MAPLE CINNAMON PECAN HONEY SYRUP
This is a good syrup with a little different flavour. It does not need to be canned for finishing, just keep syrup in jar with a lid in the refrigerator. Processed in boiling water bath, it will keep for a year, if you don't process the syrup in canning jars it will keep in the refrigerator for a month or so. This is great on pancakes or on My Favourite French Toast, recipe #107988, and is also delish as a dessert sauce.
Provided by bikerchick
Categories Fruit
Time 20m
Yield 3 half pint jars
Number Of Ingredients 5
Steps:
- Combine syrup, honey, and cinnamon in a saucepan.
- Bring to a boil.
- Reduce heat, stir in vanilla and pecans, simmer 5 minutes.
- Ladle hot syrup into hot sterilized jars, leave 1/4 inch headspace.
- Adjust 2 piece lids, process in boiling water bath (BWB) for 10 minutes.
MAPLE-HONEY PECAN PIE
Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that's still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won't be quite as flaky.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
- When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
- Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
- While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
- Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
- Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.
HONEY-MAPLE PECAN TOPPING
It's tough to decide whether this sweet syrup is better over vanilla or chocolate ice cream. It also can be served with pancakes or waffles.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield about 2/3 cup.
Number Of Ingredients 5
Steps:
- In a bowl, combine the maple syrup, honey and cinnamon. Stir in pecans. Serve over ice cream.
Nutrition Facts :
BUTTERY MAPLE-CINNAMON SYRUP
This is a simple, delicious alternative to regular maple syrup or the store-bought artificially-flavored variety. Serve warm over French toast, waffles or pancakes. My munchkins give it four thumbs up, and I hope you enjoy it too!
Provided by MarthaStewartWanabe
Categories Sauces
Time 2m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Stove Top Instructions: In a small saucepan over medium heat, melt butter. Whisk in maple syrup and cinnamon. Warm to desired temperature and serve.
- Microwave Instructions: In a small microwave-safe bowl, microwave butter for 30 seconds until melted. Whisk in maple syrup and cinnamon. Microwave for an additional 20-30 seconds if desired until syrup reaches preferred temperature.
Nutrition Facts : Calories 128.3, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 78.4, Carbohydrate 13.5, Fiber 0.2, Sugar 11.9, Protein 0.1
MAPLE PECAN BARS
Baking these bars fills me with warm memories of my Grandma Marie, who made a similar recipe. The pecan treats are popular at our office cookie exchange.-Amanda Spearing, Newton, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine flour and confectioners' sugar. Cut in the butter until crumbly. Press into a greased 15x10x1-in. baking pan. Bake until edges are lightly browned, 12-15 minutes., Meanwhile, in a large heavy saucepan, combine brown sugar, butter, syrup, cinnamon and salt. Bring to a boil. Cook and stir over low heat until butter is melted. Stir in pecans, cream and vanilla. Remove from the heat; spread over crust., Bake until bubbly, 20-25 minutes longer. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 180 calories, Fat 14g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 66mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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- In a large bowl, combine the butter, syrup, brown sugar, cinnamon, and salt. Add the pecans into the mixture and lightly toss to coat. Spread the pecans in a single layer on the prepared baking pan.
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