Drunken Pecans Recipes

Steps:

• For the crust: Pulse the flour, granulated sugar and salt in a food processor until combined, about 8 times. Add the butter and pulse until the mixture resembles cornmeal with pea-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times more. If the dough is very dry, add up to 1 tablespoon of cold water. Pulse again until the dough starts to clump together and there is no visible flour, 8 to 10 pulses. Transfer the dough to a piece of plastic wrap, form into a disk and wrap it with the plastic. Refrigerate until chilled, at least 1 hour and up to overnight.
• Roll out the dough on a lightly floured surface into a 12-inch circle, about 1/8 inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about a 1-inch overhang. Tuck the excess dough underneath itself to form a thick edge that is flush with the rim. Crimp the edge as desired. Freeze the pie shell until firm, about 30 minutes.
• For the filling: Meanwhile, arrange oven racks in the center and lower third of the oven and preheat to 375 degrees F.
• Spread the pecans on a baking sheet and bake on the center rack until toasted, 10 to 12 minutes. Cool completely. Reserve 15 pecans, then roughly chop the rest.
• Line the pie shell with parchment or foil and fill with dried beans or pie weights. Place the pie shell on a baking sheet and bake on the center rack until the dough is dry and set around the edges, 20 to 25 minutes. Remove from the oven and remove the parchment and beans. Continue baking until the pie shell is light golden brown all over, 10 to 15 minutes more. Reduce the oven temperature to 350 degrees F.
• While the crust is baking, combine the brown sugar, maple syrup, butter, bourbon, if using, and salt in a medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the chopped pecans and vanilla. Set aside to cool slightly, about 5 minutes. (If the crust has cooled at this point, return it to the oven for 5 minutes to warm through.) Whisk the eggs into the filling until smooth, then pour the filling into the warm crust. Top with the reserved pecans.
• Bake on the lower rack until the filling is set around the edges but still slightly loose in the center, 40 to 45 minutes. (If the edges of the crust begin to get very dark, cover them loosely with foil.) Cool on a wire rack completely before serving.

Steps:

• 1. Whisk together maple or Karo syrup and 1 cup of your brown sugar and cinnamon in a large sauce pan. Add the bourbon or Amaretto and the vanilla or almond extract. The alcohol will cook out and just leave the flavor.
• 2. Bring to a boil over medium heat stirring constantly. Add the pecans or whatever kind of nuts you prefer.
• 3. Keep stirring over med heat until the pecans are coated in the sugar mixture.
• 4. Continue to cook, stirring frequently until the liquid becomes thick and starts to solidify on your spoon. It needs to reach a high enough temperature for the sugar mixture to harden when cooled. (at least 240 degrees on candy thermometer)
• 5. Remove from heat and add the remaining cup of brown sugar to the pan, quickly toss until all the nuts are coated with the sugar. Pour out on a sprayed, foil lined cookie sheet to cool and break apart any big pieces that are clumped together.
• 6. Once they are cool they will be hard and crunchy. Technically they will keep for a few weeks in a sealed container, but they're usually gone in a few hours.

Steps:

• 1. Preheat oven to 350º
• 2. Prepare cookie sheet lined with parchment paper
• 3. In a cast iron skillet (or heavy saucepan), melt butter over medium high heat. Add sugar and stir costantly until sugar dissolves and mixture is well blended. Be careful not to burn.
• 4. Remove from heat, add vanilla and whiskey.
• 5. Add pecans and coat thoroughly, then turn out onto lined cookie sheet.
• 6. Cook for 10-15 minutes until toasted. (Your nose will tell you when they're done).

Steps:

• Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
• Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
• Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
• Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.

Steps:

• Preheat the oven to 350 degrees F.
• Mix the white sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour the chopped pecans in the bottom of the unbaked pie shell.
• Pour the syrup mixture over the top. Bake the pie until it's no longer loose and jiggly, 1 hour 10 minutes, being careful not to burn pecans and crust. (Cover with foil for part of the baking time if it browns too quickly).
• Allow to cool for several hours or overnight. Serve in thin slivers with freshly whipped cream. Serve with a drizzle of cold Whiskey Maple Cream Sauce.
• Pour the whipping cream into a saucepan. Add the maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about 1/3, approximately 15 minutes. Stir in the whiskey. Refrigerate mixture until it is cold and thick. Drizzle over warm pecan pie.

Steps:

• 1. I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat :)
• 2. In a large mixing bowl add eggs and slightly beat.
• 3. Add everything but the bread and pecans. Mix well until it is combined really good.
• 4. Fold in bread and half the pecans.
• 5. Let sit at room temperature for 1 hour mixing every so often to coat bread well. Cover and refrigerate until you are ready to bake. This recipe is best if left to sit for 6-8 hours or overnight. It gives the bread plenty of time to soak everything up!
• 6. Preheat oven to 350 degrees. Prepare a 9x13 baking dish with butter or cooking spray. (I use a little smaller size because I like a thicker bread pudding.) Use whatever size you want :)
• 7. Pour everything into your prepared baking dish.
• 8. Top with remaining pecans.
• 9. Pop in the oven and bake for 60 minutes.
• 10. RUM SAUCE: While bread pudding is baking, in a saucepan melt stick of butter.
• 11. Add sugar, dark rum or bourbon, and water. Mix well and simmer for 10 minutes stirring occasionally. Turn stove eye off and let sit to keep warm until bread pudding is finished.
• 12. Remove from oven.
• 13. While still hot, pour half the rum sauce over the top. Letting it get down between the pudding and sides of baking dish.
• 14. Let sit for 15 minutes and pour more sauce over it. You judge how much of the sauce you want - some or all it is up to you. I use it all, lol.
• 15. Enjoy! I like mine warm with vanilla ice cream and hubby eats his with fresh whipped topping.

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl beat eggs slightly with a fork.
• Add sugar, Karo syrup, margarine, and vanilla; stir until blended.
• Stir in pecans and pour into pie crust.
• Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
• After pie is out of the oven, pour whiskey evenly over the hot pie and let it soak in for atleast 3 hours while cooling on a wire rack.
• Serve and enjoy.
• Don't give it to the kids!

Steps:

• Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
• Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
• Place on a rack to cool slightly.