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Pecan Specialty Recipes
Sex in a Pan
Crust, Layer One:
- 1 cup flour
- 1 stick butter
- ½ cup chopped pecans
Cut together with knives or a pastry cutter and press into a 9x13 pan. Bake at 350º until golden brown.
Layer Two:- 8 oz cream cheese, softened
- 6 oz Cool Whip
- 1 cup powdered sugar
In a big, yellow bowl, mix together all three ingredients and spread on top of cooled crust.
Layer Three:- One large chocolate Jell-O pudding mix, cooled.
- 6 oz Cool Whip.
Chill and garnish with additional chopped pecans, chocolate shavings.
.Toffee Butter Crunch
- 1 cup butter (2 sticks)
- 1 cup sugar
- 1 tablespoon light corn syrup
- ¾ cup semisweet chocolate pieces
- ½ cup plus ½ cup chopped toasted pecans
Melt butter in a large saucepan. Add sugar and corn syrup. Cook over medium heat, stirring often, to hard-crack stage (300º) watch carefully after temperature reaches 280º. Quickly stir in pecans; spread in well-greased 13x9" pan. Cool thoroughly. Turn out on waxed paper; spread top with half the melted chocolate; sprinkle with ¼ cup pecans. Cover with waxed paper; invert; spread again with remaining chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces.
Glazed Pecans
- 1 cup sugar
- ½ cup water
- ½ teaspoon vanilla
- ½ teaspoon salt
- 2 cups pecan halves, toasted
Mix together first four ingredients and bring to a boil, then reduce to medium heat. Cook until mixture reaches softball stage, about 2 minutes. Remove mixture from heat and add pecans, stirring constantly until a sugary mass is formed. While mixture is still hot, pour out onto greased pan or waxed paper, and separate each nut as they cool.
Layered Chocolate Bars
- 1½ cups finely crushed thin pretzels
- 1½ sticks butter or margarine, melted
- 1 can (14 oz) sweetened condensed milk
- 4 bars (4 oz) unsweetened baking chocolate, broken into pieces
- 2 cups minature marshmallows
- 1 cup sweetened coconut flakes
- 1 cup coarsely chopped pecans
- 4 bars (4 oz) semi-sweet baking chocolate, broken into pieces
- 1 tablespoon shortening
Preheat oven to 350º. Combine pretzels and melted butter in small bowl; press evenly into bottom of 13x9" ungreased baking pan. Place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. Microwave at high 1-1½ minutes or until mixture is melted and smooth when stirred. Pour over pretzel layer in pan. Top with marshmallows, coconut and pecans; press firmly down onto chocolate layer. Bake 25-30 minutes or until lightly browned; cool completely in pan on wire rack. Melt semi-sweet chocolate and shortening in small microwave-safe bowl on high for one minute or until melted when stirred; drizzle over entire top. Refrigerate 15 minutes or until set. Cut into bars.
English Toffee
- 2 cups plus 1 tablespoon butter
- 2 cups sugar
- 1 tablespoon light corn syrup
- Pinch of salt
- ½ cup milk chocolate flavored chips
- 1 cup pecans, chopped
Grease a 15x10" baking pan with butter or butter flavored cooking spray; set aside. In a heavy saucepan melt butter, add sugar, corn syrup and salt. Cook and stir over medium heat until candy thermometer reads 295º. Quickly pour into buttered pan. Let cool for one hour. Melt chocolate chips in a double boiler or carefully in microwave 30 seconds at a time checking after each 30 seconds so they don't burn. Spread over the toffee. Sprinkle the pecans on the candy. After the candy cools, break into bite-sized pieces and store in air tight containers.
Divinity
- 1 cup water
- 5 cups sugar
- 1 cup light corn syrup
- ½ teaspoon salt
- 4 egg whites at room temperature
- 2 teaspoons vanilla extract or (1 teaspoon vanilla and 1 teaspoon almond extract)
- 1½ cups chopped pecans
- ½ teaspoon green food color
Grease well 13x9 inch baking pan and line with foil; set aside. In large saucepan over medium heat, heat 5 cups sugar, 1 cup corn syrup, ½ teaspoon salt and 1 cup water to boiling, stirring constantly. With pastry brush dipped in hot water and drained, brush sides of pan to wash down any sugar crystals which form. Insert candy thermometer; continue cooking until temperature reaches 248°. Meanwhile, in a large bowl with mixer at high speed, beat 4 egg whites until stiff peaks form. Beating at high speed, slowly pour half of syrup into whites. Continue beating while heating other half of syrup to 278°. Continue beating; slowly pour hot remaining syrup into mixture; beat until mixed and very stiff. Add vanilla extract and food coloring. Beat until mixed. Add chopped pecans and beat until mixed. Pour into 3 quart buttered Pyrex dish immediately. Let cool and cut into squares.