BOURBON PECAN PIE
Steps:
- To make the crust: Chill the butter in the freezer for 15 minutes.
- Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
- To assemble and bake the pie: Heat the oven to 350 degrees F.
- Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
- Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
- Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.
- Line a half sheet pan with parchment paper and set aside.
- Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
- Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
- Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.
SOUTHERN BOURBON PECAN PIE
When I first made the original recipe for this bourbon-splashed pie, I added some vanilla extract and eliminated the flour. We loved the result. -Paul Falduto, Efland, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a large saucepan, combine butter, sugar and corn syrup. Cook over medium-low heat until sugar is dissolved; cool slightly. In a large bowl, whisk eggs, bourbon, vanilla and salt; slowly whisk in sugar mixture. Stir in pecans; pour into crust., Place on a baking sheet. Bake until a knife inserted in center comes out clean, 55-60 minutes. Cool on a wire rack.
Nutrition Facts : Calories 536 calories, Fat 26g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 363mg sodium, Carbohydrate 73g carbohydrate (60g sugars, Fiber 2g fiber), Protein 5g protein.
CANDIED BOURBON PECANS
A simple recipe to turn pecans into candied bourbon nuts.
Provided by Stephanie Pass
Categories Snack
Time 16m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients and mix until the pecans are well coated.
- Lay a piece of parchment paper on a cookie sheet and spread the pecans out on it.
- Bake for 15-20 minutes.
- Use a spatula to pull the pecans off the parchment before they permanently glue themselves. Then let them cool.
FAVORITE BOURBON PECAN PIE
This is a pecan pie you won't want to forget. Bourbon gives this pie its delicious and distinctive flavor.
Provided by BlueEyedBaker
Categories Desserts Pies Pecan Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
- Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 55.9 g, Cholesterol 81.2 mg, Fat 33.1 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 190.4 mg, Sugar 32.6 g
BOURBON PECAN SHORTBREAD
Southern comfort in the form of a cookie.
Provided by Cyndi
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Grind the nuts with 1/2 cup flour in a food processor. Pulse on and off till the nuts are ground to a fine crumb. Add the rest of the flour and the cornstarch. Pulse to mix.
- In a separate bowl, cream the butter or margarine. Mix in the confectioners' sugar, vanilla, and bourbon. Work in the flour mixture. Knead the dough until smooth.
- Lightly spray your shortbread pan, or an 8 inch round pan, with a vegetable oil spray. Firmly press the dough into the pan, working from the center out. Poke the shortbread all over with a fork.
- Bake at 325 degrees F (165 degrees C) for 35 minutes, or till lightly browned. Let cool for 10 minutes in the pan. Loosen the edges with a knife, and flip the pan over onto a cutting board. Tap lightly to loosen from pan. Cut into serving pieces while still warm.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 9.7 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 36.6 mg, Sugar 3.4 g
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 PECANS
Enjoy these during the holidays or anytime at all. These nuts could easily be put into airtight jars and given as gifts.
Provided by Alan in SW Florida
Categories Fruit
Time 1h
Yield 4 1/2 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees Fahrenheit. Simmer the bourbon in a small saucepan over medium heat until reduced by a quarter, just a few minutes. Blanch the pecans in boiling water for 1 minute ( blanching the pecans in boiling water is an old Chinese trick that makes them especially crisp), then drain.
- Combine the bourbon, oil, Worcestershire sauce, bitters, and sugar in a large bowl. Add the HOT pecans and toss. Let stand for 10 minutes.
- Spread the pecans in a single layer on a large baking sheet. Bake until the nuts are crisp and the liquid has evaporated, 30 to 40 minutes, stirring every 10 minutes. Turn the nuts into a clean bowl.
- Combine the cumin, cayenne, salt, and pepper in a small bowl. Toss with the nuts and serve.
Nutrition Facts : Calories 489.1, Fat 41.5, SaturatedFat 3.6, Sodium 166.8, Carbohydrate 21, Fiber 5.5, Sugar 15, Protein 5.3
CHOCOLATE BOURBON PECAN CHEESECAKE
This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.
Nutrition Facts : Calories 525 calories, Fat 35g fat (18g saturated fat), Cholesterol 153mg cholesterol, Sodium 378mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
BOURBON PECAN PEACH CRISP
In my humble opinion, the only thing better than peach crisp is BOURBON PECAN PEACH CRISP! Made with brown sugar, fresh peaches, bourbon, and a touch of cinnamon, this is Summer in a baking dish! Serve warm while the fruit is bubbling, with a big scoop of vanilla ice cream on top!
Provided by Ashley Manila
Categories Dessert
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees (F).
- In a 9x13-inch baking dish OR 10" to 12" cast iron skillet, combine the peaches, bourbon, orange juice, orange zest, vanilla, brown sugar, and cinnamon. Toss well, making sure the peaches are well coated.
- Sprinkle in the cornstarch and toss well to combine. Set aside while you make the crisp topping.
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4.7/5 (12)Category This & ThatCuisine AmericanTotal Time 30 mins
- 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.
STOVETOP BOURBON CANDIED PECANS RECIPE - THE MINI CHEF
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Estimated Reading Time 2 mins
- Line a baking sheet with parchment paper. In a nonstick skillet, melt the butter over medium heat. Once all the butter is melted, add the pecans and toast while stirring frequently for 3 minutes
- Add the brown sugar and cook until fully melted, about 2-3 minutes. Stir to coat evenly and let the pecans sit so the sugar will fully melt
- Add water and cinnamon and cook for a minute. Add the bourbon and cook until the mixture has reduced and is sticking to the pecans
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Estimated Reading Time 2 mins
- In a large pan with boiling water, blanch the pecans for one minute; remove from heat and drain in a colander.
- In a small bowl, combine the reduced bourbon, sugar, Angostura bitters, Worcestershire sauce, and vegetable oil.
- In a large bowl, place the still hot nuts and toss with the bourbon mixture. Let stand 10 minutes and then spread on a rimmed baking sheet. Bake for approximately 30 to 50 minutes, stirring every 10 minutes. When nuts are crisp and lightly brown and the liquid has evaporated, remove from oven and place into a large bowl.
BOURBON PECAN BISCOTTI - BAKE OR BREAK
From bakeorbreak.com
Estimated Reading Time 3 mins
- 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 the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the pecans.
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From dinnerthendessert.com
Estimated Reading Time 6 mins
- Whisk everything but the vanilla in a saucepan over medium heat constantly for 10 minutes until thickened enough to coat the back of a spoon.
BOURBON PECAN BRIE BITES RECIPE | GRITSANDPINECONES.COM
From gritsandpinecones.com
Estimated Reading Time 6 mins
- Carefully remove the rind from the brie and discard the rind. Then, cut the brie into cubes about ¼ inch square.
- Place a cube of brie into each phyllo shell and top with ½ teaspoon of the bourbon pecan mixture.
BOURBON CANDIED PECANS - SIDEWALK SHOES
From sidewalkshoes.com
Estimated Reading Time 3 mins
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BOURBON PECAN BROWNIES - BAKER BY NATURE
From bakerbynature.com
- 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.
BACON-BOURBON BROWNIES WITH PECANS RECIPE - KAT KINSMAN ...
From foodandwine.com
- Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.
- In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.
- In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.
- Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.
MAPLE BOURBON CANDIED PECANS - LET'S EAT CAKE
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- Place butter, salt, and cinnamon (optional) in small saucepan or microwaveable bowl. Stir. Heat until butter is melted.
- Spread pecans and remaining liquid on parchment-lined baking sheet. Bake for 10-15 minutes until fragrant but not burnt.
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