BUTTERY PECAN ROUNDS
Pecan halves hint at the rich flavor of these cookies. Butter brings out the nut's unique flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Sift together flour and salt into a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture;mix until combined. Mix in chopped pecans.
- Using a 1 1/4-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press 1 pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks.
ROSEMARY BROWN SUGAR PECANS
Rosemary provides an aromatic addition to these baked pecans - perfect to serve as snacks.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
- In 12-inch nonstick skillet, melt butter over medium heat. Add brown sugar and water; cook 1 minute or until sugar dissolves, stirring constantly. Add pecans, rosemary, salt and chili powder; cook 3 to 5 minutes or until syrup thickens and nuts are coated, stirring constantly. Spread pecans in single layer in pan.
- Bake 12 to 14 minutes or until pecans are toasted, stirring after 8 minutes. Immediately separate pecans with fork. Cool completely in pan, about 30 minutes.
Nutrition Facts : Calories 223, Carbohydrate 10 g, Fat 4, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 61 mg
BUTTERY ROSEMARY PECAN HALVES
Make and share this Buttery Rosemary Pecan Halves recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 2h5m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Combine nuts, butter, rosemary and cayenne in slow cooker. Stir to coat
- evenly. Cover and cook on high 15 minutes.
- Reduce heat to low. Cook, uncovered, stirring occasionally 1 1/2 to 2 hours.
- Add salt and stir nuts to coat. Transfer nuts to baking sheet lined with
- parchment paper or foil. Let cool completely.
Nutrition Facts : Calories 763.9, Fat 80, SaturatedFat 11.7, Cholesterol 22.9, Sodium 1164.4, Carbohydrate 14.4, Fiber 9.9, Sugar 4, Protein 9.2
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