How To make Honey Pecan Snaps
1/2 c Butter or margarine; soften
1/2 c Shortening
1 1/2 c Sugar
1/2 c Honey
2 Eggs
2 tb Lemon juice
4 c Flour
2 1/2 ts Baking soda
1 ts Ground cloves
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Salt
1 c Pecans; chopped
Additional sugar In a mixing bowl, cream butter, shortening and sugar until fluffy. Add honey, eggs and lemon juice; beat well. Combine dry ingredients; gradually add to creamed mixture Fold in pecans. Shape into 1" balls; roll in sugar. Place on ungreased baking sheets. Bake at 350~ for 12-13 minutes, or until golden brown. Cool 2 minutes; remove to wire racks.
Source: Taste Of Home Feb/Mar 1996 Helen Jolly - -----
How To make Honey Pecan Snaps's Videos
IF YOU HAVE CONDENSED MILK TRY THIS RECIPE WITH ME!!! ONLY ONE INGREDIENT RECIPE
IF YOU HAVE CONDENSED MILK TRY THIS RECIPE WITH ME!!! ONLY ONE INGREDIENT RECIPE
Browned Butter Honey Garlic Salmon
Browned Butter Honey Garlic Salmon: Salmon steaks pan fried in browned butter infused with garlic and honey; then grilled/broiled for an extra 6 minutes for extra golden, crispy and caramelised finish!
RECIPE HERE:
Katie Lee Biegel's Sugar Snap Pea and Radish Salad | The Kitchen | Food Network
Cook along with Katie as she uses fresh vegetables to make a sugar snap pea and radish salad that is perfect for any spring feast!
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Sugar Snap Pea and Radish Salad
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 servings
Ingredients
For the salad:
Kosher salt
3/4 pound sugar snap peas
1 bunch red radishes
1/2 bunch fresh chives
For the vinaigrette:
3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
In a large salad bowl, combine the peas, radishes, and minced chives.
For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
Toss the vinaigrette with the salad and serve.
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Katie Lee's Sugar Snap Pea and Radish Salad | The Kitchen | Food Network
Crunchy Cinnamon Honey Roasted Pecans
delicious recipe for cinnamon honey roasted pecans to eat alone or use with salad or cake
These easy, delicious five minute candied pecans have a great hit of spice and are perfect for salads, snacking and more! You can double the recipe in a snap for an amazing, crunchy flavor bomb
Pecan Praline Pumpkin Pie | Sally's Baking Recipes
This freezer-friendly and make-ahead pecan praline pumpkin pie combines my tried-and-true flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping. It’s salted pecan pie meets pumpkin pie— in the best way possible!
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• More of Sally's baking recipes:
Pecan Bars - Nutty Delicious
Pecan Bars are rich and nutty, chock full of pecans, these diamond shaped treats are amazingly delicious! All the goodness of a pecan pie without the pie. Perfect for Christmas, Thanksgiving, anytime!
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A few of my favorite things used in this video:
- Oxo Good Grips Angled Liquid Measure:
- Wonder Cup Liquid Measure: (I use this for semi-liquids such as honey, sour cream, mayo, etc.)
- Microplane fine zester w/ handle:
- Microplane fine zester (nice and long):
Ingredients
Crust
- 2 C unbleached flour
- 1/2 C sugar
- pinch of salt
- 1 1/2 sticks of unsalted butter (6 oz) (sliced)
- 1 egg
- 1 tsp vanilla
Topping
- 2 sticks of unsalted butter (8 oz)
- 1/2 C honey
- 1 1/4 C brown sugar packed
- 1/4 C sugar
- 1 tsp orange zest
- 1 lb pecans (coarsely chop 1/2 of them)
- 1/4 C heavy or whipping cream
Steps to delishishness:
- mix dough for crust
- bake in 375 oven for 10 minutes. It should not brown
- prepare topping by melting butter and mixing the honey and sugars
- bring to a boil and boil for 1 minutes without stirring
- remove from heat and mix in orange zest and pecans
- pour and spread over crust
- bake for 30 minutes. Nuts should toast but not burn.
- cool and cut
DISCLAIMER: This video and description includes affiliate links, which means that if you click on one of the product links, I’ll receive a small commission at no additional cost to you. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
Colorful Spots (Ukulele/Guitar Background Music) by Nicolai Heidlas Music
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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