Apple Cider Spiced Pecans

A welcome twist on sugared pecans for the fall season. These nuts are infused with the flavors of apple cider and apple pie and are great alone as a snack food or atop your salads.  Don't throw out the cider after you drain it, heat it up for a nice hot mug of pecan infused hot apple cider :)
 

 

Recipe

1 1/2 cups pecan halves

1 1/2 cups fresh spiced apple cider

3 Tbsps sugar

1 tsp apple pie spice

1/8 tsp cinnamon

1/8 tsp table salt

Preheat oven to 350 degrees.

Pour apple cider over pecans in a small bowl, let stand for 15 minutes, then drain.  Stir together the sugar and spices in a medium bowl, add pecans and toss to coat.  Spread in a single layer in a lightly greased, foil or parchment lined 15 x 10 pan.  Bake 15 mins or until lightly toasted, stirring once halfway through.  Cool in pan on wire rack, separate pecans with a fork and enjoy!

Recipe adapted from Southern Living Sept 2013 issue

 

 

 

Enjoy!



Sugared Pecans

Warning:  this snack is addictive, leave now to prevent endless snacking, crunching and loving on these cinnamon-sugared treats.  When they are cooking, anyone in the vicinity of your kitchen will be drawn in as the heavenly cinnamon and nut aroma fills the air.  And do not give these away, this will cause repeat requests to have you make them again and again . . .  These were even picky son approved!   Still here?  Make them and enjoy :)

Recipe:
1 stick unsalted butter, melted
3 large egg whites
1 cup granulated sugar
1 teaspoon Saigon cinnamon (you can use regular cinnamon)
4 cups pecan halves
Preheat oven to 350 degrees.  Line a baking sheet up to the sides with parchment paper.  Pour and spread the melted butter onto the lined sheet.  Mix the egg whites, sugar and cinnamon in a large bowl.  Add the pecans and toss until fully coated.  Spread the pecans onto the baking sheet into a single layer.  Bake for a total of 21 minutes,  (the smell will be amazing!) stirring and tossing completely after 7 minutes - to evenly cook, coat and prevent burning.  Remove from oven and toss once more, let cool for about 10 minutes (try to wait), then enjoy!!
Recipe adapted from Trisha Yearwood's book - Georgia Cooking in an Oklahoma Kitchen

If you can, give them away before you eat them all ~ tie them up with festive ribbon in mini cello bags

Enjoy!

Dark Chocolate and Peanut Sweet and Salty Toffee

This toffee is sooo good, its sweet, buttery, chocolaty and salty the perfect answer for your sweet tooth and salty cravings!  And because its so rich and full of flavor you don't need to eat much to feel satisfied.  You will need a candy thermometer, a heavy pot, a metal offset spatula, a 18 X 11 baking sheet, and caution as the mixture cooks to 300 degrees.

 

 

Recipe

4 sticks unsalted butter

2 cups sugar

1/4 tsp salt

16 oz container cocktail peanuts - separate - 3 cups for toffee mixture - 1 cup for topping, chopped

8 oz bittersweet chocolate finely chopped

Line a large cookie sheet (18X11) with parchment paper and spray with baking spray.  Bring the butter, sugar and salt to a boil in a heavy pot thats fitted with a candy thermometer over med-high heat, whisking until smooth.  When a boil is reached, stir occasionally, until the color is deep golden and reaches 300 degrees, this will take about 15-20 mins.  Then stir in 3 cups of the peanuts, then carefully pour this mixture into center of prepared baking pan.  Spread with spatula, smoothing the top, and let stand 1 minute, then sprinkle chocolate evenly on top.  Let stand until melted about 4 mins, then spread chocolate over toffee until smooth.  Sprinkle with chopped peanuts and let set, it will set quicker in fridge or freezer.  Break into pieces and enjoy!

Recipe adapted from Gourmet Magazine

Sweet and Salty Tofee

 

Can be stored in an airtight container for up to 2 weeks.

Candy thermometers are available here:

http://astore.amazon.com/rosscoubak-20/detail/B00004XSC9

Chocolate Drizzled Pecan Pralines

Pecan Pralines are such a sweet treat, and drizzled with dark chocolate adds another level of flavor for us chocolate and pecan lovers!!!

Ingredients

3/4 cups sugar

• 1/3  cup firmly packed brown sugar
• 1/4  cup butter 
• 1/4  cup milk 
• 1 tablespoons corn syrup
• 2 1/2  cups toasted pecan halves
• 3 oz Ghirardelli bittersweet chocolate, chopped into small pieces
• Preparation
• Stir together all  ingredients except pecans and chocolate, in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly.  Continue to boil, stirring constantly, 7 to 8 minutes or until a candy thermometer reaches 234°.Remove from heat, and stir in pecans.  Spoon pecan mixture onto parchment lined baking sheet, spreading in an even layer.  Let set about 20 minutes.  Separate and break up praline-coated pecans into pieces using 2 forks.   Microwave chocolate in a microwave safe bowl at 50% power for 30 second intervals, stirring after each interval.  When smooth, drizzle chocolate over pecans and let set.  For quicker setting place in refrigerator or freezer.  Store in an airtight container at room temperature up to 1 week.
• Adapted from Southern Living

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