TOASTED PECANS
This crunchy snack is easy to make and has a delightful salty flavor.
Provided by Joyce Hickman
Categories Appetizers and Snacks
Time 1h10m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
- Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
- Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 8.3 g, Cholesterol 40.7 mg, Fat 58.2 g, Fiber 5.7 g, Protein 5.6 g, SaturatedFat 13.4 g, Sodium 109 mg, Sugar 2.4 g
SPICY TOASTED PECANS
Categories Nut Bake Christmas Cocktail Party Vegetarian Quick & Easy Pecan Fall Winter Gourmet
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Melt butter in a 2-quart saucepan over moderate heat, then stir in Worcestershire sauce, Tabasco, pepper, and salt. Remove pan from heat and add pecans, tossing to coat well. Spread in 1 layer in a shallow baking pan and bake until fragrant and a shade darker, 8 to 10 minutes. Serve warm or at room temperature.
TOASTED PECAN TORTE WITH BUTTERSCOTCH TOPPING
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Provided by Claire Saffitz
Categories Bon Appétit Cake Thanksgiving Pecan Butterscotch/Caramel Rum Milk/Cream Dessert Fall Bake Holiday 2018
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven; preheat to 350°F. Butter and flour pan. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 12-15 minutes. Let cool.
- Pulse baking powder, 1 tsp. salt, 1 1/2 cups flour, and 2 1/2 cups pecans in a food processor until nuts are finely ground. Using an electric mixer on medium-high speed, beat granulated sugar, orange zest, and 1 cup butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Add eggs to bowl. Beat until combined and mixture is even fluffier, about 1 minute. Beat in 3 Tbsp. rum; stop mixer and add dry ingredients. Mix on low speed just until combined, then fold a few times with a rubber spatula, scraping bottom and sides of bowl, to ensure batter is evenly mixed. Scrape batter into prepared pan and smooth top.
- Bake torte until golden brown and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let torte cool in pan.
- Meanwhile, bring brown sugar, 1/2 cup cream, remaining 1/4 cup butter, and remaining 1 Tbsp. rum to a boil in a small saucepan over medium heat, stirring often, and cook until slightly thickened, about 3 minutes. Remove butterscotch from heat and stir in remaining 3/4 tsp. salt. Mix in remaining 2 cups pecans and let sit at room temperature, stirring occasionally,until butterscotch is cool but still pourable.
- Spread topping over torte. Whisk remaining 1 cup cream in a large bowl to medium peaks. Serve torte topped with dollops of whipped cream.
- Do Ahead
- Topping (without pecans) can be made 3 days ahead; cover and chill. Reheat over low before mixing in the nuts. Torte can be baked 1 day ahead; store tightly wrapped at room temperature.
TOASTED PECAN BUTTER
This makes a great condiment at holiday brunches. I made this for a Mother's Day get-together to serve with toast and french toast, and the mothers in my life enjoyed it enough to ask for it as a Christmas present. Serve with toast, rolls, biscuits, etc. Yummy on pancakes, waffles, and croissants!
Provided by Carrie Mae
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 35m
Yield 32
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F/165 degrees C.
- Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
- Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 1.4 g, Cholesterol 15.3 mg, Fat 7 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 3.7 g, Sodium 41.2 mg, Sugar 1.2 g
TOASTED PECANS
The pecans are roasted with butter until they are gorgeous and golden with just the right crunch.
Provided by Julia Reed
Categories finger foods, appetizer
Time 30m
Yield about 30 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 325 degrees. Place the butter and the pecans in a medium bowl and toss to coat.
- Spread the pecans in one layer in a shallow baking pan or a cookie sheet and bake for 25 minutes. Shake the pan, stirring the nuts two or three times while baking to prevent scorching. Remove from the oven and let the pecans cool in the pan. Sprinkle with salt and cayenne or white pepper, tossing to coat. Serve or store in airtight container.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 35 milligrams, Sugar 1 gram, TransFat 0 grams
PECAN BLUE-CHEESE SPREAD
I bought my Cuisinart back in 1983. This is the very first recipe I made in it, and have made it many times since.
Provided by Lennie
Categories Spreads
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Place nuts in food processor and process until finely chopped; it takes about 10 seconds.
- Add both cheeses.
- Process until very smooth; again, it should only take about 10 seconds.
- Pack into a bowl and refrigerate until serving; this is best if allowed to chill for a few hours.
- A dribble of brandy or port added when you add the cheeses doesn't hurt.
Nutrition Facts : Calories 1039.4, Fat 103.5, SaturatedFat 54.6, Cholesterol 262.1, Sodium 906.7, Carbohydrate 10.2, Fiber 2.6, Sugar 1.6, Protein 23.2
FRUIT 'N' NUT SPREAD
Go ahead...spread on Caralyn Berigan's toast topper a little thick. "I adapted it from a higher-calorie spread without losing its fruity flavor," she reports from Golden, Colorado. "It's excellent on bagels, whole wheat toast and muffins."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a blender or food processor, combine the cottage cheese, lemon juice and allspice; cover and process until smooth. Stir in fruit and nuts.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 94mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
TOASTED PECAN FRUIT SPREAD
This is a delicious recipe that I found on a box of Brenton sesame crackers. I really love the flavor and texture of this spread and it couldn't be easier to put together. I like serving this as an appetizer on Thanksgiving.
Provided by Lucky in Bayview
Categories Spreads
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Soften cream cheese. In a medium bowl, stir together cream cheese, honey and apple juice. Stir in apples, grapes and toasted pecans. Spread on individual crackers, or serve in crock with Brenton sesame crackers.
Nutrition Facts : Calories 734.2, Fat 59.3, SaturatedFat 26.6, Cholesterol 124.7, Sodium 338.7, Carbohydrate 46.9, Fiber 3.8, Sugar 39, Protein 11.5
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