171 pecan karo Recipes

pecan pies of today bare little resemblance to their 19th-century inspiration. could we recreate a traditional pecan pie without using modern day, processed corn syrup here s what we discovered, test kitchen discoveries, many traditional syrups (cane, sorghum) produced a great pie, but we had to mail away for them. in the end, combining maple syrup with brown sugar and molasses replicated the old-fashioned versions perfectly., start the pie at 450 degrees and then drop down the temperature to 325 degrees to ensure the bottom crust is crisp and golden brown., if you don tsp let your pie completely cool , the filling won tsp firm to the proper consistency and the pie won tsp slice nicely., a last-minute addition of cream yielded a welcome custardy transformation to the filling. this also made the filling looser; a problem easily solved by adding extra egg yolks., toasting the nuts before they went into the pie gave them enough crunch and flavor to hold their own in the filling., move over , karo, before cloying karo syrup monopolized the market , pies were made with many other, less processed types of syrup, including sorghum (made from a cereal grass) and cane (made from the boiled-down juice of the sugarcane plant). these syrups still exist, and you can mail-serving them, but otherwise you ll probably need to travel to places like louisiana or kentucky to find them. we tasted a range of such syrups, including steen s 100% pure cane syrup and townsend s sweet sorghum, then tried to duplicate their complex flavors from products we could buy at the supermarket. in the end, a combination of three ordinary sweeteners created an old-fashioned flavor that easily bested karo.

granulated sugar, light or dark brown sugar lightly packed, light karo syrup, sweetend condensed milk, butter actual butter, salt, vanilla extract, pecan halves rough chop, dark chocolate chips, white chocolate almond bark chopped

pecans, baking soda, granulated sugar, evaporated milk, boiling water, light karo syrup (corn), vanilla

sugar, cocoa, canned milk, karo syrup, karo syrup, butter, vanilla, pecans

sugar, white karo, water, salt, egg whites, butter, vanilla, pecans

butter recipe cake mix, butter, softened, egg, flour, reserved cake mix, eggs, dark karo syrup, brown sugar , packed, vanilla extract, pecans, chopped, toasted

unbaked pie crust, eggs, sugar, karo syrup, melted butter or 2 tbsp margarine, vanilla, salt, pecans, chocolate chips

eggs, butter (melted ), vanilla, sugar, white karo, uncooked oatmeal, unbaked pie shell

karo light or dark syrup, brown sugar, butter, salt, cinnamon, glazed pecans for garnish, i make mine without brown sugar,cinnamon and salt. i also use the karo light with a little water in it. i cook my yams by themselves, then slice about a 1/4 inch thick over lap then and coat with the buttery karo mixture and bake. you can garnish with the yams before or after you cook the yams in the oven.

pecan peices, rhodes frozen yeast rolls, butter, brown sugar packed, light karo syrup, butterscotch pudding mix not instant, cinnamon

pecans, divided, chocolate chips, divided, butter, sugar, slightly rounded, karo syrup, warm, water

brown sugar, white sugar, divided, evaporated milk, karo syrup, white or 1/4 cup karo syrup, dark, butter, pecans, chopped in large pieces

pie crust, light brown sugar , firmly packed, light karo syrup, dark karo syrup, butter, melted, eggs , large, salt, vanilla extract, pecans, lightly chopped, coconut, flaked, chocolate chips , semi sweet

sugar, margarine, karo light corn syrup or 1/4 cup dark corn syrup, flour, very finely chopped pecans or 1/4 cup very finely chopped walnuts, brandy, melted white chocolate (optional) or melted semisweet chocolate (optional)

sugar, dark karo syrup, cubes) real butter, sego milk (evaportated milk), pecans or walnuts(optional)

vanilla wafers crushed, powdered sugar divided, cocoa powder, pecans chopped, white karo syrup, rum

sugar, karo, milk, butter, vanilla, pecans (what is a large cup ) 1 full cup, i suppose