There is nothing like a good pecan pie! This southern classic gets a kick from the chocolate layer and the hit of bourbon! You can make this dessert dairy free by using margarine instead of butter, and alcohol free by omitting the bourbon. Make sure that you get a deep-dish style pie shell though, or else you might get some spill over! This recipe will serve 8.
⅔ cup white sugar
1 cup corn syrup
2-4 tablespoons bourbon* (depending on taste)
⅓ cup melted butter/margarine
½ teaspoon salt
1 ½ cups pecans (either halves or pieces)
1 cup semi-sweet chocolate chips
1 (9 inch) refrigerated deep pie crust (brought to room temperature)
Preheat oven to 375 degrees. Beat the sugar, corn syrup, bourbon, eggs, butter/margarine, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans. Line the bottom of your pie crust with the chocolate chips, then pour the pecan mixture into the pie crust. Lower the oven temperature to 350 degrees. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning. Bake in until the centre sets, about 60 minutes. Cool before serving.
I don’t know about you, but I always like to have a crunchy snack on hand… something a little savoury, a little salty and a little sweet. These candied espresso pecans fit the bill! Relatively low in fat and sugar, these caffeine packed nuts will help you power through the afternoon slump. If you don’t have instant espresso powder, you can substitute by using 50% more dark roast instant coffee. Just note that it will have a slightly harsher more acidic taste than the espresso powder, but it might just be okay considering the sugar and cinnamon in the recipe. This recipe will make about 4 cups of candied nuts.
Nonstick vegetable oil spray
⅔ cup sugar
2 tablespoons finely ground espresso coffee beans
1 tablespoon instant espresso powder
½ teaspoon ground cinnamon
¼ teaspoon coarse kosher salt
1 large egg white
4 cups pecan halves
Preheat oven to 325°F. Spray large rimmed baking sheet with nonstick spray. Whisk the sugar, ground espresso beans, espresso powder, cinnamon and salt together in small bowl. Whisk egg white in large bowl until frothy. Add pecans and toss to coat. Sprinkle the pecans with espresso mixture and toss to coat.
Spread coated pecans on prepared sheet in single layer. Bake 5 minutes. Slide spatula under the nuts to loosen them from baking sheet and stir, rearranging in single layer. Bake until the pecans are dry to touch, about 5 minutes longer. Loosen pecans from the sheet again, and then rest to cool on the sheet.
These candied pecans can be made 2 weeks ahead and stored in airtight container at room temperature.