Bacon Pecan Cookies Recipes
MAPLE-BACON CHOCOLATE CHIP COOKIES
This recipe was born out of a challenge to include bacon in a cookie batter. While that has been done before, the inclusion of chocolate chips and maple together in a whipped batter make this a sweet-yet-savory chewy cookie treat!
Provided by Mikey Tarts
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.
- Beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon and chocolate chips. Scoop by rounded tablespoonfuls onto prepared cookie sheets.
- Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. Remove from the oven, and cool on a wire rack.
Nutrition Facts : Calories 210.3 calories, Carbohydrate 25.9 g, Cholesterol 38.6 mg, Fat 11.1 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 6.4 g, Sodium 243.3 mg, Sugar 13 g
PECAN COOKIES
These pecan cookies are sweetened with sugar replacements.
Provided by Anna Varvais
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking powder, baking soda, and salt.
- In a mixing bowl, cream together butter and sugar replacements. Beat in egg and vanilla. Mix in flour mixture. Stir in pecans. Drop by rounded teaspoon onto ungreased baking sheet.
- Bake in preheated oven for about 10 minutes. Cool cookies slightly before removing from pan.
Nutrition Facts : Calories 92.8 calories, Carbohydrate 5.8 g, Cholesterol 17.9 mg, Fat 7.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 83.5 mg, Sugar 0.4 g
BACON PECAN BRITTLE RECIPE
Our Bacon Pecan Brittle Recipe is a fluffy airy homemade caramel candy, speckled with salty bacon and pecans.
Provided by Sommer Collier
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Cover a large rimmed baking sheet with foil or parchment paper. Butter the paper generously.
- Place the sugar, corn syrup, water and butter in a large sauce pot. Attach a candy thermometer on the side of the pot, with the bottom down in the sugar mixture. Turn the heat on medium-high and bring the sugar to a boil.
- Meanwhile, chop the bacon finely, place it in a skillet, and cook over medium heat until brown. Then drain the bacon bits well on paper towels. They need to be dry, not greasy when added to the brittle.
- Watch the candy thermometer closely. When it reaches 275 degrees F or "Soft Crack" carefully stir in the pecans. It usually takes 15-25 minutes to reach this temperature.
- Continue to boil the candy. The moment the thermometer reaches 295 degrees F or "Hard Crack" turn off the heat. Carefully stir in the vanilla extract and dried bacon bits. Then stir in the baking soda. The mixture will bubble up to create air pockets.
- Quickly, yet very carefully, pour the hot liquid brittle on the prepared baking sheet. Pour it in a zigzag pattern across the baking sheet so it spreads out and fills the sheet in an even layer.
- Immediately move the baking sheet to the refrigerator or freezer so that it cools fast, retaining as many air bubbles as possible. This creates a light airy texture.
- Once the entire sheet of brittle is hard, break it into 36 pieces. Store the brittle in an airtight container until ready to serve.
Nutrition Facts : ServingSize 1 piece, Calories 121 kcal, Carbohydrate 19 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 71 mg, Sugar 18 g
BACON-PECAN PIMENTO CHEESE
This is a great twist on a traditional Southern dish-the pecans add crunch and bacon adds even more flavor. Use it as a spread for crackers or grilled cheese sandwiches.Recipe courtesy of Churchill Downs
Categories Appetizers
Time 9m59S
Yield 12
Number Of Ingredients 10
Steps:
- In a large mixing bowl, add all ingredients and mix until well-combined and fairly smooth.
- Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 620 calories, Sugar 0.8 g, Fat 59 g, Carbohydrate 3 g, Cholesterol 101 mg, Fiber 0.7 g, Protein 21 g, SaturatedFat 21 g, Sodium 797 mg, TransFat 0.9 g
BOURBON BACON PECAN PIE
Looking for a new twist on a classic pecan pie? Booze always helps, and bacon never hurts. This Bourbon Bacon Pecan Pie is next level! It's hard to improve upon a traditional pecan pie, but this Bourbon Bacon Pecan Pie is a helluva way to do it!
Provided by Sarah @ The Gold Lining Girl
Categories Pie
Time 1h30m
Number Of Ingredients 9
Steps:
- Cook the bacon, and crumble into 1/4-inch pieces.
- Carefully unroll the pie crust, and arrange it in a 9-inch pie plate. Crimp or scallop the edges of the crust.
- In a large bowl, whisk together eggs, corn syrup, sugar, brown sugar, bourbon, and butter.
- Stir in pecans and bacon.
- Pour into pie crust.
- Bake at 350 degrees for 45-50 min, or until the center doesn't jiggle, and appears set.
- Remove from heat to a wire rack to cool. Cut and serve.
- Store in refrigerator.
BACON PECAN COOKIES
Bloggers Adam and Joanne Gallagher from Inspired Taste give jumbo oatmeal chocolate chip cookies a punch with bacon and pecans.
Provided by Inspired Taste
Categories Dessert
Time 25m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and water until soft dough forms. Stir in bacon and pecans.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 11 to 13 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : ServingSize 1 Serving
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Estimated Reading Time 7 mins
- Heat the oven to 170°C (335°F). In a bowl, combine the butter and flour and using your fingers rub together until you get a fine bread crumb consistency.
- Brush the bacon rashes with maple syrup then lay them on a lined baking tray. Place in the oven and bake for 15 minutes before turning and baking for a further 5 or so minutes until golden and crispy.
- In a bowl toss your pecans in maple syrup then lay out the pecans on a lined baking tray. Place in the oven and bake for 10 minutes.
- In a medium sized bowl add the butter, maple syrup and icing sugar and whisk until fully combined and smooth. If the glaze is too thin, then add a tablespoon at a time of icing sugar until it reaches the right consistency. If it’s too thick then add a teaspoon of milk until the correct consistency has been reached.
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- Cream together the bacon grease, butter, sugar. Add the egg, buttermilk and vanilla and beat until fluffy.
- Mix together the flour, baking powder, baking soda, cinnamon, salt and cayenne and add to butter, sugar and egg mixture. Beat until well incorporated and then stir in the chocolate chips and nuts.
- Roll dough into walnut-sized balls, place on parchment-sheet lined cookie sheets and bake for 17 minutes.
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Estimated Reading Time 1 min
- In the bowl of a standing mixer cream together the butter and the sugar until fluffy and lightened in color. Add the eggs one at a time and beat well after each addition. Add the whiskey and beat to combine.
- In a separate bowl combine the flour, salt and baking soda. Add the dry ingredients to the batter and mix until just incorporated. Then add the bacon pieces and pecans and mix again, until just combined.
- Scoop the cookie dough by the tablespoonful onto two sheet pans (either lined with parchment paper or a silpat mat) and sprinkle a generous amount of maple sugar on top of each mound of dough. Bake for 13-15 minutes at 350 degrees. Let cookies cool on a wire rack. Repeat with the remaining dough.
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Estimated Reading Time 2 mins
- Spread the nuts on a rimmed baking sheet and bake until lightly toasted, about 5 to 6 minutes. Let cook, and then coarsely chop.
- In a medium skillet or sauté pan over medium to medium-high heat, sauté the bacon until crispy, about 5 minutes; do not scorch. Drain the drippings into a heatproof measuring cup, and reserve the bacon separately. Let cool. To the cooled drippings, add butter as needed to make 1/2 cup total.
- With an electric mixer, cream the cheese, thyme, and pepper together in a mixing bowl. Add the butter mixture and mix in well. Add the flour and mix the dough for about 2 minutes. Add the bacon and nuts and mix until just evenly combined. Refrigerate the dough for at least 30 minutes to chill.
PECAN SHORTBREAD COOKIES [GLUTEN FREE] | WHAT MOLLY …
From whatmollymade.com
Estimated Reading Time 6 mins
- Using a stand mixer or handheld mixer, beat the butter on high speed until creamy, about one minute. Add the granulated sugar, brown sugar and vanilla and beat on medium until combined. Scrape down the sides and beat on high for one minute.
- To make the candied bacon, increase the oven temperature to 375°F. Line a baking sheet with foil and place the slices of bacon on top. Sprinkle the bacon with 1 tablespoon of the brown sugar (or coconut sugar) and gently rub it in to coat the top then flip them over and repeat with the second tablespoon of brown sugar. Bake in the preheated oven for 18-20 minutes, flipping halfway through. The bacon should be brown and crispy.
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Estimated Reading Time 3 mins
- Place the oven racks in the top and bottom thirds of the oven. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats.
- Place the 1 tablespoon reserved bacon grease into a 2 quart saucepan. Add the butter, sugar, light corn syrup, cream and salt to the bacon fat. Turn the heat onto medium and let the mixture come to a boil, stirring constantly.
- Add the flour and vanilla and continue to stir constantly for about 1 minute, until the mixture is thickened and starting to pull away from the sides of the pot.
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- In the bowl of a standing mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar, mixing for one to two minutes on low speed until combined and fluffy. Add the eggs and vanilla, scrape down the sides of the bowl.
- In a large bowl, mix the flour, baking powder, baking soda and salt. Set aside. In another large bowl, whisk together the sour cream and milk.
- Working in intervals, alternate between adding dry ingredients and wet ingredients to the bowl of the standing mixer, starting and ending with the dry ingredients. Continue scraping down the sides of the bowl and mix until everything is combined and smooth.
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Estimated Reading Time 3 mins
- Line a baking sheet with parchment paper or silicone liner. Add bacon and cook for 10 minutes.
- While bacon is cooking, whisk the egg white in a large mixing bowl until it is foamy and no liquid remains. Add sugar, nutmeg, jalapenos, and maple syrup. Mix. Pour in pecans and toss until well combined. Toss with bacon on sheet and bake for 15 minutes. Toss pecans, lower temperature to 250F and cook for another 15-25 minutes.
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Estimated Reading Time 6 mins
- Lightly toast pecans in preheated (350°) oven on a baking sheet for 4-5 minutes. Or in a skillet over medium-low heat for about the same amount of time. Remove them from heat when they become aromatic. Watch closely as they will scorch easily.
- Combine all ingredients in a medium saucepan and heat over medium until mixture comes to a boil. Boil for 6-7 minutes. Remove from heat and allow to cool until warm. If mixtures cools completely it will become solid. If this happens, simply heat it back up until it’s warm enough to become liquid. You don’t want to pour it on the cake if it’s too hot…just warm enough to be pourable.
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