recipe for carmelized pecans?

Answer 1

Caramelized Toasted Pecans:
1 1⁄2 cups pecan halves
1/3 cup firmly packed brown sugar
3 tablespoons butter
2 tablespoons pure maple syrup
Preheat oven to 350 degrees. Spread pecans on cookie sheet or other baking pan and toast 5 minutes, stirring often. Combine brown sugar, butter, and maple syrup in medium saucepan over medium heat. Cook about 2 minutes, stirring often or until sugar dissolves. Add toasted nuts and stir until coated. Place on buttered foil and put back in oven for 1 to 2 minutes, or until sugar starts to bubble. Cool.

Answer 2

I'm a chef and this is the recipe I've been using for years to make caramelized nuts.

1 part water
1 part sugar
2 parts pecans

Place all ingredients in a saucepan on high heat and bring to a boil. Turn heat down to medium. Cook, stirring often, until all the water cooks off and the sugar recrystalizes, fully coating the pecans. Turn the heat down to low. Continue stirring, and the sugar will begin to melt to caramel. Keep stirring until all sugar is melted and the pecans are coated with caramel. Place onto wax paper lined tray to cool. I've found this method produces wonderfully crunchy caramelized pecans.

Happy Cooking!

Answer 3

Ingredients
2 cups pecan halves
2 tablespoons butter
1/2 cup granulated sugar
Directions
Cook over stove at medium heat.
Stir until sugar & butter melted and incorporated with pecans.
Remove from heat and pour onto cookie sheet to cool, spreading pecans.
Store cooled pecans in a covered container.

Answer 4

EASY PECAN CARAMEL DELIGHTS

1 bag of mini pretzels (not sticks)
1 bag rolos candies
1 bag halved pecans

Preheat oven to 250°F. Place pretzels on a baking sheet. Unwrap Rolos and place one on each pretzel.
Bake in oven for no more than 5 minutes. Candies should be slightly soft, but not melted. Remove from oven and push a pecan into the center of each candy.

Refrigerate until firm.
Will look like a small turtle. :)

CARAMEL PECAN CLUSTER

20 oz. caramel (kraft's)
5 tbsp. milk
3 c. broken pecans
1 (12 oz.) semi sweet chocolate chips
1/4 block paraffin wax
1/2 c. butter

Melt caramel with milk over low heat. Add pecans and stir until covered well with caramel. Drop by teaspoons on buttered waxed paper and chill overnight.
Melt chocolate chips, wax, and butter. Dip each caramel nut into chocolate. Place back on the waxed paper until set. If not eaten within one week, refrigerate.

Answer 5

CHEWY CARAMEL PECAN BARS
Active time: 50 min Start to finish: 1 1/2 hr

click photo to enlarge
1 stick unsalted butter, softened
1 1/4 cups packed dark brown sugar
1 1/2 tablespoons vanilla
2 large eggs
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/3 cup heavy cream
2 1/4 cups pecans, toasted



Preheat oven to 350°F and butter and flour a 13- by 9- by 2-inch baking pan, knocking out excess.
Beat together butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in 1 tablespoon vanilla and eggs. Sift in flour with salt and baking powder and beat until just blended.

Spoon batter into pan, spreading it evenly, and bake in middle of oven until it pulls away slightly from sides of pan and a toothpick inserted in center comes out with crumbs adhering, 20 to 30 minutes. Cool base completely in pan on a rack.

Bring granulated sugar, corn syrup, a pinch of salt, and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring constantly until sugar is dissolved. Continue to boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and remaining 1/2 tablespoon vanilla (mixture will bubble up and steam). Return pan to moderate heat and cook, stirring until smooth. Stir in pecans and immediately pour mixture over base, tilting baking pan and spreading evenly.

Cool mixture completely in pan on rack and cut into bars.

Cooks' note:
• Bars can be made 2 days ahead and kept, covered, at cool room temperature.

Serves 8.

Answer 6

depends on what you use them for... a bit of cayenne or other hot pepper will make them shine but its not so much good on ice cream. for real you can look up "pralines" and see a recipe, but candied nuts are as addictive as crack... my restaurant serves them on salads and i eat them constantly. like i said find your own recipe (i signed a confidentiality thing, sorry) someone after me put up a recipe that called for whit sugar.... get real brown sugar is the way to go for pralines