Crunchy Pecan Bites Recipes

CRUNCHY PECAN-TOFFEE COOKIES

Steps:

• Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
• Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
• Move the bowl to the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
• Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
• Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

CRUNCHY PECAN PIE BITES

Steps:

• Preheat oven to 350 degrees.
• Bake/toast pecans in single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
• Stir together sugar and corn syrup in a medium bowl. Stir in pecan, eggs and next 3 ingredients.
• Spoon about 1 heaping tsp pecan mixture into each pastry shell (remember to keep stiring the mixture) and place on 2 large baking sheets.
• Bake at 350 for 20 to 22 minutes or until set. Remove to wire racks and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days (not sure how well they freeze; they don't last that long at my house).

PECAN BITES

Steps:

• In a bowl, combine brown sugar, flour, and pecans. Set aside.
• Combine butter and eggs; mix well.
• Stir in flour mixture.
• Fill greased and floured miniature muffin cups two-thirds full.
• Bake at 350°F for 22-25 minutes (It took about 22 minutes).
• Remove immediately to cool on wire rack.

CRUNCHY PECAN PIE BITES

Steps:

• 1. Preheat oven to 350. Bake pecans in a single layer in a shallow pan for 8-10 minutes or until toasted and fragrant.
• 2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next three ingredients.
• 3. Spoon about 1 heaping teaspoonful of the pecan mixture into each pastry shell and place on 2 large baking sheets.
• 4. Bake at 350 for 20-22 minutes or till set. Remove to wire racks and let cool completely--about 30 minutes. Store in an airtight container for up to three days.

CRUNCHY PECAN BITES

Steps:

• 1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
• 2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
• 3. Spoon about 1 heaping teaspooonful pecan mixture into each pastry shell, and place on 2 large baking sheets.
• 4. Bake at 350 degrees for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely about 30 minutes. Store in an airtight container for up to 3 days.
• 5. For Mini Pecan Pies: Substitute 1 1/2 8 ounce packages frozen tart shells for frozen mini pastry shells. Prepare recipe as directed through step 2. Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet. Proceed with recipe as directed in step 4 increasing baking time to 25 to 30 minutes ur until set. Makes 1 dozen.