BUTTER PECAN-TOFFEE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
- Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.
PECAN TOFFEE
Steps:
- Line 9-inch square baking pan with foil, overlapping sides. Butter foil. Melt 1 cup butter in heavy medium saucepan over medium heat. Add sugar and cream of tartar and stir until sugar dissolves. Increase heat to medium-high. Brush down sides of pan with wet pastry brush. Cook until mixture registers 310°F. on candy thermometer, stirring occasionally, about 11 minutes.
- Immediately pour toffee into prepared pan. Let stand 1 minute. Sprinkle with chocolate. Let stand 2 minutes to soften. Spread chocolate with back of spoon over toffee until melted and spoon over toffee until melted and smooth. Sprinkle with pecans. Refrigerate until firm. Remove toffee from pan, using foil as aid. Break into 3-inch pieces. (Can be prepared 4 days ahead. Chill in airtight container.)
TOFFEE-PECAN BARS
A buttery crust holds a rich topping enhanced with pecans and chocolate-caramel chips.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray (do not use dark pan).
- In large bowl, beat 3/4 cup butter and 1/3 cup brown sugar with electric mixer on medium speed until light and fluffy. Add egg; beat until well blended. On low speed, beat in flour until dough begins to form. Press dough in pan.
- Bake 12 to 17 minutes or until edges are light golden brown. Meanwhile, in 2-quart saucepan, heat 1 cup butter, 3/4 cup brown sugar and the corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring.
- Quickly stir pecans into corn syrup mixture; spread over partially baked crust. Bake 20 to 23 minutes or until filling is golden brown and bubbly.
- Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften. With rubber spatula, gently swirl melted chips over bars. Cool completely, about 1 hour. For bars, cut into 24 squares (6 rows by 4 rows), then cut each square in half to make triangles. Store in refrigerator.
Nutrition Facts : Calories 150, Carbohydrate 12 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 7 g, TransFat 0 g
TOFFEE PECAN BARS
Curl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie. -Dianna Croskey, Gibsonia, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.
Nutrition Facts : Calories 179 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 112mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CRUNCHY PECAN-TOFFEE COOKIES
Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be? They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.
Provided by lutzflcat
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 40
Number Of Ingredients 9
Steps:
- Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
- Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
- Move the bowl to the refrigerator and chill for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
- Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
- Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 13.2 g, Cholesterol 16.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 72.5 mg, Sugar 8.2 g
MILK CHOCOLATE-PECAN TOFFEE
Enjoy this toffee that's made with pecans and chocolate - a nutty dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 36
Number Of Ingredients 6
Steps:
- Line 17x12-inch half-sheet pan with foil; spray foil with cooking spray. In 3-quart heavy saucepan, heat sugar, butter, corn syrup and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium; cook about 10 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
- Stir in 1 cup of the pecans; immediately pour toffee mixture into pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining 1 cup pecans.
- Let stand at room temperature about 1 hour or refrigerate, if desired, until firm. Break into pieces. Store tightly covered.
Nutrition Facts : Calories 185, Carbohydrate 15 g, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 71 mg
PECAN ENGLISH TOFFEE
Make and share this Pecan English Toffee recipe from Food.com.
Provided by Smoky Okie
Categories Low Protein
Time 25m
Yield 4 cups, 25 serving(s)
Number Of Ingredients 5
Steps:
- butter a 9x13 baking dish and scatter pecan halves evenly across the bottom.
- in heavy sauce pan, melt butter, add sugar and bring to a boil.
- Boil approximately 12 minutes or until candy reaches 290°.
- Add chopped pecans and stir to mix, then pour over halves in backing dish.
- Place candy bars on top, allow to melt and then smooth over. ( i like to use high quality chocolate, but Hersheys will do).
- Chill thoroughly , turn pan over, dump on counter and break up by whacking with heavy spoon.
Nutrition Facts : Calories 292.2, Fat 22.8, SaturatedFat 11.2, Cholesterol 40.7, Sodium 140.2, Carbohydrate 22.6, Fiber 1, Sugar 21, Protein 1.5
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