Brown Sugar Pecan Rounds Recipes

Steps:

• Oven to 350 degrees. Mix butter, brown sugar and egg. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheet. Dough will flatten and spread. Bake 12-15 min until set.

Steps:

• Heat oven to 350 degrees. Mix butter, sugar & egg. Stir in remaining ingredients. Drop dough by teaspoon, about 2 inches apart onto un-greased cookie sheet.
• Bake 8-10 minutes.

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir brown sugar in hot butter until dissolved. Add cinnamon and stir until fragrant, about 1 minute.
• Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds. Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute. Pour pecan mixture out in a layer on parchment paper. Let cool to room temperature before breaking into pieces, about 20 minutes.

Steps:

• Preheat oven to 350*.
• Generously grease 9x13 pan or coat with nonstick spray.
• In a small bowl, thoroughly stir together the oats, and 1/4 cup hot water; set aside. In a large bowl, with electric mixer on medium speed, beat together the brown sugar, butter and salt until well blended. and fluffy -- Add the egg and vanilla and beat until well blended. Fold in the pecans and coconut.
• Turn out mixture into the baking pan, spreading to the edges.
• Bake in upper third of oven for 25-30 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
• Transfer the pan to a wire rack and let stand until cooled to warm. about 5 minutes.
• Meanwhile, for the topping; while the crust is cooling, in a 2 quart heavy saucepan, combine the pecans and butter.
• Bring to a simmer over medium high heat and cook, stirring constantly, for 3-4 minutes, or until butter is lightly browned, be careful not to burn.
• Using a long handled wooden spoon to avoid splattering, stir in the brown sugar, salt, cream and corn syrup until evenly incorporated.
• Return to a boil and boil briskly, stirring constantly for exactly 2 minutes.
• Remove from the heat and stir in the vanilla.
• Immediately spread the topping evenly over the still warm crust.
• Let stand until completely cooled.
• Using a large sharp knife, cut the slab into 24 bars. Before each cut, dip the knife into hot water and dry off.
• Store in an airtight container for up to 1 week or freeze for up to 1 month.
• If freezing, leave the slab whole, then cut into bars, when partially thawed.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
• Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
• Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.

Steps:

• Heat oven to 350.
• Mix brown sugar,margarine and egg.
• Stir in remaning ingredients.
• Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake until set,12-15 minutes.