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
CONTEST-WINNING BUTTER PECAN ICE CREAM
This rich buttery ice cream sure beats store-bought versions. And with its pretty color and plentiful pecan crunch, it's nice enough to serve guests at a summer party. -Jenny White Glen, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 quart.
Number Of Ingredients 7
Steps:
- In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Nutrition Facts : Calories 298 calories, Fat 18g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 69mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
CINNAMON TOAST ICE CREAM
We were over the moon at how the little bits of toast retained their crunchy, buttery, and, well, toasty qualities in the midst of all the rich, creamy coolness.
Categories Milk/Cream Ice Cream Machine Dairy Dessert Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/4 quarts
Number Of Ingredients 12
Steps:
- Bring milk and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.
- While milk steeps, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
- Cut 3 slices bread into 1/4-inch cubes and transfer to a bowl. Quarter remaining 2 slices and pulse in a food processor to make bread crumbs. Whisk together butter, brown sugar, and ground cinnamon in another bowl. Drizzle 3 tablespoons butter mixture over bread cubes and stir to lightly coat. Spread in 1 layer in a shallow baking pan. Add bread crumbs to remaining butter mixture and stir to evenly coat. Spread crumbs evenly in another shallow baking pan.
- Bake bread cubes and crumbs, stirring occasionally and switching position of pans halfway through baking, until golden brown and crisp, about 25 minutes total. Cool in pans on racks, then transfer bread crumbs to a bowl.
- Return milk to a boil, then pour over bread crumbs and let stand 10 minutes. Pour milk through a fine-mesh sieve into saucepan, pressing hard on solids, then discarding them.
- Whisk together yolks, granulated sugar, molasses, and a pinch of salt in a bowl. Return milk mixture to a boil and add half to yolk mixture in a slow stream, whisking until combined well. Add yolk mixture in a slow stream to milk in saucepan, whisking, then cook over low heat, stirring constantly, until mixture is thickened and thermometer registers 170 to 175°F (do not let boil).
- Remove from heat and immediately stir in cream, then pour custard through fine-mesh sieve into a metal bowl. Quick-chill custard by setting bowl into a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes. Freeze custard in ice cream maker until almost firm. Fold bread cubes into ice cream, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
OLD-FASHIONED ROASTED PECANS
My ex-mother-in-law lives in the South and has lots of pecan trees. She sends me bags of shelled pecans every year for Christmas. I found out how they make the roasted pecans at the fair. Even though they use big roasters, these turn out just as great.
Provided by Patricia K
Categories Appetizers and Snacks Nuts and Seeds
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
- Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
- Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 17.5 g, Fat 24.1 g, Fiber 3.4 g, Protein 3.5 g, SaturatedFat 2.1 g, Sodium 79.7 mg, Sugar 13.9 g
BUTTERED PECAN ICE CREAM TOPPING
Steps:
- In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly.
BUTTER PECAN ICE CREAM
Categories Ice Cream Machine Dairy Nut Dessert Freeze/Chill Quick & Easy Pecan Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Toast pecans in a shallow baking pan in middle of oven until fragrant and a shade darker, 7 to 8 minutes. Add butter and salt to hot pecans and toss until butter is melted, then cool pecans completely (they will absorb butter).
- Whisk together brown sugar and cornstarch, then add eggs, whisking until combined. Bring milk and cream just to a boil in a 3- to 4-quart heavy saucepan over moderately high heat, then add to egg mixture in a stream, whisking constantly, and transfer custard to saucepan.
- Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes (do not let boil).
- Immediately pour custard through a fine-mesh sieve into a bowl and stir in vanilla, then cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.
- Freeze custard in ice cream maker until almost firm. Stir together ice cream and pecans in a bowl, then transfer to an airtight container and put in freezer to harden.
PEACH AND TOASTED PECAN ICE CREAM
This is out of Southern Living and I thought it sounded really good, but I tend to loose things, so I am posting it here so I know where it will be! You can sub vanilla extract for the paste if thats all you have.
Provided by Miss JJ
Categories Frozen Desserts
Time 11h2m
Yield 1 quart, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together first 3 in gredients in a large heavy saucepan. Gradually whisk in milk and whipping cream, Cook over medium heat, stiffing constantly, 10-12 minutes or until mixture thickens slightly. Remove from heat.
- Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stiffing occasionally.
- Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4-5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mizture into cooled cream mixtre.
- Place plastic wrap directly on cream mixture and chill 8-24 hours.
- Meanwhile, melt butter in s small skille over medium heat; add pecans, and cook, stiffing constatnly, 8-9 minutes or until toasted and fragrant. Remove from heat, and sprinkly with 1/4 tsp kosher salt. Cool completely. (about 30 minutes).
- Pour chilled cream misture into frezer container of a 11/2 quart electric ice cream maker, and freeze according to manufacturer's instructions. Before transferring ice cream to and airtight container for further freezing, stir in pecan mixture.
Nutrition Facts : Calories 365.1, Fat 25.8, SaturatedFat 10.6, Cholesterol 78.6, Sodium 151.9, Carbohydrate 32.5, Fiber 1.6, Sugar 22.6, Protein 4.4
TOASTED-PECAN DOUGH
Use this recipe to make our Apple-Raisin Pandowdy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 pandowdy
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Toast pecans on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Coarsely grind pecans in a food processor. Add flour, sugar, and salt; process until combined.
- Add butter; process until mixture resembles coarse meal, about 10 seconds. With processor running, add the ice water in a slow, steady stream just until the dough comes together.
- Turn out the dough onto a piece of plastic wrap. Shape into a disk; wrap in plastic. Refrigerate at least 1 hour or up to 1 day before using.
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