Pecan Pie Balls & Peanut Brittle // Christmas Candy
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Pecan Pie Balls
1 1/2 cups fine chopped pecans
2/3 cups brown sugar
3/4 cups Graham cracker crust
2 T. butter
1/4 cup maple syrup
2 T. corn syrup
1/4 t. almond extract
1 t. vanilla
12 oz. melting wafers or almond bark
peanut Brittle
2 cups sugar
1 corn syrup
1 water
2 cups raw peanuts
1/4 salt
1 t. butter soft
1 t. soda
1 t. vanilla
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Lori Brown
po box 1183
Imboden, Arkansas 72434
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Caramel Pecan Clusters
Who can resist soft caramel, toasted pecans and luscious chocolate. I certainly can't. Simply divine.
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Caramel Pecan Clusters
1 pound, 230 grams or 500ml, pecan halves, toasted
12 ounces, 340g, semi sweet chocolate, chips or baking bars
2 tablespoons, 24g, shortening
Toast pecan halves in a single layer in a 350°F, 180°C, oven until they begin to brown and are fragrant, about 8 minutes. Or roast the pecans in a dry skillet on top of the stove turning often until they begin to brown. Do not let the pecans burn. Roughly chop the pecans. Arrange the nuts in small clusters on a parchment lined baking sheet.
Chewy Caramel
16 ounces, 450g, by weight, light brown sugar
2 cups, 473ml, light cream or half and half
1 cup, 237ml, light corn syrup
1 cup, 223g, lightly salted butter
1 teaspoon, 5ml, vanilla
Melt the butter in a 4 quart sauce pan over medium heat. Add the sugar, syrup, and half and half to the pan and bring the mixture to a gentle boil. Clip a candy thermometer to the side of the pan. Stirring frequently, bring the mixture to 242°F, 117°C. This will take close to an hour. Do not leave the caramel to boil unattended since the temperature can quickly rise, especially in the last few degrees. Once the caramel reaches temperature, remove the thermometer from the candy and the pan from the heat. Stir in the vanilla. Allow the caramel to cool in the pan until it can hold a mounded shape, about 15 minutes. Working quickly, scoop a tablespoon of caramel onto mound of pecans. Spraying the spoon with cooking spray helps prevent sticking. Excess caramel can be poured into a pan coated with cooking spray.
Allow the caramel to cool completely, about an hour. Melt the chocolate and shortening in the top of a double boiler. Spoon and smooth about a teaspoon of melted chocolate onto each pecan cluster.
Serve at room temperature.
Beth's Chocolate Pecan Tart Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade chocolate pecan pie in time for Thanksgiving
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BETH'S CHOCOLATE PECAN TART RECIPE
Serves 8
INGREDIENTS:
For Pie Crust:
1 1/3 cups (160 g) flour
½ cup (120 g) of butter
2 tbsp (25 g) sugar
½ tsp (2.5 ml) salt
1 egg yolk
¼ cup (60 ml) ice water
For Filling:
4 oz (113 g) bittersweet chocolate
½ cup (120 g) of butter
¾ cup (150 g) of sugar
1 tsp (5 ml) vanilla extract
1 egg
3 egg yolks
¼ cup (30 g) of flour
½ tsp (2.5 ml) salt
1 ¼ cup (190 g) whole pecans
METHOD:
Preheat oven to 350F (176C).
To make crust place flour, sugar and salt in a bowl, whisk together. Then add chilled butter that is cut into small cubes. Work butter into flour with your hands until a coarse meal develops.
In a small bowl mix together the egg yolk and ¼ cup (60 ml) of ice water. Add egg mixture to flour mixture and stir with a fork until a dough forms. Then go in with floured hands and smush the dough around the bowl making sure the butter is incorporated and dough comes together. Add a little more water, a tbsp at a time if dough appears too dry.
Roll dough into a ball, then flatten into a disk.
Roll out dough on floured surface into a large circle 1/8 “ (3mm) thick. Fit into 9 (23 cm) tart pan with a removable bottom. Fold dough back over the sides and crimp to create a double crust around the edges.
Trim dough with a knife so edges are flush with the tart pan. Pop tin in the freezer while you prepare the filling.
Melt butter and chocolate in the microwave for 1 minute. Then add sugar, vanilla, egg and yolks. Stir to combine.
Then add flour and salt, stir to combine.
Remove tart pan from the freezer, pour filling into pan. And top with 3 rows of whole pecans in concentric circles. Place 2-4 pecans in the center decoratively however they fit.
Bake 20 mins. Then 5 mins more to turn pastry golden brown, but covered with foil so pecans don’t burn.
Serve with homemade whipped cream! (spiked with 2 tbsp (30 ml) of bourbon!)
HOMEMADE WHIPPED CREAM:
Ingredients:
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla
2 tbsp (30 ml) bourbon
METHOD:
Beat cream on high until soft peaks form. Can be made a day ahead and stored in the fridge. Enjoy!
Pecan Cheesecake Bars Recipe
These pecan cheesecake bars are just everything that you love in a pecan pie, and more! Don't let the look or the name cheesecake intimidate you. Follow my instructions, refer to my tips and you will have an amazing and elegant-looking dessert for the holidays. Do try!
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-Digestive biscuits:
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Salted Carmel Chocolate Pecan Pie: A Delicious Sweet And Salty Dessert
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Salted Carmel Chocolate Pecan Pie: A Deliciously Sweet And Salty Dessert
If you're looking for rich and decadent desserts, you've found the right recipe. Chef Tom shows us how to make miniature chocolate pies with pecans and salted caramel sauce. Of course, you could always just make this into one big pie and no one would complain. This recipe could be a new holiday tradition, or a great winter treat with just enough bourbon to give it a bit of an edge.
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00:00 Introduction
00:20 Making The Pie Dough
01:35 Resting The Pie Dough
01:47 Shaping The Pie Dough
03:34 Making The Chocolate Filling
04:15 Filling the Pie Skillets
04:39 Baking On The YS640
04:49 Checking Doneness
05:00 Making The Caramel Sauce
05:34 Topping the Pies
05:49 Checking The Caramel Sauce
06:39 Pouring Caramel On Pies
06:56 Let's Dig In!
07:37 Like & Subscribe
Low Carb Chocolate Pecan Pie Bars
These low carb, grain-free Chocolate Pecan Pie Bars are the ultimate keto holiday dessert. Deliciously gooey sugar-free filling packed with pecans and chocolate.
Full recipe here: