4683 baked pecans with butter and salt Recipes

light brown sugar, sugar, all-purpose flour, cinnamon, ground mace, ground ginger, ground allspice, butter, cut into small pieces, coarsely chopped pecans, butter, light brown sugar, sugar, eggs, lightly beaten, vanilla extract, all-purpose flour, baking powder, baking soda, salt, buttermilk

all-purpose flour, light brown sugar, pecans, toasted, salt, baking powder, unsalted butter, cut into small pieces and chilled, light brown sugar, light corn syrup, unsalted butter, melted and cooled, bourbon (or dark rum), vanilla extract, salt, egg, lightly beaten, pecans, toasted and coarsely chopped

unsalted butter, at room temperature, plus more for the pan, pecans, all-purpose flour, baking powder, baking soda, kosher salt, light brown sugar, granulated sugar, eggs, buttermilk, pure vanilla extract, sugar, heavy cream, dark rum

thick crusted baguette (24-inches), eggs, whole milk, freshly grated nutmeg, vanilla, brown sugar, pecans (about 3 oz), unsalted butter (plus 1 tsp extra to be used for the pecan topping), salt, blueberries (about 12 oz), blueberries (about 6 oz), pure maple syrup, fresh lemon juice

chopped pecans, butter, softened, divided, sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, milk, butter, softened, sugar, evaporated milk, vanilla extract

chopped pecans, butter, softened, divided, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, milk, butter, softened, sugar, evaporated milk, vanilla extract

butter, softened, brown sugar, eggs, maple flavoring, king arthur unbleached all-purpose flour, baking powder, salt, milk, butter, melted, chopped pecans, butter, melted, sugar, milk, maple flavoring

butter, chopped pecans (about 8 oz), butter or 3/4 cup high-quality stick margarine, softened, sugar, eggs, flour, baking powder, salt, milk, vanilla, butter, softened, divided, flour, milk, vanilla, sugar, fat-free cool whip, thawed

unsalted butter, softened, light brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, chopped pecans

dozen cookies, brown sugar, butter or margarine, room temperture, milk, vanilla, egg, all-purpose flour, baking soda, salt, coarsely chopped pecans

toasted pecans, heavy cream, granulated sugar, light corn syrup, vanilla extract, unsalted butter, in pieces, salt, black licorice strands , cut into 2-inch pieces, semisweet chocolate, chopped, milk chocolate, chopped, chocolate curls or jimmies, optional, line 2 baking sheets with waxed paper and lightly spray with, mound 30 small clusters of pecans , about 3 or 4 pecans each, spaced a, couple inches apart on the pan ., make caramel : warm the cream over low heat and keep warm while you, cook the sugar ., put the sugar and corn syrup and in a deep, heavy-bottomed large, saucepan ., cook over medium heat, stirring occasionally until the sugar, dissolves ., stop stirring , raise heat to medium-high, and simmer until the sugar, reaches the hard crack stage , or 305 degrees f on a candy, thermometer , about 7 minutes., whisk the butter and salt into the sugar mixture., gradually pour in the cream and vanilla taking care since the mixture, will bubble up ., reduce the heat to medium and continue to cook, stirring, occasionally , until the sugar reaches soft ball stage, 240 degrees f, on the thermometer , about 5 minutes more., immediately remove from the heat and cool for a minute., ladle a couple tbsp of warm caramel over some of the nut, clusters , to make the spider bodies., then press 6 pieces of licorice into the warm caramel to make the, legs ., repeat with the remaining caramel and licorice., helpful to have an extra hand here, since the caramel can set, quickly ., if caramel hardens, warm over very low heat . ), let spiders cool 15 minutes ., meanwhile , put the chocolates in a medium heatproof bowl., bring a saucepan filled with 1-inch or so of water to a very slow, simmer; set the bowl over , but not touching, the water., stir the chocolate occasionally until melted and smooth ., alternatively , put the chocolate in a medium microwave-safe bowl., melt at 50 percent power in the microwave until soft , about 1 minute., stir , and continue heat until completely melted, 2 to 3 minutes, spoon about 1 tbsp of melted chocolate on top of each spider ., sprinkle with jimmies or chocolate curls, if desired., let cool until firm .

pumpkin butter (muirhead), canned pumpkin, sugar, water, vegetable oil, eggs, all-purpose flour, baking soda, cinnamon, salt, baking powder, nutmeg, pecans, chopped, raisins

butter, sugar, eggs, maple extract, baking powder, baking soda, flour, salt (use 1/4 tsp. if using ed butter), sour cream, whole cranberry sauce, chopped pecans

pecans, all-purpose flour, baking powder, butter or 1/2 cup margarine, shortening, sugar, egg, sour cream, vanilla extract, egg white, powdered sugar, lemon juice, salt, pecan halves, chopped pistachio nut

butter, softened, powdered sugar, fine chopped toasted pecans, vanilla, all purpose flour, baking powder, salt

butter, softened, powdered sugar, chopped toasted pecans, vanilla extract, all-purpose flour, baking powder, salt

butter-salted or unsalted, sugar, eggs, cake flour, baking powder, milk, almond extract, vanilla extract, chopped pecans-toasted, caramel filling, sugar-divided, milk, egg-beaten, salt, butter-cut in chunks, butter cream frosting, butter-softened, powedered sugar, half-and-half, vanilla extract

cornmeal, all-purpose flour, sugar, butter, melted, baking powder, salt, eggs, cream-style corn, chopped pecans, butter, softened (do not use margarine), honey, salt