Sugars Browned Butter Pecan Balls Recipes

Steps:

• In 1-quart saucepan, melt butter over medium-high heat. Add pecans; cook about 5 minutes, stirring constantly, until butter begins to turn brown. (Butter will get foamy as it cooks so gently stir to prevent nuts from burning.) Remove from heat; pour into bowl. Refrigerate 15 to 20 minutes or until mixture is cooled.
• Heat oven to 350°F. In large bowl, beat cooled butter-pecan mixture and granulated sugar with electric mixer on medium speed until well mixed. Add cinnamon and vanilla; beat well. Reduce speed to low; gradually beat in flour until dough forms.
• Roll dough into 1-inch size balls; place on ungreased cookie sheets.
• Bake about 12 minutes or until cookies are light golden brown (do not overbake). Immediately remove cookies from cookie sheets to cooling racks. Cool 1 to 2 minutes.
• Place powdered sugar in medium bowl. Roll warm cookies in powdered sugar to coat; return to cooling racks. Cool completely, about 15 minutes. Reroll cookies in powdered sugar.

Steps:

• Sift together into a medium sized bowl the flour, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well.
• Shape dough into 1 inch balls and put on ungreased pans. Bake in a preheated 325 degree F (165 degrees C) oven for about 25 minutes or until pale brown. When slightly cool roll or shake in confectioners' sugar. Store in an air tight container.

Steps:

• Coat inside of medium metal bowl with 1/2 teaspoon butter.
• Place remaining butter in same bowl; set aside.
• Combine sugars, half and half and salt in medium saucepan that’s at least 4 inches deep.
• Let stand 10 minutes.
• Stir over medium-low heat until sugars are almost dissolved, frequently brushing down sides of pan with wet pastry brush, about 12 minutes.
• Increase heat to medium.
• Continue to stir until syrup comes to boil, occasionally brushing down sides of pan, about 10 minutes longer.
• Attach candy thermometer.
• Boil syrup without stirring until candy thermometer registers 234°F, about 16 minutes (caramel will bubble vigorously in pan).
• Attach thermometer to bowl with butter.
• Pour caramel over butter (do not scrape pan).
• Add vanilla (but do not stir).
• Cool caramel just to 112°F, about 1 hour 30 minutes.
• Using electric mixer, beat caramel until sheen just begins to disappear and mixture thickens slightly, about 4 minutes.
• Stir in chopped pecans.
• Cool mixture until thick enough to roll into balls, about 2 hours.
• Line 4 baking sheets with waxed paper.
• Using about 1 tablespoon mixture for each ball, spoon mixture in 48 mounds on 1 sheet.
• Press or roll each mound between palms of hands into ball.
• Refrigerate 30 minutes.
• Stir chocolate in medium bowl set over saucepan of barely simmering water until smooth and candy thermometer registers 115°F (do not allow bottom of bowl to touch water).
• Remove from over water.
• Drop 1 ball into chocolate.
• Using fork, turn to coat.
• Using fork tines, lift ball from chocolate, allowing excess to drip into bowl.
• Using knife as aid, slide ball off fork onto second prepared sheet.
• Repeat with 15 balls, rewarming chocolate as needed to maintain temperature of 115°F.
• While chocolate is still wet, sprinkle with 1/4 cup sprinkles.
• Repeat with remaining fudge balls and sprinkles in 2 more batches, placing 16 balls on each of remaining 2 unused sheets.
• Chill balls until coating is firm, about 30 minutes.
• (Can be prepared 2 weeks ahead. Refrigerate in covered containers.) Let stand 20 minutes at room temperature before serving.
• Makes 48.

Steps:

• Mix ingredients together until well blended.
• Hand form into small balls.
• Bake at 300° up to 15 minutes. (These will not brown).
• While balls are still warm, roll into powdered sugar.