Pecan Snaps Recipes

PECAN SNACK

Pecan Snack image

These smell like a walk through a county fair, and they taste heavenly!

Provided by Bea Gassman

Categories Appetizers and Snacks Snacks Kids

Time 1h10m

Yield 32

Number Of Ingredients 6

Ingredients

1 egg white
1 tablespoon water
1 pound pecans
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt

Steps:

Preheat oven to 250 degrees F (120 degrees C).
In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.

Nutrition Facts : Calories 116.9 calories, Carbohydrate 6.7 g, Fat 10.2 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 74.4 mg, Sugar 5.3 g

PECAN SNAPS

Pecan Snaps image

Make and share this Pecan Snaps recipe from Food.com.

Provided by Nancy Van Ess

Categories Dessert

Yield 30 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup brown sugar, packed
3 tablespoons butter, melted
2 tablespoons dark corn syrup
1 tablespoon coffee liqueur or 1 tablespoon coffee
1/2 cup pecans, very finely chopped
1/4 cup flour
3 ounces semisweet chocolate, melted (optional)
1 cup whipping cream
1/4 cup powdered sugar, sifted
4 teaspoons instant espresso coffee powder
to taste chocolate, Grated (optional)

Steps:

Lightly grease a cookie sheet or line with foil.
In a small bowl stir together brown sugar, melted butter, corn syrup and coffee. Stir in pecan s and flour until combined.
Drop batter by level teaspoon 3" apart, or a level tablespoon (larger cookies) 5" apart, onto prepared cookie sheet. (Bake only 4 or 5 cookies at a time.) Bake at 350 degrees for 7-8 min.
for smaller cookies and 8-10 min, for larger cookies.
or until cookies are bubbly and a deep golden brown.
Cool cookies on the cookie sheet for 1-2 min.
or until set. Quickly remove 1 cookie; roll cookie around a metal cone or the greased handle of a wooden spoon.
when cookie is firm, slide the cookie off the cone or spoon and cool completely on a wire rack.
Repeat with remaining cookies, 1 at a time. (If cookies harden before you can shape them, reheat them in the oven about 1 min.
or until softened.) If desired, carefully brush the top edge of each one with melted semisweet chocolate. (Use a light touch, as the cookies are fragile and will break.) Up to 30 min.
before serving, in a large mixing bowl beat whipping cream, powdered sugar and espresso powder with an electric mixer on low speed until stiff peaks form.
Pipe or spoon some of the whipped cream into each cookie. If desired, sprinkle with grated chocolate. - - - - - - - - - - - - - - - - - - NOTES : To make ahead: Bake, shape and cool cookies as directed.
Arrange in a single layer in a freezer container and freeze for up to 1 month.
To serve, thaw frozen cookies for 15 min.
Prepare whipped cream mixture and fill the cookies as directed .

Nutrition Facts : Calories 70.3, Fat 5.4, SaturatedFat 2.7, Cholesterol 13.9, Sodium 14.1, Carbohydrate 5.3, Fiber 0.2, Sugar 3.4, Protein 0.5

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