PECAN CARAMEL SAUCE
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
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 PIE
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
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 PIE
This is hands down the best pecan pie-it's so good, it's scary! I'm making it for Thanksgiving because there will be others around to share it with me. Here's the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. -Larry Crowder, Grand Blanc, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 541 calories, Fat 29g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 301mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.
CARAMEL COFFEE MERINGUES
Categories Coffee Egg Dessert Bake Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Make meringues:
- Put oven rack in lower third of oven and preheat oven to 500°F. Lightly oil ramekins.
- Stir together 1 cup sugar and 2 tablespoons espresso powder in a small bowl. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add sugar mixture a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks.
- Spoon meringue into ramekins, forming gentle swirling peaks in tops. Arrange ramekins on a baking sheet and bake until meringues are slightly puffed and a shade darker, 4 to 5 minutes (meringues will still be very soft). Transfer ramekins to a rack and cool 30 minutes, then chill at least 3 hours. (Meringues will deflate slightly and pull away from sides of ramekins.)
- Make syrup:
- Stir together 1/4 cup water and remaining tablespoon espresso powder in a small glass.
- Bring remaining 1/2 cup sugar and remaining 1/4 cup water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved and washing down any crystals from side of pan with a pastry brush dipped in water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully pour in espresso mixture (liquid will bubble and steam), then stir until well combined (if necessary, stir over low heat until caramel is dissolved). Transfer syrup to a heatproof bowl and cool to room temperature, about 20 minutes.
- Make topping and serve meringues:
- Just before serving, beat cream with cleaned beaters until it just holds soft peaks. Drizzle each meringue with 1 tablespoon syrup and top generously with whipped cream.
- *Available at specialty foods shops, some supermarkets, and The Baker's Catalogue (800-827-6836; bakerscatalogue.com).
- **Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-688-4220).
EASY CARAMEL PECAN MERINGUE
This is the easiest dessert you can make although it does take time for the caramel.
Provided by angshipley
Time 3h5m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Place the unopened can of condensed milk in a pan of boiling water and boil for 3 hours - be careful not to the the water boil dry.
- Carefully take the can out of the water and allow to cool.
- Once cooled, open the can and spoon onto the pavlova base.
- Lay the pecan nuts over the surface of the caramel and serve with whipped double cream.
EASY CARAMEL-PECAN PIE
Make and share this Easy Caramel-Pecan Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 50m
Yield 1 (9-inch) pie
Number Of Ingredients 10
Steps:
- Flute edges of the thawed pie pastry as desired then prick bottom and sides with a fork.
- Bake in a 400 degree oven for for about 6 minutes or until lightly browned.
- Combine the caramels, butter and 1/4 cup water in a large saucepan over medium heat; cook stirring with wooden spoon constantly for about 6-7 minutes, or until the caramels and butter are melted, remove from heat.
- In a bowl whisk together the sugar, eggs, vanilla and salt until blended; add to the caramel and mix until thoroughly combined.
- Stir in the chopped pecans.
- Pour into the prepared pie crust.
- Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake for 20 minutes more (cover the pie crust edges to prevent overbrowning if necessary).
- Cool and top with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 3890.7, Fat 223.4, SaturatedFat 55.4, Cholesterol 776.3, Sodium 2339.9, Carbohydrate 450.9, Fiber 14.4, Sugar 347.6, Protein 50.4
CHERRY-PECAN MERINGUES
These cookies are easy to make and no flour is required.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h30m
Yield Makes 36
Number Of Ingredients 7
Steps:
- Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat egg whites, cream of tartar, salt, and vanilla until soft peaks form.
- Still beating, very gradually (1 tablespoon at a time) add sugar to egg whites. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Gently fold in chopped dried cherries and chopped pecans.
- Drop meringue mixture by rounded tablespoons onto prepared baking sheets, spacing about 1 inch apart. Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours. Cool completely on baking sheets. These can be stored in an airtight container for up to 5 days.
Nutrition Facts : Calories 35 g
CARAMEL BUTTER PECAN BARS
This recipe is quick, easy and delicious. It makes enough to serve company or bring to a party. --Peggy Fleming
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish.Top with pecans. Drizzle caramel topping evenly over pecans., Bake at 350° for 15-20 minutes or until caramel is bubbly. Remove to a wire rack. Sprinkle with chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer. Cool at room temperature for at least 6 hours or until chocolate is set. Cut into bars.
Nutrition Facts : Calories 140 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 61mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
EASY CARAMEL PECAN BROWNIE RECIPE
Try our Easy Caramel Pecan Brownie Recipe to create a tasty treat with just four ingredients. Guests will be asking for your pecan brownie recipe tonight!
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 32 servings, one brownie each.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Generously grease foil. Prepare brownie batter as directed on package; spread half of the batter into prepared pan. Cover remaining batter; set aside.
- Bake 20 min. or until top is firm to the touch. Meanwhile, microwave caramel bits and whipping cream in medium microwaveable bowl on HIGH 2 min., stirring every 30 sec. or until caramel bits begin to melt; stir until completely melted. Add 1 cup of the pecans; mix well. Spread over partially baked brownie; top with remaining brownie batter. (Some caramel may peek through batter.) Sprinkle with remaining pecans.
- Bake an additional 25 min. or until top is firm to the touch. Cool completely. Use foil handles to lift dessert from pan before cutting to serve. Store in covered container at room temperature.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PECAN MERINGUES
Sooooo good! My mother made these every year for Christmas. They are an instant hit with everyone who tries them. Very easy to make, too!
Provided by Jellybean
Categories Candy
Time 1h
Yield 32 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 225 degrees.
- Beat egg white until stiff. Add brown sugar to egg white and beat until smooth. Fold pecans into mixture, using a large wooden spoon and stir until nuts are well coated. Drop by spoon onto un-greased cookie sheets. (About 2 pecan halves per spoonful).
- Bake until golden brown and meringue is completely dry - about 1 hour.
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EASY CRUSHED CARAMEL PECAN BRITTLE - TRADITIONAL HOME …
From traditionalhomebaking.com
5/5 (1)Total Time 10 minsCategory Fillings And ToppingsCalories 525 per serving
- Line a baking sheet with baking parchment, or use a non stick baking liner. Put the sugar and 35ml of water into a heavy-bottomed pan and gently heat until the sugar has dissolved. Bring the syrup to a boil until it begins to turn a golden caramel colour. Keep watching it.
- Remove from the heat and carefully add the chopped nuts. Give the pan a swirl – don’t stir, making sure the nuts are coated in the caramel, then pour on to the baking parchment allowing it to find its own level. Leave to set and cool completely.
- When cool, break the brittle into chunks before blitzing in a food processor until you have fine crumbs. Leave to one side until required.
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- Preheat the oven to 200°. Line 4 large baking sheets with parchment paper or foil. Bring a large skillet of water to a simmer over moderately high heat. Place the egg whites in a large stainless-steel or glass bowl and swirl over the hot water to warm the whites. Add 1 cup of the sugar and the cream of tartar. Beat with an electric mixer at medium speed for 30 seconds. Increase the speed to high and beat until the meringue is thick and glossy and holds a peak, 3 to 5 minutes. Beat in the vanilla and salt.
- Fit a large pastry bag with a 1/2-inch plain tip and scoop the meringue into the bag. Pipe the meringue into tight, 3-inch long "S" shapes. Bake the meringues for 1 1/2 to 2 hours, or until they are firm to the touch and lift easily off the pan. Let cool on baking sheets.
- Have ready a bowl of ice water, a folded towel and a soup spoon. In a small heavy saucepan, combine the remaining 1 cup of sugar with 1/4 cup of water. Cook over high heat, stirring, until the sugar dissolves. When the mixture boils, stop stirring and cook undisturbed until a gold-amber caramel forms. Set the bottom of the pan in the ice water for 30 to 60 seconds; stir the caramel as it cools.
- When the caramel falls off the spoon in a thin, steady stream, lift the pan from the water and dry the bottom with the towel so that no water falls on the meringues. Hold the spoon high and drizzle the caramel over the meringues in abstract patterns; keep the spoon moving so you get pretty lines rather than blobs. Let the caramel set for 1 minute.
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