Caramel Pecan Topping Recipes

CARAMEL PECAN SAUCE

Steps:

• Place pecans in a microwaveable dish (I use a glass pie plate) with 3 T. butter. Cook for 4- 7 minutes, stirring twice. Watch them VERY carefully so they don't burn! (Microwaves will vary--start with the least amount of time, then check them before adding more time.)
• In another microwave safe bowl (I like using glass bowls--a glass batter bowl is my favorite), place remaining butter and heat until melted. Whisk in brown sugar, flour, corn syrup, and evaporated milk until blended. Cook on high 6-8 minutes, stirring 2-3 times, until the sugar is dissolved.
• Add in the pecans, and stir well. Pour into jars! Makes approximately 3 c. of sauce.

CARAMEL PECAN SAUCE

Steps:

• In medium saucepan, combine all ingredients except vanilla; mix well. Bring to a boil over medium heat, stirring occasionally. Boil 3 to 4 minutes, stirring occasionally. Remove from heat.
• Stir in vanilla. Cool about 15 minutes or until thickened. Store in refrigerator.

BAKED CARAMEL-PECAN FRENCH TOAST

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix all topping ingredients except pecans. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish; sprinkle with pecans.
• In shallow bowl, beat eggs with fork. Add half-and-half, cinnamon and vanilla; beat until well blended. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange bread slices over topping in dish. Cover; refrigerate 8 hours or overnight.
• Heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Cool 3 minutes. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto French toast. Serve immediately.

CARAMEL PECAN ROLLS

Steps:

• In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough., Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside. , Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.

CARAMEL-PECAN STICKY ROLLS

Steps:

• In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
• In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
• Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
• Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
• Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

SMUCKER'S CARAMEL TOPPING PECAN PIE

Steps:

• Preheat oven to 350°F In a mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in caramel topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350°F for 45 minutes or until knife inserted off-center comes out clean.
• Cool thoroughly on rack before serving. Cover and chill to store.

FRENCH TOAST CASSEROLE WITH CARAMEL-PECAN TOPPING

Steps:

• Casserole:.
• Heat oven to 325°F.
• Arrange bread in a single layer on two baking sheets.
• Bake bread until dry and lightly browned; about 25 minutes.
• Remove from oven and allow bread to cool.
• Butter or spray the bottom and side of 9 by 13 pan with non-stick cooking spray.
• Layer the baked bread tightly in the prepared dish; you should have two layers.
• Whisk together the eggs, milk, half and half,sugar, vanilla, cinnamon and nutmeg.
• Pour evenly over bread.
• Press lightly on the bread to submerge. (I've found it helpful to cover the pan with plastic wrap and then place a weighted saucer on the top).
• Refrigerate for 8 to 24 hours.
• Before Baking:.
• Preheat oven to 350°F.
• Mix the butter, brown sugar and corn syrup together until smooth.
• Stir in the pecans.
• Spoon the topping over the casserole and spread evenly.
• Place the dish on a rimmed baking sheet and bake until puffed and golden, about 60 minutes.
• Cool for 10 minutes before slicing and serving.

CARAMEL PECAN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
• In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
• Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
• In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

CARAMEL-PECAN SAUCE

Steps:

• Heat butter and sugar in a medium nonstick skillet over medium heat until butter melts and sugar dissolves, 2 to 3 minutes. Whisk in heavy cream and coffee granules. Bring mixture to a boil, stirring constantly. Remove from heat; let cool slightly, stirring frequently.

CARAMEL-PECAN FRENCH TOAST BAKE

Steps:

• In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil. Reduce heat; cook and stir 3-4 minutes or until thickened. Pour into a greased 13x9-in. baking dish. Sprinkle with 1/2 cup pecans; top with bread slices., In a large bowl, whisk eggs, milk, cinnamon, nutmeg, vanilla and salt; pour evenly over bread. Sprinkle with remaining pecans. Cover and refrigerate 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Serve with French toast.