Pecan Butter Rum Toffee Recipes

PECAN BUTTER RUM TOFFEE

Steps:

• If you haven't already, toast your pecans in the oven.
• Once they are toasted, chop them and sprinkle evenly on a baking sheet that has been coated with butter.
• Place the baking sheet on a heat-proof surface as you are going to pour the hot toffee mixture on it.
• Melt the butter in a heavy large saucepan over medium to medium-high heat.
• Stir in the sugar, water and corn syrup.
• Stir mixture until the sugar is completely dissolved.
• Once the mixture comes to a boil, Do Not Stir.
• Using a pastry brush dipped in water, wash down the sides of the pan to prevent any undissolved sugar crystals from coming into contact with the syrup.
• Attach a candy thermometer to the pan (do not allow the tip of thermometer to touch the bottom of the pan).
• Without stirring, continue cooking to 300°F (hard crack stage).
• When syrup reaches the hard crack stage, immediately remove from heat and stir in the vanilla extract and the LorAnn Oils Butter Rum flavor.
• Carefully pour the toffee mixture onto the prepared baking sheet.
• Cool completely and break into bite-size pieces.
• The Pecan Butter Rum Toffee can be stored at room temperature for 7 days, or frozen for about a month.

BUTTER PECAN-RUM MELTAWAYS

Steps:

• Combine the pecans and rum in a small bowl and let soak at least 30 minutes.
• Whisk the flour, nutmeg and salt in a medium bowl. Beat the butter and 1/2 cup confectioners¿ sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the pecan-rum mixture and the vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Cover and refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared baking sheets. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Put the remaining 1 cup confectioners¿ sugar in a medium bowl. Gently roll the cookies in the confectioners' sugar, returning to the racks as you go, then reroll the cookies to fully coat.

BUTTER PECAN RUM CAKE

Steps:

• Line two 8" cake pans with parchment paper and spray with non-stick spray. Mix cake mix with eggs, water, pudding mix and applesauce. Fold in ground pecans and chopped pecans. Pour evenly into pans. Bake according to package mix directions till toothpick comes out clean.
• Cool 10 minutes in pans then transfer to wire racks and cool completely.
• Mix butter and vanilla. Add confectioners sugar, 1 cup at a time and mix in completely. Add pinch of salt and rum to desired consistency.
• Frost cake. Press chopped pecans into sides of cake and garnish top with pecan halves.

BUTTER PECAN RUM CAKE

Steps:

• Heat oven to 325 degrees. Grease and flour, or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan.
• In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
• Bake 46 to 52 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes; remove from pan. Cool completely, about 2 hours.
• In small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. Stir in 2 teaspoons rum.
• Pour over top of cake, allowing to drizzle down side. Sprinkle pecans on frosting.
• Store loosely covered.