PECAN SPREAD RECIPES

Name: PECAN UPSIDE DOWN BUNDT CAKE RECIPE
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10
Cuisine: American
Ingredients: ½ cup packed light or dark brown sugar; ¼ cup of corn syrup; ½ cup melted butter; 1 cup chopped pecans; ¼ tsp salt; 1 box vanilla cake mix (I used Betty Crocker Super Moist Vanilla); ½ cup of vegetable oil; 3 large eggs; 3 tbsp sour cream; 1 cup of water

PECAN UPSIDE DOWN BUNDT CAKE | 100K RECIPES

Pecan Upside Down Bundt Cake | 100K Recipes image

Your guests will be blown away at how you created this impressive wonder, and you don’t even have to share the little secret mentioned above.

Provided by 100krecipes

Categories Breakfast, Brunch, Dessert

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 10

Number Of Ingredients 10

Ingredients

½ cup packed light or dark brown sugar
¼ cup of corn syrup
½ cup melted butter
1 cup chopped pecans
¼ tsp salt
1 box vanilla cake mix (I used Betty Crocker Super Moist Vanilla)
½ cup of vegetable oil
3 large eggs
3 tbsp sour cream
1 cup of water

Steps:

Preheat oven to 350 degrees
Spray 10 inch bundt pan liberally with non-stick cooking spray, and set aside for later
Pecan Topping
Cake Batter

CHOCOLATE PECAN PIE RECIPE | MCCORMICK

Chocolate Pecan Pie Recipe | McCormick image

Pecan pie is a classic dessert for the holidays, and this variation is made even more delicious with a layer of rich, melted chocolate that turns the filling into a decadent texture. Our easy chocolate pecan pie comes together like traditional pecan pie, but the addition of semi-sweet chocolate chips lends a pleasant, slightly warm bitterness to counter the combination of corn syrup and sugar, all while pairing perfectly with the crunch and nuttiness of pecans. No Thanksgiving spread would be complete without a slice of this chocolate pecan pie, especially when garnished with a dollop of homemade vanilla whipped cream. For other pecan treats, try our mini pecan pies and caramel pecan fudge that make great grab-and-go desserts for holiday bake sales or gift-giving.

Provided by McCormick

Prep Time 15 minutes

Cook Time 1 hours

Yield 10

Number Of Ingredients 12

Ingredients

1 refrigerated pie crust (from 14.1-ounce package)
1 cup semi-sweet chocolate chips
3 tbsps milk
4 eggs
3 tbsps butter melted
2 tsps McCormick® Pure Vanilla Extract
1 cup dark corn syrup
1 cup sugar
1/2 tsp McCormick® Cinnamon, Ground
1/4 tsp McCormick® Allspice, Ground
1/4 tsp salt
1 1/2 cups pecan halves

Steps:

Preheat oven to 425°F. Prepare pie crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Press crust firmly into bottom and up sides of pie plate, making sure there are no bubbles or cracks. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.Test Kitchen Tip: To help keep pie crust from settling or slumping when blind baking, line inside of pie crust with parchment. Fill evenly with pie weights, dry beans (about 1 1/2 pounds), or even granulated sugar before baking. Carefully remove parchment and weight before filling pie.
Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.

Nutrition Facts : Calories 569 Calories

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CARAMEL PECAN SHORTBREAD RECIPE: HOW TO MAKE IT

My grandchildren look for Grandma's "candy bar cookies" every Christmas. I recommend doubling the recipe for these sweet treats because they go so fast. —Dorothy Buiter, Worth, Illinois
From tasteofhome.com
Reviews 4.1
Total Time 45 minutes
Category Desserts
Calories 126 calories per serving

In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2x1-in. strips. Place 1 in. apart on greased baking sheets. , Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool completely., For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie. , For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes. , Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container.

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PECAN UPSIDE DOWN BUNDT CAKE | 100K RECIPES

Your guests will be blown away at how you created this impressive wonder, and you don’t even have to share the little secret mentioned above.
From 100krecipes.com
Reviews 5.0
Total Time 50 minutes
Category Breakfast, Brunch, Dessert
Cuisine American

Cake Batter

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CHOCOLATE PECAN PIE RECIPE - MCCORMICK

Pecan pie is a classic dessert for the holidays, and this variation is made even more delicious with a layer of rich, melted chocolate that turns the filling into a decadent texture. Our easy chocolate pecan pie comes together like traditional pecan pie, but the addition of semi-sweet chocolate chips lends a pleasant, slightly warm bitterness to counter the combination of corn syrup and sugar, all while pairing perfectly with the crunch and nuttiness of pecans. No Thanksgiving spread would be complete without a slice of this chocolate pecan pie, especially when garnished with a dollop of homemade vanilla whipped cream. For other pecan treats, try our mini pecan pies and caramel pecan fudge that make great grab-and-go desserts for holiday bake sales or gift-giving.
From mccormick.com
Cuisine American,
Calories 569 per serving

Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.

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CARAMEL PECAN SHORTBREAD RECIPE: HOW TO MAKE IT

In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2x1-in. strips. Place 1 in. apart on greased baking sheets. , Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool completely., For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie. , For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes. , Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container.

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PECAN THUMBPRINTS RECIPE | BON APPéTIT

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