Bourbon Pecans Recipe

Print Friendly

Categories:

Appetizers    Christmas    Misc. Snacks    Nuts & Seeds Appetizers    Snack Foods   

 

Email this to someoneShare on Facebook0Share on Google+0Pin on Pinterest0Share on StumbleUpon0Tweet about this on TwitterShare on Yummly0

 

Bourbon Pecans are delightfully crunchy and have that, “I will have just one more” quality to them”.  

The possibilities for their use are endless.  Let your taste buds’ imagination take you to places that you may not have thought of.  How about sprinkling these little darlings over some French vanilla ice cream?  Spice up a bowl of your favorite yogurt or hot oatmeal with a few of the pecans nestled on top.  Sprinkle them over the hot out-of-the-oven sweet potatoes, a great idea to spice up that traditional dish.  Of course do not overlooking eating Bourbon Pecans out of a bowl.  They can stand on their own as a favorite snack food.

A really nice touch to this recipe is the hint of cayenne pepper which cuts the sweetness with a little snap of heat.  You won’t be able to stop grazing on these delightful and delicious Bourbon Pecans!

 

Bourbon Pecans

 

Bourbon Pecans Recipe:

Bourbon Pecans Recipe

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 4 cups

Ingredients:

Dried Fruit, Nuts, and Seeds (see recipe below)
2 cups all-purpose flour*
2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup firmly-packed brown sugar
1/4 cup honey or maple syrup

 

Instructions:

Preheat oven to 350 degrees F.  

 

Using non-stick cooking spray, lightly coat three (3) 8" by 4 1/4" small loaf pans.  

In a bowl, toss together the Dried Fruit, Nuts and Seeds (dried apricots, cherries or cranberries, hazelnuts, pumpkin seeds, sesame seeds, flax seeds, and rosemary); set aside.  NOTE: By tossing the dried fruit with the nuts and seeds, this coats the dried fruit and keeps them from sticking together.

In a large bowl, mix together the flour, baking soda, salt, buttermilk, brown sugar, and honey; stir just to combine (do not over mix the batter).  Add the prepared dried fruit, nuts, and seed mixture; stir just until blended.  Pour batter into the prepared loaf pans.

Bake approximately 30 minutes until golden and springy to the touch.  Remove from oven and let cool 10 minutes on a wire rack.  After 10 minutes, remove from the loaf pans and let completely cool on the wire rack.

 

Dried Fruit, Nut, and Seed Crisp

 

When cooled, wrap tightly in plastic wrap and either refrigerate or place in the freezer until ready to cut.

 

When ready to slice, remove from the refrigerator or freezer.

Frozen Loaves:  Loaves will store in the freezer about 2 months.  If the loaves are frozen, let thaw slightly for easier cutting.  Also by keeping the loaves in the freezer, this allows you to bake and and slice a batch as you need or want them.

Refrigerated Loaves:  The cooler the bread, the easier it is to slice them really thin.  In other words, do not try to slice room temperature loaves.

Slicing the Loaves:  Using a sharp knife (I used my serrated bread knife), slice the loaves as thinly as you can.  Place the slices on ungreased cookie sheets. If your knife is not sharp, please sharpen it before beginning to slice.

 

Fruit, Nut, and Seed Crisp    Dried Fruit, Nut, and Seed Crisp

 

Preheat oven to 300 degrees F.

Bake the slices approximately 15 minutes on one side, and then turn them over and bake for approximately another 10 minutes until crisp and deep golden.

Remove from oven, remove from baking pan to a wire cooling rack, and let cool. Store in an airtight container.

 

Dried Fruit, Nuts, and Seeds:
1/2 cup dried apricots, coarsely chopped
1/2 cup dried cherries or dried cranberries, coarsely chopped
1/2 cup roasted hazelnuts, lightly chopped
1/2 cup Toasted Squash and Pumpkin Seeds
1/4 cup roasted sesame seeds
1/4 cup flax seeds
1 tablespoon fresh rosemary, chopped

If you cannot purchase roasted nuts, toast the nuts in a 300 degree F. oven for approximately 10 minutes (watch closely so they do not burn), stirring frequently.

* If you desire, you can use 1 cup all-purpose flour and 1 cup whole wheat flour. Your Crisps will be slightly denser.

 

https://whatscookingamerica.net/Appetizers/bourbonpecans.htm

Source:
Recipe from The Frog Commissary Cookbook by Steven Poses, Anne Clark, and Becky Roller.

Comments and Reviews

Leave a Reply