Tag Archives: pecans

Pecan Bars (that are not too sweet)

I can’t even begin to express how good these are!   They freeze very well when wrapped in parchment paper, then sealed up in a heavy-duty ziplock freezer bag.

Crust:

  • 1 cup all purpose flour
  • 1/3 cup packed brown sugar
  • ¼ cup pecans, toasted and chopped coarsely
  • 1 teaspoon kosher salt
  • ¼ tsp baking powder
  • 6 Tbsp cold, unsalted butter, cut into pieces

Filling/top:

  • ½ cup packed brown sugar
  • 1/3 cup corn syrup
  • ¼ cup unsalted butter, melted and cooled
  • 1 Tbsp dark rum (don’t leave this out)
  • 2 tsp vanilla extract
  • ½ tsp kosher salt
  • 1 large egg, lightly beaten
  • 1 ¾ cups pecans, toasted and chopped coarsely

For the crust:

  1. Adjust an oven rack to the middle position and heat the oven to 350F.  Line an 8” square pan with foil, then butter the foil.
  2. Process the flour, brown sugar, pecans, salt, and baking powder in a food processor until the mixture resembles coarse cornmeal, about 5 pulses.  Sprinkle the butter pieces over the top and pulse until the mixture is pale yellow and resembles coarse cornmeal, about 8 pulses.
  3. Sprinkle the mixture in the prepared pan and press firmly into an even crust using your fingers.  Bake until the crust starts to brown, 20 to 24 minutes.

For the filling:

  1. As soon as the crust finishes baking, whisk the brown sugar, corn syrup, melted butter, rum, vanilla, and salt together until just combined.  Whisk in the egg until incorporated, then pour over the hot crust.  Sprinkle the pecans over the top.  Bake until the top is brown and cracks start to form across the surface, 25 to 30 minutes.
  2. Let cool completely on a wire rack without removing from pan.  This will take about 2 hours.
  3. When completely cool, use the foil to lift out of the pan, and cut into squares or triangles.

 

 

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Grandma Ruth’s Pecan Pie (from Great Aunt Shirley)

We have found great success using the America’s Test Kitchen recipe for pastry (which uses vodka for half of the liquid).  The following is Grandma’s pastry and filling recipe, verbatim.  One just needs one 9″ pie crust, unbaked, for this pie.

Pastry

  • 4 (41/2) cups flour (I use 4 and use the rest for flouring the board)
  • l  lb. Shortening (Crisco)
  • 1 tsp. Salt
  • TBSP brown sugar
  • 1 egg (beaten)
  • add enough warm water to make ¾ cup
  • 1 TBSP vinegar

Add salt and b. sugar to flour.  Cut in shortening with knife ( I usually do that by dividing it into four pieces). Add remaining liquid and mix with hands until dough no longer stick to the bowl.  Chill for about 15 – 20 minutes wrapped in saran wrap. This dough is quite soft and is very flaky when done.

Pie Filling

  • 1 cup corn syrup
  • ½ cup sugar
  • ¼ cup butter
  • ¼ tsp  salt
  • 1 egg (beaten), in a medium sized bowl
  • 1 tsp vanilla
  • LOTS     pecan halves
  1. Bring sugar, salt, butter to a boil and remove from heat
  2. Whisking constantly, pour over beaten eggs
  3. Cool slightly and add vanilla
  4. Lay pecans in circle pattern (flat side down) until the whole bottom of crust is covered.
  5. Pour filling over the pecans.
  6. Bake 10 minutes at 400F then turn oven down to 375F and cook for 35-40 minutes.  The pecans will rise to the top.

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Candied Pecans

  • ½ large egg white
  • ¼ cup granulated white sugar
  • ¼ cup brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¾ teaspoon sea, or kosher, salt
  • Large pinch to 1/8 teaspoon cayenne pepper
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons water
  • 2 to 3 ½ cups raw pecan halves
  1. Preheat oven to 300F.
  2. Line a large baking sheet with parchment paper.Using an electric mixer, or a whisk, beat egg white until foamy, about 1 minute with the mixer.Add sugar, brown sugar, spices, salt, vanilla and water.  Whisk until well combined – it will get thick-ish – about 45 seconds with the mixer.Gently stir in pecans until well coated. The original recipe calls for 2 cups of pecans for this amount of “candy”, but it will coat almost 4 cups very nicely.Pour nuts onto baking sheet, and spread out so that they are in a single layer.Bake for a total of 40 minutes, taking out and stirring/flipping the nuts after the first 20 minutes.Remove from oven and cool completely.
  3. Break apart into single nuts.
  4. Store in an airtight container at room temperature.

These are great on a spinach salad dressed with citrus vinaigrette.  For nuts that are great “out of hand”, try Maple Roasted Almonds.

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