Pecan Barbecue Sauce Recipes

MAPLE SYRUP BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Combine all sauce ingredients in a large saucepan. Bring to a simmer for about 15 to 20 minutes, uncovered, stirring often.
• Once cooked through and thickened, remove from heat. Let sauce cool for 10 to 15 minutes before using.
• If making a few days ahead of time, let mixture cool completely, about 30 minutes. Store in a container with lid in refrigerator for up to a month. Reheat in microwave for a minute or two before using on grilled meats.

A VERY POPULAR BBQ SAUCE

Steps:

• In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

PECAN CARAMEL SAUCE

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.

BUTTER PECAN SAUCE

Steps:

• In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened, 2-3 minutes. , Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream.

BBQ PECANS

Steps:

• 1. Melt butter in Dutch oven.
• 2. Remove from heat and add Worcestershire, catsup and hot sauce, stirring well.
• 3. Add pecans and stir to coat.
• 4. Spread pecans evenly on baking sheet.
• 5. Bake at 400 degrees for 13 to 15 minutes, stirring every 5 minutes (very important).
• 6. Place pecans on paper towels and sprinkle with salt and pepper. Cool completely.

SIMPLE BARBECUE SAUCE

Steps:

• Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

PECAN CRUSTED CHICKEN TENDERS AND SALAD WITH TANGY MAPLE DRESSING

Steps:

• Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.
• Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
• Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
• Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.

BOURBON PECAN SAUCE

Steps:

• Combine sugar and 1/3 cup water in a small saucepan over medium-high heat.
• Cook 5 minutes or until sugar dissolves, stirring constantly.
• Stir in pecans, milk, butter, bourbon, and vanilla extract.
• Reduce heat, and cook 3 minutes or until mixture is thick and bubbly.

HONEY PECAN SAUCE

Steps:

• Mix all ingredients.
• Serve sauce with grilled pork or chicken.

BBQ PECANS

Steps:

• Preheat the oven to 200. Line a baking sheet with parchment paper.
• Place the melted butter, worcestershire, ketchup, tabasco, chili powder, and salt in a medium size bowl and stir to combine. Add the pecans and mix until well coated.
• Transfer the pecans to the prepared baking sheet and arrange in a single layer. Place in the oven and bake, stirring frequently, until lightly browned, about 30 minutes.
• Remove from the oven and drain the nuts on paper towels. Serve warm or let cool.