EASY CARAMELISED PECANS
These sweet and crunchy caramelised pecans are great for snacking on. They also make a delicious topping for salads.
Provided by Corina Blum
Categories snacks
Time 10m
Number Of Ingredients 3
Steps:
- Put the pecans in a saucepan and turn the heat on. Keep moving the pan a little to make sure they don't burn.
- When the pecans start to brown a little, tip them out into a bowl and put the honey and sugar in the saucepan.
- When it begins to bubble, stir with a wooden spoon. Let it bubble for a minute and then tip in the pecans and stir to coat in the caramel.
- Tip the pecans out onto a piece of non-stick baking paper and leave to cool and harden.
Nutrition Facts : Calories 211 kcal, Carbohydrate 13 g, Protein 2 g, Fat 17 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
CARAMELIZED PECANS
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
STOVETOP CARAMELIZED PECANS
It's easy to make caramelized pecans, right on your stove! You can customize these pecans to have sweet, salty, and spicy flavors, to your personal preferences.
Provided by Amanda Biddle
Categories Snack
Time 1h5m
Number Of Ingredients 3
Steps:
- In a nonstick skillet over medium high heat, melt together brown sugar and water until rapidly bubbling. Add pecans, stirring thoroughly to coat. Cook, stirring, for 3-4 minutes, until fragrant and most of the liquid has evaporated. (But not so long at the sugars burn.)
- Spread pecans into a single layer onto a parchment-lined baking sheet, and use a fork to separate them. Let stand at room temperature for about an hour, until fully cooled, set, and dry. (Pecans will be only very slightly tacky to the touch.)
- Break apart any pecan clusters and store in an airtight container at room temperature for up to a week, in the refrigerator for a couple of weeks, or in the freezer for up to 2 months.
Nutrition Facts : Calories 223 kcal, Carbohydrate 16 g, Protein 2 g, Fat 17 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
CANDIED PECANS
You can't eat just one. Crunchy, sweet, salty, and AMAZING!
Provided by Alix
Categories Appetizers and Snacks Nuts and Seeds
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix sugar, cinnamon, and salt together in a bowl.
- Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
- Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 26.5 g, Fat 32.7 g, Fiber 4.5 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 238.2 mg, Sugar 21.8 g
CARAMEL PECANS
"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
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.
QUICK & EASY CARAMELIZED PEARS
Seasonal fruit is the perfect starting point for a memorable meal-ender.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.
Nutrition Facts : Calories 135 g, Fat 6 g, Fiber 3 g, SaturatedFat 4 g
PANCETTA BRUSSELS SPROUTS WITH CARAMELIZED PECANS
Explore the flavors of fall with this savory side from Eva Kosmas Flores of Adventures in Cooking.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1 teaspoon salt and 1 tablespoon of the brown sugar. Place in a casserole pan and cover the pan with a sheet of Reynolds Wrap® Aluminum Foil.
- Roast for 30 minutes, then remove the foil and continue roasting until the Brussels sprouts are lightly browned around the edges, about 10 to 15 minutes more. Remove from oven and set aside.
- Melt the butter and remaining tablespoon brown sugar in a medium-sized frying pan over medium heat, stirring every few minutes. Once the sugar has melted, add the pecans and stir to coat. Let them sit for a few minutes until they smell toasty, then stir. Continue to stir every few minutes until most of the pecans are lightly browned and very aromatic.
- Remove the pan from the heat and empty the mixture onto a large baking sheet lined with Reynolds® Parchment Paper. Smooth the pecans so they are in one layer, then sprinkle with 1/2 teaspoon salt. Place the pan in the freezer for 10 minutes to allow the nuts to harden, then remove the pan and separate the pecans by hand.
- Toss the roasted Brussels sprouts with caramelized pecans before serving.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 20.6 g, Cholesterol 11.7 mg, Fat 24.6 g, Fiber 7.5 g, Protein 9 g, SaturatedFat 4.2 g, Sodium 658 mg, Sugar 8.4 g
GREEN BEANS WITH CARAMELIZED PECANS
Provided by Gina Marie Miraglia Eriquez
Categories Nut Side Sauté Christmas Thanksgiving Pecan Green Bean Christmas Eve Shallot Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F with rack in middle.
- Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
- Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
- Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
- Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
- Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.
SPICED CARAMELIZED PECANS
Steps:
- In a deep-fryer or a deep pot, heat the oil to 350 degrees. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
- Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
- Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
CARAMEL PECANS
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
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
CARMELIZED PECANS
Make and share this Carmelized Pecans recipe from Food.com.
Provided by Ambervim
Categories < 15 Mins
Time 14m
Yield 1 Cup
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees.
- Place butter in a microwavable bowl or measuring cup. Zap at half power unil the butter is melted. Add maple syrup. Alternatively, melt the butter in a pan on top of the stove and add the maple syrup.
- Add pecans and mix until pecans are well covered. Spoon out pecans onto a silpat covered (or not) baking tray. There will be syrup left, so add some more pecans, mix and spoon out. Continue until all syrup is used. This method allows you to use more pecans than called for in the recipe.
- Bake for 10 minutes, take them out of the oven and stir around a bit. Bake for another 8 to 10 minutes, until they have browned and the syrup has thickened to the consistency of caramel.
- Take them out of the oven, scoop the pecans out and place on a dry surface such as a kitchen counter or another baking tray. Try to separate the nuts from each other. Once completely cool, they can be stored in a closed container for weeks.
Nutrition Facts : Calories 1213.6, Fat 84.3, SaturatedFat 10.4, Cholesterol 15.3, Sodium 2395.1, Carbohydrate 120.7, Fiber 10.5, Sugar 99.5, Protein 10.1
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