Pecan Pralines With Cranberries Recipes
PRALINE PECANS AND CRANBERRY MIX
From the 100 Best Appetizers Cookbook given to me by my sweet swap partner MaField during the Cookbook Swap in 2008. I'm planning on using this for holiday gifts this year. I really liked the flavor of the cranberries in this mix. Store in an airtight container at room temperature for up to 2 weeks.
Provided by HokiesMom
Categories Lunch/Snacks
Time 1h45m
Yield 5 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 250 F and grease a 13x9" baking pan, set aside. Cover large baking sheet with heavy duty foil, set aside.
- Spread pecans in single layer on prepared baking pan.
- Combine corn syrup, brown sugar and butter in small microwavable bowl and microwave on HIGH 1 minute; stir.
- Microwave 30 seconds to 1 minute or until boiling rapidly.
- Stir in vanilla and baking soda until well blended.
- Drizzle mixture evenly over pecan halves and stir until evenly coated.
- Bake 1 hour, stirring every 20 minutes with a wooden spoon.
- IMMEDIATELY transfer mixture to prepared baking sheet, spreading pecans evenly over foil with lightly greased spatula.
- Cool completely. Break apart with wooden spoon.
- Combine pecans with cranberries in large bowl.
- Store in an airtight container for up to 2 weeks. You can also divide between cute cellophane gift bags and twist tie to seal.
Nutrition Facts : Calories 156.5, Fat 13.6, SaturatedFat 1.8, Cholesterol 3, Sodium 29.4, Carbohydrate 9.3, Fiber 2, Sugar 4.8, Protein 1.6
PRALINE PECANS & CRANBERRIES
This recipe I found during the holidays and I made a few batches for Christmas parties. Everyone loved it and wanted the recipe.-Nancy Roman, Hackensack, New Jersey
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 5-1/2 cups.
Number Of Ingredients 7
Steps:
- Place pecans in a greased 13-in. x 9-in. baking pan; set aside. In a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in vanilla and baking soda. Drizzle over pecans; stir until coated., Bake at 250° for 1 hour, stirring every 20 minutes. Add cranberries; toss to combine. Immediately transfer to a waxed paper-lined baking sheet; cool completely. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 346 calories, Fat 27g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 50mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 4g fiber), Protein 3g protein.
NUTTY CRANBERRY RELISH
Steps:
- Put the cranberries in a medium saucepan and transfer 1/2 cup of the cranberries to a small bowl.
- Add 1 cup sugar, the strip of orange or lemon zest and 2 tablespoons water to the saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
- Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
- Reduce the heat to low and stir in the reserved 1/2 cup cranberries. Season with salt and pepper. Taste and add more sugar, if desired.
- Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor.
- Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.
CRANBERRY PECAN CAKE
This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream.
Provided by NGG426
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
- Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
- Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
- Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 45.7 g, Cholesterol 51.5 mg, Fat 15.8 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 5.8 g, Sodium 67.9 mg, Sugar 34.9 g
FRESH CRANBERRY PECAN SALAD
This salad is my daughter and mother's favorite Thanksgiving recipe. I used to make it every year for the teachers at my children's school--they RAVED over it. After Thanksgiving, I like to have it as a snack over plain yogurt. It is absolutely to die for!
Provided by Kim S.
Categories Oranges
Time 15m
Yield 1/3 cup, 19 serving(s)
Number Of Ingredients 6
Steps:
- Wash cranberries, discard mushy ones.
- Pulse in food processor until just slightly chopped (you could hand chop).
- Cut oranges into pieces about the size of the tidbits.
- Mix cranberries, sugar, raisins, pecans, pineapple tidbits with juice and orange pieces all together.
- Allow to marinate in the refrigerator overnight.
Nutrition Facts : Calories 116.8, Fat 4.2, SaturatedFat 0.4, Sodium 1.6, Carbohydrate 20.9, Fiber 2.4, Sugar 16.1, Protein 1.1
SPICY PECANS N CRANBERRIES
Spice up a holiday party with these well-seasoned nuts or keep a batch in the freezer to give as last-minute presents. - Rene Dalrymple, Hansville, Washington
Provided by Taste of Home
Categories Snacks
Time 25m
Yield about 4 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients. Stir in the pecans. Spread in an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes, stirring every 5 minutes. Cool completely. Stir in cranberries. Store in an airtight container.
Nutrition Facts : Calories 189 calories, Fat 16g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 83mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein.
CRANBERRY PECAN SCONES
Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired.
Provided by M. Goldman
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
- Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
- Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
- Bake in the preheated oven until tops are golden brown, about 15 minutes.
- Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.3 g, Cholesterol 8.7 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 119 mg, Sugar 10.8 g
CRANBERRY PECAN DRESSING
Progresso® chicken broth, cranberries and pecans are packed in this bread dressing - a baked side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch skillet, melt butter over medium heat. Cook celery and onion in butter 8 to 10 minutes, stirring occasionally, until tender. Stir in cranberries, pecans, sage, salt and pepper. Remove from heat.
- In large bowl, mix onion mixture, croissants, bread, broth and eggs, tossing until well mixed. Spoon into baking dish.
- Bake uncovered 35 to 40 minutes or until center is hot and edges are golden brown.
Nutrition Facts : Calories 338, Carbohydrate 38 g, Fat 3 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 666 mg
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Cuisine AmericanCategory Vegetables & SidesServings 2Total Time 15 mins
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- Combine the cranberries and syrup in a medium saucepan, and bring to a boil. Let them bubble gently, stirring often, until the skins on the cranberries have all split and the mixture has thickened, 4 to 5 minutes (cover the pan with a lid if the cranberries splatter). If some of the berries don't burst, press them gently against the side of the pan with the back of your spoon to pop them, being careful to avoid hot splatters.
- While the berries are cooking, put the pecans in a small, dry skillet, and stir them over medium heat until they are fragrant and lightly toasted, 2 to 3 minutes. Transfer to a plate to cool.
- When the cranberry mixture has thickened, take it off the heat and stir in the orange zest, vinegar, and pecans. Mix well. Serve warm or transfer to a covered container and chill.
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