Best Pecan Fingers Recipes

OVEN BAKED PECAN-CRUSTED CHICKEN FINGERS

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.
• In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.
• In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.
• Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)

GRANDMA BEA'S PECAN FINGERS

Steps:

• Preheat oven to 350 degrees farenheit.
• Beat butter and sugar together, in bowl, until creamy and fluffy.
• Gradually add the flour until well mixed in, then salt, vanilla and pecans.
• Shape level teaspoons of dough into 2-inch-long fingers.
• Place on ungreased cookie sheet.
• Bake for 15 to 20 minutes or until lightly browned.
• Cool before eating.

PECAN FINGERS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. , Shape tablespoonfuls into 2-in. fingers. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.

BAKED PECAN CRUSTED CHICKEN FINGERS RECIPE - (4.7/5)

Steps:

• 1.Set out 3 medium size bowls. Set aside. Preheat oven to 400F degrees. Line a large baking sheet with a silicone baking mat/parchment paper or coat heavily with nonstick spray. Set aside. 2.If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts - they can also be purchased separately.) - cut in half lengthwise. Set aside. 3.Pulse 1/2 cup of pecan halves in a food processor or a blender until fine crumbs are formed. Be careful not to pulse into a nut butter, just a few pulses until they are ground up. Mix the pecan crumbs with flour, salt, pepper, and paprika. Set aside. 4.Pulse the remaining pecan halves into coarse crumbs-- larger pieces than the ground pecans from step 3. Pour them into another medium bowl. Finally, whisk the 2 eggs until beaten in the 3rd medium bowl. 5.Coat each chicken strip in the flour/ground pecan mixture, shaking off any excess. Then, dip in egg and let any excess drip off. Then, generously roll in the coarsely chopped pecans, shaking off any excess. Place the chicken strips on the prepared baking sheet. 6.Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 10 minutes more. Baking times may vary, just make sure yours are cooked through. If you like them more brown, bake longer. Careful, you don't want to burn the nuts. 7.Serve chicken fingers with a garnish of parsley, some honey mustard, and/or your favorite condiment. Store any leftovers in the refrigerator for up to 2 days. Chicken fingers freeze well, up to 2 months. Bake frozen for about 18 minutes (flipping once) at 300F degrees *I love to use smoked paprika for added flavor - use your favorite seasonings if you do not have any on hand.

PECAN FINGERS

Steps:

• Peheat oven to 375*.
• Combine Bisquick, butter, pecans sugar & vanilla in a medium size mixing bowl.
• Add water & stir vigorously with a fork until dough forms a ball & cleans the bowl.
• Shape dough into 24- 2 !/2" long fingers.
• Place on ungreased cookie sheet.
• Bake 10-12 minutes at 375*.
• While still warm roll each finger in granulated sugar.
• Makes 2 dozen cookies.

PECAN CARAMEL SHORTBREAD FINGERS

Steps:

• Preheat oven to 350F.
• Grease a 10x15 inch baking pan and set aside.
• Toast pecans until fragrant.
• Cool and chop roughly, set aside.
• Cream butter and brown sugar until light and fluffy, add flour and mix just until combined.
• Press dough evenly into prepared pan.
• Bake until golden 10-12 min.
• Cool on rack.
• In a heavy bottomed saucepan combine 4 cups of sugar, cream of tartar, salt, and water.
• Cook over high heat wihout stirring until tome sugar begins to melt and turn golden (2-5 min).
• Reduce heat to medium, cook stirring occasionally until all sugar is melted.
• It sould be a deep golden color (candy thermometer reading 300F).
• While stirring pour cream slowly down the side of the pan.
• When the cream is mixed remove pan from heat and add pecans.
• Pour carmel filling over the shortbread crust and return to oven for about 12 min.
• until caramel is a little darker color, turning the pan halfway during cooking (for even browning).
• Cool on wire rack and cut into bars or 1x3 inch"fingers".

PECAN FINGERS (PUCKLE WARTS)

Steps:

• Sift together flour and salt.
• Beat together butter, honey, and vanilla with an electric mixer until creamy. Mix in flour mixture at low speed just until blended, then stir in pecans. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 2 hours.
• Preheat oven to 300°F.
• Roll 1 1/2-inch balls of dough into 2- by 1/2-inch logs.
• Arrange cookies 1 inch apart on greased baking sheets.
• Bake cookies in batches in middle of oven until golden, 30 to 35 minutes, then roll in confectioners sugar while still warm. Transfer to a rack and cool, then reroll in confectioners sugar.

PECAN FINGERS (GRANDMA LEEF'S) RECIPE - (4.6/5)

Steps:

• Make finger shapes by taking 1 large tsp of dough and rolling it into an oblong in the palms of your hands. Place on ungreased cookie sheet. May be placed close together as cookies do not raise. Bake for 12-15 minutes or until slightly brown on edges Immediately roll warm cookies in powdered sugar and place on wire rack to cool Makes 5-8 dozen depending on size.

PECAN FINGERS

Steps:

• Combine flour, salt and nuts in small bowl Cream butter and sugar until fluffy - about 3 mn Add vanilla and mix Add flour mixture in batches; mix just to combine Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 2 hours. Roll a spoonful of dough into a ball and then shape into a crescent and place on cookie sheet Bake at 375 for 15-20 minutes