PECAN KISSES
These lighter-than-air treats shared by Norlene Razak of Kyle, Texas, make for a sweet snack kids of all ages will love.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the egg whites, vanilla, vinegar and salt on medium speed until soft peaks form. Gradually add confectioners' sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in pecans. , Drop by rounded teaspoonfuls 1 in. apart onto greased baking sheets. , Bake at 300° for 15-20 minutes or until firm to the touch and lightly browned. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 46 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE-CARAMEL-PECAN PRETZEL BITES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 24 pretzel turtles
Number Of Ingredients 4
Steps:
- Preheat the oven to 325 degrees F.
- Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
- Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
- Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).
DOUBLE CHOCOLATE PECAN COOKIES
I received this recipe from my sister-in-law more than 35 years ago. Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. -Marilyn Spangler, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN KISSES
Recipe found in a regional magazine. I'm adding these treats to my goodie tray this holiday. Cook time includes letting the "kisses" sit in the oven after baking.
Provided by Dreamgoddess
Categories Candy
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees.
- Beat the egg white until soft peaks form.
- Add the sugar and vanilla gradually.
- Add the pecans.
- Grease a cookie sheet.
- Using a teaspoon, place pecan kisses 1" apart on the cookie sheet.
- Bake for 30 minutes.
- Turn the oven off.
- Let the pecan kisses sit in the oven an additional 30 minutes.
- Store in an airtight container.
PECAN KISSES
The year, 1975, pregnant and EXPECTING that around Christmas I wouldn't be baking. Daughter born, Dec. 20th. I decided to bake gifts ahead of time & freeze. Found this recipe in my husband's mom's older than me cookbook. I managed to squeeze in more pecans in my recipe. Tried freezing them to keep kids from eating, that didn't...
Provided by Penny Binker
Categories Other Snacks
Time 30m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 300 degrees F. Beat Egg Whites until peaks form. Add the Brown Sugar gradually, & Vanilla Extract, as you use your electric mixer. For the Pecans you gently STIR them in, to coat well.
- 2. At this point you can use parchment paper on the cookie sheet, or spray cookie sheet with Pam or just lightly coat with some vegetable oil, very lightly. Wipe off excess. This will help in the pecans once cooked less likely to stick. Oh and now they sell something just for not sticking and baking.
- 3. Next you are going to do the hardest part...laying each coated pecan on the cookie sheet with some room in between. Bake approximately 30 minutes until lightly browned. Park cookie sheet on a cookie rack to cool a bit. Easy with the spatula getting them off the cookie sheet. Seal in an airtight container.
- 4. You can freeze these to wait on the holiday but trust me, they are just as good eaten straight out of the freezer. If any broken pieces of pecans, no sweat, just use a spoon and spoon up a wad of a size that works for you and bake away. The pecan halves makes for a nice presentation and shows effort on your part.
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