Butter Toffee Pecans Recipes

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TOFFEE PECANS



Toffee Pecans image

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

1 cup unsalted butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1 tablespoon coarse kosher salt
1 teaspoon pure vanilla extract
3-3/4 cups raw pecans

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



Butter Pecan-Toffee Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 large egg yolk
3 large eggs
1 cup packed light brown sugar
3/4 cup light corn syrup
6 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1 teaspoon butter extract
Juice of 1/2 lemon
1/2 teaspoon salt
1 1/2 cups roughly chopped pecans
1/2 cup toffee bits

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



BUTTER TOFFEE PECANS image

Categories     Candy     Nut     Vegetarian     Quick & Easy     High Fiber     Wheat/Gluten-Free     Simmer

Yield 6 cups

Number Of Ingredients 7

1/2 cup (1 stick) butter
1/2 cup (1 stick) margarine
3/4 cup packed brown sugar, light or dark
3/4 cup white sugar
3 tablespoons water
1/4 teaspoon baking soda
3 cups pecan halves (walnuts, almonds, cashews or any combination of them may be substituted)

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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