For an addictive, crowd-pleasing snack that takes next to no time to master, turn to sweet and salty spiced nuts. Our wholesome, warming recipe for rosemary and sesame seed pecans is not only versatile, but also guaranteed to leave your house smelling like fragrant rosemary and pine. We love serving this cozy snack straight out of the oven, and it also doubles as a thoughtful hostess gift. Print out the recipe, and then watch the video to see more.
Sticky-sweet pecan and custardy pumpkin pies each have their devoted followers. Could we combine the best of both and make one pie that would satisfy everyone?
There are plenty of existing recipes for hybridized pumpkin-praline pie. We baked up a bunch, and most of them begin with a pumpkin pie — crisp, flaky crust and creamy, spiced custard — and then either ribboned a sticky, praline-like mixture through the custard or layered it on top of or beneath it. We strongly preferred the praline on top — when added beneath or to the custard itself, the pecans developed a bland, steamed flavor and gummy texture. The best pies we tried had an abundant amount of topping that was loaded with nuts and wasn't too sweet; some of the pies were sugary enough to make our teeth ache. We got to work combining two of our favorite desserts — pumpkin pie and pecan pie — into the ultimate dream-come-true recipe.
Pecan pie is one of my all-time favorite desserts, but that doesn't mean I always have the patience (or time) for making pie crust from scratch, toasting nuts, and all of the other requisite steps necessary for its assembly. That's where these tender, nutty thumbprint cookies come into play. No, they're not an exact analogue to the Southern favorite, but they satisfy the craving in less than half the time and are delicious in their own right. What's more, these are considerably sturdier, making them a better candidate for tucking into a care package for a loved one or toting into the office for a co-worker's birthday.
Want pecan pie the fast and easy way? Try the lazy girl's take on pecan pie.
Practical might not seem like high praise for a sweet treat, but while these chewy, butter-rich caramel nut bars are as delectable as you'd imagine, it's the former that I prize most about this recipe. Individual tartlets, cupcakes, and the like may be darling, but it's bar cookies (think brownies, blondies, and lemon bars) that take the stress out of baking for a crowd.
Not only are most bar cookies crowd-pleasing — few sane people will turn down a fudgy brownie or nut-studded bar — but all it takes are a few precise cuts of a chef's knife to break them down into individual portions. Trust me, you're going to want to try this recipe for yourself.
When my family friends came to visit and I began making brunch, they told me I had to try making "maple pecan bacon."
"Say what?" I asked. The ingredient list seemed pretty feasible, so instead of baking two sheet trays of plain-Jane bacon, I tried out their verbal recipe.
It's essentially equal parts brown sugar and crushed pecans sprinkled over maple smoked bacon and baked in the oven until the sugar caramelizes over the bacon, like candied bacon.
This stuff hits all the right notes: sweet, roasted, fatty, nutty. You'll wolf down three pieces or more in seconds, I assure you. Go ahead and plan to double the recipe. You won't be sorry.
This holiday entertaining season, make certain to master at least one back-pocket appetizer — a treat so easy and low-stress that you can whip it up in a flash to fill out a menu or have it on hand if guests will be unexpectedly popping over. I can tell you now, these salty-piney-sweet nuts will be mine.
Crisp and crunchy, with a hit of breath-freshening rosemary, these nuts are dangerous in the best way; I can't seem to stop at a small handful, much less one or two. I suspect you will feel the same way.
May I present the bacon cookie? The name says it all. Actually, it's a bacon, blue cheese, and pecan coin that's short and crumbly at first bite, then melts in your mouth with a nutty, sharp, cheese-like finish. You'll never — I repeat, never — be able to eat just one.
Serve it as a Christmas party appetizer, or wrap it up in cellophane baggies and give it to everyone you love. If you do, you're guaranteed to be a favorite this holiday season. Want the recipe? Yes, you do.
It's like a crustless pumpkin pie with a classic pecan pie topping. A bourbon whipped cream is the perfect garnish to this decadent dessert. Look at the recipe here.