Praline Pecans

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Pralines are best made when the weather is dry–humidity tends to make them grainy. Be sure to use a heavy saucepan, and work quickly when spooning the pecan mixture onto the wax paper.

Ingredients

1 1/2 cups granulated sugar
3/4 cup firmly packed brown sugar
1/2 cup butter
1/2 cup milk
2 tablespoons corn syrup
5 cups toasted pecan halves

Preparation

  1. Stir together first 5 ingredients in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 7 to 8 minutes or until a candy thermometer registers 234°.
  2. Remove from heat, and vigorously stir in pecans. Spoon pecan mixture onto wax paper, spreading in an even layer. Let stand 20 minutes or until firm. Break praline-coated pecans apart into pieces. Store in an airtight container at room temperature up to 1 week. Freeze in an airtight container or zip-top plastic freezer bag up to 1 month.

Velvety Pecan Candy

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Make two batches of Velvety Pecan Candy, one each of chocolate and vanilla. Then prepare to see them disappear.

Ingredients

  • 3 cups coarsely chopped pecans
  • Wax paper
  • 1 1/2 pounds vanilla or chocolate candy coating, coarsely chopped
  • 1 (14-oz.) can sweetened condensed milk
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Preparation

  1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
  2. Line a 15- x 10-inch jelly-roll pan with wax paper. Lightly grease wax paper.
  3. Microwave candy coating, sweetened condensed milk, and salt in a 2-qt. microwave-safe bowl at HIGH 3 to 5 minutes, stirring at 1-minute intervals. Stir until smooth. Stir in vanilla and pecans. Spread in an even layer in prepared pan. Cover and chill 2 hours or until set.
  4. Turn candy out onto cutting board, and cut into squares. Store, covered, at room temperature.

Cranberry-Pecan Cheese Wafers

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Dried cranberries give a slightly sweet flavor to crispy, buttery Cranberry-Pecan Cheese Wafers.

Ingredients

  • 1 1/2 cups chopped pecans
  • 1 1/2 cups coarsely chopped sweetened dried cranberries
  • 2 cups butter, softened
  • 4 cups (16 oz.) freshly shredded extra-sharp Cheddar cheese
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground red pepper
  • 4 cups all-purpose flour
  • Parchment paper

Preparation

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
  2. Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.
  3. Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill 8 hours to 3 days.
  4. Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes)

Pecan Squares

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Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation on the pecan pie-perfect for dessert, lunch, or an afternoon snack.

Ingredients

  • 18 tablespoons unsalted butter, room temperature
  • 3/4 cup light-brown sugar, firmly packed
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup light-brown sugar, firmly packed
  • 6 tablespoons honey
  • 2 tablespoons granulated sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 2 cups (8 ounces) pecan halves
  • 1/2 teaspoon pure vanilla extract

Preparation

  1. Place rack in center of oven. Heat oven to 375 degrees.
  2. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
  3. Add salt, and mix to combine.
  4. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
  5. Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
  6. Reduce oven to 325 degrees.
  7. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
  8. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes.
  9. Carefully transfer pan to a wire rack to cool completely.
  10. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars.
  11. Store in an airtight container up to 1 week.

Makes about 32 cookies.

Candied Pecans

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Candied-Pecans

Ingredients

  • 2 cups pecan halves
  • ½ cup firmly packed light brown sugar
  • 6 Tablespoons dark corn syrup

Preparation

  1. Stir together pecan halves, brown sugar, and dark corn syrup in a small bowl.
  2. Spread mixture in a lightly greased aluminum foil-lined jelly-roll pan.
  3. Bake at 350° for 12 to 15 minutes or until glaze thickens, stirring every 4 minutes.
  4. Spread in a single layer on wax paper; cool completely, separating pecans as they cool. (For the prettiest garnish, leave some in clusters.)
  5. Store in an airtight container at room temperature.

Yield: Makes about 2 cups.

Cheddar Pecan Rounds

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image

These savory cheese rounds have the perfect balance of cheese and butter, along with enough flour to keep them crumbly. An instant classic with a martini or a glass of wine!

Ingredients

  • 1/2 cup unsalted butter, softened
  • 8 ounces sharp Cheddar cheese, grated
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup finely chopped pecans
  • 1/2 teaspoon ground cayenne pepper

Preparation

  1. With an electric mixer on low speed, cream butter. Add cheese; mix well. Add flour and salt; mix well. Stir in nuts and cayenne pepper by hand.
  2. Divide dough in half, and roll into 2 logs, about 1 1/2 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for at least one hour, and preferably overnight.
  3. Preheat oven to 350º.
  4. Line a baking sheet with parchment paper. Slice chilled dough into 1/4-inch slices and place on pan.
  5. Bake for 15 to 17 minutes, or until crisp and golden brown. Cool on a wire rack and store in an airtight container.

Note: Slice and bake one log of Cheddar Pecan Rounds to enjoy immediately, and freeze the second log for when unexpected guests drop in. You can bake a batch in less than 20 minutes.