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For the Crust:
2 cups of All Purpose Flour
3/4 cup of Unsalted Butter, softened at room temperature
2 Tbsp of Granulated Sugar
1/2 tsp of Salt
For the Filling:
1 cup of Corn Syrup
1/2 cup of Brown Sugar
1/2 cup of Granulated Sugar
1-1/4 cups of Chopped Pecans
2 Tbsp of Cornstarch
2 Eggs
1/4 cup of Unsalted Butter, melted
1 tsp of Vanilla Extract
1/2 tsp of Salt
1/2 cup of Semisweet Mini Chocolate Chips, optional
1) Preheat your oven to 375 degrees and place a rack in the lower third of your oven. Grease an 11x15 inch baking sheet with some non stick spray and set aside.
2) In a bowl, mix together the flour, sugar, butter and salt until combined (this might be a bit sticky) then press the dough evenly in the bottom of your prepared baking sheet (it will look like there won't be enough but there is and you only need a very thin layer) bake the crust for 15 minutes and while that happens, make the filling.
3) In the same bowl, mix together all of the ingredients for the filling, then pour over the pre-baked crust and using a spatula, smear it nice and evenly. Bake the cookies for 25 minutes or until the edges become deeply brown and a bit crispy looking then as soon as they come out, sprinkle the chocolate chips over top and allow them to sit for 30 minutes before cutting them into squares and allowing them to finish cooling completely on a wire rack.
How wonderful is a bountiful crop of pecans! So many wonderful recipes as some of the above posters suggested. Pecans freeze beautifully, so you choose to keep some for later use. Enjoy.
Add the granulated sugar, brown sugar, cinnamon, salt and cayenne to a large bowl or ziploc bag. Toss or whisk until evenly combined. Set aside.
In a separate bowl, add pecans and egg whites, and gently toss until combined and the pecans are evenly coated. Add in the sugar mixture, and toss until combined.
Spread the mixture out in a single layer on a parchment-lined baking sheet. (If your baking sheet is not that large, you may need to split the batch onto two baking sheets.) Bake for about 40 minutes, removing the nuts and giving them a stir every 20 minutes, until the pecans are fragrant and the sugar coating is cooked. (The sugar will harden more once the pecans are out of the oven.)
Remove from the oven, and let the baking sheet cool on a cooling rack until the nuts reach room temperature. Transfer them to a sealed container and store until ready to use.
2 tablespoons sugar, or equivalent artificial sweetener of your choice
Preparation
Take pecans out of the freezer and measure 1 cup into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.
Add the 2 tablespoons melted butter and the 2 tablespoons sugar equivalent from artificial of your choice (I prefer liquid Splenda). Blend until it's mixed evenly.
Dump it all into a 9-inch pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly. Pour in your favorite filling and bake.
Alternatively, if you need a pre-baked bottom crust, heat the oven to 350 degrees F and bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.
How wonderful. I would freeze them to enjoy all year. Over Christmas I would use them in every possible way, like sugared, or in stuffed dates, as well as baking. We love them sugared, in a salad with strawberries or mandarin oranges and baby greens.
As mentioned above they do freeze well. We make cranberry relish from fresh cranberries, a little orange juice and zest and chopped pecans for the holidays. I don't have the recipe in front of me and it does have some other stuff but Mr Google always knows the full recipe
Last edited by grampaTom; 11-04-2016 at 06:59 AM..
They make a nice substitute for croutons in a green salad.
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