TOFFEE PECANS
These Toffee Pecans (also referred to as butter toffee pecans, candied pecans, praline pecans and caramelized pecans) come together on the stovetop in about 5 minutes. They're perfect for snacking, as a holiday gift and for tossing into salads.
Provided by Deborah
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Line a cooking sheet with parchment paper.
- Place the butter in a large pot over low heat until melted.
- Increase your heat to medium-low and add the sugars, salt, and vanilla.
- Stir briskly until the mixture thickens.
- Add the pecans and stir constantly so the nuts are coated evenly. Continue to stir until the sugar begins to caramelize and turns brown (approximately 5-7 minutes).
- Pour the pecan mixture onto the cookie sheet and separate the nuts with two forks.
- When the nuts have cooled completely, place them in an airtight container. They will stay good for 3-5 days.
BUTTER PECAN-TOFFEE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
- Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.
BUTTER TOFFEE PECANS
Categories Candy Nut Vegetarian Quick & Easy High Fiber Wheat/Gluten-Free Simmer
Yield 6 cups
Number Of Ingredients 7
Steps:
- In a medium sized heavy bottomed saucepan, combine butter, margarine, sugars and water. Cook, stirring constantly, over medium heat until butter melts and mixture starts to simmer. Stop stirring. Add candy thermometer with bulb tip well into mixture but not touching bottom of pot. Continue cooking, without stirring, until candy thermometer reads 305 degrees Fahrenheit. Remove from heat and quickly stir in baking soda, then nuts. Don't stir too long or toffee will turn cloudy and crumble when cool. Immediately transfer to large baking sheet that has been sprayed with vegetable oil cooking spay. Seperate nuts with two forks. At this point, some of the pecans may not have enough toffee covering them. After all nuts have been seperated, the toffee should be cool enough to handle but still warm enough to be pliable. Using your fingers and a fork, wrap extra toffee around any uncoated nuts. Can be stored in an airtight container when completely cool. These can be enjoyed as a snack or crushed and used as a topping for ice cream, bread pudding, cheesecake, pumpkin or sweet potato pie. Also great stirred into your favorite chocolate fudge recipe!
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- Sprinkle the pecans in an even layer in the pan and bake for 4 minutes. Stir, then back again for another 3 minutes. Remove the pan from the oven and set it aside.
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