Honeypecansnaps Recipes

HONEY SESAME SNAPS

Steps:

• Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat.
• Cook, stirring occasionally, until mixture reaches 320F on a candy thermometer.
• Line a cookie sheet with parchment paper. Pour mixture into sheet and smooth top.
• Allow to cool slightly, using a sharp knife, cut into pieces.
• Let cool completely, and then break into pieces. Will keep in an airtight container for up to two weeks.

ROASTED HONEY GLAZED CINNAMON PECANS

Steps:

• Preheat oven to 180℃/160℃ fan/350℉ and line a baking tray with parchment paper.
• In a bowl, combine the pecans and honey and mix together till well coated. Then spread the pecans out on the parchment paper in a single layer.
• In a small bowl, combine the sugar with cinnamon, salt and ground pepper and sprinkle over the pecans.
• Bake on the middle shelf for 5 minutes, then remove and stir the pecans and bake for a further 7 minutes. Allow to cool before separating and using/storing.

HONEY PECAN SNAPS

Steps:

• In a mixing bowl, cream butter, shortening and sugar until fluffy.
• Add honey, eggs and lemon juice; beat well.
• Combine dry ingredients; gradually add to creamed mixture.
• Fold in pecans.
• Shape into 1-inch balls; roll in sugar.
• Place on un-greased baking sheets.
• Bake at 350 degrees for 12-13 minutes or until golden brown.
• Cool 2 minutes; remove to wire racks.

PECAN SNAPS

Steps:

• Lightly grease a cookie sheet or line with foil.
• In a small bowl stir together brown sugar, melted butter, corn syrup and coffee. Stir in pecan s and flour until combined.
• Drop batter by level teaspoon 3" apart, or a level tablespoon (larger cookies) 5" apart, onto prepared cookie sheet. (Bake only 4 or 5 cookies at a time.) Bake at 350 degrees for 7-8 min.
• for smaller cookies and 8-10 min, for larger cookies.
• or until cookies are bubbly and a deep golden brown.
• Cool cookies on the cookie sheet for 1-2 min.
• or until set. Quickly remove 1 cookie; roll cookie around a metal cone or the greased handle of a wooden spoon.
• when cookie is firm, slide the cookie off the cone or spoon and cool completely on a wire rack.
• Repeat with remaining cookies, 1 at a time. (If cookies harden before you can shape them, reheat them in the oven about 1 min.
• or until softened.) If desired, carefully brush the top edge of each one with melted semisweet chocolate. (Use a light touch, as the cookies are fragile and will break.) Up to 30 min.
• before serving, in a large mixing bowl beat whipping cream, powdered sugar and espresso powder with an electric mixer on low speed until stiff peaks form.
• Pipe or spoon some of the whipped cream into each cookie. If desired, sprinkle with grated chocolate. - - - - - - - - - - - - - - - - - - NOTES : To make ahead: Bake, shape and cool cookies as directed.
• Arrange in a single layer in a freezer container and freeze for up to 1 month.
• To serve, thaw frozen cookies for 15 min.
• Prepare whipped cream mixture and fill the cookies as directed .