Cappuccino Pecan Nuggets Recipes

CAPPUCCINO PECAN NUGGETS

Steps:

• Line square pan, 8x8x2 or 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray with cooking spray.
• Heat brown sugar, 1 tablespoon coffee and the milk to boiling in 2-quart saucepan; remove from heat. Stir in candy coating until melted. Pour into pan. Refrigerate uncovered about 30 minutes or until firm. Remove mixture from pan, using foil edges to lift. Cut into 6 rows by 6 rows.
• Heat caramels, chocolate chips and whipping cream in 1-quart saucepan over medium heat, stirring frequently, until mixture is melted and smooth. Refrigerate uncovered about 15 minutes, stirring once or twice, until mixture holds its shape and is cool enough to handle.
• Cover cookie sheet with waxed paper. For each nugget, roll 1/2 teaspoon caramel-chocolate mixture into ball; press between 2 pecan halves and flatten slightly. Shape 1 square coffee mixture evenly around pecan cluster; roll between hands to form ball. Place on cookie sheet. Refrigerate about 15 minutes or until firm.
• Cover cookie sheet with aluminum foil. Melt baking chocolate and shortening in 1-quart saucepan over low heat, stirring constantly. Dip 1 nugget at a time into chocolate mixture. Place on cookie sheet. Immediately sprinkle coffee over some of the nuggets. Drizzle remaining melted chocolate over some of the nuggets if desired. Refrigerate about 10 minutes or just until set. Serve at room temperature. Store in airtight container at room temperature.

CINNAMON-CAPPUCCINO-PECAN SCONES

Steps:

• Preheat the oven to 400°F Lightly grease (or line with parchment) a large baking sheet.
• Whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
• Work the butter into the dry ingredients till the mixture is unevenly crumbly; don't be afraid to leave some of the butter in pea- or marble-sized chunks.
• Add the ground pecans and chips, stirring to combine.
• Dissolve the espresso powder in the hot water.
• Gently stir the dissolved espresso and sour cream or yogurt into the dough, just till it's well dispersed; the dough will be very crumbly.
• Add enough ice water to bring the dough together in a cohesive mass.
• Gather the dough into a ball, and place it on a well-floured work surface.
• Pat/roll it into an 8" to 9" circle about 3/4" thick.
• If desired, brush the surface of the dough with milk, and sprinkle with coarse white sparkling sugar.
• Use a 2" cutter to cut about 20 scones, gathering the scraps and gently shaping into round scones without re-rolling.
• Place the scones on the prepared baking sheet, leaving just over 1" between them.
• Bake the scones for about 20 minutes, till they're golden brown. When you break one of the center scones open, the middle should be baked all the way through, not doughy or wet.
• Remove the scones from the oven, and serve warm.

PECAN-CRUSTED CHICKEN NUGGETS

Steps:

• Preheat oven to 400°. Place cornflakes, parsley, salt, garlic powder and pepper in a blender; cover and pulse until finely ground. Transfer to a shallow bowl; stir in bread crumbs and pecans. Place milk in another shallow bowl. Dip chicken in milk, then roll in crumb mixture to coat., Place on a greased baking sheet; spritz chicken with cooking spray. Bake 12-16 minutes or until chicken is no longer pink, turning once halfway through cooking.

SPINACH-PECAN NUGGETS

Steps:

• Preheat oven to 350 degrees F. Lightly oil cookie sheet or foil.
• Mix spinach, cheese, eggs & stuffing. Add butter, onion, seasonings & pecans and mix thoroughly. Shape into quarter-sized balls. Baked on cookie sheet (oiled, or lined with oiled foil) at 350 degrees F for 20 minutes. (In my oven, when baking the entire batch of nuggets, it took longer--about 32 minutes--to get them done to the degree I wanted, with some small spots of browning on the nuggets.) Serve hot.
• Can prepare ahead & freeze after baking. To reheat, take out of freezer & heat 20 minutes at 350 degrees F.

SOUTHERN PECAN PIE CAPPUCCINO SQUARES

Steps:

• Heat oven to 350°F Grease bottom only of a 13 x 9 inch baking dish. In medium saucepan, melt 1/4 cup of butter; stir in flour until smooth. Add brown sugar and 2 eggs; mix well. Cook over medium-low heat 5 minutes or until thickened, stirring constantly.
• Remove from heat. Dissolve instant coffee in hot water; stir into filling. Add 2 t. bourbon, vanilla and pecans; mix well. Set aside.
• In large bowl combine brownie mix, coffee, oil and 1 egg; beat 50 strokes by hand. Stir in 1/2 cup chocolate chips. Spread in greased pan. Spoon and spread flling evenly over top.
• Bake at 350°F for 30-40 minutes or until set and deep golden brown. DO NOT OVERBAKE.
• In small saucepan over very low heat, melt glaze ingredients, stirring constantly. Immediately drizzle over warm brownies. Cool completely. To serve, beat topping ingredients until stiff peaks form. Top each dessert square with whipped cream. Garnish with chocolate dipped pecans, if desired. Store in refrigerator.

SOFT VANILLA NOUGAT

Steps:

• 1 Put the ice in a medium bowl and set aside.
• 2 Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and set aside.
• 3 Stir together the sugar, corn syrup, and water in a medium saucepan. Bring to a boil over medium heat and continue to boil without stirring until the mixture reaches 235°F/114°C on a candy thermometer, about 6 minutes.
• 4 Begin whipping the egg whites on low speed for about 1 minute, just until they are a little frothy. Continue cooking the sugar syrup until it reaches 245°F/118°C. (If your temperature goes higher, shock the syrup by setting the pan in the bowl of ice.) Pour a splash of the syrup into the egg whites, aiming for the space between the rim of the bowl and the whisk attachment. Continue whisking as you slowly add the rest of the hot sugar syrup. Increase the mixer speed to medium and whip until the nougat reaches a full, frothy foam, about 2 minutes.
• 5 Add the vanilla seeds and salt to the nougat. Keep whipping until it forms stiff peaks, about 3 minutes more. Allow to cool in the bowl. Once it is at room temperature, it's ready to use in candy-bar production.

PECAN CRESCENTS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
• Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.