CARAMEL-PECAN CUPCAKES
Toasting the pecans in the oven brings out a wonderful nuttiness that enhances the aroma and flavor of these cupcakes.
Provided by RecipeNut
Categories Dessert
Time 50m
Yield 12 Cupcakes
Number Of Ingredients 15
Steps:
- Heat oven to 350°F degrees.
- Grease 12-cup muffin pan or line with baking cups.
- Place 1 cup of the pecans and 1/4 cup of the sugar in food processor.
- Pulse until finely ground and fluffy, being careful not to make paste.
- In large bowl, beat remaining 3/4 cup sugar and 1/2 cup butter at medium speed 5 to 6 minutes or until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Beat in 1 teaspoon vanilla.
- In medium bowl, stir together flour, baking powder, baking soda, salt and 1 cup ground pecans.
- At low speed, beat sour cream into sugar mixture alternately with flour mixture.
- Spoon into muffin cups, filling two-thirds full.
- Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
- Cool on wire rack 10 minutes.
- Remove from pan; cool completely.
- To make frosting, in large bowl beat egg yolks at medium-high speed 5 minutes or until light, fuffy and pale colored.
- Meanwhile, in small saucepan, combine 6 tablespoons sugar and 1 tablespoon of the water.
- Cook over medium-high heat, without stirring, 4 to 6 minutes or until sugar turns golden amber color.
- Remove from heat; carefully add remaining 3 tablespoons water.
- Return to heat; cook, stirring, until sugar is dissolved.
- Slowly add sugar mixture to beaten egg yolks, beating at medium-high speed 5 minutes or until mixture has cooled.
- Add 1/2 cup butter a few pieces at a time; add 1/2 teaspoon vanilla.
- Beat until smooth.
- Spread each cupcake with thick layer of frosting.
- Very finely chop remaining 1/4 cup pecans; roll edges of cupcakes in nuts.
- TIP: To toast pecans, spread on baking sheet; bake at 375°F.
- for 7 to 10 minutes or until light golden brown.
Nutrition Facts : Calories 399.7, Fat 26.9, SaturatedFat 11.9, Cholesterol 125.9, Sodium 183.9, Carbohydrate 37.1, Fiber 1.5, Sugar 23.6, Protein 4.7
GROUNDHOG PECANS
Never mind if the groundhog sees his shadow or not---with these pecans in the oven, your kitchen will be filled with an aroma as delicious as spring. From the newspaper.
Provided by BecR2400
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Place the nuts in a large mixing bowl. Add the syrup and butter, and toss. Sprinkle on the salt, cardamom, nutmeg and mace. Toss until the nuts are evenly coated.
- Spray a large baking sheet that has a rim (such as a jelly-roll pan) with cooking-oil spray. Pour the nut mixture evenly onto the pan.
- Bake, removing the pan from the oven to stir the nuts after every five minutes, until the nuts are toasted and fragrant and have absorbed the syrup, about 20 minutes total.
- Remove the pan from the oven and let the nuts cool to room temperature, about 25 minutes.
- Store them at room temperature in an airtight container, preferably a tin or glass jar, for up to three weeks.
Nutrition Facts : Calories 789.5, Fat 77.2, SaturatedFat 9.8, Cholesterol 15.3, Sodium 333.5, Carbohydrate 27.5, Fiber 9.6, Sugar 15.9, Protein 9.2
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