Recipes and a Fork » Pecan http://recipesandafork.com Simple recipes for the simple kitchen Sat, 10 Sep 2011 17:29:24 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Chocolate Caramel Truffles http://recipesandafork.com/2011/08/19/chocolate-caramel-truffles/?utm_source=rss&utm_medium=rss&utm_campaign=chocolate-caramel-truffles http://recipesandafork.com/2011/08/19/chocolate-caramel-truffles/#comments Sat, 20 Aug 2011 06:51:55 +0000 Recipes and a Fork http://recipesandafork.com/?p=2441 The Sophisticated Take on the Turtle.   Turn the traditional turtle into a truffle.  The Chocolate Caramel Truffle is salty and sweet in one, with a smooth texture that is slightly chewy.  Create two variations: one coated in pecans and … Continue reading →]]>


The Sophisticated Take on the Turtle.

 

Turn the traditional turtle into a truffle.  The Chocolate Caramel Truffle is salty and sweet in one, with a smooth texture that is slightly chewy.  Create two variations: one coated in pecans and the other coated in cocoa (an alternative for friends and family with nut allergies).   No need for a piping bag, get a mini scooper and make this homemade treat.

 

 

Chocolate Caramel Truffles Coated in Pecans

 

Sugar, Beginning to Melt [left] and Bubbling Cream [right]

 

 

Chocolate in Caramel [left] and Truffle Base [right]

 

 

Chilled Truffle Base with Scoop

 

Truffle balls [left] and Chopped Pecans [right]

 

 

Chocolate Caramel Truffles Coated in Cocoa
Chocolate Caramel Truffles

Author: Adapted from Gourmet, December 1994 Serves: Yields 25-28 pieces

Ingredients
  • 1 cup sugar
  • 2/3 cup heavy cream
  • 9oz bittersweet chocolate, chopped
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/4 cup pecans, finely chopped, for coating
  • 1/4 unsweetened cocoa powder, for coating
Instructions
  1. Pour sugar in a dry heavy saucepan over low-medium heat. Allow sugar to sit undisturbed until it begins to melt, then occasionally swirl pan until sugar is completely melted and turns into golden caramel.
  2. Remove pan from heat. Carefully add heavy cream. Caramel cream mixture will bubble and slightly steam. Return pan over low heat. With a fork, stir mixture until it melts into into a smooth caramel sauce.
  3. Remove pan from heat again. Add chocolate, salt, and vanilla to caramel sauce. Stir mixture until chocolate is melted and smooth to make the truffle base.
  4. Place uncovered pan in refrigerator to cool for 30-45 minutes until it is set, then remove pan. Line a baking sheet with wax paper or parchment paper. Using a mini ice cream or cookie scooper, scoop truffle base into balls onto prepared sheet. (The saucepan may have remnants of caramel. Optional: include each scoop with caramel remnants for a slight crunch and bursts of caramel in each bite, otherwise exclude remnants). Place sheet in freezer for 5-10 minutes to firm balls, then remove sheet. .
  5. While balls are in freezer, place chopped pecans and cocoa onto 2 separate plate. After removing sheet from freezer, shape truffles with cold, dry hands to smooth out surface. Divide truffles into 2 batches. Roll the 1st batch into cocoa and roll the 2nd batch in pecans to coat.
Serving size: 1 truffle Calories: 120 Fat: 7g Saturated fat: 3g Unsaturated fat: 4g : 15g Sugar: 8g Fiber: 1g Protein: 1g Cholesterol: 9mg

 

Notes: This recipe is adapted from Gourmet primarily to shorten prep time and ease of forming truffles (i.e 30-45 minute chill in refrigerator, scoop of truffle base, 5-10 minute chill in freezer)

 

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]]> http://recipesandafork.com/2011/08/19/chocolate-caramel-truffles/feed/ 0 Spiced Candied Pecans http://recipesandafork.com/2011/06/25/spiced-candied-pecans/?utm_source=rss&utm_medium=rss&utm_campaign=spiced-candied-pecans http://recipesandafork.com/2011/06/25/spiced-candied-pecans/#comments Sat, 25 Jun 2011 06:32:53 +0000 Recipes and a Fork http://recipesandafork.com/?p=1153 The Sweet and Savory Snack. Proceed with caution: one bite of a Spiced Candied Pecan and you will not be able to stop.  Coated in maple syrup and chili powder, the Spiced Candied Pecan is a snack where sweetness meets … Continue reading →]]>


The Sweet and Savory Snack.

Proceed with caution: one bite of a Spiced Candied Pecan and you will not be able to stop.  Coated in maple syrup and chili powder, the Spiced Candied Pecan is a snack where sweetness meets a bit of warmth.  It can be prepared in minutes for a guest.  This recipe can also be doubled or tripled for an impromptu game night, a Super Bowl party, or just for everyday snacking.  After one bite of a Spiced Candied Pecan it’s likely you will make another batch.

 

Spiced Candied Pecans

The Ingredients

 

 

 

 

 

Pecans on Baking Sheet [left] and Maple Syrup and Chili Powder [right]

Pecans in Maple Syrup and Chili Powder

 

Spiced Candied Pecans

Author: Tangy Tart & Sweet, by the fabulous Padma Lakshmi Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 2

Ingredients

  • 1 cup whole pecans
  • 1/4 cup maple syrup
  • 1/4 tsp chili powder

Instructions

  1. Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil.
  2. Place a single layer of pecans apart from one another onto baking sheet.
  3. In a small bowl, whisk maple syrup and chili powder together with a fork. Drizzle syrup over pecans. To coat pecans, gently shake baking sheet or slide pecans around so that syrup is used. Flip any remaining un-coated pecans 1-2 times to coat them. Make sure that pecans are top side up and do not touch each other.
  4. Bake pecans for 10-12 minutes, until syrup is dark brown. Be careful not to over bake, otherwise they will burn.
  5. Remove baking sheet from oven. Using a fork, immediately transfer and arrange pecans in a single layer onto a dish. Make sure pecans do not touch one another, otherwise they will set into a brittle. Allow pecans to cool and enjoy!
Serving size: 1/2 cup Calories: 475 Fat: 39 g Saturated fat: 3.4 g Unsaturated fat: 33.8 g : 34.5 g Sugar: 26 g Fiber: 5 g Protein: 5 g Cholesterol: 0

 

Notes: Cooking Note- The syrup may become to sticky on the baking sheet while you are transferring pecans to the dish.  This makes it difficult to lift the pecans from the foil.  Therefore place the baking sheet with remaining pecans back in the oven for approximately 30 seconds to allow the syrup to soften.  Alternatively if the pecans are cool enough to handle with your fingers, peel the foil from each pecan.  Bear in mind that pieces of foil may stick to the pecans, so be careful to remove that too.  Storage Tip-  Once the pecans are set and dry, pecans can be stored in a sealed container or bag for up to 2 weeks.

 

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