Honey Pecan Sauce Recipes

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

Steps:

• Sprinkle salmon with seasoned salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes., Meanwhile, in a small saucepan, cook the pecans, honey and butter over medium heat until bubbly, 5-7 minutes. Serve with salmon.

Steps:

• 1. In a bowl add buttermilk, eggs and garlic powder, beat together well. Add chicken pieces and let sit for a few minutes while you are getting the other things ready.
• 2. In a gallon ziploc bag add flour, salt, black pepper and cayenne pepper. Take chicken pieces from buttermilk, hold over bowl for a second and let drain some, place a few pieces at a time in bag and shake to coat chicken well, place on a wire rack, continue to coat all the chicken in flour and place on rack to let the flour dry for a few minutes.
• 3. Heat oil ( enough to go half way up skillet) to about 375. Place chicken in hot oil and cook until golden and done about 6 minutes each side( until chicken reaches an internal temp of 165).Place on a wire rack or paper towels to drain.
• 4. In a medium sauce pan melt the butter, add the honey and pecans and bring to a slight boil. Let cool a few minutes then spoon over chicken

Steps:

• In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened, 2-3 minutes. , Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream.

Steps:

• Preheat oven to 350 degree F. Place pecan pieces on a sheet pan and bake for 15 minutes. Set aside
• In a medium saucepan, melt butter. Stir in the honey, extract, flour and salt. Bring heat to simmer and continue cooking for 5 minutes. Remove from burner and leave cool.
• Once honey mixture is cool, mix in the heavy cream and pecans. This topping will become thicker as it sets. Spoon over vanilla ice cream, add some whipped cream and a cherry & you have a delicious treat!

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

Steps:

• In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
• In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
• Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

Steps:

• Combine eggs, half-and-half, 1 T. brown sugar and vanilla extract in a small bowl, whisk till blended; pour half of the mixture into a baking dish (sized large enough to hold bread slices somewhat compactly).
• Place bread into dish; top with other half of egg mixture, making sure all parts of bread are saturated with the liquid. Refrigerate, covered, overnight.
• Preheat oven to 350°. Place butter in a 13x9x2-inch baking dish and set in oven; when butter is melted, stir in brown sugar, honey, maple syrup and pecans.
• Set soaked bread slices on top of pecan mixture. Bake for 30-35 minutes or until puffed and golden brown.
• Remove with a spatula and invert slices on 2 serving plates. Spoon any extra syrup and nuts on top.
• Serve immediately with ice cold milk or piping hot coffee.

Steps:

• Heat oil in large fry pan.
• Add chicken and cook, uncovered, until cooked through. Remove from pan and set aside to keep warm.
• Add shallots and garlic to chicken pan, stirring until onions are soft. Add wine to deglaze and bring to a boil. Reduce heat and simmer till reduced by half.
• Add chicken stock, honey and mustard and stir well. Stir for about 5 minutes until sauce is reduced some.
• Add pecans and chicken. Stir.
• Serve with salad and pear slices.

Steps:

• Wash chicken pieces, pat dry. Pour buttermilk into large bowl; add chicken. Cover and refrigerate 1 ½ hours.
• Drain chicken. Combine flour, salt, garlic powder and cayenne. Dredge chicken in flour - shaking off excess. Let chicken stand 20 minute.
• Melt butter over low heat. Stir in honey and bring to a boil. Add pecans and simmer glaze for 15 minutes.
• Meanwhile heat oil and fry chicken until crisp. Drain on paper towels. Serve with pecan sauce and pour over.