Brown Sugar Pecan Bears Recipes

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BROWN SUGAR PECAN STICKY BARS



Brown Sugar Pecan Sticky Bars image

Make and share this Brown Sugar Pecan Sticky Bars recipe from Food.com.

Provided by grandma2969

Categories     Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 16

1 cup old fashioned oats
1 1/4 cups packed light brown sugar
3/4 cup butter, softened slightly
1/8 teaspoon salt
1 large egg
1 1/4 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1 cup chopped pecans
3/4 cup shredded sweetened coconut
3/4 cup chopped pecans
1/4 cup unsalted butter, cut into chunks
2/3 cup packed light brown sugar
1 pinch salt
1/4 cup heavy cream (whipping)
2 1/2 tablespoons light corn syrup
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350*.
  • Generously grease 9x13 pan or coat with nonstick spray.
  • In a small bowl, thoroughly stir together the oats, and 1/4 cup hot water; set aside. In a large bowl, with electric mixer on medium speed, beat together the brown sugar, butter and salt until well blended. and fluffy -- Add the egg and vanilla and beat until well blended. Fold in the pecans and coconut.
  • Turn out mixture into the baking pan, spreading to the edges.
  • Bake in upper third of oven for 25-30 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
  • Transfer the pan to a wire rack and let stand until cooled to warm. about 5 minutes.
  • Meanwhile, for the topping; while the crust is cooling, in a 2 quart heavy saucepan, combine the pecans and butter.
  • Bring to a simmer over medium high heat and cook, stirring constantly, for 3-4 minutes, or until butter is lightly browned, be careful not to burn.
  • Using a long handled wooden spoon to avoid splattering, stir in the brown sugar, salt, cream and corn syrup until evenly incorporated.
  • Return to a boil and boil briskly, stirring constantly for exactly 2 minutes.
  • Remove from the heat and stir in the vanilla.
  • Immediately spread the topping evenly over the still warm crust.
  • Let stand until completely cooled.
  • Using a large sharp knife, cut the slab into 24 bars. Before each cut, dip the knife into hot water and dry off.
  • Store in an airtight container for up to 1 week or freeze for up to 1 month.
  • If freezing, leave the slab whole, then cut into bars, when partially thawed.

Nutrition Facts : Calories 257.4, Fat 15.6, SaturatedFat 6.7, Cholesterol 32.5, Sodium 78, Carbohydrate 28.8, Fiber 1.4, Sugar 19, Protein 2.5

BROWN SUGAR PECAN BRITTLE



Brown Sugar Pecan Brittle image

Super simple and very delicious treat! A brittle that tastes just like the candied pecans from the mall. The recipe doesn't make a big batch but it is definitely worth it. Mexican vanilla is super yummy with this.

Provided by Madison Meehan

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 30m

Yield 10

Number Of Ingredients 5

2 tablespoons butter
¼ cup brown sugar
1 teaspoon ground cinnamon, or more to taste
1 teaspoon vanilla extract
1 cup crushed pecans, or more to taste

Steps:

  • Melt butter in a saucepan over medium heat. Cook and stir brown sugar in hot butter until dissolved. Add cinnamon and stir until fragrant, about 1 minute.
  • Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds. Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute. Pour pecan mixture out in a layer on parchment paper. Let cool to room temperature before breaking into pieces, about 20 minutes.

Nutrition Facts : Calories 125.3 calories, Carbohydrate 7.3 g, Cholesterol 6.1 mg, Fat 10.9 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 18 mg, Sugar 5.9 g

BROWN SUGAR PECAN CANDIES



Brown Sugar Pecan Candies image

These sweet candies are similar to those served at Mexican restaurants in our area. The recipe comes from a cookbook put together by the staff of the school where I teach. -Barbara Windham, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 8

1-1/2 cups sugar
1/2 cup packed brown sugar
1/2 cup evaporated milk
3 tablespoons light corn syrup
4 large marshmallows, cut into quarters
2 tablespoons butter
2 cups coarsely chopped pecans
1/2 teaspoon vanilla extract

Steps:

  • In a large heavy saucepan, combine the sugars, milk and corn syrup. Cook over medium-low heat, stirring occasionally, until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat; stir in marshmallows and butter until smooth. Add pecans and vanilla; stir only until mixture begins to thicken. Quickly drop by tablespoonfuls onto waxed paper. Cool until set. Store in an airtight container at room temperature.

Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

BROWN-BUTTERED SUGAR SNAP PEAS WITH PECANS



Brown-Buttered Sugar Snap Peas With Pecans image

Make and share this Brown-Buttered Sugar Snap Peas With Pecans recipe from Food.com.

Provided by CookingONTheSide

Categories     Fruit

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

1 3/4 lbs sugar snap peas, trimmed
3 tablespoons butter
1/2 cup pecan pieces
salt, to taste
pepper, to taste

Steps:

  • In large saucepan of boiling salted water, cook the peas until crisp tender, 2 minutes; drain.
  • In large heavy skillet, heat the butter over medium-high heat until golden brown and fragrant, 1 to 3 minutes.
  • Add the pecans and cook, stirring until lightly toasted, 2-3 minutes.
  • Stir in the peas and cook until heated through; season with salt and pepper.

Nutrition Facts : Calories 160, Fat 12.7, SaturatedFat 4.3, Cholesterol 15.3, Sodium 52, Carbohydrate 11.7, Fiber 5.1, Sugar 2.4, Protein 3.4

ROSEMARY BROWN SUGAR PECANS



Rosemary Brown Sugar Pecans image

Rosemary provides an aromatic addition to these baked pecans - perfect to serve as snacks.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 55m

Yield 16

Number Of Ingredients 7

1/4 cup butter or margarine
1/2 cup packed brown sugar
1/4 cup water
4 cups pecan halves
4 teaspoons chopped fresh rosemary leaves
1/4 teaspoon salt
1/4 teaspoon chili powder

Steps:

  • Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
  • In 12-inch nonstick skillet, melt butter over medium heat. Add brown sugar and water; cook 1 minute or until sugar dissolves, stirring constantly. Add pecans, rosemary, salt and chili powder; cook 3 to 5 minutes or until syrup thickens and nuts are coated, stirring constantly. Spread pecans in single layer in pan.
  • Bake 12 to 14 minutes or until pecans are toasted, stirring after 8 minutes. Immediately separate pecans with fork. Cool completely in pan, about 30 minutes.

Nutrition Facts : Calories 223, Carbohydrate 10 g, Fat 4, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 61 mg

BROWN BEARS



Brown Bears image

My kids love making these brown bear biscuits for breakfast whenever we go camping. They're super simple and no prep for mom!

Provided by cookinmomma

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 8

Number Of Ingredients 4

¼ cup ground cinnamon
1 cup white sugar
½ cup butter, melted
1 (10 ounce) can refrigerated biscuit dough

Steps:

  • Mix cinnamon and sugar together in a bowl. Pour melted butter into another bowl. Separate biscuits and form each piece of dough into a rope 4 to 5 inches long. Wrap the dough pieces around sticks.
  • Hold sticks over campfire and slowly turn until the biscuit dough is browned and set, 8 to 10 minutes. Dip biscuits into melted butter and then into cinnamon sugar. Eat biscuits from sticks.

Nutrition Facts : Calories 319.7 calories, Carbohydrate 42.9 g, Cholesterol 30.9 mg, Fat 16.3 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 431.7 mg, Sugar 27.7 g

BROWN SUGAR PECAN CAKE



Brown Sugar Pecan Cake image

My great-aunt was famous in our family for her cooking. She lived in Kentucky and made a cake like this one many times during my childhood. I found a similar recipe years later, changing it a bit to use what I had on hand. The added crunch of the pecans gives it a little southern flair that she would have loved. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 11

1-1/2 cups butter, softened
2 cups packed brown sugar
1/2 cup sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup sour cream
1-1/2 cups chopped pecans
Confectioners' sugar
Optional: Vanilla ice cream and butterscotch ice cream topping

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, brown sugar and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-80 minutes. Cool in pan 30 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. If desired, serve with ice cream and drizzle with topping.

Nutrition Facts : Calories 496 calories, Fat 30g fat (14g saturated fat), Cholesterol 119mg cholesterol, Sodium 192mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 2g fiber), Protein 6g protein.

PECAN AND BROWN SUGAR CRESCENTS



Pecan and Brown Sugar Crescents image

Categories     Cookies     Dairy     Nut     Dessert     Bake     Easter     Back to School     Pecan     Fall     Spring     Shower     Edible Gift     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 30

Number Of Ingredients 8

1 cup all purpose flour
3/4 cup pecans, lightly toasted
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup (packed) dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
Powdered sugar

Steps:

  • Preheat oven to 325°F. Combine all ingredients except powdered sugar in processor. Using on/off turns, process until mixture resembles coarse meal; then process continuously until dough begins to come together.
  • Roll 2 teaspoonfuls of dough between palms of hands to form 2 1/2-inch-long rope, tapering at ends. Place on ungreased baking sheet; curl in ends to form crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart.
  • Bake cookies until just firm to touch, about 20 minutes. Cool on sheet 5 minutes. Transfer to rack; cool. Sift powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)

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