Caramel Pecans Recipes

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CARAMELIZED PECANS



Caramelized Pecans image

These sweet pecans are great as a snack or as topping on salads.

Provided by Land O'Lakes

Categories     Dessert     Pecan     Snack     Nut

Yield 1/3 cup

Number Of Ingredients 2

1/3 cup pecan halves
2 tablespoons Land O Lakes® Cinnamon Sugar Butter Spread

Steps:

  • Heat oven to 350°F. Place butter spread into 9-inch square pan; heat in oven 2-3 minutes or until melted. Remove pan from oven. Add pecan halves; toss until well coated.
  • Return pan to oven; bake 4-5 minutes or until nuts are caramelized. Spread nuts in even layer on waxed paper. Cool completely. Store in container with tight-fitting lid.

Nutrition Facts : Calories 70 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 10 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Sugar grams, Protein 1 grams

PECAN CARAMELS



Pecan Caramels image

I altered the original recipe for these creamy caramels by substituting condensed milk for part of the whipping cream and cutting back on the sugar. Everybody raves about them, and they make a great holiday gift. You can't eat just one! -Patsy Howell, Peru, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2-1/2 pounds.

Number Of Ingredients 7

1 tablespoon butter, softened
1 cup sugar
1 cup light corn syrup
2 cups heavy whipping cream, divided
1 can (14 ounces) sweetened condensed milk
2 cups chopped pecans
1 teaspoon vanilla extract

Steps:

  • Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 12mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CARAMEL PECANS



Caramel Pecans image

"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4-1/4 pounds.

Number Of Ingredients 7

2 teaspoons plus 1 cup butter, divided
1-1/4 cups sugar
1-1/4 cups packed brown sugar
1 cup dark corn syrup
2 cups heavy whipping cream, divided
2 pounds chopped pecans
1 teaspoon vanilla extract

Steps:

  • Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CARAMEL PECANS



Caramel Pecans image

My favorite part of the caramel roll is the pecans on top so I created this recipe by combining a couple of different recipes to curb my craving. I'm not a huge fan of sweet rolls so this gives me what I want without wasting the rolls. I will often half this because it gives me plenty since they are addicting!

Provided by MinnMomof2

Categories     Lunch/Snacks

Time 53m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 4

3 cups pecan halves
1/2 cup butter or 1/2 cup margarine
1 1/2 cups packed light brown sugar
4 tablespoons corn syrup

Steps:

  • Preheat oven to 250°F.
  • Pour pecan halves into greased 9x13" pan and place into oven for 5 minutes.
  • Melt butter in medium saucepan over medium heat.
  • Stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes).
  • Remove pecans from oven and pour into saucepan/caramel mixture.
  • Stir to coat and pour back into 9x13" pan.
  • Place back into oven for 45-60 minutes stirring every 15 minutes or so.
  • Remove pan and spread pecans onto parchment paper or silpat (I've used wax paper but it sticks at times-if it does put in fridge and remove when cold).
  • Separate pecans as they cool (2 forks work well).
  • I often HALF this because I can't keep out of them!

Nutrition Facts : Calories 1080.9, Fat 76.5, SaturatedFat 19.2, Cholesterol 61, Sodium 196, Carbohydrate 105, Fiber 7.1, Sugar 87.3, Protein 7

PECAN CARAMEL SAUCE



Pecan Caramel Sauce image

Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.

Provided by Brenda F.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 18m

Yield 8

Number Of Ingredients 5

½ cup unsalted butter
½ cup brown sugar
¼ cup heavy whipping cream
1 teaspoon salt
¾ cup chopped pecans

Steps:

  • Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g

CARAMEL PECAN COOKIES



Caramel Pecan Cookies image

Categories     Cookies     Bake     Christmas     Pecan     Fall     Winter     Gourmet

Yield Makes 3 to 4 dozen cookies

Number Of Ingredients 9

For crust
Ingredients for basic butter cookies
For caramel pecan topping
1 1/2 cups sugar
1 cup heavy cream
3/4 stick (6 tablespoons) unsalted butter, cut into bits
1 teaspoon vanilla
1/2 teaspoon salt
2 cups pecans (1/2 lb), toasted , cooled, and coarsely chopped

Steps:

  • Make crust:
  • Grease a 13- by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
  • Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.
  • While crust chills, put oven rack in middle position and preheat oven to 375°F.
  • Bake crust until golden brown, about 30 minutes. Cool in pan on a rack 20 minutes. (Leave oven on.)
  • Make topping while crust cools:
  • Cook sugar in a 2 1/2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
  • Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, about 2 hours.
  • Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares.

CARAMEL-PECAN SAUCE



Caramel-Pecan Sauce image

This delicious recipe is courtesy of 2006 Southern Living.

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 4

1/2 cup unsalted butter
3/4 cup firmly packed light-brown sugar
1 cup heavy cream
1/2 teaspoon instant coffee granules

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 TARTS



Caramel Pecan Tarts image

Do you like pecan pie? Try these minis that are a nutty caramel cousin to the big pie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 11

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 tablespoon butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, slightly beaten
12 vanilla caramels, unwrapped
1 tablespoon milk

Steps:

  • Heat oven to 350°F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
  • In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
  • Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
  • In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Tart, Sodium 70 mg

CARAMEL PECAN PIE



Caramel Pecan Pie image

Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.

Provided by CORWYNN DARKHOLME

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
¼ cup butter
¼ cup milk
¾ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
  • In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
  • Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g

CARAMEL-PECAN CUPCAKES



Caramel-Pecan Cupcakes image

Toasting the pecans in the oven brings out a wonderful nuttiness that enhances the aroma and flavor of these cupcakes.

Provided by RecipeNut

Categories     Dessert

Time 50m

Yield 12 Cupcakes

Number Of Ingredients 15

1 1/4 cups coarsely chopped, toasted pecans
1 cup sugar, divided
1/2 cup unsalted butter, softened
2 eggs
1 teaspoon vanilla
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sour cream
3 egg yolks
6 tablespoons sugar
4 tablespoons water, divided
1/2 cup unsalted butter, cut up,softened
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F degrees.
  • Grease 12-cup muffin pan or line with baking cups.
  • Place 1 cup of the pecans and 1/4 cup of the sugar in food processor.
  • Pulse until finely ground and fluffy, being careful not to make paste.
  • In large bowl, beat remaining 3/4 cup sugar and 1/2 cup butter at medium speed 5 to 6 minutes or until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Beat in 1 teaspoon vanilla.
  • In medium bowl, stir together flour, baking powder, baking soda, salt and 1 cup ground pecans.
  • At low speed, beat sour cream into sugar mixture alternately with flour mixture.
  • Spoon into muffin cups, filling two-thirds full.
  • Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Cool on wire rack 10 minutes.
  • Remove from pan; cool completely.
  • To make frosting, in large bowl beat egg yolks at medium-high speed 5 minutes or until light, fuffy and pale colored.
  • Meanwhile, in small saucepan, combine 6 tablespoons sugar and 1 tablespoon of the water.
  • Cook over medium-high heat, without stirring, 4 to 6 minutes or until sugar turns golden amber color.
  • Remove from heat; carefully add remaining 3 tablespoons water.
  • Return to heat; cook, stirring, until sugar is dissolved.
  • Slowly add sugar mixture to beaten egg yolks, beating at medium-high speed 5 minutes or until mixture has cooled.
  • Add 1/2 cup butter a few pieces at a time; add 1/2 teaspoon vanilla.
  • Beat until smooth.
  • Spread each cupcake with thick layer of frosting.
  • Very finely chop remaining 1/4 cup pecans; roll edges of cupcakes in nuts.
  • TIP: To toast pecans, spread on baking sheet; bake at 375°F.
  • for 7 to 10 minutes or until light golden brown.

Nutrition Facts : Calories 399.7, Fat 26.9, SaturatedFat 11.9, Cholesterol 125.9, Sodium 183.9, Carbohydrate 37.1, Fiber 1.5, Sugar 23.6, Protein 4.7

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