CARAMEL PECANS
"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4-1/4 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN CARAMELS
I altered the original recipe for these creamy caramels by substituting condensed milk for part of the whipping cream and cutting back on the sugar. Everybody raves about them, and they make a great holiday gift. You can't eat just one! -Patsy Howell, Peru, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 12mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN CARAMEL CANDIES
Salty and sweet, these candies are the perfect little snack. Form a kitchen assembly line with your kids, and the making becomes just as fun as the eating. -Julie Wemhoff, Angola, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen
Number Of Ingredients 3
Steps:
- Preheat oven to 250°. Place pretzels 1 in. apart on foil-lined baking sheets. Top each with a Rolo candy., Bake 3-4 minutes or until candies are softened. (Rolos will still retain their shape.) Immediately top with pecans, pressing to spread candy into pretzel. Let stand until set.
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 24mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN CHEWIES
Pecans, brown sugar and butter makes for a chewy soft treat good anytime of the year.
Provided by Tonya
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 35m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan.
- Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
- Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.
- Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 40.8 g, Cholesterol 38.5 mg, Fat 17.2 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 4.8 g, Sodium 255.8 mg, Sugar 27.5 g
CARAMEL PECAN CANDY
Sweet and chewy, these yummy layered squares come from Dick Deacon of Lawrenceville, Georgia. "I have also made this recipe in a 9-inch pie pan and cut it very small pieces," says Dick. "You can't eat very much at one time."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt 1/3 cup butter over medium heat; stir in the cookie crumbs. Press into an ungreased 9-in. square baking dish. Bake at 325° for 10-12 minutes or until set. Cool on a wire rack., Meanwhile, in a small saucepan , melt caramels and remaining butter over low heat. Stir in the pecans. Pour over crust. Cool. , For topping, in a small saucepan, combine the chocolate chips, butter, cream and corn syrup. Cook and stir over low heat until smooth. Remove from the heat; stir in vanilla. Pour over caramel layer. Cool on a wire rack. Refrigerate until chocolate hardens. , Let candy stand at room temperature for 5-10 minutes before cutting into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 94 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 55mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
CHEWY CARAMEL PECAN BARS
Steps:
- Preheat oven to 350°F and butter and flour a 13- by 9- by 2-inch baking pan, knocking out excess.
- Beat together butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in 1 tablespoon vanilla and eggs. Sift in flour with salt and baking powder and beat until just blended.
- Spoon batter into pan, spreading it evenly, and bake in middle of oven until it pulls away slightly from sides of pan and a toothpick inserted in center comes out with crumbs adhering, 20 to 30 minutes. Cool base completely in pan on a rack.
- Bring granulated sugar, corn syrup, a pinch of salt, and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring constantly until sugar is dissolved. Continue to boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and remaining 1/2 tablespoon vanilla (mixture will bubble up and steam). Return pan to moderate heat and cook, stirring until smooth. Stir in pecans and immediately pour mixture over base, tilting baking pan and spreading evenly.
- Cool mixture completely in pan on rack and cut into bars.
CARAMEL PECAN COOKIES
These are very good, kids of all ages love them!
Provided by DeeDee
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h33m
Yield 24
Number Of Ingredients 11
Steps:
- In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
- Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
- Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
- Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 35.9 g, Cholesterol 37.1 mg, Fat 14 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 7 g, Sodium 135.3 mg, Sugar 24.6 g
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