Best Caramel Pecans Recipes

CARAMEL PECANS

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

CARAMEL PECANS

Steps:

• Preheat oven to 250°F.
• Pour pecan halves into greased 9x13" pan and place into oven for 5 minutes.
• Melt butter in medium saucepan over medium heat.
• Stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes).
• Remove pecans from oven and pour into saucepan/caramel mixture.
• Stir to coat and pour back into 9x13" pan.
• Place back into oven for 45-60 minutes stirring every 15 minutes or so.
• Remove pan and spread pecans onto parchment paper or silpat (I've used wax paper but it sticks at times-if it does put in fridge and remove when cold).
• Separate pecans as they cool (2 forks work well).
• I often HALF this because I can't keep out of them!

GEORGE CARAMELIN: CHOCOLATE CINNAMON CUPCAKES WITH VANILLA BEAN BOURBON FROSTING, BOURBON CARAMEL SAUCE, AND CANDIED PECANS

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 18 cupcake liners.
• Sift the sugar, flour, cocoa, cinnamon, baking soda, and salt into a medium bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix the batter.
• Fill the cupcake liners 3/4 full and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
• For the sauce: In a small, heavy-bottomed saucepan, stir together the sugar and water. Cover and bring to a boil. Let boil until the mixture starts to turn brown, about 20 minutes. Remove from the heat and stir with a whisk. Add the bourbon and salt and continue stirring. Once the bubbling stops, add the margarine and whisk until melted and distributed. Let cool completely and pour into a clean squirt bottle.
• For the pecans: In a large bowl, toss the pecans with the melted margarine until all the pecans are coated. In a separate bowl, mix the cinnamon, sugar, and sea salt. Toss into the pecan mixture and coat evenly. Spread the pecans out on a baking sheet lined with parchment paper, making sure the pecans are not overlapping. Bake for 6 to 8 minutes. Let cool completely.
• For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the sugar a little at a time. Once the sugar is incorporated, add the vanilla paste and bourbon and mix on low until the liquids are incorporated. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag fitted with a large star tip.
• To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the bourbon caramel sauce into the center of the cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of vanilla bean bourbon frosting onto of each cupcake. Drizzle the top with more bourbon caramel sauce and sprinkle with candied pecans to garnish.

SOUFFLé OF PUFF PASTRY WITH ORANGE-SCENTED PASTRY CREAM, CANDIED PECANS, AND CARAMEL BUTTER SAUCE

Steps:

• Orange-Scented Pastry Cream
• 1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream to soft peaks.
• 2. Whisk the Pastry Cream until smooth. Gently fold in the orange zest and whipped cream. Transfer the cream to a pastry bag fitted with a medium, plain tip and refrigerate until ready to serve.
• Caramel Butter Sauce
• 1. In a small bowl, combine the cornstarch with 2 tablespoons (30 g/1 oz) of the water.
• 2. In a small saucepan, combine the brown sugar, vanilla bean pod and seeds, and remaining 2 cups (470 g/16.5 oz) water and bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, for another minute. Remove the pan from the heat and whisk in the butter, salt, and rum. Keep the sauce warm until serving, or refrigerate it, covered, and rewarm before serving.
• Candied Pecans
• 1. Preheat the oven to 350°F (177°C). Place the pecans in a medium bowl and set aside.
• 2. In a small saucepan, combine the water and sugar and bring to a boil over medium-high heat, stirring, just until the sugar has dissolved. Pour the syrup over the pecans and toss until combined. Spread the coated pecans on a half-sheet pan and bake for about 8 minutes, tossing once during baking, until browned and fragrant.
• Puff Pastry Rounds
• 1. Preheat the oven to 400°F (204°C). Line a half-sheet pan with a silicone baking mat.
• 2. On a lightly floured work surface, roll the puff pastry out to a thickness of 1/2 inch. Using a 3-inch round pastry cutter, cut out 10 rounds from the dough. Arrange the rounds on the prepared sheet pan and top with another silicone baking mat and half-sheet pan; this will allow the rounds to rise evenly. Bake for 45 to 55 minutes, or until the rounds are browned and nicely puffed. Remove the top sheet pan and baking mat. Preheat the broiler and dust the rounds liberally with confectioners' sugar. Place the rounds under the broiler until they are caramelized. Assemble the desserts immediately.
• Assembly
• While the Puff Pastry Rounds are still hot from the oven, split them in half. Scoop out any undercooked dough from the center of each half and pipe a generous amount of cold Orange-Scented Pastry Cream on the bottom half of the puff. Replace the top of the puff. Place the dessert on a plate and spoon some Caramel Butter Sauce on top of the warm pastry. Garnish with some Candied Pecans.

BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
• For banana-caramel cream:
• Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.
• Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.
• Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.
• Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

CREPES WITH CARAMEL SAUCE AND TOASTED PECANS

Steps:

• For crepes:
• Combine first 6 ingredients in blender and blend until smooth. Let stand 1 hour at room temperature. Blend again before using.
• Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter. Heat over medium-high heat. Pour scant 1/4 cupful batter into skillet, tilting to allow batter to coat bottom of skillet. Cook until crepe is golden on bottom, about 1 minute. Turn crepe over and cook until brown on bottom, about 45 seconds. Transfer to paper towel. Repeat with remaining batter, making about 24 crepes and stacking crepes between paper towels. Cool.
• For sauce:
• Combine cajeta, milk, and butter in heavy medium saucepan. Bring to boil. Reduce heat to medium and simmer until sauce is reduced to 2 3/4 cups, about 5 minutes. Remove from heat. Stir in Cognac.
• Place 1 crepe on work surface. Spread with 1 tablespoon sauce. Sprinkle with 1 tablespoon chopped pecans. Fold crepe in half over filling, then in half again, forming triangle. Repeat with remaining crepes, sauce, and pecans. Arrange crepes in two 13x9x2-inch glass baking dishes. (Can be prepared 1 day ahead. Cover and chill crepes and remaining sauce separately. Rewarm sauce just until pourable before continuing.)
• Preheat oven to 350°F. Pour remaining sauce over crepes. Bake until heated through, about 15 minutes. Sprinkle with any remaining pecans and serve.

SWEET POTATO BREAD WITH CARAMEL AND ALEPPO-SPICED PECANS

Steps:

• Preheat oven to 400°F minutes. Butter a 9-by-5-inch loaf pan. Pierce sweet potato several times with a fork and place on a rimmed baking sheet lined with foil. Bake until soft and cooked through, 50 to 60 minutes. Scoop out flesh into a blender or food processor; discard skin. Add milk and purée until smooth. Scrape the potato mixture into a medium bowl and return 1 1/3 cups of the mixture to the blender. Add eggs, oil, vanilla, and dark brown sugar and purée until smooth. Scrape into a large bowl.
• Lower the oven to 325°F. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. Whisk the dry ingredients into the wet ingredients in three batches to avoid overworking the flour. Make sure batter is fully mixed.
• Pour batter into prepared loaf pan and place on a rimmed baking sheet. Bake in oven, rotating once, until a toothpick inserted into center comes out clean, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours.
• Run the dull side of a bread knife along the inner edges of the loaf pan. Unmold the bread and drizzle with caramel. Sprinkle with sea salt, Aleppo pepper, and pecans before serving.

PUMPKIN NAPOLEONS WITH SUGARED PECANS AND CARAMEL SAUCE

Steps:

• To make the pecans, preheat the oven to 225 degrees. Mix the sugar and salt in a bowl. In another bowl, whisk the egg white and water together until frothy. Toss the pecans in the egg-white mixture to coat well. Drain, then toss in the sugar mixture. Grease a baking sheet and spread the pecans on it. Bake until dry, about 45 minutes, stirring every 15 minutes. Set aside.
• To make the pastry, preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper and set aside. Pulse the pecans and sugar together in a food processor until ground. Lay 1 sheet of phyllo dough out on a work surface, keeping the rest covered with a damp cloth until ready to use. Brush with butter and sprinkle with about 3 tablespoons of the ground pecan mixture. Top with another sheet of phyllo, brush with butter and sprinkle with pecans. Top with a third sheet of phyllo and brush with butter.
• Trim the phyllo layers to make a 16-by-12-inch rectangle. Cut into 16 4-by-3-inch rectangles. Divide between the baking sheets and bake until golden brown, about 5 minutes. Repeat with the remaining phyllo, butter and pecan mixture. Set the pastries aside; you'll have extra.
• To make the sauce, place the sugar in a medium saucepan and stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color. Remove from heat and carefully add the cream. Return the pan to the heat and stir until all the caramel is dissolved. Set aside.
• To make the filling, combine the pumpkin, butter, brown sugar, salt, cinnamon, vanilla extract and cream in a medium saucepan and place over medium heat. Cook, stirring occasionally, until smooth and hot.
• The napoleons can be prepared ahead up to this point. Reheat the caramel sauce and the pumpkin filling. To assemble, spread the mascarpone over 8 of the pastries, using about 2 tablespoons for each. Top with another pastry and spread with about 1/4 cup of the pumpkin mixture. Top with another pastry.
• Coat 8 plates with caramel sauce. Top with the napoleons and scatter the sugared pecans around them. Serve immediately.

BABY SWEET POTATO CAKES WITH PECANS AND STICKY CARAMEL SAUCE

Steps:

• Beat butter and sugar at medium speed with an electric mixer until smooth.
• Add eggs, 1 at a time, beating until blended after each addition.
• Combine flour and baking soda.
• Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl.
• Add remaining half of flour mixture, and beat until blended.
• Add vanilla and next 5 ingredients, beating at medium speed until smooth.
• Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full.
• 3. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 5 minutes.
• Remove warm cakes from pan, and sprinkle with toasted pecans.
• Top each cake with 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
• Serve with vanilla ice cream or ice-cold heavy cream, if desired.
• *Caramel-Pecan Sauce:.
• Cook butter and sugar in a medium nonstick skillet over medium heat 2 to 3 minutes or until butter melts and sugar dissolves.
• Whisk in heavy cream and coffee granules. Bring mixture to a light boil, stirring constantly.
• Turn off heat, and let stand on cooktop until slightly cool, stirring often. Makes 2 cups.

CHOCOLATE SILK NAPOLEON WITH VANILLA ANGLAISE AND CARAMEL DIPPED PECANS

Steps:

• Preheat oven to 375 degrees F. Lay 2 sheets of the phyllo on a flat surface and brush each with 2 tablespoons of the butter. Sprinkle 2 tablespoons of sugar over each. Top each with another sheet of phyllo, brush with butter, and sprinkle each with 2 tablespoons of sugar and 4 tablespoons of pecans.
• Cut out 6 (5-inch) triangles from each sheet and place on a baking sheet lined with parchment paper. Place another sheet of parchment on top of the triangles and top the parchment with another sheet pan. Bake until golden brown. Remove from oven and cool on a baking rack.
• When the phyllo has cooled make 4 (3-layer) napoleons starting with a layer of phyllo then a layer of Chocolate Silk then another phyllo and end with a layer of phyllo. Spoon some of the Vanilla Anglaise onto a large dessert plate. Place the napoleon on top and garnish with Caramelized Pecans.
• Preheat oven to 300 degrees F. Bring milk and cream with 1/2 of the sugar to a boil.
• Place chocolate in a large bowl and pour the hot milk mixture over. Let sit for 1 minute then whisk until smooth.
• Whisk the yolks, remaining sugar, vanilla, and salt together. Sift in the cocoa powder and whisk until smooth. Combine milk and egg mixture, and whisk in the butter. Strain through a fine mesh strainer.
• Pour into a half sheet pan and bake, covered with aluminum foil, until just set. Refrigerate until cold. Cut into 8 (5-inch) triangles.
• Heat milk, cream, vanilla bean in a medium saucepan. Whisk together sugar and eggs to the ribbon stage. Slowly whisk in the hot milk and return mixture to the pan. Cook over low heat until the mixture coats the back of a spoon.
• Strain the mixture into a bowl set into a larger bowl of ice water and stir until cold.
• Caramelized Pecans: 1 cup granulated sugar 1/4 cup water 8 whole pecans 1 pound butter in its wrapper
• Place sugar and water in a small saucepan and cook to the mixture reaches the hard crack stage (300 degrees F) on a candy thermometer.
• Skewer the pecans onto a wooden skewer and dip into the caramel. Place the skewers into the butter sideways and let the caramel drip onto a plate. Let the caramel harden and snip off with scissors leaving a 1-inch piece of caramel hanging from the pecan.

ICE CREAM BALLS WITH PECANS AND CARAMEL SAUCE

Steps:

• Make ice cream balls with an ice cream scoop. Roll the ice cream balls in the chopped nuts, then place them in glass dishes. Spoon caramel or chocolate sauce over the ice cream and serve topped with fresh whipped cream and a cherry if you like. Enjoy!

CARAMEL-DIPPED PECANS

Steps:

• Gently insert an 8-inch wooden skewer into each pecan. Set aside.
• Prepare an ice bath, and set aside. Combine the sugar, water, and cream of tartar in a medium saucepan, and bring to a boil over medium-high heat. Wash down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. Cook, without stirring, until the mixture begins to brown. Gently swirl the pan to color evenly. Remove from heat when caramel is a rich amber color, and place pan in ice bath for 5 seconds to stop the cooking.
• Allow caramel to sit, until slightly thickened, for about 15 minutes. (To test: Dip a wooden spoon into the caramel, and lift it several inches over the pan; if a drip slowly forms and then hardens, the caramel is ready.) When caramel is ready, dip pecans, lifting up and swirling slightly to fully coat. Hold skewer over the pan to allow the drip to lengthen and slightly harden, about 1 minute. If necessary, use a pair of scissors to cut the drip from the caramel remaining in the pan. Place skewers on an inverted baking sheet lined with waxed paper, and allow the caramel to completely harden, about 5 minutes. If desired, stand skewers upright in flower foam or a heavy container until ready to serve. Gently remove skewers before serving.

BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS

Steps:

• For Cake:
• Preheat oven to 350°F. Butter and flour two 9-inch diameter cake pans with 1 1/2-inch high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions.
• Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
• For Banana-Caramel Cream:
• Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes.
• Pour caramel into bowl. Cool to room temperature, whisking occasionally. Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.
• Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top. Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

CRUSHED BLACKBERRY SUNDAE WITH TOASTED PECANS, CARAMEL SAUCE, AND WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Spread the pecans evenly on a baking sheet and toast in the oven for 8 to 10 minutes. Remove and let cool before coarsely chopping.
• Place a scoop of ice cream in a parfait glass and top with caramel sauce, crushed blackberries, and pecans. Repeat 2 more times and then top with a large dollop of whipped cream.
• Place the heavy cream and vanilla bean and seeds in a small saucepan and bring to a simmer over medium heat. Remove the cream from the heat and let sit while making the caramel.
• Whisk together the sugar and water in a medium non-reactive saucepan over high heat. Cook until dark golden brown, about 10 to 12 minutes. Remove the caramel from the heat and immediately add the cream slowly, stirring constantly with a wooden spoon. Return to the heat and cook until the mixture becomes smooth. Remove from the heat and stir in the butter and salt. Transfer to a bowl and serve immediately.
• Combine the blackberries, sugar, and cassis in a medium bowl and stir well. Let sit at room temperature for 30 minutes. After 30 minutes, use a fork to crush the blackberries.

BUTTERED CREPES WITH CARAMEL AND PECANS

Steps:

• Place cinnamon, cloves, milk, eggs, salt, sugar, vanilla, and flour in the jar of a blender or bowl of a food processor. Blend or process until smooth, stopping machine once to scrape down the sides with a spatula.
• Melt 1 tablespoon butter. With the machine running, pour in melted butter. Let stand 2 hours before using. Mixture should have consistency of heavy cream. If it is too thick, add a little water to thin it out.
• Place a 7-inch skillet or crepe pan over medium to medium-high heat. Brush pan lightly with oil. Add 1/4 cup batter and quickly swirl to coat the bottom of the pan; immediately pour any excess batter back into blender jar.
• Cook until edges begin to dry, 45 seconds to 1 minute. Loosen edges with a knife and trim off jagged edges. Using a spatula, turn crepes, continue cooking until golden brown, about 1 minute more; transfer to a plate. Repeat process with remaining batter, stacking each crepe on top of one another as you work.
• Place remaining 8 tablespoons butter in a medium skillet over medium-low heat. Add pecans and toast, stirring frequently, until nuts are toasted and butter is browned, about 10 minutes. Using a slotted spoon, transfer nuts to a small bowl; reserve browned butter.
• Butter a large baking dish and set aside. Lay a crepe flat on work surface and brush with browned butter. Place a scant tablespoon goat milk caramel on one side. Fold in half and press to gently spread out filling. Brush one side with butter and fold in half again. Brush top side with butter and place in prepared baking dish. Repeat with remaining crepes and arrange each in the prepared baking dish in two layers, overlapping slightly. Cover with parchment-lined foil. Refrigerate until ready to serve, up until 1 day. Reserve any remaining caramel.
• Preheat oven to 325 degrees. Place crepes in oven until warmed through, about 10 minutes. Place caramel in a small saucepan and heat over medium-low heat until warmed through. Drizzle over warmed crepes and sprinkle with toasted nuts. Serve immediately.

CARAMEL CORN WITH PECANS

Steps:

• 1. In a heavy sauce pan (allowing for extra space at the top for foam to rise), combine the sugar, butter, corn syrup and salt.
• 2. Bring the mixture to a boil and boil for 5 minutes.
• 3. Remove from the heat and stir in vanilla and baking soda.
• 4. Foam will instantly form when the baking soda is added.
• 5. Immediately pour the mixture over freshly popped corn and peanuts in a large container. Best when microwave butter popcorn is used.
• 6. Mix well and quickly.
• 7. Pour onto two cookie sheets lined with foil.
• 8. Bake in preheated oven at 200 for 1 hour 45 minutes, stirring every 15 minutes.
• 9. Store in a tightly sealed container as air will make the corn soggy.

STRAWBERRY-FILLED FRENCH TOAST WITH CARAMEL AND PECANS

Steps:

• 1. To prepare sauce, combine granulated sugar and water in a medium heavy saucepan. Cook over medium-low heat 3 minutes or until the sugar dissolves. Cover and cook over medium heat 1 minute. Uncover and cook 5 minutes or until light golden (do not stir). 2. Remove from heat, and let stand 1 minute. Add butter, stir until melted. Place pan over medium heat; cook 3 minutes or until caramel melts and mixture is smooth, stirring constantly. Remove from heat; stir in vanilla and salt. 3. To prepare French toast, pour sauce into a 13 x 9-ingh baking dish coated with cooking spray. Arrange 8 bread slices in dish. Spread preserves evenly over bread; top with remaining bread. 4. Combine fat-free milk and next 6 ingredients (through eggs). Pour milk mixture over bread; sprinkle with pecans. 5. Preheat oven to 350 degrees. 6. Bake, uncovered, at 350 for 35 minutes or until top is golden. Let cook 5 minutes. Sprinkle with powdered sugar.

CREPES WITH CARAMEL SAUCE AND TOASTED PECANS RECIPE | EPICURIOUS.COM

Steps:

• For crepes:
• Combine first 6 ingredients in blender and blend until smooth. Let stand 1 hour at room temperature. Blend again before using.
• Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter. Heat over medium-high heat. Pour scant 1/4 cupful batter into skillet, tilting to allow batter to coat bottom of skillet. Cook until crepe is golden on bottom, about 1 minute. Turn crepe over and cook until brown on bottom, about 45 seconds. Transfer to paper towel. Repeat with remaining batter, making about 24 crepes and stacking crepes between paper towels. Cool.
• For sauce:
• Combine cajeta, milk, and butter in heavy medium saucepan. Bring to boil. Reduce heat to medium and simmer until sauce is reduced to 2 3/4 cups, about 5 minutes. Remove from heat. Stir in Cognac.
• Place 1 crepe on work surface. Spread with 1 tablespoon sauce. Sprinkle with 1 tablespoon chopped pecans. Fold crepe in half over filling, then in half again, forming triangle. Repeat with remaining crepes, sauce, and pecans. Arrange crepes in two 13x9x2-inch glass baking dishes. (Can be prepared 1 day ahead. Cover and chill crepes and remaining sauce separately. Rewarm sauce just until pourable before continuing.)
• Preheat oven to 350°F. Pour remaining sauce over crepes. Bake until heated through, about 15 minutes. Sprinkle with any remaining pecans and serve.