Bourbon Pecan Chews Recipes
BOURBON PECAN CHEWS
Similar in flavor to pecan pie, these lightly spiced bourbon pecan chews gain their characteristic texture from a measure of molasses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 1/2 dozen
Number Of Ingredients 8
Steps:
- Whisk together flour, allspice, and salt in a small bowl; set aside.
- Melt molasses and butter in a small saucepan over low heat. Remove from heat; let cool slightly. Stir in bourbon. Transfer to a medium bowl; whisk in sugar until smooth. Stir in flour mixture and 1 cup pecans. Refrigerate dough until firm, at least 1 hour or up to overnight.
- Preheat oven to 400 degrees. Scoop balls of dough using a 11/4-inch (1 ounce) ice cream scoop; roll in remaining 3 cups pecans. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake until flattened and lightly colored on edges, 9 to 11 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely.
BOURBON CANDIED PECANS RECIPE
Bourbon candied pecans are perfect for a special holiday snack or treat.
Provided by Michelle Meyer
Categories Snack
Yield 16 1/4 cup
Number Of Ingredients 7
Steps:
- Combine first five ingredients in a medium size bowl, add pecans and stir to coat.
- Transfer pecans to a skillet and cook on medium high heat for 7 to 8 minutes. Stir continuously to prevent burning.
- Remove pecans from skillet and spread evenly on a parchment lined baking sheet.
- While the pecans are hot and gooey sprinkle with cinnamon and sugar.
- This step is optional, but I think it helps the pecans dry a little bit. Place baking sheet in a preheated oven set on 175°F on the middle rack then turn the oven off. Let the pecans sit in the oven for a hour or so.
- Once the pecans have cooled completely, place in an air tight container.
BOURBON PECAN CHEWS
Steps:
- 1. Whisk together flour, allspice, and salt in a small bowl; set aside. 2. Melt molasses and butter in a small saucepan over low heat. Remove from heat; let cool slightly. Stir in bourbon. Transfer to a medium bowl; whisk in sugar until smooth. Stir in flour mixture and 1 cup pecans. Refrigerate dough until firm, at least 1 hour or up to overnight. 3. Preheat oven to 400 degrees. Scoop balls of dough using a 11/4-inch (1 ounce) ice cream scoop; roll in remaining 3 cups pecans. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake until flattened and lightly colored on edges, 9 to 11 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Store in airtight containers at room temperature up to 1 week.
BURBON PECAN CHEWS
Steps:
- 1. Whisk to combine flour, salt and cinnamon. Cook molasses and butter in a small sauce pan over low heat, stirring until butter is melted and mixture is smooth. Let cook slightly, then stir in bourbon. Transfer to a bowl, whisk in brown sugar until smooth. Stir in flour mixture and 1 cup pecans. Chill dough 1 hour or up to 1 day. 2. Preheat oven to 400 degrees. Shape dough into balls (about 1 tablespoon each); roll balls in remaining 3 cups pecans, and place on parchment-lined baking sheets, spacing 2 inches apart. Bake, rotating sheets halfway through, until browned on edges, 9 to 11 minutes. Let cookies cool on sheet 3 minutes then transfer to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature up to one week.
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- Evenly spread the wet pecans on a parchment lined baking sheet, in one layer. The maple bourbon slurry might puddle, but don't worry it will bake into the pecans.
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4.8/5 (10)Total Time 2 hrs 50 minsCategory Dessert
- Preheat oven to 325 degrees (F). Line an 9x9-inch metal baking pan with parchment paper, allowing two of the sides of slightly overlap. Spray with non-stick spray and set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, cinnamon (if using), and salt, set aside.
- In a large, microwave safe bowl, combine the chocolate, butter, and oil. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until mixture is HOT and butter and chocolate are completely melted. Whisk smooth.
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- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the bourbon and vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips and pecans.
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4.8/5 (96)Total Time 4 hrs 2 minsCategory Dessert
- Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
- In a saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.
- In a large bowl combine flour, salt, cinnamon, baking soda, and baking powder; whisk well to combine then set aside until needed.
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- To the bowl of a stand-up mixer with the paddle attachment (you can also do this with a hand-mixer or by hand in a medium/large bowl), add the melted butter, brown sugar and white sugar. Beat together until nice and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Pour in the bourbon and beat once more.
- In one batch, add the flour. You will probably have to lift up the head part of your mixer to be able to add it all at once. Cover the mixer with a clean kitchen towel and turn it on low speed. Mix until the flour is mostly combined and then increase speed until you no longer see any flecks of flour. Pour in the chocolate chunks and pecans; mix one last time. Transfer the dough to the fridge to chill for an hour or up to 2 days.
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From bakedbyanintrovert.com
4.6/5 (16)Total Time 1 hr 10 minsCategory Brownies & BarsCalories 292 per serving
- Combine the melted butter and cocoa powder in a small bowl. Stir until smooth. In a medium bowl, combine the flour, brown sugar, salt, and baking powder. Stir to combine. Pour chocolate butter mixture into the flour and toss together until evenly mixed. The dough will the thick. Press it evenly into the bottom of the prepared pan. Bake for 20 minutes.
- While the crust is baking, place butter and chocolate in a large microwave-safe bowl. Microwave on high for 30 seconds. Stir well. If chocolate isn't fully melted, heat in 10-second interval until fully melted. Stir well after each interval. Whisk in the sugar, corn syrup, bourbon, vanilla, and salt until combined. Add the egg and whisk until fully incorporated.
- Pour the filling over the hot crust. Sprinkle the top with pecans. Bake for 25 minutes or until the edges begin to firm up. (The center will remain wobbly, like it is under done. That is okay. It will firm up as it cools.) Cool the bars completely on a wire rack. Lift the foil out of the pan to remove the bars and transfer to a cutting board. Cut the bars into 16 pieces.
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Reviews 3Estimated Reading Time 2 mins
- Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter into a medium bowl and let cool for 5 minutes.
- Add bourbon and brown sugar to bowl, and whisk until smooth. Whisk in egg, vanilla, and salt until combined. Fold in flour just until incorporated, then fold in chopped pecans and toffee bits. Scrape batter into prepared pan and use a piece of parchment paper coated with nonstick spray to press batter evenly into pan; tap pan sharply to remove air bubbles.
- Bake for 24 to 28 minutes, until golden and set in the middle, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.
- For the topping, place chocolate chips in a microwave safe bowl and heat chocolate in 30 second intervals, stirring after each interval until melted and smooth (about 1 1/2 minutes). Transfer melted chocolate to a small piping bag and drizzle over blondies. Sprinkle with toffee bits and let chocolate set before serving.
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- Let rest on counter for 10 minutes prior to using. Roll the dough out on a floured surface until 1/8" thick.**
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