Toasted Pecan Dough Recipes

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TOASTED PECANS



Toasted Pecans image

This crunchy snack is easy to make and has a delightful salty flavor.

Provided by Joyce Hickman

Categories     Appetizers and Snacks

Time 1h10m

Yield 12

Number Of Ingredients 3

1 cup butter, melted
6 cups shelled pecans
salt to taste

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.

Nutrition Facts : Calories 546.8 calories, Carbohydrate 8.3 g, Cholesterol 40.7 mg, Fat 58.2 g, Fiber 5.7 g, Protein 5.6 g, SaturatedFat 13.4 g, Sodium 109 mg, Sugar 2.4 g

TOASTED-PECAN DOUGH



Toasted-Pecan Dough image

Use this recipe to make our Apple-Raisin Pandowdy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for 1 pandowdy

Number Of Ingredients 6

1/4 cup pecans
1 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water

Steps:

  • Preheat oven to 350 degrees. Toast pecans on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Coarsely grind pecans in a food processor. Add flour, sugar, and salt; process until combined.
  • Add butter; process until mixture resembles coarse meal, about 10 seconds. With processor running, add the ice water in a slow, steady stream just until the dough comes together.
  • Turn out the dough onto a piece of plastic wrap. Shape into a disk; wrap in plastic. Refrigerate at least 1 hour or up to 1 day before using.

HOMEMADE PECAN TORTILLAS



Homemade Pecan Tortillas image

Chef Anthony Fearing's recipe, to be used with Antelope with Achiote Honey Glaze or anything you like. From chef2chef

Provided by MarraMamba

Categories     Breads

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup all-purpose flour
3 ounces toasted and ground pecans
1 teaspoon salt
8 ounces warm water

Steps:

  • In a mixing bowl, place all purpose flour, salt, and toasted pecans. Slowly start whipping together, adding the warm water slowly until it makes a smooth dough. The dough should be smooth and lightly sticky.
  • Let rest for 2 to 3 minutes. Make into 2 ounce portions when ready to roll out tortillas. Make sure to flour the surface to avoid the tortillas sticking. Place the ball of the dough on the floured surface and roll into 6 inch round tortillas.
  • Cook tortillas on a hot griddle 1/2 minute on each side.

Nutrition Facts : Calories 260.7, Fat 15.6, SaturatedFat 1.4, Sodium 583.1, Carbohydrate 26.8, Fiber 2.9, Sugar 0.9, Protein 5.2

TOASTED PECAN DAINTIES



Toasted Pecan Dainties image

These melt-in-your-mouth delights have an irresistible nutty taste and light, airy texture. The dough is made ahead of time and chilled overnight, leaving just the baking to be done the next day.-Connie Wagler, Cross Hill, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 11 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 cup canola oil
1 cup sugar
1 cup confectioners' sugar
2 eggs
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 cups finely chopped pecans

Steps:

  • In a large bowl, cream the butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Stir in pecans. Cover and refrigerate for 30 minutes. , Shape dough into four 1-1/2-in. diameter logs; wrap each in plastic wrap. Freeze overnight. , Unwrap and cut into 1/4-in. slices. Place 2-1/2 in. apart on ungreased baking sheets. Bake at 375° for 8-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks. Store in an airtight container.

Nutrition Facts :

PECAN PIE DIP RECIPE BY TASTY



Pecan Pie Dip Recipe by Tasty image

Here's what you need: granulated sugar, ground cinnamon, pre-made pie doughs, large egg, light corn syrup, light brown sugar, maple syrup, large eggs, butter, vanilla extract, kosher salt, toasted pecan pieces, semisweet chocolate chips, dried cranberries, plus more for garnish, cookie cutter

Provided by Tikeyah Whittle

Categories     Bakery Goods

Time 25m

Yield 8 Servings

Number Of Ingredients 15

¼ cup granulated sugar
1 tablespoon ground cinnamon
2 pre-made pie doughs, 8-inch rounds
large egg, lightly beaten
¾ cup light corn syrup
⅓ cup light brown sugar
1 tablespoon maple syrup
2 large eggs, beaten
3 tablespoons butter, cubed and chilled
2 teaspoons vanilla extract
½ teaspoon kosher salt
1 cup toasted pecan pieces, plus more for garnish
½ cup semisweet chocolate chips
½ cup dried cranberries, plus more for garnish
cookie cutter, 2 in (5 cm)

Steps:

  • Make the pie crust cookies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • In a small bowl, stir together the sugar and cinnamon.
  • Unroll each pie dough round and brush with the beaten egg. Sprinkle the cinnamon sugar evenly over the dough to cover completely.
  • Using a 2-inch square cookie cutter, cut out as many pieces as you can from the dough and place on the prepared baking sheets, spacing evenly.
  • Bake the cookies until golden brown, about 10 minutes. Let the cookies cool slightly, about 5 minutes.
  • While the cookies bake, make the dip: In a large, high-walled skillet, whisk together the corn syrup, brown sugar, maple syrup, and eggs. Turn the heat to medium-low and continue whisking until the mixture is homogeneous and begins to turn frothy and light brown, about 10 minutes.
  • Remove the pan from the heat and whisk in the butter, vanilla, and salt until the butter is completely melted.
  • Add the pecans, chocolate chips, and dried cranberries and stir until fully incorporated.
  • Transfer the dip to a serving bowl and garnish with more dried cranberries and toasted pecans. Serve warm with the pie crust cookies for dipping.
  • Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 56 grams, Fat 22 grams, Fiber 4 grams, Protein 4 grams, Sugar 29 grams

TOASTED PECAN BUTTER



Toasted Pecan Butter image

This makes a great condiment at holiday brunches. I made this for a Mother's Day get-together to serve with toast and french toast, and the mothers in my life enjoyed it enough to ask for it as a Christmas present. Serve with toast, rolls, biscuits, etc. Yummy on pancakes, waffles, and croissants!

Provided by Carrie Mae

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 35m

Yield 32

Number Of Ingredients 4

½ cup chopped pecans
¼ cup light brown sugar
1 cup butter at room temperature
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 67.3 calories, Carbohydrate 1.4 g, Cholesterol 15.3 mg, Fat 7 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 3.7 g, Sodium 41.2 mg, Sugar 1.2 g

TOASTED-PECAN BUTTER COOKIES



Toasted-Pecan Butter Cookies image

These rich, crisp, delicate cookies owe their crumbly texture to confectioners' sugar. Pecans enhance their buttery flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen cookies

Number Of Ingredients 6

3 1/2 ounces pecan halves, toasted (1 cup)
8 ounces (2 sticks) unsalted butter, softened
1 cup confectioners' sugar, plus more for dusting
1 tablespoon pure vanilla extract
1/2 teaspoon coarse salt
1 1/4 cups all-purpose flour, sifted

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.

TOASTED PECAN SHORTBREAD COOKIES



Toasted Pecan Shortbread Cookies image

Provided by Florence Fabricant

Categories     dessert

Time 1h30m

Yield About 60 cookies

Number Of Ingredients 7

1 cup coarsely chopped pecans
1 cup (8 ounces) unsalted butter, softened
1/2 cup sugar
1/4 teaspoon salt
1/2 cup brown-rice flour
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract

Steps:

  • Place pecans in heavy skillet over medium heat and cook, stirring, until lightly toasted, about 5 minutes. Remove from pan to cool.
  • Cream butter and sugar by hand or in a mixer. Mix salt with rice flour and fold in by hand or on low speed. Fold in the all-purpose flour, pecans and vanilla.
  • Divide dough in half. Place each portion on large piece of plastic wrap.Fold long side of wrap over dough and gently roll back and forth to form a log about 12 inches long and 1 1/2 inches in diameter. Repeat with second half. Wrap well in plastic and refrigerate until firm, 1 to 4 hours.
  • Preheat oven to 300 degrees. Remove plastic wrap from dough. With sharp knife, cut dough logs in slices about 1/4 inch thick and place 1 inch apart on ungreased baking sheets. Bake until firm and just beginning to color, 35 to 40 minutes. Cool on racks.

Nutrition Facts : @context http, Calories 62, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 2 grams, TransFat 0 grams

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