Creole Pecan Party Rounds Recipes

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CAJUN PECANS



Cajun Pecans image

Add a bit of sugar to make sweet-and-savory nuts perfect for any party.

Provided by Food Network Kitchen

Time 1h30m

Yield 6-8 (2 cups)

Number Of Ingredients 5

Vegetable oil, for the baking sheet
1 large egg white
3 tablespoons sugar
1 tablespoon Cajun seasoning
2 cups pecan halves

Steps:

  • Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
  • Whisk the egg white, sugar and Cajun seasoning in a medium bowl until thoroughly blended and slightly foamy. Add the pecans and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
  • Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

NANA'S CREOLE PECAN CAKE BARS



Nana's Creole Pecan Cake Bars image

Make and share this Nana's Creole Pecan Cake Bars recipe from Food.com.

Provided by Katzen

Categories     Bar Cookie

Time 1h15m

Yield 48 Cookies, 24-48 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
2 cups light brown sugar, packed
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon nutmeg, freshly grated
3 cups pecans, chopped
1 cup raisins, preferably golden
1 cup pitted dates, finely chopped

Steps:

  • 1. Preheat oven to 300°F Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
  • 2. Sift flour, baking powder and salt together in a medium bowl.
  • 3. Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
  • 4. Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.).
  • 5. Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. Cut into 48 squares.
  • Per bar: 132 calories; 7 g fat (2 g sat, 3 g mono); 18 mg cholesterol; 17 g carbohydrate; 9 g added sugars; 1 g protein; 1 g fiber; 43 mg sodium; 90 mg potassium.
  • Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Nutrition Facts : Calories 265.7, Fat 14.4, SaturatedFat 3.5, Cholesterol 36.6, Sodium 81, Carbohydrate 34.3, Fiber 2.3, Sugar 26.6, Protein 3

PECAN CAJUN CAKE



Pecan Cajun Cake image

Great for a Mardi Gras-themed dinner party! I was a member of the Barksdale AFB Officers' Wive's gourmet club. This cake was made for one of our luncheons. Guaranteed Cajun!

Provided by Jan

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 11

2 cups all-purpose flour
1 (15 ounce) can crushed pineapple
1 ½ cups white sugar
2 eggs, beaten
1 ½ teaspoons baking soda
1 pinch salt
1 cup white sugar
¾ cup evaporated milk
½ cup margarine
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease an 11x14-inch baking dish.
  • Mix flour, pineapple, 1 1/2 cups white sugar, eggs, baking soda, and salt together in a large bowl; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
  • Combine 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil for 1 minute. Remove saucepan from heat and stir pecans and vanilla extract into sugar mixture.
  • Pierce the top of the cake with a toothpick and spread pecan topping over cake.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 49.6 g, Cholesterol 26.7 mg, Fat 12.2 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 2.2 g, Sodium 205.6 mg, Sugar 36.7 g

CREOLE ROASTED PECANS



Creole Roasted Pecans image

Make and share this Creole Roasted Pecans recipe from Food.com.

Provided by LMillerRN

Categories     Creole

Time 50m

Yield 3 cups

Number Of Ingredients 4

3 cups pecan halves
1/4 cup butter, melted
1 tablespoon Worcestershire sauce
1 teaspoon creole seasoning (Tony Cacheries)

Steps:

  • Stir together first 3 ingredients in a jellyroll pan.
  • Bake at 250 for 45 minutes, stirring every 15 minutes.
  • Sprinkle with seasoning.
  • Store in an airtight container 1 week, or freeze up to 2 months.

Nutrition Facts : Calories 823.5, Fat 86.6, SaturatedFat 15.8, Cholesterol 40.7, Sodium 164.5, Carbohydrate 14.8, Fiber 9.5, Sugar 4.5, Protein 9.2

PARTY PECAN PIES



Party Pecan Pies image

Though they're small, Judy Theriot's pleasing "pies" are packed with flavor and sized right for a buffet. What's more, writes Judy from Pierre Part, Louisiana, "They can be stored in the freezer to make party or gift preparations that much easier."

Provided by Taste of Home

Categories     Appetizers     Desserts

Time 40m

Yield about 4 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
FILLING:
2 cups chopped pecans
1-1/2 cups packed brown sugar
2 large eggs, lightly beaten
2 tablespoons butter, melted
2 teaspoons vanilla extract

Steps:

  • In a large bowl, beat butter and cream cheese until fluffy. Gradually add flour and mix well. Cover and chill for 1 hour. , Press tablespoonfuls of dough onto the bottom and up the sides of ungreased miniature muffin cups to form shells; set aside. Combine filling ingredients in a bowl. Spoon about 1 heaping teaspoon into each shell. , Bake at 325° for 25-30 minutes or until crust is brown and filling is set. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

CRISP PECAN ROUNDS



Crisp Pecan Rounds image

I adapted an old recipe to produce these lightly sweet cookies. They have a wonderful cinnamon and nutmeg flavor that makes them a favorite at our house for the holidays.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 15

1-1/2 cups all-purpose flour
1/4 cup packed brown sugar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup cold butter
2 tablespoons maple syrup
1/2 cup chopped pecans
GLAZE:
1 egg yolk
1 teaspoon water
TOPPING:
1-1/2 teaspoons sugar
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in syrup. Add pecans. Shape into a 12-in. roll; wrap in plastic. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets., For glaze, beat egg yolk and water. For topping, combine sugar and cinnamon. Brush glaze over cookies and sprinkle with cinnamon-sugar. , Bake at 325° for 20-25 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 127 calories, Fat 8g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 117mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CREOLE PRALINES



Creole Pralines image

Provided by Craig Claiborne

Categories     dessert

Time 35m

Yield 30 to 36 pralines

Number Of Ingredients 6

2 cups granulated sugar
1 cup dark brown sugar
1/4 pound butter
1 cup milk
2 tablespoons dark corn syrup
4 cups pecan halves

Steps:

  • Combine all ingredients except pecans in a heavy 3-quart saucepan. Cook, stirring constantly, for 20 minutes after syrup boils.
  • Add pecans and continue cooking until mixture reaches 236 degrees on a candy thermometer, or until it forms a soft ball when dropped into cold water.
  • Arrange several sheets of wax paper over layers of newspaper.
  • Stir praline mixture well. Drop it by tablespoons onto sheets of wax paper. Let cool. Stack pralines in airtight container with wax paper between the layers.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 7 milligrams, Sugar 18 grams, TransFat 0 grams

BUTTER PECAN ROUNDS



Butter Pecan Rounds image

An easy drop cookie, and one of my husband's favorites. Use real butter in the recipe.

Provided by Jennifer

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 18

Number Of Ingredients 11

2 tablespoons butter
1 ½ cups chopped pecans
1 ½ tablespoons white sugar
½ cup unsalted butter
½ cup white sugar
½ cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 ⅔ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  • In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
  • Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
  • Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 22.7 g, Cholesterol 27.3 mg, Fat 13.3 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 115.2 mg, Sugar 13 g

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