Salted Caramel Nuts

LOVE this new recipe!  I spied this recipe in my newest issue of PEOPLE  - Holiday Entertaining. This is a yummy recipe from Ina Garten!  All of her recipes are fabulous - this one caught my eye.  I made them Saturday for a Sunday School party.  I plan to make them again today.  I think this might be my new favorite holiday recipe.

I have made this recipe several times.  To me, it is a little tempermental... like toffee and other caramel type recipes.  My first two batches were a little sugary - the water and sugar was hardening as clumpy granular sugar and not s a caramel.  So, I studied... "caramelizing sugar/water".  I switched from a saute pan to a ... high side medium-size heavier All-Clad pan.  I recommend a light colored pan so you can see the mixture change to caramel color... and I used a silicone spatula to stir until the sugar dissolved.  Once the sugar dissolved and the mixture was clear, I added 1/8 tsp Cream of Tartar... to keep the sugar from crystallizing.... and I used a candy thermometer.  I swirled the pan until the mixture turned a nice caramel color and reached about 330 degrees.  YAY - this worked amazing!
All that to say... this isn't a hard recipe.  I just needed to figure it out!  

The recipe does call for kosher salt and fleur de sel.  I wasn't sure about the "fleur de sel" so I googled it.  You could use any sea salt .... but always go that extra mile and use fleur de sel if you have any or have access to it.   I did remember that my good friend Barb had given me a little ziploc bag of Fleur de Sel for just this kind of recipe.

  1st try - they were great,  Tried again below and were edible and too sugary and then... see third picture!  YAY - they are so yummy!  These nuts would make a great gift!

OOPS - taste good - look awful!  This is when I decided to add the 1/8 tsp Cream of Tartar just after melting and use a candy thermometer!  

 This is my third try - this is AWESOME!

Salted Caramel Nuts (adapted from Ina Garten and People magazine)

1 cup each whole roasted cashews, whole large pecan halves, 

               whole unsalted almonds and whole walnut halves (4 cups total)

1 1/2 cups sugar

2 tsp pure vanilla extract

2 tsp kosher salt

1 tsp fleur de sel

Preheat oven to 350.  Combine the nuts and spread them to a thin layer on a sheet pan.  Roast them for 7 minutes of until they become fragrant.  Set aside to cool.  

After the nuts are cooled, place sugar and 1/4 cup water in a medium 10 inch saute pan  ( I like a a medium heavy pan with sides) and mix with a silicone spook..., until all of the sugar is moistened. Cook over medium-high heat until the sugar melts... and is clear.  Mix in 1/8 tsp of Cream of Tartar to keep mixture from crystallizing.   From this point on, don't stir the caramel, just the swirl the pan. Don't worry, the mixture may start to look as they it's crystallizing, continue swirling for 5 - 10 minutes, until the mixture because a clear golden brown, swirling the pan constantly at the end.  (I chose to use a candy thermometer until it reached about 330 degrees) Take off the heat, quickly add the vanilla (it will bubble up) and swirl the pan to combine.  Quickly add the nuts and kosher salt and using two large spoons, quickly toss until the nuts are completely coated.  

Pour the nuts any any extra caramel in the pan onto a sheet pan lined with parchment paper.  Spread the nuts out in one layer - pulling them apart with two forks.  Sprinkle with Fleur De Sel (or sea salt) and set aside to cool.  When they are completely cooled, carefully break the nuts into the desired size pieces, trying not to break the nuts too much!

Printable Version

Browned Butter Blondies with Toasted Pecans

YES - I am on a huge "browning butter" kick!  I can't believe how "browning butter" totally enhances the flavor of cookies and bars.  Please try it if you haven't!  You will be hooked too.

Most cookie/bar recipes call for two sticks of butter.  I brown one stick over medium high heat for 3 - 5 minutes.  Stir constantly as the butter will also quickly burn.  You just want the butter to turn to a nice golden consistency.

If you need just "softened" butter for your recipe, add the browned butter to the other stick of butter and whisk together.  You can refrigerate for a bit to reach your "softened"  consistency.

With these blondies, I just whisked the two together and went with that texture.  It worked out great!

My husband LOVED these bars.  I made several desserts last week for the teachers at preschool for our Teacher Appreciation week.  Chris kept asking me if there were extra Blondies!  I did save a few for him!

I like Blondies for several reasons....1.   I always have the ingredients on hand and.....2.  you can totally change a Blondie by adding toffee pieces, butterscotch chips, chocolate chips... or whatever sounds good to you.  I would love dried cherries , mini chocolate chips and almonds.

Browned Butter Blondies with Toasted Pecans

2 sticks butter
2 cups dark brown sugar
2 large eggs
2 tsp vanilla
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 cup chopped toasted pecans

Preheat oven to 350.  Spray a 9 x 13 with cooking spray or line the pan with parchment paper.

Put one stick of butter in large mixing bowl.  Melt the other stick in a medium saucepan over medium high heat, stirring constantly for 3 - 5 minutes.  Watch carefully so not to burn butter.  Butter will turn a nice golden brown and have a nutty aroma.  Pour browned butter over the other stick of butter - using a whisk or fork to mix together.  This is a thick dough - might be easier with a mixer.  Add dark brown sugar, mixing well.  Add eggs one at a time, mixing after each.  Add vanilla and mix well. Add dry ingredients and mix well.  Add toasted pecans and gently mix until pecans are dispersed throughout the thick dough.  Pat mixture into a prepared 9 x 13 pan.  I like to sprinkle lightly with white sugar.  Bake at 350 for 20 - 25 minutes.  **Please do not overcook.  I check my bars at 18 minutes  - see if a toothpick inserted in the middle comes out clean.  Enjoy!!

Printable Version

Chocolate Pecan Pie Bars

I love pecans and pecan pie anything.  I found several recipes online but decided to go with this one.  I typically like brown sugar in the crust and thought this one would be a winner.  I was right!  The bottom had a little bit of a chewy, caramelized texture.  These bars are fabulous.  Be sure to spray the pan very well!!

Visit Just a Pinch for amazing recipes.  These Chocolate Pecan Pie Bars are by Kelli Thomas at Just a Pinch.  

Chocolate Pecan Pie Bars - by Kelli Thomas on Just a Pinch

Crust:

1 1/2 cups flour
1 stick butter
1/4 cup brown sugar

Filling:

3 eggs
3/4 cup corn syrup
3/4 cup sugar
2 Tbsp melted butter
1 tsp vanilla
11.5 oz pkg semi sweet chocolate chunks
1  1/2 cups pecans, coursely chopped

Preheat oven to 350.  Grease a 13 x 9 pan very well.  Beat the flour, butter and brown sugar in a small mixing bowl until crumbly.  Press into the pan and bak for 12 - 15 minutes or until lightly browned.

For filling, beast the eggs, corn syrup, sugar, butter and vanilla with a wire whisk.  Stir in chocolate chunks and pecan pieces.  Pour over the baked crust.  Bake for 25-30 minutes or until set.  Cut into bars when cool.

Chocolate Coconut Pecan Gooey Butter Bars

Well, as you can tell from this post and previous posts, I am a little obsessed with Gooey Butter Bars and all of the different varieties.  I love coconut, chocolate and pecans so I decided to add these ingredients to the basis recipe.  I did and they were heavenly.  I think these may be my favorite so far. I think I might try Chocolate Raspberry next!  Give these yummy bars a try!

Now, if you haven't made the traditional Gooey Butter Bar, please give those a try first.  With Fall quickly approaching, you can try Pumpkin Gooey Butter Bars or Peanut Butter Chocolate Gooey Butter Bars.   You can be creative too!!

Chocolate Coconut Pecan Gooey Butter Bars

Cake:
1 (18 1/4-ounce) package chocolate cake mix (I used Devil’s Food)
1 egg
8 tablespoons butter, melted
1 cup chopped pecans

Filling:
1 (8-ounce) package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 cup shredded coconut

Directions 
Preheat oven to 350 degrees.  Combine the cake mix, egg, and butter and mix well with an electric mixer. Add pecans and mix.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter, and beat together.  Add the powdered sugar and mix well. Add the coconut and mix well.  Spread cream cheese mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over-bake as the center should be a little gooey. 

Printable Version

Pecan Pie Cheesecake

I love Pecan Pie and I love Cheesecake.  This is an awesome recipe combining the two.  I found this recipe on Facebook quite a while back.  It was under Just Recipes.  I tried finding it so I could link you to the recipe..... but I am not having any luck.  Please try this recipe.  I made it Easter weekend and it was perfect!  I thought about drizzling the top with a caramel topping and toasted pecans - but as you can see - I didn't!  I do think it would add to the presentation!!  Also, please don't let the list of ingredients scare you - it wasn't hard at all - and so worth the time!

Pecan Pie Cheesecake

Crust:

1 3/4 cups vanilla wafer crumbs
1/4 cup firmly packed brown sugar
1/3 cup butter, melted

Preheat oven to 350.  Combine wafer crumbs and brown sugar ( I did this in a mini food processor). Stir in the melted butter.  Press into bottom and a little up the side of a 9" springform pan.  Bake for 6 minutes.  Set aside to cool.

Pecan Pie Filling:

1 cup granulated sugar
2/3 cup dark corn syrup
1/3 cup butter
2 eggs
1 1/2 cups chopped pecans
1 tsp vanilla extract

Combine all ingredients in a medium saucepan.  Bring to a boil over medium-high heat.  Reduce heat and simmer until thickened, about 8 - 10 minutes, stirring constantly.  Pour over crust and set aside.

Cheesecake Filling:

3  (8 oz) pkgs cream cheese, softened
1 1/4 cups firmly packed brown sugar
2 Tbsp all-purpose flour
4 eggs
2/3 cup heavy whipping cream
1 tsp vanilla extract

Reduce oven to 325.  With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.  Add brown sugar and flour beating until fluffy.  Add eggs one at a time, beating well after each one.  Stir in cream and vanilla. Pour over pecan pie layer.  Bake for one hour.  Turn off oven and leave cheesecake in oven with the door closed for one hour.  ( I never even peaked at mine and it was perfect - no cracks at all)  Remove from oven and run a knife along the outside edges to loose. Refrigerate at least four hours.  Top with caramel sauce and toasted pecans - optional!

Printable Version 

Roasted Pecans with Butter/Salt YUM!

These are amazing!  I love pecans... and roasted in the oven with butter and salt...oh my stars!!

My parents moved across town after I graduated from Baylor.  A sweet family lived just around the corner - one I had known my whole life at church.  As neighbors do in East Texas, they exchanged small Christmas gifts.  Mr. and Mrs. Kerr would always bring mom and dad a sweet plate of cookies, candies and a handful of these yummy pecans.  I always happen to be around when this plate was delivered so I could enjoy the pecans.  Mr. Kerr was a golfing buddy of dad, and he knew I LOVED his pecans.  He would often send a coffee can full - labeled... "Susan's Private Stash" so my dad wouldn't be tempted to get into them. (cause we know Dad)

Since then, my wonderful dad is in heaven and Mr. Kerr is there too.  I am sure they are enjoying golf stories with Ronnie and other friends.

I don't have Mr. Kerr's exact recipe.  This is one of those recipes that you can really use as much butter and salt as you would like.  The more butter/salt - the richer the taste.  I think Mr. Kerr's were richer than mine.  Just make them and enjoy them.  They make a great gift in a cute Mason Jar, etc.  And... They are so easy!!

Oh - one last thing - I just found a coffee can stash in my freezer.  I must have decided I needed to save them.  I know they have been there at least two years.  THEY ARE STILL TASTED AMAZING!  Just a thought!

Roasted Pecans

1 lb pecan halves

4-5 Tbsp butter

1 - 2 tsp table salt (can add a little sea salt too - if you like) 

Melt butter and pour over pecans.  Toss with salt.  Roast in oven at 325 for about 15 minutes, tossing once halfway through baking.   Allow to cool and store in an airtight container!