fragile and will break.) Up to 30 min.
- before serving, in a large mixing bowl beat whipping cream, powdered sugar and espresso powder with an electric mixer on low speed until stiff peaks form.
- Pipe or spoon some of the whipped cream into each cookie. If desired, sprinkle with grated chocolate. - - - - - - - - - - - - - - - - - - NOTES : To make ahead: Bake, shape and cool cookies as directed.
- Arrange in a single layer in a freezer container and freeze for up to 1 month.
- To serve, thaw frozen cookies for 15 min.
- Prepare whipped cream mixture and fill the cookies as directed .
Nutrition Facts : Calories 70.3, Fat 5.4, SaturatedFat 2.7, Cholesterol 13.9, Sodium 14.1, Carbohydrate 5.3, Fiber 0.2, Sugar 3.4, Protein 0.5
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