1194 candied pecans pecans Recipes

pitted dates, quartered, pecan halves (4 cups), candied cherries, halved (2-1/4 cups), king arthur unbleached all-purpose flour, sugar, baking powder, salt, eggs, vanilla extract

pecan halves or 1 cup any other nuts, real maple syrup, chili powder, salt

peanut butter, semisweet chocolate chips, cheerios, m & s brand chocolate candies, pecan halves

pecans, toasted, butter (1/2 of a stick), honey (depending on your sweet-tooth), water, cayenne (depending on your heat level), salt, pepper

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 .

butter, chopped pecans, sugar, ground cinnamon, pomegranate seeds, divided, raspberry vinegar, dijon mustard, honey, salt, pepper, olive oil, pear, lemon juice, spring mix salad greens, crumbled blue cheese

pecans, coarsely chopped, bittersweet chocolate, white chocolate, coarse sea salt

pecans, coarsely chopped, bittersweet chocolate baking bars, white chocolate baking bars, coarse sea salt

pecans, coarsely chopped, bittersweet chocolate baking bars, white chocolate baking bars, coarse sea salt

marshmallow creme, hershey chocolate kisses, sugar, evaporated milk, butter or 1/2 cup margarine, pecans

evaporated milk, sugar, semisweet chocolate chips, vanilla extract, crushed vanilla wafers (about 75 wafers), chopped pecans, divided

pecans, coarsely chopped, bittersweet baking chocolate, white baking chocolate, coarse sea salt (or kosher salt)

pecans , coursely chopped, bittersweet chocolate baking bars, white chocolate baking bars, sea or kosher salt

granulated sugar, brown sugar, corn syrup, milk, salt, butter, vanilla, chopped pecans