Caramel Pecan Biscotti Recipes

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CARAMEL CHIP BISCOTTI



Caramel Chip Biscotti image

The combination of caramel and chocolate in these delicate Italian biscuits is to die for. It's divine dunked in coffee or a sweet wine, or even enjoyed on its own. Feel free to use any flavor chocolate chips. -Tami Kuehl, Loup City, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup Kraft caramel bits
1 cup semisweet chocolate chips
3 ounces white candy coating, melted

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy; beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture (dough will be stiff). Stir in caramel bits and chocolate chips., Divide dough into three portions. On parchment-paper lined baking sheets, shape each portion into a 7x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pans on wire racks 5 minutes., On a cutting board, use a serrated knife to cut each rectangle crosswise into eight slices. Place slices on baking sheets, cut side down. Bake until crisp, 10-12 minutes per side. Remove from pans to wire racks; cool completely., Drizzle melted candy coating over tops; let stand until set. Store between pieces of waxed paper in airtight containers.

Nutrition Facts : Calories 206 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 115mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

CARAMEL PECANS



Caramel Pecans image

"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4-1/4 pounds.

Number Of Ingredients 7

2 teaspoons plus 1 cup butter, divided
1-1/4 cups sugar
1-1/4 cups packed brown sugar
1 cup dark corn syrup
2 cups heavy whipping cream, divided
2 pounds chopped pecans
1 teaspoon vanilla extract

Steps:

  • Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

PECAN-CARAMEL BISCOTTI



Pecan-Caramel Biscotti image

Biscotti is sturdy enough to take to a picnic, but elegant enough to serve at a buffet. This yummy version has the rich taste of caramel. Adapted from the King Arthur flour people.

Provided by Sharon123

Categories     Quick Breads

Time 1h5m

Yield 5 dozen

Number Of Ingredients 10

2 cups unbleached all-purpose flour
1 1/2 cups pecan meal (or grind up pecans to a fine meal)
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons butter, soft
2 large eggs (use 1 whole egg and 1 yolk for the dough and save the remaining white for the glaze)
1 tablespoon water
1/2 cup caramel-flavored bits (or butterscotch chips)

Steps:

  • Preheat oven to 350*F.
  • In a medium-sized mixing bowl, whisk together the flour, pecan meal, sugar, baking powder, salt and cinnamon.
  • Add the butter and mix until evenly crumbly. Beat in the egg, egg yolk and water. Add the chips and stir just until they're evenly distributed.
  • Lightly flour a clean work surface. Divide the dough into three portions. Working with one piece at a time, roll the dough into a log about 1 1/4 inches in diameter. Repeat with the remaining dough. Place the logs on a lightly greased or parchment-lined baking sheet and flatten slightly, leaving 2 inches between them.
  • Lightly beat the egg white with 2 teaspoons of water. Brush this glaze over the tops of the logs.
  • Bake for 30 minutes, until they're lightly browned. Remove from the oven, and allow them to cool for 5 minutes. Slice them into 3/4-inch thick slices on the diagonal, place them cut-side down on the baking sheet, and return them back to the oven to bake for 10-15 more minutes, until they're crisp and lightly browned.
  • Allow to cool, then dip an end in melted chocolate, if desired.
  • Yield: about 5 dozen.

Nutrition Facts : Calories 450.4, Fat 16.3, SaturatedFat 9.4, Cholesterol 121.2, Sodium 316.1, Carbohydrate 68.6, Fiber 1.4, Sugar 30.3, Protein 7.8

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