Bourbon Maple Pecans and Walnuts

This is a variation of something I saw on Pinterest.  The gal had made hers with Pistachios but as you can see I decided on walnuts and Pecans.  I made these as a filler for the Christmas Goodies I give to my co workers.  I'll post one of the containers at a later date to show you all what was in there.

8 oz walnuts and pecans
1 1/2 TBL bourbon
2 TBL maple syrup
1 tsp dark brown sugar (you can add a bit more if you want them sweeter)
3/4 to 1 tsp salt

mix ingredients and toss nuts spread on a parchment lined cookie sheet in a single layer and bake at 250 for 15 minutes.  They can be sticky because of the maple syrup so be sure they don't touch while cooking.  Cool and serve.

Thanks for stopping by, have a great week and Always Remember to Find the time To Do ALL the things You L♥ve,
Donna

spiced candy pecans and walnuts *xmas*

 

I found this on Pinterest and made them for Christmas treats this year.  They were a

huge hit. 

ingredients

• 2 tablespoons light corn syrup
• 4 teaspoons Market Pantry Granulated Sugar
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• Dash ground nutmeg
• Dash ground cloves
• 1 cup Market Pantry Shelled Walnuts or Pecans

 

directions

Heat oven to 325 degrees F. Spray rimmed baking sheet with cooking spray.

Combine corn syrup, sugar, salt, cinnamon, nutmeg and cloves in medium bowl; stir well. Add nuts; stir gently to coat. Spread on baking sheet.

Bake about 12 minutes, stirring every 4 minutes, until nuts are medium brown and sugar mixture is bubbling, about 12 minutes. Cool completely on baking sheet, stirring occasionally to separate nuts.

Tip: Make up to 5 days ahead; store in an airtight container at room temperature

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do All the things You L♥ve.
Donna

Apple-Pecan Muffins with Cinnamon Topping

I had some apples left over from a previous dessert I made and so I made these.  These are really moist and full of flavor.  You could probably substitute a different fruit (banana, peach, blueberry etc) and also change the type of nuts.  I made these in two different type of muffin pans, a large muffin pan and also a PopOver Pan,  just for something different.  Hope you give these a try.

 

Pop-Over Pan

Large Muffin Tin

Ingredients:
1/2 cup butter, soft
1 tsp vanilla extract
1/2 cup milk (I used 1/2 n 1/2 and water 1/4 cp each)
1 1/4 cp white sugar
1/2 tsp salt
2 eggs, room temp
1 3/4 cp AP flour (you could use 1/2 AP flour 1/2 whole wheat)
2 tsp baking powder
1/2 tsp ground cinnamon
3-4 granny smith apples, peeled, sliced and chopped
1/2 cup Pecans (or your choice of nuts...optional)

Cinnamon crumble topping
1/4 cp white sugar
1/2 tsp ground cinnamon
3 TBL AP flour
2 TBL cold butter grated.

Direction:
Preheat oven to 375°.  Spray pans or use liners, set aside.
In a large bowl. cream together 1/2 cp butter, 1 1/4 cp sugar, vanilla and salt until light and fluffy.   Beat in eggs, 1 at a time.  In another bowl mix the dry ingredients and then stir in the flour mixture alternately with the milk, mixing just until it's incorporated.  Fold in the apples and nuts.  Scoop into muffins tins and fill 3/4 full.  Lightly sprinkle the tops with the cinnamon crumble.
Bake in preheated oven for approximately 30 minutes or until toothpick inserted comes out clean.  Cool and enjoy.

To make the topping:
In a small bowl, combine dry ingredients, then grate the cold butter into the mixture and using a pastry blender, mix until mixture resembles small peas.  I actually use my hands for this, works much better.

Thanks for stopping by, have a wonderful week and Remember to Find the Time to Do ALL the things You L♥ve.
D♥onna