Best Candied Pecan Maple Recipes

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MAPLE PECAN STICKY BUN BISCUITS WITH CANDIED BACON



Maple Pecan Sticky Bun Biscuits with Candied Bacon image

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h10m

Yield 9 biscuits

Number Of Ingredients 16

5 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 teaspoon fine sea salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
2 cups cold buttermilk
3 tablespoons unsalted butter
1/3 cup pure maple syrup
3/4 cup light brown sugar
1 cup chopped pecans
1 tablespoon heavy cream
1/3 cup granulated sugar
2 teaspoons ground cinnamon
4 slices bacon
3 tablespoons light brown sugar
1 tablespoon pure maple syrup
Freshly ground black pepper

Steps:

  • Position racks in the lower and upper thirds of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Line another baking sheet with aluminum foil.
  • For the biscuit dough: Whisk the 5 cups flour with the baking powder and salt in a large bowl. Add the butter cubes and toss until each cube is fully coated in the flour. Using your hands or a pastry cutter, cut the butter into the flour until it's about the size of peas.
  • Make a well in the center of the flour mixture and pour in the buttermilk. Stir until just incorporated; do not overmix. Use a bench scraper or spatula to divide the dough in half, then refrigerate it while you prepare the topping.
  • For the topping and filling: Use 1 tablespoon of the butter to generously grease a 9-by-9-inch baking pan. Melt the remaining 2 tablespoons butter, then combine it with the maple syrup in a liquid measuring cup. Gently pour this mixture into the prepared baking pan. Sprinkle the brown sugar evenly over the bottom of the pan, then sprinkle the pecans over the brown sugar in an even layer. Set aside.
  • On a lightly floured surface, pat out one half of the biscuit dough into a 9-inch square; brush evenly with the cream. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle evenly over the biscuit. Carefully transfer the biscuit to the baking pan and gently press it as needed to fill the pan.
  • On a lightly floured surface, pat out the remaining biscuit dough into another 9-inch square and place it on top of the biscuit in the baking pan, pressing firmly to fill the pan. Place the baking pan on the parchment-lined baking sheet and bake on the lower oven rack until a tester inserted in the center of the biscuit comes out clean, 40 to 45 minutes.
  • While the biscuits bake, prepare the candied bacon: Place the bacon strips on the foil-lined baking sheet. In a small bowl, stir to combine the brown sugar and maple syrup. Drizzle a spoonful along the center of each bacon slice, then use your fingers to spread it evenly. Season generously with black pepper.
  • Bake the bacon on the upper rack of the oven until crisp and browned, 13 to 17 minutes. Remove the baking sheet from the oven and immediately transfer the bacon to a cutting board and let cool. Coarsely chop the bacon.
  • Let the sticky buns cool in the pan for 3 to 4 minutes before turning them out onto a serving platter. Spoon any topping still in the pan over the biscuits and sprinkle the bacon evenly over the top. Cut into 9 equal pieces and serve the biscuits warm.

CANDIED PECAN MAPLE



CANDIED PECAN MAPLE image

Provided by Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 ounces maple syrup, preferably organic and thick, with a strong flavor
1/4 cup butter
Salt and freshly ground black pepper
1/4 teaspoon ground cayenne pepper
1/2 pound pecan halves, toasted
2 rosemary branches, leaves removed

Steps:

  • In saucepan heat half of the syrup over medium temperature. Add butter, salt, pepper, and cayenne. Add nuts and cook 3 minutes, nuts will begin to stick together. Add remaining 1/2 of the maple syrup and cook until it begins to caramelize. Add the rosemary leaves and toss. Immediately remove from the heat. Cool on a silpat sheet.

MAPLE-PECAN SUNDAES WITH CANDIED BACON



Maple-Pecan Sundaes with Candied Bacon image

Provided by Lori Longbotham

Categories     Dessert     Bake     Quick & Easy     Frozen Dessert     Bacon     Pecan     Maple Syrup     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

4 bacon slices
2 tablespoons maple sugar, divided
3/4 cup pure maple syrup (preferably Grade B)
2 cinnamon sticks, broken in half
1 tablespoon fresh lemon juice
1 tablespoon finely chopped crystallized ginger
1/2 cup pecan halves, toasted
Vanilla ice cream

Steps:

  • Preheat oven to 400°F. Line rimmed baking sheet with foil. Place rack in center of foil. Lay bacon slices on rack. Sprinkle 1 tablespoon maple sugar evenly over bacon. Bake until sugar is melted, about 8 minutes. Sprinkle remaining 1 tablespoon sugar over same side of bacon. Bake until bacon is deep brown and glazed, 12 to 14 minutes longer. Remove from oven.
  • Preheat broiler. Broil bacon until sugar on top bubbles thickly, watching closely to prevent burning, 1 to 2 minutes. Cool bacon completely on rack. Cut into 1/4-inch dice.
  • Combine maple syrup and cinnamon sticks in deep medium saucepan and bring to boil over medium-high heat. Reduce heat to medium and simmer until sauce is thickened and reduced to 1/2 to 2/3 cup, about 5 minutes. Remove cinnamon sticks. Mix lemon juice and ginger into sauce. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Stir pecans and bacon into maple sauce. Scoop ice cream into dessert dishes. Spoon sauce over and serve.

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