Trisha Yearwoods Sugared Pecans Recipe 45

TRISHA YEARWOOD'S SUGARED PECANS RECIPE - (4/5)

Steps:

• Preheat the oven to 350°F. Line a large baking sheet with sides with aluminum foil. Pour the butter onto the lined sheet. In a large bowl, mix the egg whites, sugar and cinnamon. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving. Pecans will crisp as they cool.

STOVETOP SMOKED PECANS

Steps:

• Place the pecans in a bowl. Pour the oil, sugar, paprika, salt and pepper over the pecans. Stir to combine.
• Place a heavy-bottomed pot on the stovetop, and have on hand a pasta pot insert or a steamer basket that fits inside this pot, and a tight-fitting lid. Line the bottom of the pot with heavy-duty aluminum foil. Fill the bottom with the drained wood chips. Top with the pasta pot insert or the steamer basket. Place the pecans in the insert. Turn the heat to medium-high. As soon as smoke is visible, place the lid on the pot and reduce the heat to low. Smoke the pecans for 20 minutes.
• Remove from the heat and pour the warm pecans on a serving platter. (Allow the wood chips to cool completely before discarding.) If making ahead, store the pecans in an airtight container.

JERRY'S SUGARED PECANS

Steps:

• Preheat the oven to 350 degrees F. Line a large baking sheet with sides with aluminum foil. Pour the butter onto the lined sheet. In a large bowl, mix the egg whites, sugar and cinnamon. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.

DEEP-DISH PECAN PIE TRISHA-YEARWOOD RECIPE

Steps:

• Preheat the oven to 325 degrees F. Spray the inside of a 9-inch springform pan with nonstick cooking spray. Roll out the pie crust, place into the prepared pan and prick the bottom with a fork. Fill the crust with chopped pecans. Transfer to the refrigerator until the filling is done. In a medium bowl, whisk together the honey, dark brown sugar, eggs and egg yolks until smooth. Whisk in the beer and allow the foam to settle. Stir the melted butter into the flour in a separate bowl until smooth and lump free. Whisk the butter mixture into the sugar filling until well combined. Remove the crust from the refrigerator and fill with the sugar mixture. Place the pie in the center of the oven and bake until the center is set, 50 to 55 minutes. It will still move a little but it won't roll in the pan. Remove from the oven and cool to room temperature before serving. Serve with the Caramel Sauce. Caramel Sauce: Special equipment: a 9-inch springform pan and pastry brush In a large saucepan over medium-high heat, combine the sugar and 1/4 cup water. Add the lemon juice, and brush down the sides of the pot with a wet pastry brush to remove any sugar crystals from the sides of the pot. Bring to a boil. When the sugar starts to turn brown, after about 7 minutes, slowly pour in the cream, whisking constantly. The sauce will bubble dramatically so be careful. When the cream is incorporated, return to a boil, stirring constantly. Once it has returned to a boil, remove from the heat and whisk in the butter, stirring until melted. Serve immediately or cool completely and store at room temperature in an airtight container for up to one week. Yield: 2 cups Recipe courtesy of Trisha Yearwood