Cloudts Pecan Treats Recipes

CLOUDT'S PECAN TREATS

Steps:

• Preheat oven to 375° F/190° C.

CHUCK'S CANDIED PECANS

Steps:

• In a heavy saucepan on medium heat add the sugar and water. Gently stir with a spoon to ensure that the sugar is completely dissolved before it comes to a boil. Let it go for approximately 20 minutes on medium heat you are looking for a nice amber color and slow bubbling. Cut the heat.
• Carefully* add the pecans and toss to cover. While tossing, add a pinch of salt and a pinch of cayenne pepper. Spread them out on a lightly oiled sheet pan or a silpat to cool.
• Serve them crumbled in a salad, on a dessert or just on their own.

CHOCOLATE PECAN CRISPY TREATS

Steps:

• Thoroughly grease a 9-by-11-inch pan and set aside.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and salt and stir until melted. Halfway through the melting process, add the chocolate-hazelnut spread and stir until smooth.
• Meanwhile, melt the semisweet chocolate over a double boiler until smooth. Remove from the heat and let it cool quite a bit.
• Add the crisped rice cereal to a large bowl and fold in the marshmallow/chocolate-hazelnut mixture. When it's almost all combined, add the mini marshmallows and continue folding until everything's combined.
• Immediately press the mixture into the prepared pan. Sprinkle with half the pecans. Drizzle the chocolate in zigzags all over the top of the treats. Sprinkle the remaining pecans on top. Allow to set, then cut into squares.

CLOUDT'S PECAN TREATS

Steps:

• In a bowl cream together 1 1/2 sticks (3/4 cup) unsalted butter, softened, 3/4 cup granulated sugar, and 3/4 teaspoon salt until the mixture is light and fluffy and beat in 1 large egg plus 2 tablespoons lightly beaten egg. Add 2 3/4 cups all-purpose flour and stir the mixture until it is just blended. Press the mixture evenly into a 15 1/2- by 10 1/2-inch jelly-roll pan, bake it in the middle of a preheated moderately hot oven (375° F.) for 15 to 20 minutes, or until it is golden, and let it cool in the pan on a rack. In a large heavy saucepan combine 1 1/3 cups firmly packed light brown sugar, 1 stick (1/2 cup) unsalted butter, cut into pieces, 1/2 cup honey, and 1/4 cup half-and-half and bring the mixture to a boil over moderate heat, stirring. Stir in 14 ounces (about 3 3/4 cups) pecans, chopped, and let the mixture cool. Spread the pecan mixture evenly over the shortbread base and bake the dessert in the middle of a preheated moderately hot oven (375° F.) for 15 minutes, or until the top is bubbly. Let the dessert cool in the pan on a rack and cut it into pieces about 2 inches square. Makes about 35 pieces.

PECAN PUFFS

Steps:

• In a bowl, beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating until stiff peaks form, 5-8 minutes. Fold in vanilla and pecans. Drop by well-rounded teaspoonfuls onto greased baking sheets. Bake at 225° for 50-55 minutes or until firm to the touch. Store in airtight container.

GLAZED PECANS

Steps:

• Combine brown sugar, butter, corn syrup and salt in a large skillet.
• Stir over medium heat until butter is melted.
• Add pecans and cook, stirring constantly, for 5-7 minutes. Make sure pecans are all coated evenly.
• Spread pecans in single layer on parchment paper and cool completely.

PECAN TREATS

Steps:

• For best results, mix the pastry and filling by hand.
• Cream butter and cheese until light and fluffy.
• Add flour and beat until blended.
• Place about one teaspoon of mixture into a miniature muffin pan.
• Press with fingertips, forming a shell in each muffin cup.
• Mix all the filling ingredients together.
• Spoon filling into shells.
• Bake about 20 minutes at 350 until browned.