admin answers:

Thats alot of nuts Im giving you several recipes

Spiced Vanilla Pecans

1 pound whole pecan halves
6 cups water
1/2 cup superfine sugar (not confectionery or granulated)
3 tablespoons unsalted butter, melted
1 tablespoon light corn syrup
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground black pepper

In a large saucepan, boil the pecans in the water for 1 minute. Drain well. While they’re still hot, toss them in a large bowl with the sugar, melted butter, corn syrup and vanilla extract. Mix well and let the nuts sit, covered, for at least 12 hours, up to 24.

Preheat the oven to 325 degrees F. Put the nuts on a rimmed cookie sheet. Bake them for 30 minutes, stirring them every 5 minutes. The nuts should be well browned – though I realize they start out brown, so what you’re looking for is a darker brown – and crisp-looking. Of course they won’t really be crisp until they’re cool.

Meanwhile, combine all the spices in a large bowl. The instant the nuts are done, add them to the spices and toss until they’re well coated.

Pat the nuts back down on the cookie sheet in a single layer, so that they can cool without clumping. Cool them thoroughly and store airtight.

Makes 1 pound.

Sugared Pecans
1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
6 tablespoons milk
1 teaspoon vanilla extract
3 cups pecans

In a 2-quart saucepan, combine sugar, salt, cinnamon and milk. Bring to a boil and cook to soft ball stage. Remove from heat and add vanilla extract. Add pecans. Stir until all pecans are coated and turn white and grainy. Spoon out onto wax paper.

When cool, break up any clusters of pecans. Keep in a well-sealed tin.

Yields 3 cups.

Deviled Pecans
6 tablespoons butter or margarine
1 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon chili powder
4 cups pecan halves

Melt butter or margarine; add salt, onion and chili powder. Stir in pecans, coating well. Spread on a 15 x 10-inch baking pan. Bake at 350 degrees F for 20 to 25 minutes.

Drain and cool on paper towels.

Makes 4 cups.

Dr. Pepper Glazed Pecans
1/2 tablespoons butter or margarine
1/2 cup Dr. Pepper
1 cup pecan halves

Melt butter in small saucepan and add Dr. Pepper. Bring to the simmering point, then add pecans and simmer for 15 minutes or until Dr. Pepper evaporates, stirring frequently.

Pour pecans over cookie sheet and bake at 275 degrees F for 40 minutes or until crisp, turning at least every 10 minutes while baking.

Freckled Pecans
3 tablespoons butter
3 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
Dash of hot sauce
1 pound pecan halves (about 4 cups)

Melt butter in skillet. Stir in seasonings. Add pecans and toss to cover well. Place in a single layer on a baking sheet and bake at 300 degrees F for about 20 minutes or until crisp.

Frosted Pecans
1 teaspoon cold water
1 egg white
1 pound large pecan halves
1 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon salt

In bowl, beat water and egg white until stiff. Add pecans.

In separate bowl, combine remaining ingredients and add to pecan mixture, mixing thoroughly. Spread pecans on cookie sheet. Bake at 225 degrees F for 1 hour. Stir occasionally.

Stuckey’s Pecan Log Rolls
1/4 cup corn syrup
1/4 cup water
1 1/4 cups granulated sugar
1 egg white
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1 (14 ounce) package caramels
3 tablespoons water
2 cups coarsely chopped pecans

Line a 9 x 5-inch loaf pan with buttered wax paper; set aside.

Combine corn syrup, water and sugar in small heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals. Add candy thermometer. Continue to cook until mixture reaches the hard-ball stage (255 degrees F).

Meanwhile, beat egg white and cream of tartar with heavy duty electric mixer, until stiff but not dry. Slowly pour hot syrup into egg white, beating constantly. Add vanilla extract. Beat until candy forms soft peaks and starts to lose its gloss. Spoon fondant into prepared pan. Cut into three strips lengthwise, then crosswise in center. Freeze until firm.

Line a baking sheet with wax paper, set aside. Melt caramels with water in small heavy saucepan, over low heat, stirring occasionally. Arrange pecans on wax paper. Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat. Roll in pecans to completely coat. Place on prepared baking sheet to set. Repeat with remaining fondant pieces, reheating caramel mixture if it becomes too thick. Cut logs into 1/2-inch slices. Store in the refrigerator in an airtight container between layers of wax paper or freeze up to 3 months.

Makes six 5-inch rolls.

Caramel Turtles

1 cup pecan halves 36 caramels 1/2 cup sweet chocolate, melted Preheat oven to 325°. Grease a cookie sheet. Arrange pecans, flat side down, in clusters of four. Place one unwrapped caramel on each cluster. Heat until caramels soften, about 4-8 minutes. Remove from oven and flatten caramel with a buttered spatula. Cool slightly. Remove from pan to wax paper; swirl melted chocolate over top.

Chocolate Pecan Candy

4-1/2 cups sugar
12 oz. Can evaporated milk
1 cup butter or margarine
3 cups (18 oz) semisweet chocolate chips
7 oz. Jar marshmallow cream
3 cups chopped pecans

Bring first 3 ingredients to a boil in a Dutch oven over medium heat,
stirring constantly; boil, stirring constantly, 5 minutes. Remove
from heat; stir in chocolate chips, marshmallow cream and pecans
until blended. Pour into a buttered 13X9 pan; let stand at least 2
hours or until firm. Cut into squares. Yield: 5 pounds

CHOCOLATE PECAN PRALINES
Yield: 8 Servings

1 c Sugar; granulated
1 c Brown sugar; light, packed,*
1/2 c Light cream or half & half
1/4 ts Salt
1 ts Vanilla
2 oz Chocolate, baking; 2 squares
1 ts Butter
1 c Pecans; coarsely chopped

* You can use Maple Sugar, if you desire, in place of the Light
Brown Sugar.

Combine the sugars, cream, and salt in a large saucepan. Cook over
medium heat, stirring constantly, to 228 degrees F on a candy
thermometer. Remove from the heat and add the baking chocolate,
broken into small pieces, butter, and pecans. Return to the heat,
stirring constantly, and cook to the soft ball stage (234 degrees
F.). Remove from the heat, add the vanilla, then cool the mixture for
5 minutes. Beat for 10 to 15 seconds until the mixture slightly
thickens. Quickly drop candy, by large spoon- fuls onto greased
plates or waxed paper. If the mixture becomes too thick to drop, stir
in a tablespoonful of hot water. Makes about 2 dozen pieces.

From: cookingkay (Original Message) Sent: 2/2/2006 9:46 PM
Louisiana Pecan Pralines

2 C sugar
1 teaspoon baking soda
1 C buttermilk
3/4 C butter
1 1/2 teaspoons vanilla
1 1/2 C chopped pecans

Makes 3 Dozen Small Pralines
In a large, heavy saucepan, cook sugar, baking soda, buttermilk, and
butter to soft ball stage (240° F on a candy thermometer). Stir
frequently while cooking. When mixture reaches soft ball stage, remove
from heat and beat until mixture lightens in color and thickens, about 5
minutes. Stir in vanilla and pecans.

Drop by tablespoons onto a greased baking sheet. Allow to cool
completely and harden — at least 12 hours.

admin answers:

Hi..the way my family makes them is one of two ways. You can melt the choc. Almond bark and add the pecans or you can do a bag of choc. Chips with a tsp. Shortening and melt in microwave stirring about every 30 seconds till melted and dip them in it. Lay them on wax paper and let them dry. We do all nuts, pretzels, cookies, strawberries, etc..I prefer the choc. Chips…tastes better to me. Also you can melt down some vanilla bark and “drizzle” over too for pretty appearance.

admin answers:

3/4 cup chocolate chips
5 tablespoons heavy cream
2 cups pecan halves

add Chocolate and cream over low heat…..when melted stir in pecans…remove with slotted spoon to a wax paper covered pan refrigerate.

If you have the same problem….you may have to use Chocolate Bark……but buy a good quality…..the cheap ones have a lot paraffin (wax)

admin answers:

Surely you could just soak the pecans in a small amount of amaretto for a few hours, and then either grate over chocolate, or melt some chocolate, pour over and then put it in the fridge?

admin answers:

Ingredients

1/2 cup semi-sweet chocolate chips
3 tablespoons heavy cream ( you can sub whole milk but it will be thin)
2 cups pecan halves

Directions

Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated.
Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.

admin answers:

Try making popcorn balls they have the recipe on food network. Just melt the sugar to make caramel and pour it over the popcran and shark in some peanuts.

admin answers:

Oreo Truffles: (Yield: approximately 45)

1pkg of Oreos
1 pkg of Cream Cheese
1 Pkg of semi-sweet chocolate chips

Take nine cookies from the pack, crush them and set aside.

Crush the rest of the oreos in a large bowl ( a food processor works too), and add the cream cheese, mix well. Shape into balls about 1-in in diameter.

Melt the chocolate chips on a double boiler. Dip the oreo balls into the chocolate,sprinkle reserved oreos on top. And put on a cookie sheet to set( putting them in fridge helps set faster if you are pressed for time).

There should be enough left over for the others to take home.

admin answers:

Hot Fudge Pudding Cake

1 cup flour
3/4 cup sugar
2 Tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 Tablespoons shortening, melted
1 cup chopped nuts
1 cup packed brown sugar
4 Tablespoons cocoa
1 3/4 cups hot water

Preheat oven to 350 degrees F.
In a large mixing bowl, combine flour, sugar, 2 Tablespoons cocoa, baking powder and salt. Stir in milk and melted shortening. Stir in nuts. Spread in 9-inch square pan. In a small bowl, combine brown sugar and 4 Tablespoons cocoa; sprinkle over batter. Pour hot water over batter. DO NOT STIR! Bake at 350 degrees for 45 minutes. Serve warm.

admin answers:

TOFFEE CANDY

½ pound butter or margarine = 2 sticks
1 cup sugar
3 Tablespoons water

Cook over high heat.
Stir hard and constantly until mixture turns a Carmel color….about 8 minutes.
Pour onto buttered 9×13 pan.
Place 6 small Hershey bars on top of mixture and let melt.
Spread over mixture.
Sprinkle with ½ cup nuts
Cool and break into pieces.

admin answers:

Most sugary treats contain some of these ingredients so instead of making something extra sweet or baked (practically all baking contains margarine/butter and/or eggs and even fudge is usually sugar/butter/milk). Make a fresh fruit salad (don’t use canned) and give each child their own special portion – you could put these in saved up little yoghurt pottles (wash thoroughly) with coloured paper around the outside and their names on?
Mix chopped (and peeled) orange, kiwifruit, banana and maybe some berries. Don’t make them too big. Just make sure your kitchen, knives, chopping board, etc, are scrubbed completely clean to avoid traces of peanuts and eggs on them.
You can get carob, egg-replacement products and vegan “butter” but I imagine they are expensive, and it can become a big hassle when you just want to give everyone a little treat for Christmas. A fruit salad is also healthy so you are less likely to upset health-conscious parents.
Good luck.