Crunchy Pecan Bites Recipes

Steps:

• In a medium bowl, combine the cranberries, almond butter, maple syrup, and vanilla, and stir until smooth.
• Add the oats, pecans, and salt, and mix until evenly distributed.
• Chill in the refrigerator for 30 minutes.
• Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
• Store in the refrigerator in an airtight container for up to 1 week.
• Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Bake/toast pecans in single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
• Stir together sugar and corn syrup in a medium bowl. Stir in pecan, eggs and next 3 ingredients.
• Spoon about 1 heaping tsp pecan mixture into each pastry shell (remember to keep stiring the mixture) and place on 2 large baking sheets.
• Bake at 350 for 20 to 22 minutes or until set. Remove to wire racks and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days (not sure how well they freeze; they don't last that long at my house).

Steps:

• Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
• Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
• Move the bowl to the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
• Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
• Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

Steps:

• In a bowl, combine brown sugar, flour, and pecans. Set aside.
• Combine butter and eggs; mix well.
• Stir in flour mixture.
• Fill greased and floured miniature muffin cups two-thirds full.
• Bake at 350°F for 22-25 minutes (It took about 22 minutes).
• Remove immediately to cool on wire rack.

Steps:

• 1. Preheat oven to 350. Bake pecans in a single layer in a shallow pan for 8-10 minutes or until toasted and fragrant.
• 2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next three ingredients.
• 3. Spoon about 1 heaping teaspoonful of the pecan mixture into each pastry shell and place on 2 large baking sheets.
• 4. Bake at 350 for 20-22 minutes or till set. Remove to wire racks and let cool completely--about 30 minutes. Store in an airtight container for up to three days.