CARAMEL PECAN CUPS
Steps:
- 1.Stir the chocolate and heavy cream in a microwavable bowl. Microwave on HIGH for 1 minute or until the chocolate is melted. Stir until the chocolate mixture is smooth. 2.Place 1 teaspoon chocolate mixture into each pastry cup. Drizzle with the caramel topping and sprinkle with the pecans.
PECAN PRALINE SEMIFREDDO WITH BOURBON CARAMEL
Provided by Allison Vines-Rushing
Categories Bourbon Milk/Cream Dairy Nut Dessert Freeze/Chill Thanksgiving Frozen Dessert Tree Nut Pecan Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 14
Steps:
- To make the praline, line a baking sheet with waxed paper.
- Combine the water and the sugar in a saucepan over high heat. Gently swirl the pan around to melt the sugar evenly. Using a candy thermometer, cook the sugar until it reaches 370°F. Add the pecan halves to the caramel and quickly stir the nuts to coat them thoroughly with the caramel. Spoon the praline onto the waxed paper in an even layer to cool. Once the praline has cooled, chop it finely with a knife and reserve.
- To make the parfait, line a 9 by 5 by 3-inch loaf pan with plastic wrap, letting enough excess wrap hang over the sides to cover the top.
- Using a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on medium-high speed until it reaches stiff peaks. Remove the bowl from the mixer and, with a rubber spatula, fold the sour cream into the whipped cream. Transfer the mixture to a large bowl and refrigerate until needed.
- Have the egg yolks and egg whites in separate bowls. Put the egg yolks in a stand mixer fitted with the whisk attachment and add 1/4 cup of the sugar. Whisk the mixture on high speed until you achieve a thick, pale yellow consistency. Transfer the mixture to another bowl and reserve.
- Using a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy. Decrease the speed to low and slowly sprinkle the remaining 1/4 cup sugar into the whites. Once the sugar is added, increase the speed to high and whisk until medium peaks form.
- Fold the cream mixture into the yolks, then fold in the egg whites in three additions. Fold in the chopped pecan praline.
- Fill your prepared loaf pan with the semifreddo mixture and smooth out the top. Pull the plastic wrap over the top and freeze for at least 4 hours, but preferably overnight.
- To make the caramel, using a candy thermometer, cook the water and the sugar in a medium saucepan over medium-high heat until it reaches 380°F. Remove the caramel from the heat and carefully add the heavy cream. Return it to the stove over low heat. Once the cream dissolves into the caramel, you need to swirl the pan periodically but try not to stir it, remove it from the heat and add the bourbon. Hold the caramel at room temperature until you are ready to serve it.
- To serve the semifreddo, pull the plastic wrap away from the top. Invert the loaf pan onto a platter. Wrap a hot, wet kitchen towel over the loaf pan and gently rub the sides to release the semifreddo. Once the semifreddo is released onto the platter, peel off the plastic wrap.
- Slice the semifreddo into ten equal slices with a sharp knife. Serve each with a drizzle of bourbon caramel.
CARAMEL PECAN TARTS
Do you like pecan pie? Try these minis that are a nutty caramel cousin to the big pie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
- In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
- Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
- In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Tart, Sodium 70 mg
PECAN CARMEL CLUSTERS
Chocolate candy that tastes great!
Provided by Barbara
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 54
Number Of Ingredients 5
Steps:
- Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
- Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
- Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 11.8 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 24.5 mg, Sugar 4.9 g
CREAMY CARAMEL-PEACH PARFAITS
It's a peach of a dessert with only 4 ingredients! No baking or cooking makes it a winner for a hot summer day.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Fold caramel topping into whipped topping in small bowl.
- Layer broken cookies, topping mixture and peaches in 6 parfait or other tall glasses. Sprinkle with cookie crumbs. Serve immediately, or refrigerate until serving.
Nutrition Facts : Calories 315, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg
MARY'S SALTED CARAMEL-PECAN BARS
My daughter Mary and I love to cook and we love pecan pie. This year we wanted to try something other than the traditional pies for Thanksgiving. This turned out so good we wanted to share it with everyone.
Provided by Don
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with aluminum foil; spray with cooking spray.
- Arrange pecans in a single layer in a shallow pan.
- Bake in the preheated oven, stirring halfway through, until pecans are toasted and fragrant, 10 to 12 minutes.
- Arrange graham crackers in a single layer on the prepared jelly roll pan.
- Combine brown sugar, butter, and cream in a heavy saucepan; bring to a boil, stirring occasionally, until sugar is dissolved, about 5 minutes.. Remove from heat and stir in vanilla extract. Fold in pecans. Pour pecan mixture over graham crackers, spreading to coat.
- Bake in the preheated oven until topping is bubbling, 10 to 11 minutes. Remove from oven and immediately sprinkle with salt. Transfer coated crackers and aluminum foil to a wire rack to cool, about 30 minutes. Break into bars.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 15 g, Cholesterol 16.1 mg, Fat 10 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 4.2 g, Sodium 106 mg, Sugar 11.3 g
PECAN CARAMELS
I altered the original recipe for these creamy caramels by substituting condensed milk for part of the whipping cream and cutting back on the sugar. Everybody raves about them, and they make a great holiday gift. You can't eat just one! -Patsy Howell, Peru, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 12mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CARAMEL COFFEE CREAM PARFAITS
so RICH it'll max out your credit cards! A luxurious blend of coffee ice cream, decadent caramel cream sauce and more...Impress your friends with this one.
Provided by KitchenCraftsnMore
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In top of double boiler over hot water, place caramel and whipping cream.
- Stir until caramels are melted and sauce is smooth.
- Layer sauce and ice cream in 4 parfait glasses, beginning and ending with sauce.
- Top each parfait with chopped pecans.
Nutrition Facts : Calories 801.3, Fat 50.9, SaturatedFat 24.9, Cholesterol 130.4, Sodium 262, Carbohydrate 84.5, Fiber 2.9, Sugar 71.2, Protein 10.1
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
BUTTER PECAN PEACH PARFAITS
Provided by Shelley Wiseman
Time 15m
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat sugar in a dry heavy medium skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt. Stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
- Remove from heat and immediately add water (mixture will bubble up and steam), then cook over medium heat, stirring, until any solids are dissolved and mixture is smooth, about 2 minutes.
- Remove from heat and add butter, swirling skillet until incorporated.
- Serve peaches and ice cream with warm caramel sauce.
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