BUTTER PECAN SYRUP
My family loves butter pecan anything, and this recipe is perfect over vanilla ice cream, cake or waffles. It's a special treat my family enjoys. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a 1-1/2-qt. slow cooker, mix brown sugar, cornstarch and salt. Whisk in water. Cover and cook on high until thickened and bubbly, 3 to 3-1/2 hours, stirring every 30 minutes. Whisk in butter until melted. Stir in pecans and vanilla. Serve with ice cream.
Nutrition Facts : Calories 251 calories, Fat 15g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 87mg sodium, Carbohydrate 30g carbohydrate (27g sugars, Fiber 1g fiber), Protein 1g protein.
BUTTER PECAN SYRUP
Butter Pecan Syrup is sweet and delicious. This syrup is simple to make at home and tastes amazing.
Provided by Karin and Ken
Categories Breakfast
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees.
- Place on rimmed baking sheet covered in parchment paper in a single layer.
- Adjust nuts at about the four minute mark.
- Remove from oven at 8 minute mark, once nuts are fragrant and darker in color.
- Remove from oven and transfer hot nuts to heat safe dish.
- Allow to cool and store in an airtight container for up to 6 or 7 days or in your fridge for a month.
- Get out and measure all of your ingredients.
- Add all ingredients to a saucepans and simmer over medium-low heat until slightly thickened; about 5 minutes.
- Allow to cool slightly, then serve if desired.
- Store in mason jar or in an air tight container inside your fridge.
- Serve over french toast or pancakes and more!
Nutrition Facts : ServingSize 1 Serving, Calories 151 kcal, Carbohydrate 21 g, Protein 1 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 52 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 4 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 SYRUP
Steps:
- Gather the ingredients.
- In a small saucepan, boil the water and add the sugar. Stir the mixture until sugar until it dissolves.
- Add pecans and stir.
- Reduce the heat and simmer for 5 minutes without stirring.
- Next, add the butter pecan extract or maple flavoring and the butter and stir until well mixed.
- Let syrup cool a bit, and serve it warm or cooled with pancakes, waffles, French toast, ice cream or anything else that would benefit from its fabulous flavor.
- Store in the fridge for up to two weeks.
Nutrition Facts : Calories 291 kcal, Carbohydrate 51 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, Sodium 47 mg, Sugar 50 g, Fat 10 g, ServingSize 1 cup (8 servings), UnsaturatedFat 0 g
BUTTERED-PECAN FRENCH TOAST WITH BOURBON MAPLE SYRUP
French toast is a very different thing when made with fresh, buttery, eggy brioche-Southern-inspired buttered pecans and bourbon maple syrup take it over the top.
Provided by Joy Wilson
Categories Brunch Breakfast Bread Pecan Bourbon Maple Syrup Milk/Cream
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the buttered pecans:
- Place a rack in the upper third of the oven and preheat to 350°F.
- Place the pecan pieces on a rimmed baking sheet and toast for 10 to 14 minutes, until fragrant and golden brown. Remove from the oven and reduce the oven temperature to 200°F.
- In a medium sauté pan set over medium heat, melt the butter. Stir in the sugar and salt. Add the pecans and cook, stirring, for 3 to 4 minutes, until the butter is lightly browned. Remove the pan from the heat.
- For the french toast:
- In a medium bowl, whisk together the eggs and milk.
- In a small saucepan set over medium heat, warm the heavy cream for about 3 minutes, until just steaming and remove from the heat.
- In a small bowl, combine the brown sugar, cinnamon, and salt. Add the sugar mixture to the cream and stir just until the sugar is dissolved. Add the cream mixture to the egg and milk mixture. Stir in the vanilla.
- Working with one slice of bread at a time, put a slice into the egg mixture and let it soak for about 15 seconds on each side. Place on a rimmed baking sheet to rest while all the bread is dipped and the pan is heated.
- In a medium nonstick skillet or griddle pan set over medium heat, melt the clarified butter. Place 2 or 3 bread slices into the pan and cook for about 2 minutes per side, until golden brown on each side. Add a bit more butter to the pan after you flip the bread, if needed. Transfer to a heatproof plate or rimmed baking sheet with a wire cooling rack set inside. Cover with a kitchen towel and keep warm in the oven while you cook the rest of the toast. Repeat the cooking process with the remaining bread.
- For the bourbon maple syrup:
- In a small saucepan set over low heat, gently stir together the maple syrup, bourbon, and vanilla until just warmed and well combined.
- To serve, place 2 slices of French toast on each plate. Generously sprinkle with buttered pecans, drizzle with syrup, and dust with confectioners' sugar. Serve immediately.
BUTTER PECAN SYRUP
Categories Nut
Number Of Ingredients 5
Steps:
- In a small saucepan, boil the water and add the sugar. Stir the mixture until sugar until it dissolves.
- Add pecans and stir. Reduce the heat and simmer for 5 minutes without stirring.
- Add the butter pecan extract or maple flavoring and the butter and stir until well mixed.
- Let syrup cool a bit, and serve it warm or cooled with pancakes, waffles, French toast, ice cream or anything else that would benefit from its fabulous flavor.
- Store in the fridge for up to two weeks.
HOMEMADE PECAN BUTTER
Just like peanut butter, but peanut-free! Made for a child who was allergic to peanuts but not tree nuts. For the pecans, you can roast them or do this raw with the bags of chopped pecans available in the baking aisle. Vegetable oil can be substituted with safflower, canola, etc.
Provided by sicxemxbears
Categories Lunch/Snacks
Time 25m
Yield 14 tablespoons, 7 serving(s)
Number Of Ingredients 3
Steps:
- If roasting pecans, place on a greased cookie sheet in preheated 350 degree oven. Spread them out in a thin layer to roast evenly.
- Roast for 5 minutes, stir, then roast for another 5 minutes until you can smell them. Take care not to scorch them!
- As soon as they come out of the oven, place them on a flat plate or piece of parchment paper to cool.
- Add cooled pecans to food processor and blend on HIGH until finely ground, 2-3 minutes.
- Add vegetable oil 1/2 tbs at a time and continue to blend until butter reaches desired consistency.
- Add salt to taste.
- Place in an airtight container and store in the fridge. Usually, this will keep 1 to 2 months if you used fresh nuts. Storing at room temperature will accelerate rancidification.
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