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Cinnamon Coffee Pecans

CINNAMON COFFEE PECANS

these sugar-crusted nuts, accented with coffee flavor, make a great gift.

Time: 34 minutes

Steps:

  • spread pecans in an ungreased roasting pan or 15x10-inch jelly roll pan
  • bake at 350 for 10 minutes , stirring after 5 minutes
  • combine sugar and remaining 4 ingredients in a saucepan
  • cook over medium-low heat until sugar and coffee dissolve , stirring often
  • add pecans , and cook 3 minutes , stirring constantly
  • remove from heat
  • spread pecans in ungreased pan
  • bake at 300 for 15 minutes , stirring every 5 minutes
  • cool completely
  • store in an airtight container


cinnamon coffee pecans image

Number Of Ingredients: 6

Ingredients:

  1. pecan halves
  2. sugar
  3. water
  4. instant coffee granules
  5. ground cinnamon
  6. salt


THE BEST (CINNAMON PECAN) COFFEE CAKE

I found this recipe ages ago in a magazine, and didn't try it until I was requested to bring a coffee cake to Easter brunch. Oh my gosh, the cake was amazing! The recipe was great as is, and I think you'll all enjoy it. I know the guests at the brunch did! (Tip: Now that I've made the recipe once, I do think that it could use more filling. Of course, that's just me, but if you have want an extra sweet coffee cake, I would double the filling recipe, then pour only 1/3 of the batter in the pan when you sprinkle the filling on it. Only sprinkle 1/2 the filling on the batter, pour in another 1/3 of the batter, sprinkle the rest of the filling on it, than pour the remaining cake batter on it. I think that will make the cake turn out even better! Just a suggestion... I'll let you know how it turns out after I try it!)

Recipe From food.com

Provided by MissyMuffin

Time 1h25m

Yield 1 cake, 16 serving(s)

Steps:

  • Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
  • FILLING: Combine all filling ingredients in small bowl; mix well and set aside.
  • CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.
  • Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
  • Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
  • GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil.
  • Reduce heat to medium; cook, stirring constantly, for 1 minute.
  • (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.).
  • Drizzle glaze over cake. Serve cake warm or at room temperature.


The Best (Cinnamon Pecan) Coffee Cake image

Number Of Ingredients: 18

Ingredients:

  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup pecans, finely chopped
  • 1/3 cup quick-cooking oats
  • 1 1/2 teaspoons cinnamon
  • 1 cup sugar
  • 3/4 cup butter, softened
  • 3 eggs
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 cup low-fat vanilla yogurt
  • 1/2 cup traditional half-and-half cream or 1/2 cup fat free half-and-half cream
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 cup brown sugar, firmly packed
  • 1/4 cup butter
  • 1/4 cup half-and-half cream
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt


CINNAMON PECAN COFFEE CAKE

"This is a nice sweet bread to serve at brunch or take to friends," says Bev Credle of Hampton, Virginia. "I've even used it for Christmas gift baskets for neighbors. Those who taste it can't believe it's so easy."

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 8 servings.

Steps:

  • In a small bowl, combine sugar and cinnamon. Set aside icing packet from cinnamon rolls., Separate dough into 16 rolls; cut each into quarters. Place half of the roll pieces, cinnamon side up, in a lightly greased 11x7-in. baking dish. Sprinkle with pecans, raisins and half of the cinnamon-sugar mixture. Top with remaining dough. Sprinkle with remaining cinnamon-sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Spread with reserved icing; serve warm.


Cinnamon Pecan Coffee Cake image

Number Of Ingredients: 5

Ingredients:

  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 tubes (12.4 ounces each) refrigerated cinnamon rolls with icing
  • 1/2 cup chopped pecans
  • 3 to 4 tablespoons raisins


PECAN SOUR CREAM COFFEE CAKE

For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.

Recipe From allrecipes.com

Provided by Chef John

Time 55m

Yield 8

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
  • Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
  • In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
  • In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
  • Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.


Pecan Sour Cream Coffee Cake image

Number Of Ingredients: 15

Ingredients:

  • 1 ½ cups pecans, finely chopped
  • ⅓ cup white sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons melted butter
  • 1 ⅞ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup sour cream or creme fraiche


CINNAMON SUGARED PECANS

My grandma makes these every year for the holidays. It's always handy to make extra for later snacking! They are relatively quick and easy to make and taste wonderful. I love the smell of these when they're in the oven.

Recipe From allrecipes.com

Provided by Erin

Time 35m

Yield 16

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
  • Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
  • Bake in the preheated oven until fragrant and crisp, about 25 minutes.


Cinnamon Sugared Pecans image

Number Of Ingredients: 5

Ingredients:

  • 1 egg white
  • 4 cups pecans
  • ½ cup white sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt


TOFFEE-PECAN CINNAMON ROLLS

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 3h15m

Yield 12 Cinnamon Rolls

Steps:

  • Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
  • Meanwhile, whisk the flour, milk powder, fine salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
  • Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
  • Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
  • Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
  • Meanwhile, make the toffee-pecan sauce: Bring the butter, brown sugar, corn syrup, heavy cream and kosher salt to a boil in a saucepan. Reduce the heat to a simmer and cook until thickened, 8 to 12 minutes. Stir in the pecans. Cook, stirring, until coated, 1 to 2 minutes. Let cool 5 minutes, stirring occasionally, then pour over the rolls.


Toffee-Pecan Cinnamon Rolls image

Number Of Ingredients: 18

Ingredients:

  • 3/4 cup water
  • 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
  • 2 tablespoons plus 1/4 teaspoon granulated sugar
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1/3 cup nonfat milk powder, sifted if needed
  • 1 teaspoon fine salt
  • 4 tablespoons unsalted butter, melted, plus more for the bowl
  • 2 large egg yolks
  • 1/4 cup granulated sugar, plus more for the baking dish
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons ground cinnamon
  • 1 stick unsalted butter, softened, plus more for the baking dish
  • 1 stick unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/4 cup dark corn syrup
  • 1/4 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1 cup chopped toasted pecans


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