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Message
Pecan Pie. What's your best recipe
Posted on 12/4/18 at 12:24 pm
Posted on 12/4/18 at 12:24 pm
Someone gave me some outstanding fresh pecan halves so I'm looking at options to use them. I roasted some with rosemary, butter and Aleppo pepper and salt. Killer for sure.
One of my favorite desserts is pecan pie so I'm looking for a good recipe which would be an upgrade to the traditional Karo syrup recipe which is very good on it's own. I've done it with molasses and bourbon before. I was thinking of using Maple syrup this time. Do any of you have any great ideas. No chocolate as that distracts from the pecans IMO.
One of my favorite desserts is pecan pie so I'm looking for a good recipe which would be an upgrade to the traditional Karo syrup recipe which is very good on it's own. I've done it with molasses and bourbon before. I was thinking of using Maple syrup this time. Do any of you have any great ideas. No chocolate as that distracts from the pecans IMO.
Posted on 12/4/18 at 12:26 pm to tewino
Really any good pecan recipe would be useful. Pralines, etc.
Posted on 12/4/18 at 12:36 pm to tewino
If you live near/in Dallas, just pick one up from Breadwinners Cafe and save yourself some time.
That's all I got.
P.S. They don't ship, already tried that.
That's all I got.
P.S. They don't ship, already tried that.
Posted on 12/4/18 at 12:52 pm to tewino
Posted on 12/4/18 at 3:12 pm to tewino
Meridian has a really good recipe that uses plum jam.
I need to find the recipe I used Thanksgiving 2017. Maple syrup and I think apricot jam. Not sure what all it was but it was the best I’ve ever had.
I need to find the recipe I used Thanksgiving 2017. Maple syrup and I think apricot jam. Not sure what all it was but it was the best I’ve ever had.
Posted on 12/4/18 at 3:35 pm to tewino
I use the Karo recipe but I sub in 1/4 cup of Steen's and 3/4 cup corn syrup instead of the full cup of syrup. I saw Alton Brown's recipe and I'm intrigued by this Golden Syrup.
Posted on 12/4/18 at 3:36 pm to tewino
I had one from a local meat and three and it was excellent. It was a lot less sweet than most, and the pecan flavor wast there along with the 'caramelized' pecan flavor.
I then spent several hours reading recipes from a google search and the amount of sugar etc. varies a lot as do sweeteners used.
Can anybody comment on the difference between cane syrup and HFcorn syrup when it comes to cooking and baking?
I then spent several hours reading recipes from a google search and the amount of sugar etc. varies a lot as do sweeteners used.
Can anybody comment on the difference between cane syrup and HFcorn syrup when it comes to cooking and baking?
Posted on 12/4/18 at 5:11 pm to tewino
Here are several options
PECAN PRALINES
Pralines is what I think about when I think about New Orleans. This is my mom’s recipe, shared with her by a Cajun friend years back.
You’ll need:
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 sticks butter
3 Tablespoons cane syrup
1 cup evaporated milk
2 Tablespoons vanilla
3 cups pecan pieces
Directions:
Combine white sugar, brown sugar, butter, cane syrup, and evaporated milk in a saucepot. Bring to boil, then lower fire and simmer, stirring constantly until temperature reaches 234? Fahrenheit on candy thermometer. Stir in vanilla and pecans and remove from heat. Drop by the tablespoon on parchment paper or wax paper. Allow to cool. People will tell you they are hard to make, which just isn’t true.
Should make 12-15 pralines, which will last about five minutes.
************************
My Mom’s Pecan Pie
Cooked in a shallow ready made pie crust
You’ll need:
1/4 Stick – Unsalted Butter at room temperature
1 Cup – Sugar
2 – Eggs
Pinch – Salt
1 Tablespoon – Jelly (plum works best)
1 Tablespoon – Self Rising Flour
1 Tablespoon - Water
1 Teaspoon - Vanilla
1 Cup - Chopped Pecan pieces
Directions
Mix butter, sugar, eggs, salt, jelly, flour and water in a bowl. Add vanilla and mix. Add chopped pecans and mix. Pour into pie shell. Bake at 350 degrees until firm (about 20 min).
******************
The Wife’s (MHNBPF) Pecan Tasseys
Use ready made Pillsbury dough boy pie crust and small “bite size” muffin pans
You’ll Need:
1/4 Stick – Unsalted Butter at room temperature
1 Cup – Sugar or you may use “Splenda”
2 egg equivalents of Egg beaters
Pinch – Salt
1 Tablespoon – Jelly (plum works best). May use “no sugar added” jelly.
1 Tablespoon – Self Rising Flour
1 Tablespoon - Water
1 Teaspoon - Vanilla
1 Cup - Chopped Pecan pieces
Directions:
Mix butter, sugar, eggs, salt, jelly, flour and water in a bowl. Add vanilla and chopped pecans and mix until blended. Cut pie crust into 2 inch circles and press each mini-crust into a muffin depression.
Add about 2 tablespoons of filling to each crust lined muffin shell. Fill each crust about 2/3rds full. Bake at 350 degrees until firm (about 20 min).
************************
Pecan Crusted Catfish Sandwiches:
6 Catfish fillets (4-6 oz) thawed
1 teaspoon salt
1 teaspoon black pepper
1 cup cracker crumbs
1 cup pecan halves, chipped (just short of fine) and lightly toasted
1 cup buttermilk
Warm (toasted) buttered crusty Hoagie style buns or French bread loaf
Mayo
Lettuce
Tomato
Directions
Preheat oven to 400 degrees f. Soak catfish fillets in buttermilk for 1 hour in fridge. Lightly salt and pepper fillets and then dredge in cracker crumbs. Rewet the cracker crumb coated fillets in buttermilk and then dredge them in the pecan chips. Salt (again) lightly, place on lightly oiled baking sheet and bake at 400 f until fork tender (8 – 10 minutes).
Serve on a split piece of warm buttered toasted crusty bread with lettuce and tomato, kettle fried chips and a beer.
**************************
Amaretto Chocolate Covered Pecans
You’ll need:
2 Cups of whole pecans
12 ounce package of dark (semi-sweet) chocolate, or milk chocolate if you prefer.
3 Tablespoons Amaretto Liqueur
1 Tablespoon of melted paraffin
Directions:
In a double boiler, melt paraffin and chocolate chips. When completely melted, add Amaretto and stir until smooth. The paraffin helps make the chocolate stick to the pecan halves.
Toast the pecans lightly in the oven (350 degrees for 4 minutes) and dip into chocolate. Place on wax paper until chocolate hardens.
PECAN PRALINES
Pralines is what I think about when I think about New Orleans. This is my mom’s recipe, shared with her by a Cajun friend years back.
You’ll need:
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 sticks butter
3 Tablespoons cane syrup
1 cup evaporated milk
2 Tablespoons vanilla
3 cups pecan pieces
Directions:
Combine white sugar, brown sugar, butter, cane syrup, and evaporated milk in a saucepot. Bring to boil, then lower fire and simmer, stirring constantly until temperature reaches 234? Fahrenheit on candy thermometer. Stir in vanilla and pecans and remove from heat. Drop by the tablespoon on parchment paper or wax paper. Allow to cool. People will tell you they are hard to make, which just isn’t true.
Should make 12-15 pralines, which will last about five minutes.
************************
My Mom’s Pecan Pie
Cooked in a shallow ready made pie crust
You’ll need:
1/4 Stick – Unsalted Butter at room temperature
1 Cup – Sugar
2 – Eggs
Pinch – Salt
1 Tablespoon – Jelly (plum works best)
1 Tablespoon – Self Rising Flour
1 Tablespoon - Water
1 Teaspoon - Vanilla
1 Cup - Chopped Pecan pieces
Directions
Mix butter, sugar, eggs, salt, jelly, flour and water in a bowl. Add vanilla and mix. Add chopped pecans and mix. Pour into pie shell. Bake at 350 degrees until firm (about 20 min).
******************
The Wife’s (MHNBPF) Pecan Tasseys
Use ready made Pillsbury dough boy pie crust and small “bite size” muffin pans
You’ll Need:
1/4 Stick – Unsalted Butter at room temperature
1 Cup – Sugar or you may use “Splenda”
2 egg equivalents of Egg beaters
Pinch – Salt
1 Tablespoon – Jelly (plum works best). May use “no sugar added” jelly.
1 Tablespoon – Self Rising Flour
1 Tablespoon - Water
1 Teaspoon - Vanilla
1 Cup - Chopped Pecan pieces
Directions:
Mix butter, sugar, eggs, salt, jelly, flour and water in a bowl. Add vanilla and chopped pecans and mix until blended. Cut pie crust into 2 inch circles and press each mini-crust into a muffin depression.
Add about 2 tablespoons of filling to each crust lined muffin shell. Fill each crust about 2/3rds full. Bake at 350 degrees until firm (about 20 min).
************************
Pecan Crusted Catfish Sandwiches:
6 Catfish fillets (4-6 oz) thawed
1 teaspoon salt
1 teaspoon black pepper
1 cup cracker crumbs
1 cup pecan halves, chipped (just short of fine) and lightly toasted
1 cup buttermilk
Warm (toasted) buttered crusty Hoagie style buns or French bread loaf
Mayo
Lettuce
Tomato
Directions
Preheat oven to 400 degrees f. Soak catfish fillets in buttermilk for 1 hour in fridge. Lightly salt and pepper fillets and then dredge in cracker crumbs. Rewet the cracker crumb coated fillets in buttermilk and then dredge them in the pecan chips. Salt (again) lightly, place on lightly oiled baking sheet and bake at 400 f until fork tender (8 – 10 minutes).
Serve on a split piece of warm buttered toasted crusty bread with lettuce and tomato, kettle fried chips and a beer.
**************************
Amaretto Chocolate Covered Pecans
You’ll need:
2 Cups of whole pecans
12 ounce package of dark (semi-sweet) chocolate, or milk chocolate if you prefer.
3 Tablespoons Amaretto Liqueur
1 Tablespoon of melted paraffin
Directions:
In a double boiler, melt paraffin and chocolate chips. When completely melted, add Amaretto and stir until smooth. The paraffin helps make the chocolate stick to the pecan halves.
Toast the pecans lightly in the oven (350 degrees for 4 minutes) and dip into chocolate. Place on wax paper until chocolate hardens.
Posted on 12/4/18 at 8:31 pm to real turf fan
quote:
Can anybody comment on the difference between cane syrup and HFcorn syrup when it comes to cooking and baking?
the golden syrup mentioned above is cane syrup, also known as light treacle.
Steens is dark cane syrup
I wouldn’t use all steens in a pecan pie unless you really like steens
Posted on 12/4/18 at 8:41 pm to tewino
Karo syrup bottle recipe except I used 2 cups of pecans instead of 1.5, and a tablespoon of vanilla instead of a teaspoon
Posted on 12/4/18 at 9:13 pm to MeridianDog
Thanks Meridian.
What is melted paraffin in the last recipe? I thought that was a wax.
What is melted paraffin in the last recipe? I thought that was a wax.
Posted on 12/4/18 at 10:13 pm to tewino
quote:
What is melted paraffin in the last recipe? I thought that was a wax.
It is and nearly every chocolate coated item out there uses it along with any candy bar or chocolate that does not melt in your hand.
Posted on 12/4/18 at 11:22 pm to tewino
I'm not sure where I found this one,but I made it for Thanksgiving and it came out very nice. I used the Dutch Ann mini shells, and there was enough filling for about 14 minis.
quote:
SALTED CARAMEL BOURBON PECAN PIE
1 pie crust, blind baked in a 10 inch pie plate
1 lb. raw pecan halves
1 cup bourbon
5 tbsp. unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
2 tsp. flaked sea salt (Maldon or Fleur Du Sel)
2 tsp. vanilla extract
3 eggs, beaten
Toast pecans on cookie sheet @ 300 F for 10 min. Transfer to a heatproof dish, and pour bourbon over them. Cover tightly, and set aside to marinate overnight.
Preheat oven to 350 F.
Drain nuts, and discard the liquid. In a medium saucepan, combine butter, corn syrup, sugar, and salt. Bring to a boil, stir, and cool to room temp.
Whisk the eggs, vanilla, and the nuts into the pan of caramel. Pour mixture into the prebaked pie shell. Bake for 40 min. until set in the center. Cool on wire rack.
This post was edited on 12/4/18 at 11:24 pm
Posted on 12/5/18 at 4:48 am to tewino
I made this Pecan Pie Cobbler last Christmas and it was a hit.
Posted on 12/5/18 at 6:16 am to cave canem
quote:
It is and nearly every chocolate coated item out there uses it along with any candy bar or chocolate that does not melt in your hand.
store bought candy bars and such maybe.
for homemade items it’s not needed if you temper the chocolate properly
Posted on 12/5/18 at 8:10 am to cgrand
look up Frank Brigtsens recipe, the BEST ever!
Posted on 12/5/18 at 12:06 pm to Sailorjerry
quote:
look up Frank Brigtsens recipe, the BEST ever!
My wife has made it, and it is very good. A key is roasting the pecans for the filling.
Click on the button for "Recipes from Frank" at the bottom of this page. Pie recipe is on page 3.
Posted on 12/5/18 at 12:42 pm to busbeepbeep
quote:
Drain nuts, and discard the liquid
Why on earth would you throw away toasted-pecan-infused bourbon?
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