Toasted Butter Pecans Recipes

TOASTED BUTTER-GLAZED PECANS

Steps:

• Melt butter in microwave oven.
• Add salt and toss with pecans.
• Place on a cookie sheet for 15 to 20 minutes and bake at 300°F degrees.

TOASTED BUTTER PECANS

Steps:

• Put pecans in a 1½-quart microwave-safe casserole. Sprinkle with seasoned salt and arrange the four pieces of butter evenly.
• Microwave on HIGH for 5-6 minutes or until pecans are crunchy.
• Stir to distribute seasoned salt and butter. Serve warm or cold.

POTATOES WITH GARLIC BUTTER AND TOASTED PECANS

Steps:

• Preheat the oven to 450 degrees F. Grease a rimmed baking sheet with 1 tablespoon of the olive oil.
• Add the potatoes to a medium saucepan, cover them with cold water and add 1 tablespoon of salt. Bring the water to a boil, then simmer until the potatoes are tender when pierced with a knife or fork, 15 to 20 minutes. Drain the potatoes and spread onto the prepared baking sheet.
• Using a heavy metal spatula or the bottom of a heavy glass, press each potato until it smashes. Drizzle with the remaining 1 tablespoon oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until browned on top and bottom, 15 to 20 minutes.
• While the potatoes are baking, add the pecans to a small skillet over medium heat and cook until toasted, 1 to 2 minutes. Add the butter and once melted, add the garlic and sprinkle with 1/2 teaspoon each salt and pepper. Cook until the garlic softens and starts to brown, 2 to 3 minutes, then stir in the thyme. Remove from the heat.
• Transfer the potatoes to a serving dish. Pour the garlic pecans over and toss lightly until coated. Sprinkle more fresh thyme on top. Serve immediately.

TOASTED PECANS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
• Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
• Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.

TOASTED BUTTER PECAN CAKE

Steps:

• Preheat oven to 350°. In a small heavy skillet, heat 2 tablespoons butter over medium heat. Add pecans; cook until toasted, about 4 minutes. Cool., Cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups pecans, reserving remainder., Spread batter evenly into three greased and waxed paper-lined 9-in. round pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Refrigerate.

TOASTED PECAN BUTTER

Steps:

• Preheat oven to 325 degrees F/165 degrees C.
• Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
• Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.

TOASTED PECANS

Steps:

• Heat the oven to 325 degrees. Place the butter and the pecans in a medium bowl and toss to coat.
• Spread the pecans in one layer in a shallow baking pan or a cookie sheet and bake for 25 minutes. Shake the pan, stirring the nuts two or three times while baking to prevent scorching. Remove from the oven and let the pecans cool in the pan. Sprinkle with salt and cayenne or white pepper, tossing to coat. Serve or store in airtight container.

TOASTED-PECAN BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees. Break each pecanhalf into 2 or 3 pieces. Cream butter and sugar with a mixer until pale. With mixer running, add vanilla and salt, then reduce speed to low. Gradually add flour, beating until just incorporated. Stir in pecans until distributed evenly. Cover dough, and refrigerate until firm, 15 minutes(or overnight; let dough come to room temperature before using).
• Drop 2-tablespoon scoops of dough onto baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until edges of cookies are golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks, and let cool. Dust with confectioners' sugar just before serving.

SEA SALT-ROASTED PECANS

Steps:

• Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.
• Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.

TOASTED-PECAN BUTTER

Steps:

• Finely grind pecans with the salt in a food processor. Add oil, honey, and cinnamon. Puree, scraping down sides occasionally. Nut butter can be refrigerated in an airtight container, up to 1 week.