Spiced Pecan Crust Recipes

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PECAN PIE CRUST



Pecan Pie Crust image

Make and share this Pecan Pie Crust recipe from Food.com.

Provided by Darlene Summers

Categories     Pie

Time 25m

Yield 1 pie crust

Number Of Ingredients 5

2 cups pecans
2 teaspoons melted butter
1/2 teaspoon vanilla
4 tablespoons brown sugar
1 tablespoon water

Steps:

  • Place pecans in food processor; grind until fine.
  • Add melted butter, brown sugar, vanilla and water.
  • Continue processing till mixture begins falling off sides of bowl.
  • Press into 9-inch pie pan.
  • Bake at 325° for 20 minutes or microwave at full power for 6 minutes.

SPICED PECANS



Spiced Pecans image

Provided by Alton Brown

Categories     appetizer

Time 18m

Yield 1 pound

Number Of Ingredients 10

1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon dried ground orange peel
1 pound pecan halves
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons packed dark brown sugar
2 tablespoons water

Steps:

  • 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, approximately 2 to 3 minutes.
  • Transfer the nuts to the prepared sheetpan 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 up to 3 weeks.

SPICED PECANS



Spiced Pecans image

So simple, so good! Have tried several different combinations of spices, but keep coming back to this one. I use only pecans, but mixed nuts would be fine.

Provided by Pat

Categories     Appetizers and Snacks

Time 40m

Yield 6

Number Of Ingredients 8

1 egg white, lightly beaten
1 tablespoon water
3 cups pecan halves
½ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
  • In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
  • Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.

Nutrition Facts : Calories 443.1 calories, Carbohydrate 24.7 g, Fat 39 g, Fiber 5.5 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 203.6 mg, Sugar 18.9 g

SOUTHERN PECAN PIE WITH SPICE CRUST



Southern Pecan Pie with Spice Crust image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield One 9-inch pie

Number Of Ingredients 20

Sweet Dough Spice variation, for a one-crust pie, recipe follows
1 cup dark corn syrup
3/4 cup sugar
6 tablespoons butter
3 large eggs
Pinch salt
2 tablespoons Bourbon
2 cups pecan halves or pieces, or a combination, about 8 ounces
1 1/4 cups all-purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter
1 large egg
2 1/2 cups all-purpose bleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
2 large eggs

Steps:

  • To make the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs until liquid and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while rolling and forming the bottom crust.
  • Set a rack at the lowest level of the oven and preheat to 350 degrees.
  • Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are covered.
  • Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.
  • To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
  • Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.

SPICED PECAN PIE CRUST



Spiced Pecan Pie Crust image

From the Cuisinart website. It sounds like it would be amazing for a cheesecake crust or a pumpkin pie! The original recipes says you need a spice grinder to grind one whole cinnamon stick and one whole nutmeg with the pecans. I am altering it and substituting 1 tsp of cinnamon and 1/2 tsp of nutmeg. So you may want to base it a little on taste. Chop the pecans in a mini-food chopper if you have one!

Provided by SarahBeth

Categories     Dessert

Time 25m

Yield 1 pie crust, 1 serving(s)

Number Of Ingredients 9

1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup pecans, toasted and cooled, very finely chopped
2/3 cup graham cracker crumbs
3 tablespoons light brown sugar
1 tablespoon granulated sugar
1/2 teaspoon table salt
1/4 cup unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 375°F
  • Lightly coat a 9-inch pie plate with nonstick cooking spray. Reserve.
  • Place the spices, pecans, graham cracker crumbs and sugars in a medium bowl. Whisk to combine.
  • Slowly add the butter and vanilla until mixture is moist. Note: all of the butter may not be needed.
  • Press the mixture into and up the sides of the prepared pie plate.
  • Bake in the preheated oven for 10 to 12 minutes.

SPICED PECAN PIE



Spiced Pecan Pie image

Categories     Ginger     Dessert     Bake     Pecan     Winter     Anise     Cinnamon     Clove     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 11

1 1/2 recipesPastry Dough
1/2 teaspoon anise seeds
1 1/4 cups sugar
2 1/2 cups light corn syrup (about 20 ounces)
6 large eggs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
a pinch ground cloves
1/8 teaspoon salt
2 cups pecan halves (about 8 ounces)
Accompaniment: super-premium vanilla ice cream

Steps:

  • On a lightly floured surface with a floured rolling pin roll out pastry dough into a 17-inch round (about 1/8 inch thick). Fit dough into a 10-inch glass pie plate (1 1/2 quarts), and crimp edge decoratively. Chill shell, covered, at least 1 hour and up to 1 day.
  • Preheat oven to 350°F.
  • In an electric coffee/spice grinder finely grind anise seeds. In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add corn syrup and simmer, stirring occasionally, until caramel is dissolved (caramel will harden before dissolving).
  • In a bowl whisk together remaining 3/4 cup sugar, eggs, spices, and salt. Remove pan from heat and cool caramel mixture until it stops bubbling. In a slow stream carefully whisk caramel mixture into egg mixture. Spread pecans in shell and pour in filling, tapping down pecans to coat thoroughly.
  • Bake pie in middle of oven until crust is pale golden, 40 to 45 minutes (filling will not be set), and transfer to a rack to cool completely (filling will continue to set as pie cools).
  • Serve pie with ice cream.

SPICED PECAN CRUST



Spiced Pecan Crust image

This is especially good with a chocolate-pecan pie recipe. Rich! For more special occasions, pecans halves can be pressed into the rim of the crust before baking.

Provided by Carolyn

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 20m

Yield 8

Number Of Ingredients 5

1 cup all-purpose flour
½ cup finely chopped pecans
¼ cup brown sugar
½ teaspoon ground cinnamon
½ cup margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together flour, pecans, sugar and cinnamon. Stir in margarine until well blended. Pat mixture into a lightly greased 9 inch pie pan.
  • Bake for 8 to 10 minutes in the preheated oven.

Nutrition Facts : Calories 230.6 calories, Carbohydrate 19.9 g, Fat 16.3 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 133.7 mg, Sugar 7.1 g

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