Tanner's Pecan

Pecan Oil

2008-10-03T11:16:00.000-07:00

Not only are pecans themselves healthy nuts to eat (high in fiber, low in saturated fat) but the oil they produce is healthy as well. Pecan oil is gaining recognition as a healthy alternative to other cooking oils with only 9.5% saturated fat compared to olive oil at 13.5% and peanut oil at 17%, and butter with an amazing 66% of saturated fat. Pecan oil is one of the most heart healthy oils on the market today. Its favorable nutritional qualities challenge many of the popular oils such as canola, grape-seed, and the ever- popular olive oil. Pecan oil has a light and nutty, yet neutral flavor which allows it great versatility to be used with most foods. And pecan oil has the unique ability to lightly enhance the flavor of the foods instead of overpowering them like most oils and it does not leave any greasy aftertaste. Also, with a high smoke point of 470 degrees, pecan oil allows for great sautéing, brazing, and stir frying and the ability to brown meats without burning. And, Pecan Oil is a great oil base for your favorite salad dressing recipe.

Kinloch Kitchen Vinaigrette:

* 3 ounces Kinloch Plantation Pecan Oil
* 1 ounce wine vinegar
* ¼ tsp salt
* ¼ tsp pepper

Select vinegar that will complement the foods it will dress. Combine vinegar, seasoning, and any other flavorings in a bowl. Whisk in Kinloch Plantation Pecan Oil. Allow the finished dressing to rest a few hours at room temperature before using – this allows the flavors to blend. Re-whisk immediately before use.

Sizzling Seared Shrimp:

* 1 lb medium shrimp – peeled and veined
* 1 tbsp of herb seasoning of your choice. (depending on taste, add more salt and pepper to taste or garlic powder or fresh garlic to taste)
* 2 tbsp Kinloch Plantation Pecan Oil
* Fresh lemon or lime slices

Combine seasonings with 2 tbsp of Kinloch Plantation Pecan Oil and place in a large skillet or on a griddle at 350 375 degrees. Add the shrimp and cook until light pink. Turn once. Be careful not to overcook. Serve as an appetizer with seafood cocktail sauces, catsup, and/or remoulade sauce.

Roasted Cauliflower with Pecan Oil

Ingredients
1 large head cauliflower
1/2 cup or so fragrant Pecan oil
salt and freshly ground pepper to taste
Directions
Remove green leaves from cauliflower and slice vertically into one inch thick slices. Brush both sides of slices liberally with the pecan oil and season lightly with salt and pepper. Lay slices in a single layer on a clean baking sheet and roast in a preheated 375 degree oven for 30 -- 35 minutes or until top of cauliflower is lightly browned and tender. Bottoms will be a deeper golden brown. Remove from oven and brush with any remaining oil. Serve warm or at room temperature.

Chicken and Pasta with Black Olives
· 1 fryer chicken, about 3 ½ pounds
· 1 tablespoon salt
· ¼ teaspoon cayenne pepper
· 3 tablespoons Kinloch Plantation Pecan Oil
· 3 tablespoons all-purpose flour
· 1 cup chopped onions
· ¼ cup chopped celery
·1 tablespoon chopped jalapeno peppers (optional)
· ¼ cup sliced black olives
· ¼ cup chopped green olives
· ½ pound pasta, such as thin spaghetti or linguine, cooked and drained
· Grated Parmesan cheese

Put the chicken in a large, heavy pot with the salt and pepper. Add enough water to cover. Bring to a boil, then reduce the heat to medium-low and cook until the chicken is very tender, about 45 minutes. Remove the chicken from the pot and reserve the stock. When the chicken is cool, remove the meat from the bones, discarding the skin and bones. In a heavy saucepan, combine the pecan oil and flour over medium heat and whisk to blend. Add the onions and celery and cook, stirring, for about 2 minutes. Gradually add the chicken stock, a little at a time, whisking constantly to make a creamy, thick mixture. (You will probably not use all the stock, perhaps about 1 ½ cups.) Add the chicken pieces, jalapenos, and olives and stir to mix. Put the cooked and drained pasta in a large casserole and pour the chicken mixture over it. Sprinkle with Parmesan cheese. Bake until heated through and bubbly, 15 to 20 minutes. Serve warm.

Pecan Varieties

2008-10-03T10:07:00.000-07:00

Pecans are the only tree nut that is truly native to North America and they are one of the largest fruit bearing trees. A maintained acre will produce up to one thousand pounds of pecans a season. Pecans are more traditionally associated with the South and Georgia leads the nation in pecan production since the late 1800’s. There are more than 500 varieties of pecans exist today. Varieties commonly planted in Georgia orchards include Cape Fear, Desirable, Elliott, Schley, Stuart and Sumner:

Cape Fear: Originated in Willard, N.C., at the North Carolina agricultural experiment station. It is an offspring of the Schley. The shell has dark stripes and the pecan kernels are creamy to golden brown in color.

Desirable: One of the first pecan varieties developed from a controlled cross in the early 20th century. The nuts are larger than Stuart pecans, with a medium-thick shell that stands up to mechanical harvesting and shelling and they are very much in demand. Desirable pecans are good in flavor and good in color. These are the best pecans for roasting and the color and flavor are retained during the roasting process.

Elliott: One of the most flavorful pecans and a favorite with the pecan growers. It comes from a small, round shell, and yields a round pecan half. The great thing about Elliot pecans are that they are disease-resistant and perfect for home cultivation. The trees are slow to bear and not a heavy producer, which also makes them great for home cultivation.

Schley: Originating in Jackson County, MS (where I was born and raised) and named in honor of Admiral Winfield Scott Schley, commander of the U.S. Naval Forces in the Spanish-American War. They are considered the standard in the pecan industry and used extensively in breeding, as with the Cape Fear pecan. They have a superior flavor and slender appearance, both in and out of the shell. Their thin shell doesn’t hold up to mechanical harvesting though.

Stuart: An older variety and the dominant pecan in the U.S. pecan industry, the Stuart pecan is resistant to winter temperatures and disease. It produces a large nut with high production and the thick shell protects the nut from mechanical harvesting, but nuts aren’t produced as soon as Desirable.

Sumner: Discovered in 1932 in Tift County by Walter E. Sumner. Sumner has been and is currently being planted to a limited extent in Georgia, primarily in the southeastern part of the state. Thin shell is oblong, smooth and glossy, and has a distinguishing crease at the apex. Shell color is light brown with black markings. These nuts have also been dubbed "jumbo Schley".

You want to buy your pecans at peak harvest season when they are plentiful.

Pecans are perishable because of their high oil content and they must be stored properly to maintain good quality and flavor. To keep your pecans fresh all year: At home, unshelled pecans can be stored in a cool, dry place for three to six months. Shelled pecans need to be either refrigerated in airtight containers for up to nine months, or frozen in zipper locked freezer bags for up to two years. Pecans can be frozen and refrozen for at least two years without loss of flavor or texture.

More Chocolate Fudge

2008-10-01T13:50:00.001-07:00

American’s have had a love affair with chocolate fudge since it’s creation back on February 14, 1886. What started out as a bungled bunch of caramels has become the sweetheart of chocolate candy confections – and kind of fits that it was accidentally discovered on Valentine’s Day. Whereas pralines are considered a southern candy delicacy, chocolate fudge has its roots strongly tied to New England in the woman’s colleges. From there it grew and took on many different variations and flavors. We here in the south put our own spin on chocolate fudge, adding pecans to the mixture:

Chocolate Fudge Recipe:

Ingredients:

2 squares unsweetened (2 ounces) chocolate
1/4 cup milk
dash salt
2 cups sugar
1/4 cup (4 tablespoons) butter
1/2 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Preparation:

Directions for chocolate fudge. Melt chocolate over very low heat. Add milk and salt; stir well. Stir in sugar and bring to a full boil over medium heat. Continue to cook, stirring only once or twice, until mixture forms a soft ball -- about 235° -- in about 1/2 cup cold water; remove from heat. Add butter and vanilla and stir to blend well. Stir in walnuts. Beat well with a large wooden spoon until mixture begins to thicken, then pour quickly into a buttered pie plate. Refrigerate; cut into squares when chocolate fudge is set.Makes about 1 pound of chocolate fudge with nuts

And for a very yummy variation of chocolate fudge – try it in a cheesecake. So delicious!

Chocolate Fudge Cheesecake

Ingredients
· 1/2 cup toasted, chopped pecans
· 4 (1-ounce) unsweetened chocolate baking squares
· 1 cup butter, softened
· 2 cups sugar
· 4 large eggs
· 1 cup all-purpose flour
· 1 teaspoon vanilla extract
· 1 cup semisweet chocolate morsels
· 4 (8-ounce) packages cream cheese, softened
· 1 3/4 cups sugar
· 7 large eggs
· 2 teaspoons vanilla
· 2 Chocolate Glaze*
· Garnishes: fresh mint sprigs, sliced strawberries

Preparation
Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.
Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.
Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.
Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.

*Chocolate Glaze

Ingredients
1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream
Preparation
Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.

Simple Roasted Pecan

2008-10-01T10:46:00.000-07:00

Roasted pecans are a delicious anytime snack. They are full of flavor and natural goodness and have a fuller flavor then raw natural pecans. But with that comes a shorter shelf life so if you make them, be prepared to eat them or use them in two to three weeks. You can roast pecans dry or in oil, stove top or oven, and even in the microwave. Sometimes all that’s needed is a little bit of salt and oil.

To Dry Roast just follow the instructions below for Roasting Pecans omitting the oil.
To Roast Pecans: Coat 1 cup of pecans evenly with 1 t. cooking oil. On a baking pan spread the pecans evenly and place them into a preheated oven at 350° F. Stir occasionally until the nuts are fragrant and lightly browned (5-10 minutes). Be careful because the nuts will continue to cook after removed from the oven. DO NOT OVERCOOK.
Cool on paper towel. Sprinkle with salt and enjoy.
And now that you know basically how to roast pecans, you can even incorporate them into recipes. Roasted pecans for breakfast?

Pecan Waffles with Roasted Pecan and Banana Syrup

Ingredients:

2 cups all-purpose flour
1/2 cup ground lightly toasted pecans
1 ½ tsp baking powder
4 eggs, separated
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup melted butter plus 1/2 cup cold butter, cut into pieces
2 1/2 cups milk
vegetable oil or non stick cooking spray for coating the waffle iron.
1 cup pecan pieces
1/2 cup cane syrup
4 medium bananas, peeled and cut into 1/2-inch slices

Directions
Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F.
Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not overmix.
In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix.
Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil. Pour enough batter into the iron to just barely cover the waffle grid. Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.
In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.

History of Pralines

2008-10-01T08:35:00.000-07:00

Pecan pralines are one of the most loved treats in the south. And if you have ever tasted one you know why that is. But just where did pecan pralines or pralines in general come from? And how did they get their name? The praline is rich in French aristocratic roots but took on a life of it’s own here in the deep south. There are many variations of how the praline came to be, but the majority agree that the history of praline candy dates back to the 17th century in France at the Château de Vaux-le-Vicomte, manor house to French diplomat Cesar du Plessis Praslin, where the head chef developed a way to coat almonds in cooked sugar. The chef later retired and sold the candy commercially – founding the Maison de la Praline, which still exists today. Praline is a variation of Praslin’s name and the term “praline” is still used throughout France as a generic term for any candy made with nuts. Praline candy differs from Europe to America. In Europe is it is generally caramelized sugar and almonds. In America it is traditionally pecans cooked in brown sugar and cream. The candy confection came across the ocean with the early French Settlers to their new colony on the banks of the Mississippi River. The colonists began using the sugar cane and pecans that grew in abundance in their new area and added a bit of cream to the mix to thicken it up and – viola’! A southern tradition was born. Pralines became a way of income for women of color on the streets of New Orleans, even before the Civil War. Dressed in gingham with white aprons and head wraps, the women would hawk their pralines with a shout “belles pralines!” to passersby along Canal Street and in Jackson Square. Even today there are “praliners” that carry on the old New Orleans tradition of selling their candies to tourists and passersby. A basic praline recipe calls for brown sugar, granulated sugar, cream, butter and pecans. Naturally, many other variations have cropped up, including pralines flavored with shredded coconut, rum, vanilla, chocolate and peanut butter. But with even the traditional recipe, no two praline makers seem to produce the same candy. Each candy and candy maker have their own distinct taste and flavor.

New Orleans Pralines
· 1 cup light brown sugar, packed
· 1 cup granulated sugar
· ½ cup light cream
· 1 ½ cups pecans, halved
· 2 tablespoons butter
Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup.
Add pecans and butter and continue to cook over medium heat, stirring frequently.
Remove the sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.
Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.
Makes about 12 candies.

To buy or bake a chocolate pecan pie

2008-09-25T08:30:00.000-07:00

To bake or to buy a chocolate pecan pie, that is the question…

Okay, so the dilemma isn’t as grand as the problems Hamlet was dealing with, but when you are weighing the issues of time, taste, convenience, and cost… it does warrant some thought… And in today’s busy world of work, deadlines, children, meetings, soccer practice – whatever you have that consumes most of your time… it actually makes sense to purchase a ready made chocolate pecan pie to save a few steps in your busy day and in most cases you can pick it up on the way to wherever you are taking it…

Reason #1 to Buy Your Chocolate Pecan Pie: Convenience

Cooking a chocolate pecan pie can be time-consuming, challenging, and a bit messy. If you’ve ever made your own pecan pie, you already know what that involves and it doesn’t get any easier when you throw in some chocolate. It makes it absolutely delicious, but not any tidier.

One of the biggest problems is the incredible stickiness of the corn syrup. Because of its high sweetness, if you get that syrup on anything it’s very hard to get rid of the sticky residue. Plus, most dishwashers seem to require multiple loads before they can get the remnants of the pie off your dishware. Or you can place the dish in a sink full of hot water and let it soak – but again that is cutting into your time and energy because you have to wait for the hot water to un-stick the corn syrup.

When you buy a chocolate pecan pie that’s already been made, you don’t have to worry about any of the mess clean up. You can just enjoy and eat and then throw the empty container away. You may have a few sticky forks and pie server, but that isn’t hardly any problem at all.

Reason #2 to Buy Your Chocolate Pecan Pie: Cost

This one can be tricky. You may think it’s cheaper to buy and make the pie at home, but with today’s rising food costs and the various ingredients needed to make a chocolate pecan pie and not to mention your time saved – you may actually come out ahead purchasing a ready made pie. And stopping off at the store on your way home from work to just pick up what’s needed for the pie rarely works because more then likely you will find something else to throw in the shopping cart and your 15 to 20 dollar chocolate pecan pie has now grown to a 100 dollar pie, with a few extras thrown in.

Reason #3 to Buy Your Chocolate Pecan Pie: Taste

Pecan pies can be one of the trickier pies to cook. With a chocolate pecan pie, you’ve got the extra pressure of perfectly melting your chocolate and that’s not something all cooks have mastered. It has to be timed perfectly and if you’ve ever had an over or under cooked pecan pie you know exactly what I’m talking about. Over cook your chocolate pecan pie and it goes from being simply delicious to simply yuck! Undercook it and the corn syrup has reached the proper consistency and it’s soupy instead of gel like… When you buy your ready made chocolate pecan pie from a professional – you know you are getting a perfectly baked pie.

Peanut Butter Fudge Time

2008-09-10T10:04:00.000-07:00

It’s nearly autumn, time for colored leaves, crisp cool mornings, fair rides, football games, and candy time. Not really sure if it’s the drop in temperature and less humidity in the air or if it is because it is right around the corner from the holidays, but autumn seems to kick off the homemade candy season. One of my autumn candy favorites is peanut butter fudge – and compared to regular fudge – it is so easy to make. There are many variations including recipes that call for milk, cream, white chocolate, brown sugar, white sugar, nuts, no nuts, microwave, stove top… the list just goes on and on. And it is not uncommon for you to try several different peanut butter fudge recipes before you find one that suits you. I am more of a traditionalist when it comes to fudge candies and prefer cooking on top of the stove. A quick, easy, and delicious recipe I have tried is:

World’s Best Peanut Butter Fudge

4 cups white sugar
1 cup milk
1/2 cup butter
1 (7 ounce) jar marshmallow crème
12 ounces peanut butter
2/3 cup all-purpose flour

Grease a 9x13 inch baking dish, set aside. In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow cream and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.

Most important to remember with fudge – any flavor – is to follow the directions exactly and peanut butter fudge is no exception. Candy making is the most precise of the pastry arts. Make sure you are prepared and have everything you need handy and near by. Because once you start making peanut butter fudge – or any fudge – you do not want to risk ruining the candy by stepping away from it. Also, make sure you have the correct equipment and it is in good working order. And remember to use a heavy high sided sauce pan and a wooden spoon. Using a high sided sauce pan that is double the volume of the candy you are making will let you stir it properly without the worry of it going over the side and using a wooden spoon allows for easier and smoother stirring.

Peanut Butter Cream Fudge

2 cups sugar
1 cup sour cream
1/8 teaspoon salt
1 cup peanut butter*
1 teaspoon vanilla extract

In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238 degrees F (soft-ball stage). Remove from the heat; stir in peanut butter and vanilla. With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-in. square dish. Cool and cut into squares. Store in the refrigerator.

And if you are making peanut butter fudge for someone as a gift, you can jazz it up a little. One of the things I have done before is to “top” the peanut butter fudge off with various candies. During fall of the year, take reece’s pieces and gently press them just into the peanut butter fudge mixture before you set aside to cool. The reece’s pieces add more peanut flavor and a splash of fall colors. Or if you are giving during Christmas time, use holiday M&Ms or even sprinkle a bit of colored candy sugar over the top. Use your imagination.

holiday gift baskets: not just for holidays.

2008-09-09T14:07:00.000-07:00

Holiday gift baskets are such a great and easy way for gift giving. You can specialize and generalize at the same time, and holiday gift baskets are also a great gift for someone you don’t really know or who already has “everything”. You can pull together a sampling of a person’s favorite things or things you know they would like to try. Holiday gift baskets are favorites for companies to send out to their clients. They are the perfect way to say “thank you” and “you are welcome”. You can go big or small, low key or grand, gourmet or casual. Really, the sky is the limit for holiday gift baskets. My candy and gift shops already have gift baskets ready made or can make something custom for you on short notice. And with a little time and creativity, you can make your own gift basket:

Things You’ll Need:
· Gift Ribbons
· Ribbons
· Tissue Paper
· Cookbooks
· Gift Cards
· Baskets
· Cellophane Gift Wrap
· Gift Bags
· Gift Bows
· Wrapping Paper
· Acid-free Tissue Paper

Reflect upon the personal style and interests of your host.

Decide upon a theme. If the host is a gourmet cook, create a cooking theme. For a stressed-out host, consider a relaxation theme.

Purchase several small gifts that fit your theme. Small soaps, lotions, candles and bath salts fit a relaxation basket, while miniature olive oils, herbs, spices and condiments fit a gourmet cooking basket.

Purchase a sturdy basket with plenty of room to fit all of your little treasures.

Fill the gift basket with cellophane Easter grass, shredded colored paper stuffing or crumpled tissue paper.

Organize the gifts on top of the basket stuffing in an aesthetically pleasing and balanced arrangement.

Wrap the gift basket in colored cellophane wrap or gift wrap. Use an extra-large piece, and wrap it up from the bottom of the basket, tying it with a brightly colored ribbon at the top.

Present the gift basket to your host immediately upon arriving at the party, while extending your gratitude for the invitation.

Holiday gift basket is somewhat misleading because there are so many different occasions in which to give a holiday gift basket. They are just not for Easter and Christmas anymore. For example, they make an excellent house warming gift. You can got with kitchen or bathroom basics or even put together a “welcome to the neighborhood” basket filled with local goodies and coupons and gift certificates from local companies in the area. It can make a frantic time a little less and can be very helpful to the new homeowner. A great idea is to present it in a picnic basket – this give the new home owners the opportunity to sneak away from the busy time of unpacking and sorting and enjoy a few quiet moments with a cozy picnic. If the homeowner(s) have children, you can also include something for them… depending on the age things like coloring books and colors, board games, and puzzles to name just a few make great holiday gift basket items for children.

Fun Pecan Facts

2008-09-05T13:21:00.000-07:00

Sure pecans are delicious and nutritious and great in many desserts, but did you know that it would take 5,640 pecan halves to equal the weight of a standard watermelon? Or that it would take 144 million in shell pecans to fill the size of an Olympic swimming pool? It would take over 11 thousand (11, 624) pecans stacked end to end to reach the top of the empire state building in New York. There are over one thousand varieties of pecans and many are named after native American Indian tribes. Pecans come in several different sizes: mammoth, extra large, large, medium small, and midget and come in several forms including whole, halves, pieces, granules, and meal. It would take over 10 billion pecans in a row to reach outer space. Pecans could also help you with your love life. If your body does not get enough zinc, it may have trouble in producing testosterone – which is the key hormone in initiating sexual desire for both men and women. Pecans provide nearly 10 % of the daily allowance of zinc. The US produces over 80% of the world’s pecan crop and some bigger US Shelling companies shell 150,000 pounds a day – that’s enough for 300,000 pecan pies… yummy! Pecans are the highest selling nut in the United States and the only major tree nut that grows naturally in North America. Pecans are a staple during holiday baking and cooking – and it is that time of year when retailers sell the most pecans. What is Thanksgiving or Christmas time without pecan pie or sweet potato (yam) casserole topped with pecans?

Yummy Yam Casserole

4 pounds yams
2 eggs
1/4 cup brown sugar
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
6 ounces pecan halves
1/3 cup brown sugar
1/4 cup melted butter

Preheat oven to 375 degrees F (190 degrees C). Poke yams in several places with a fork, and then cook them on high power in microwave oven until heated through and soft (about 20 minutes). When cooled, remove skins and place the yams in a large bowl. Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy. Transfer yam mixture to an un-greased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top. Bake casserole for 25 minutes in pre-heated oven or until browned and bubbly.

This recipe is a favorite in our family. It is simple to make and even the people that do not like sweet potatoes or yams love this casserole and ask for the recipe. It is also very easy to make and take for a family dinner or gathering.

Roasted Pecans for football season

2008-09-05T09:12:00.000-07:00

Football season is here. Weekends spent with your buddies or alone in front of your television cheering on your team – drinks and snacks at your side. Why not make one of those snacks roasted pecans? They are light and can be eaten by the handful and full of flavor. A basic roasted pecan recipe is:

1 pound pecan halves
2 tablespoons unsalted butter, cut in small pieces
salt, to taste

Spread the pecans on a baking pan and place pan on center rack of oven. Roast at 250°, stirring occasionally, until they begin to brown and become aromatic, about 60 minutes. Stir in butter until pecans are coated and all butter is melted. Return to the oven and toast for about 10 minutes longer.
Salt to taste while pecans are still hot. Serve warm or cooled. Store roasted pecans in a tightly sealed container.

But what if you want to spice it up a bit? Add a little zip and zing to your roasted pecans? There are all sorts of variations you can try… from cajun style roasted pecans to hot pepper roasted pecans to even barbeque roasted pecans… You can wow your friends with these simple and delicious roasted pecans:

In the South we love out barbeque… so wouldn’t it make sense that we would like out pecans barbequed too? This is a great simple way to spice up your roasted pecans for game day -

Barbecued Pecans

*2 tablespoons margarine
*1/4 cup Worcestershire sauce
*1 tablespoon ketchup
*2 dashes hot sauce
*4 cups pecan halves salt

Melt margarine in large saucepan. Add Worcestershire sauce, ketchup and hot sauce. Stir in pecans. Spoon into glass baking dish and spread evenly. Toast at 400 degrees about 20 minutes, stirring frequently. Turn out on paper towels and sprinkle with salt.

And since we are in the South, we do need our Cajun variety of roasted pecans…

Cajun Spiced Pecans

*2 tb Unsalted butter
*3 c Pecan halves
*1/2 c Light brown sugar
*1 t Paprika
*2 ts Powdered Chile
*1 tb Ground cumin
*1/4 c Cider vinegar
*Salt

Preheat oven to 375 F. Melt butter over medium heat in a large skillet. Add the pecans and saute until lightly browned, about 3 minutes. Add the brown sugar and cook until caramelized. Stir in the paprika, chile powder and cumin. Add the vinegar and cook until all the liquid has evaporated. Season with salt. Spread the pecans on a cookie sheet and bake in an oven until crisp, about 3 to 5 minutes.

And with southern foods being all about flavor and spice… again, it just makes sense to spice up our pecans with some hot pepper sauce…

HOT PEPPER PECANS

*4 Tablespoons butter or margarine
*1/4 cup Worcestershire sauce
*1 teaspoon hot pepper sauce
*4 cups pecan halves

Melt butter or margarine. Add Worcestershire sauce and pepper sauce. Spread pecans on a foil lined baking sheet. Coat with butter mixture. Bake at 250° for 30 minutes or until pecans are toasted and crisp, stirring every 10 minutes. When cooled, store in an airtight container.

So, grab some roasted pecans, find your favorite chair, paint your face in your team colors...and enjoy!

His Mom's Chocolate Pecan Fudge

2008-08-25T07:59:00.000-07:00

I have a friend of mine that every year when you ask him what he wants for Christmas it’s always the same reply, “my mom’s chocolate pecan fudge”. This was a bit vexing to me at the start of our friendship. How was I supposed to buy for him and compete with mom’s chocolate pecan fudge? That first Christmas season we were friends I can’t remember getting him anything other then a card and maybe the latest music CD of his choice. Over the years I’ve had several opportunities to sample his mom’s chocolate pecan fudge and I must say – it was the best I’ve ever tasted. I’ve begged his mother for the recipe time and time again, which she of course would never give up…and with good reason. That first Christmas my friend gave me a small bite to sample – no more because it was his! I took the small piece offered and gave him a glare before popping it into my mouth. Oh my! With that first and only bite I was allowed to have I immediately knew I wanted more and why my friend didn’t want to share. His mother only made her chocolate pecan fudge at Christmas time and wouldn’t make it any other time of the year no matter how much begging and pleading was involved. I even tried to be sneaky a few times and hide out in the kitchen and watch her make her chocolate pecan fudge – but she always figured out what I was doing and sent me out of the kitchen straight away with some other “project” that needed to be taken care of right away. And each time my friend was just laugh at me telling me “silly girl, you know Mom is not going to let you know her recipe”. I would just look at him and glare. At first I wanted to find out how to make his mom’s chocolate pecan fudge so I could make it and make him happy too, but then I quickly realized that no matter how I made my chocolate pecan fudge, it just was not going to be as good as him mom’s, or at least to him it wasn’t. And I tried dozens upon dozens of chocolate pecan fudge recipes – and many of them were quite good, just not as good. A few years into our friendship, his mom started gifting me with tins of her fudge at Christmas… I gleefully opened the tin and began to shovel the creamy fudge creation in my mouth. My friend just looked at me and started laughing which then started me into fits as well. But at least I no longer had to fight him for a piece. And I know his mother gave me my own tin because she felt I was part of the family – something his various girlfriends of the month never rated. I would take my tin of chocolate pecan fudge home and eat it and savor it and guard it closely from my family because I wasn’t sharing. My friend and I don’t share every holiday together anymore. He met a girl, got married and now has children of his own and I’ve had my own relationships through the years. But I know I’m still thought of as part of the family because every year, I still receive my very own gift tin of his mom’s chocolate pecan fudge no matter where I am… and I still do not share.

Southern Pecan Pralines

2008-08-20T08:05:00.000-07:00

Have you ever tried to make true southern pecan pralines? You know they taste so sinfully rich and decadent, but just how easy are they to make? Surprisingly, pecan pralines are actually pretty simple. Just about anyone that has a fairly decent grasp on basic cooking skills can create a batch of these delicious candies. Pecan pralines are pretty much a basic mixture of butter, cream, and sugar.

Pecan Pralines:
· 1 tsp Vanilla
· 2 cups Pecans
· 1 cup Buttermilk
· 2 cups Sugar
· 1 tsp Baking Soda

Mix together buttermilk, sugar, and baking soda in a large pot. Lay a sheet of wax paper out on a flat surface close to your stove. Put the pot over medium heat and, stirring constantly, allow the mixture to reach a "soft ball stage". To determine if the mixture is at a "soft ball stage" take a cold glass of water and drop a bit of the mixture into the water. A "soft ball" should form. The color should be a darker light brown. Remove the pot from heat and mix in the vanilla. Continue stirring until the mixture begins to thicken (about five minutes). The brown color should get darker. Add the pecans and continue stirring until the mixture is slightly thicker (about one - two minutes). Spoon the pralines onto the wax paper. If the mixture starts to run, you did not wait long enough, but it's fine, your pralines will just be a bit thin. If the mixture starts to crystallize and harden, you have waited too long. That's fine, too. Just try better next time. * If the mixture starts hardening too quickly, stir in 1-2 tablespoons of warm water to thin the mixture. Allow the pralines to cool and enjoy.

Some recipes use brown sugar, cream, and butter in addition or to or instead of the ingredients listed in this pecan praline recipe and for a more creole tasting pecan praline try rum flavoring instead of vanilla. You may have to try the recipe a few times to get the “feel” of it, but it is well worth the effort. And you may need to watch for the hot mixture popping up and burning you. Overall, pecan pralines are a fairly easy candy to make – compared to some others.
Pecan pralines are woven in the history of the coastal south and their unique flavor has been around since the french settlers in New Orleans – only then the candies were made with almonds. Pecans – which grew naturally in abundance – were so readily available that it seemed only natural to tweak the recipe just a bit and add pecans instead of almonds and the Crole or Southern style pecan praline was born.
Here’s a pecan praline recipe with a bit of a kick in it…

Pecan Pralines:
*1 cup pecans
*1/4 cup heavy cream
*1/4 cup (1/2 stick) unsalted butter
*1 cup plus 2 tablespoons (1/2 pound) light brown sugar
*1 teaspoon vanilla extract
*1 teaspoon bourbon

Preheat oven to 325 degrees F. Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred. Line a cookie sheet with baking parchment. Fit a heavy-bottomed saucepan with a candy thermometer . Over high heat, cook the cream, butter, and brown sugar to 240 degrees F (soft ball). If necessary, stir once to help dissolve the sugar. Remove from the heat and let sit for 15 seconds. Carefully (it may sputter) stir in the vanilla, bourbon, and toasted pecans. Vigorously stir with a spoon for 10 seconds, until the mixture looks creamy and slightly thickened. Drop by tablespoonfuls onto the prepared cookie sheet. Let cool for 20 minutes.

Hope you have fun trying these delicious pecan praline recipes… Enjoy!!

Pie with History

2008-08-19T09:38:00.000-07:00

Chocolate has to be one of the most beloved flavors in the world. Do you know that over 600,000 tons of chocolate are consumed all over the world each year? Or that 90% of Americans have chocolate most every day of their life and that the average person eats 11.5 pounds of chocolate in one year? Wow, that is a lot of chocolate… But it is with good reason, chocolate is so very versatile where in a drink, dessert, or candy. Chocolate pecan pie is just one of the scores upon scores of desserts featuring chocolate. Chocolate pecan pie is rich in history and tradition.
Chocolate has origins dating back to the Aztec Indians and beyond. Reportedly Emperor Montezuma drank upwards to fifty cups of his dark bitter chocolate brew every day. He served it in golden goblets, saying it was a drink for the gods. The Spaniard explorers did not care for the bitter drink and upon taking the cocoa beans back to Europe, added cane sugar and a few spices such as vanilla and cinnamon and served the drink hot. This was just the beginning…

Spiced Hot Chocolate Mug

1 Cup Milk
1 /4 teaspoon ground cinnamon
1 (1 ounce) square semi-sweet baking chocolate. Finely chopped
2 chocolate sand which cookies.

Mix milk and cinnamon in saucepan. Bring just to boil on medium-high heat. Add chocolate; beat with wire whisk until chocolate is completely melted and milk is slightly frothy. Serve hot with the cookies... or chocolate pecan pie.

The Spanish kept their chocolate a secret until the monks charged with growing the cocoa beans let it out… chocolate then began to spread throughout all of Europe. That’s when it underwent many transformations to become the chocolate we know and love today. An English company created “eating chocolate” in 1847 which was a fondant velvety version that replaced the grainer chocolate that had dominated Europe. Once people started Then in 1879, a gentleman from Switzerland, Daniel Peter, devised a way to add milk to the chocolate – creating the milk chocolate we love today. And I’m so very glad he did! America’s love of chocolate began back with the colonies when the first chocolate factory was introduced in 1765. Over the years it became such a staple that during WWII the army rations included chocolate bars. The soldiers loved that little burst of energy it gave them and let them keep on going.

Now when you know that when you bite into a chocolate pecan pie you are biting into scores of history and tradition. Pecan pies have been a southern tradition for years and chocolate is a world wide favorite… why not blend the two together.

Chocolate Pecan Delight
1 cup all-purpose flour
1/2 cup butter
1 cup finely chopped pecans
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
3 cups frozen whipped topping, thawed
1 (3.9 ounce) package instant chocolate pudding mix
3 cups milk
2 tablespoons chopped pecans

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely. In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.

Peanut Butter Fudge With a Bow

2008-08-14T13:08:00.000-07:00

One of my favorite things to eat as a child was peanut butter…still is. I love the smell when you first open the jar. Creamy or crunchy – makes no difference. Sometimes I would sit and eat peanut butter straight out of the jar with a spoon… new nephew now does this. Takes after his aunt. So of course it stand to reason that my favorite cookies and candies all contained peanut butter. This, of course, includes peanut butter fudge. It’s not as difficult to make as the original chocolate fudge and if you add white chocolate or marshmallow cream to it is simply scrumptious. Adding marshmallow cream or white chocolate to your peanut butter fudge will give it a lighter texture and an even creamier taste. I must also admit to eating marshmallow cream right out of the jar also. And sometimes I even put the peanut butter and marshmallow cream together on bread or cracker for a snack. So , it just makes sense to me to add marshmallow cream to peanut butter fudge. And for a little extra kick you can use crunchy peanut butter for your peanut butter fudge.

Grandma’s Peanut Butter Fudge:

1 cup crunchy peanut butter
1 cup marshmallow cream
2 cups white sugar
2/3 cup milk
1 teaspoon vanilla extract

Mix together the peanut butter and marshmallow cream in a bowl; set aside. Lightly grease a square glass dish with butter. Stir together the sugar and milk in a saucepan over medium-high heat; stirring occasionally, bring to a boil at 234 degrees F (110 degrees C) and then immediately remove from heat and stir in the peanut butter mixture and the vanilla; pour into the prepared dish and allow to cool to room temperature before serving.

My grandmother used to make peanut butter fudge and cookies and put them together for a homemade gift tin to give for birthdays or holidays…. I still carry on the tradition of candy gift giving – peanut butter fudge included - I just don’t always make it from scratch. Tanners Pecans has the best peanut butter fudge I’ve ever tasted and most of the time I think “why go through all the trouble to make a mess in my kitchen when I can buy it already made and in a gift tin ready to go”. And if you wanted to add a special touch to your gift of peanut butter fudge you can your very own bow for your gift box:

You’ll need:
· Scissors
· Craft Wire
· Ribbons

1. The first step in learning how to make a bow is to cut 3 1/2 yards of ribbon
.
2. Make a loop over your thumb. This will be the center.
3. Pinch the ribbon and twist it counterclockwise between your fingers and thumb. The ribbon should be right side out.
4. Work from top to bottom, making equal-size loops in the ribbon that return each time to the center.
5. Pinch and twist each loop under the original center loop and hold the stack with your thumb. Again, the pattern on the ribbon should be facing out.
6. Extend the tail of ribbon out the other side with each loop.
7. Keep making loops until you have a bow the size you want.
8. Twist a piece of wire around the center and wind it around tightly a few times.
9. Twist the ends of the wire together behind the bow, and leave enough so that you can use it to attach the bow to an object.
10. Fluff up the loops and now you have learned how to make a bow.

Chocolate Pecan Pie Good For You?

2008-08-12T08:03:00.001-07:00

Is it possible for something that tastes so sinfully decadent too also be good for you?
A chocolate pecan pie is, of course, a great tasting dessert. However, can this sweet and tempting treat possibly contain healthy ingredients? The research is saying “YES.” Chocolate as well as pecans contain many health benefits. If you are worried about your cholesterol levels or blood pressure, but still want a delicious treat, a chocolate pecan pie can be the perfect choice.

Chocolate in a Chocolate Pecan Pie is Good for You

Chocolate is a heavenly snack no matter how it is eaten, but most people would not believe it has health benefits. One important benefit of chocolate is that it helps lower high blood pressure. High blood pressure can make it harder for blood to flow through your body and to the heart and may lead to strokes or heart attacks.

Flavonols in chocolate can also prevent fat from clogging the arteries so the blood can keep flowing properly. Clogged arteries are the main cause of strokes and heart attacks – two of the most serious health problems facing Americans.

Chocolate also contains stimulants that release endorphins and serotonin into your bloodstream and give you the bodies’ natural “high.” This is similar to the reaction created by exercise.

Pecans in a Chocolate Pecan Pie are Good for You

Now you know the benefits of the chocolate in a chocolate pecan pie but what about the pecans’ health benefits. Other nuts are often considered healthy or important to a diet, but few people discuss the many advantages of eating pecans.

If you are low-carb dieting, pecans can provide a great snack because they contain only 4.5 grams of carbohydrates in 1 ounce of pecans. That’s about one-fourth of a cup of nuts.

Pecans also work on lowering LDL cholesterol. High cholesterol leads to many serious health disorders, such as coronary disease and heart attacks. Pecans also contain B6 which is an essential vitamin that allows for cells in the heart to regenerate. Eating plenty of B6 is important for heart health. Zinc is another nutrient found in pecans. If a person has zinc deficiency, it can cause a number of diseases, such as liver disorders and sickle cell disease.

Other Good Reasons for Chocolate Pecan Pie

Obviously, eating a piece of chocolate pecan pie can have a few more health benefits than you might have once assumed. However, there are other good reasons to consume a piece occasionally. Unlike many fattening alternatives, such as high calorie soda, you will actually receive valuable nutrients from the pie. Of course, moderation is always the key to a healthy lifestyle and that includes not over-indulging in chocolate pecan pie.

The Final Verdict on Chocolate Pecan Pie
A chocolate pecan pie is a wonderful indulgence that contains many ingredients that are healthy as well as tasty. Chocolate is great for blood flow and this means a reduced risk in many serious disorders. If you want a new snack that can lower cholesterol and is full of nutrients pecans may be the best choice. These new health facts mean having a slice of chocolate pecan pie is a delectable option for anyone.

Last minute gift idea

2008-08-08T11:17:00.000-07:00

You are in the middle of another busy day at work. The phone is ringing off the hook. Clients are screaming for you. Your boss is screaming at you. The school wants you to come and pick up your child who got sick after eating the tuna surprise in the cafeteria. You are two days past your dead line. The car is in the shop – again. And you just looked down at your day planner and you suddenly realized in absolute horror that tonight is your Aunt Marge’s birthday dinner and you completely forgot! Okay, so don’t panic. One word – well actually three words: holiday gift baskets. I know it sounds crazy, but actually it can be very spot on for any occasion. You don’t have to wait for a holiday to give a holiday gift basket - birthday, dinner party, house warming, retirement, congratulations, and just so many more. The beauty of a holiday gift basket is you can buy according to the person’s taste. You can select depending on if they have a major sweet tooth or have a more refined gourmet palate. And giving a holiday gift basket will be a pleasant surprise and what better way to let someone sample a wide variety of goodies at one time? Just think of the look on Aunt Marge’s face when she unwraps the decorated cello and there is a basket overloaded with chocolate pecans, roasted nuts, peanut butter fudge, divinity, candied pecans… and much more. Unless Aunt Marge is watching her girlish figure and in that case we even have sugar free holiday gift baskets. Or maybe Aunt Marge is a bit of a food snob – then we have the gourmet holiday gift basket. It is filled with many unique and tasty foods from our she-crab soup to our pecan pepper jelly to our cheese straws.

Cheese Straws

· 1/2 cup butter, softened
4 cups shredded Cheddar cheese
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground red pepper (optional)

Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet. In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place the strips on prepared cookie sheet(s) 1 1/2 inches apart. Bake in preheated oven for 10 to 15 minutes, or until crisp.

Now the above isn’t our recipe, but it is a very good and easy one and cheese straws are a delicious alternative to boring cheese and crackers. Our cheese straws come in cheddar, blue cheese, and jalapeño. So if you wanted to get a little creative with your own cheese straws – by all means, go for it. But I’ve gotten away from my original topic: holiday gift baskets. I will sum it up with this: you just cannot go wrong with giving a holiday gift basket. There are holiday gift baskets for nearly any and every taste.

Just a little pecan info...

2008-08-06T09:23:00.000-07:00

The pecan tree is the only major nut tree that grows naturally in North America. Its origins can be traced back to the 16th century and is one of the most valuable nuts. The name “pecan” is Native American word that means “all nuts needing a stone to crack”. Because wild pecans were so readily available, many Native Americans used them as a major food source during autumn and it is said that they were the first to cultivate pecan trees. By the late 1700’s, pecans were being grown all over the colonies. Even George Washington and Thomas Jefferson grew pecan trees in their gardens in addition to the settlers along the gulf coast growing pecans in community gardens. Pecans became very popular not only because of their availability, but also because of their taste. It was actually the French and Spanish settlers along the Gulf of Mexico that realized the economic potential of the pecan. With New Orleans located at the mouth of the Mississippi River, it became very important to the marketing of pecans. Not only was it a major import/export location – but it also had a natural market for pecans. During this time frame (late 1700’s to early 1800’s) the demand for pecans grew and the pecan became a large item of commerce for the Americans…and the pecan industry was born. Today, pecans are generally associated with the South. We use them in everything from desserts, to main dishes, to even just eating them plain by the handfuls. Pecans are not only good, but good for you too. They are rich in natural antioxidants, may help lower cholesterol, aid in weight loss and maintenance, contains heart healthy fats, very little saturated fats, and not trans fat, and they are rich in fiber. That is pretty incredible for one little nut. You get all that plus great taste too – it’s no wonder that pecans have been in high demand since the very beginning. I’ve spoken before about the joys of pecans in desserts, but have not really touched on the versatility of pecans in other foods such as appetizers and main dishes:

Buttered Pecan Popcorn

8 c. popped popcorn (about 1/3 to ½ c. unpopped)
Nonstick cooking spray
½ c. pecan pieces
2 T. butter or margarine
1/3 c. light corn syrup
¼ c. instant butter pecan pudding mix (dry)
¼ t. vanilla

Preheat oven to 300 degrees. After popping, discard unpopped popcorn kernels. Spray a 17x12x2” roasting pan with nonstick cooking spray. Place the popped corn and pecans in the pan. In a separate pan, heat butter and corn syrup, then stir in pudding mix and vanilla. Pour mixture over popcorn. Bake in oven at 300 degrees for 16 minutes, stirring halfway through baking. Remove pan from oven and turn mixture onto a large piece of foil. Cool popcorn completely. When cool, break into large pieces and serve.

Pecan Four Cheese Pizza

1 12” prepared pizza crust
1 Tbsp. olive oil
2 large onions, sliced
3 Tbsp. goat cheese, softened
3 Tbsp. cream cheese, softened
½ cup Feta cheese, crumbled
1 cup shredded mozzarella cheese
2/3 cup coarsely chopped pecans
Chopped parsley for garnish

Preheat oven to 450 degrees F. Place pizza crust on cookie sheet. In frying pan, heat oil. Add onions and cook slowly until caramelized, about 20 minutes. Cool slightly. Mix the goat and cream cheese together and spread on crust; spread the cooked onions over the cheese. Sprinkle the feta and mozzarella cheeses over the onions; top with the pecan pieces. Bake for about 5 minutes or until cheeses melt. Sprinkle parsley over top before serving. Cut into 6 wedges to serve.

Original chocloate fudge

2008-08-04T07:24:00.000-07:00

I’ve sung the praises of peanut butter fudge on here before, but now it’s time to talk about the creamy, the delicious, the original: chocolate fudge. What started out as an “oops” in the kitchen from a bungled bunch of caramels has become one of the country’s most beloved treats. You can eat and sample different flavors and kinds, but it always comes back to the original, and the original can be a very picky difficult candy to try and master. Chocolate fudge – like toffee, divinity, caramel, and brittle – begins with sugar. You add various other ingredients to the sugar depending on the candy and boil until the desired consistency is reached. A lot more goes into making fudge then just the right ingredients and flavors and time and stirring. There’s also a bit of science and weather involved. You shouldn’t make fudge on a humid day because this could cause the chocolate fudge to be grainy. And if you know anything about the South – particularly the Gulf Coast, it is always humid here. So, what can you do? And then there is the problem of boiling sugar tending to crystallize. Now, thank goodness there are things that can be done to slow down crystallization – not much luck with the humidity though. The most popular way is to add corn syrup and cream to the mixture. And yet another is to brush down the sides of the pan with cold water if there are any crystals forming…and do not stir the syrup once it boils. And if you manage to boil your sugar mixture without the dreaded crystals forming, you still must take utmost care to prevent it from cooling too quickly because that will also affect the chocolate fudge’s texture. So, why would you go through all this trouble for a piece of candy? Because it is worth the care and trouble it takes to make chocolate fudge. One bite and you would agree.

Old Fashioned Chocolate Fudge:

2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

Grease an 8x8 inch square baking pan. Set aside. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. Pour into prepared pan and let cool. Cut into about 60 squares.

This is a really great and delicious recipe, but it can be somewhat difficult if you are not familiar with sugar candy cooking. There are easier chocolate fudge recipes out there…ones that call for ingredients that minimize the chance of crystal formation and some you can even make in the microwave:

Easy Microwave Fudge

4 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/2 cup butter
2 teaspoons vanilla extract

Grease a 9x9 inch dish. In a microwave safe bowl, stir together confectioners' sugar and cocoa. Pour milk over mixture and place butter in bowl. Do not mix. Microwave until butter is melted, 2 minutes. Stir in vanilla and stir vigorously until smooth. Pour into prepared dish. Chill in freezer 10 minutes before cutting.

Holiday gift idea

2008-08-01T07:43:00.000-07:00

It’s hard to believe that fall of the year will soon be here… and with that, the holiday season right on it’s heels. As I stood in line to register my child for school thinking that it was too soon to getting my little man ready for school. But no, it was the end of July and with school starting in a few weeks… fall was right around the corner. So, if school snuck up on me so quickly, what would the holiday season do? Come running up out of nowhere in a huge sneak attack from behind and clobber me? Yeah, it probably would. So while my mind wondered while standing in the endless line of parents and children I thought of something… holiday gift baskets. What a great idea. With holiday gift baskets, I could go as big or as little or as personal as I wanted to. Tanners Pecans already has such a variety of holiday gift basket to choose from the only problem would be selecting one. I send holiday gift baskets for nearly any and every occasion. Doesn’t just have to be at holiday time. My mother received one on Mother’s Day, my son’s teacher at the end of the school year, my friends for their birthday… I can always find a holiday gift basket for whatever it is I have coming up. And what I love is their versatility. If I’m going to send a family group gift, I can go with our Southern Creation holiday gift basket. It is chock full of yummy southern traditions. It has mini pecan pies, chocolate pecan fudge, peanut butter fudge, and our award winning brownies... Oh my goodness, the brownies. Who doesn’t like brownies? Add nuts, peanut butter, caramel, or cream cheese icing… whatever… brownies are just the best!

Grandma’s Brownies:

3 / 4 cup butter
2 cups packed brown sugar
3 eggs
4 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1 cup all – purpose flour
1 cup chopped pecans

Preheat oven to 250 degrees. Grease 8 x 8 inch baking pan. In a large bowl, cream together the butter, brown sugar, and eggs until light and fluffy. Stir in the unsweetened chocolate and vanilla until well blended. Mix in the flour, and then the walnuts. Spread batter evenly into the prepared pan. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack before cutting into bars.

Now, our Southern Creation holiday gift basket is our top of the line… filled with just about everything including the kitchen sink… but we have holiday gift baskets for sweeter tastes and more gourmet tastes and even sugar free tastes. Holiday gift baskets that include everything from orange, butter rum, and cinnamon candied pecans to chocolate pecan fudge, brownies, and nuts to cheese straws, she-crab soup, and pepper jelly. Now my only problem is deciding who gets what…

Peanut butter fudge and then some

2008-07-30T09:12:00.000-07:00

What is it about peanut butter fudge? That rich creamy melt in your mouth sinful treat? Knowing you should stop with just one bite, but there is just no way possible. You take one small bite, just to satisfy that craving and before you realize it, the entire tin is gone and you don’t even remember eating it all and all you can think about it “where has it gone and how can I get some more?” That’s the lure and addiction of really good peanut butter fudge. Some people are choc-a-holics, I’m a peanut butter addict. Peanut butter fudge, cookies, candy, pie even… But how did peanut butter fudge come to be? Where did fudge even start? And how did it happen? Well, in doing some research, I discovered that fudge was actually a very good “oops”. Did you know that fudge is actually a drier version of fondant – the sugar syrup paste used to coat many cakes and confections. It is made by boiling sugar in milk to the soft ball stage then beating the mixture while it cools so it acquires a smooth creamy texture. Fudge is an all American invention dating to back around 1886 and actually came about from a bungled batch of caramels. The interjection “Oh fudge!” was shouted and hence the name for the confection was born – or something to that effect. Anyway, it’s probably the most delicious mistake I’ve ever eaten. One of the first documented accounts of fudge as an actual candy/confection was from Emelyn Battersby Hartridge in 1886. Emelyn wrote a letter while attending Vassar College in Poughkeepsie, New York that a schoolmate’s cousin in Baltimore made and sold fudge candy. She made her own batch in 1888, obtaining the recipe and making it for the Vassar Senior Auction. Word quickly spread to other women’s colleges. Wellesley and Smith followed suit and developed their own “original” versions of Emelyn’s fudge recipe. The original fudge recipes were very delicate and precise. Calling for exact measurements and cooking times and constant stirring to ensure perfect fudge. The recipe looks simple enough, but it was very easy to either overcook or undercook a batch.

“Original” Fudge Recipe (Emelyn Hartridge, Vassar College)

2 cups granulated white sugar
1 cup cream
2 ounces unsweetened chocolate, chopped
1 tablespoon butter

Combine sugar and cream and cook over moderate heat. When this becomes very hot, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (234°-238°F). Remove from heat and add butter. Cool slightly, then mix until fudge starts to thicken. Transfer to a buttered tin. Cut into diamond-shaped pieces before fudge hardens completely.

Fudge is a very hard candy to master, but so delicious to eat. Cooks over the years have experimented with the recipe in an effort to make a more “goof proof” fudge and to vary the flavors. Fudge today is made plain or with nuts, marshmallows, maple, orange, rum, peanut butter…you name it. There are so many tasty fudge candies that it’s hard to settle on which is your favorite… It’s hard, but not impossible and I go back to peanut butter fudge each and every time. I really cannot resist the rich creamy taste. The first time I tasted the peanut butter fudge at Tanners Pecans I was hooked. I have eaten my fair share and then some of peanut butter fudge, but never tasted anything as creamy and rich and sinfully sweet as what I tasted here at Tanners Pecans. Of course I wanted the recipe, but they would not divulge their secret… and who could blame them? It was literally the best I’ve ever had! But I was able to learn that white chocolate mixed with the peanut butter is what gives it that irresistible creamy rich taste and texture. And even though I have not be able to obtain the Tanners peanut butter fudge recipe, I have been able to find one almost exactly like it – taste wise:

White Chocolate Peanut Butter Fudge:

1 can (14 ounce) sweetened condensed milk
½ cup creamy peanut butter
2 (6 ounce) packages white chocolate squares or white baking bars, chopped
3/4 cup chopped pecans
1 tsp vanilla extract.

In heavy saucepan, heat sweetened condensed milk and peanut butter over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in pecans and vanilla. Spread evenly into wax paper lined 8-or 9-inch square pan. Cool. Cover and chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper. Sprinkle with additional chopped peanuts if desired. Cut into squares. Store leftovers covered in refrigerator.

This recipe is so simple and almost impossible to mess up… it became an instant favorite of mine and I usually make it at least once during the holidays. For an extra tasteful treat, substitute crunchy peanut butter for the creamy in your peanut butter fudge. This gives you the kick of peanuts and pecans. Oh, my mouth is watering now just thinking about it. I may just have to pick up some peanut butter fudge on my way out of the door today.

Sunday afternoons with chocolate pecan pie

2008-07-29T10:12:00.000-07:00

Sunday afternoons in the South… fried chicken, black eye peas, mashed potatoes, homemade buttermilk biscuits, and chocolate pecan pie…Family gathered around the dinner table enjoying conversation and each other’s company. Is there anything more scrumptious? It’s funny how certain foods and desserts automatically conjure up images of the South. Chocolate pecan pie is a southern tradition, just like regular pecan pie, but with the little something extra. A sweet chocolate taste that delights the taste buds, served warm with a scoop of vanilla ice cream. Oh so delicious. The first time I tasted the chocolate pecan pie at Tanner’s Pecans I was taken back to those lazy Sunday afternoons with my grandmother in the kitchen and my parents and aunts and uncles talking and laughing and us kids playing without a care in the world. I would always sneak into the kitchen to help my grandmother cook and bake. How else was I supposed to become a good Southern cook if I didn’t help? She would always smile and welcome me and let me be her little helper. Sometimes I was more of a hindrance then help, but she did not care. And it was through her love and patience that I gained my love of baking and fine Southern cuisine. My grandmother never used a recipe. It always fascinated me how she just knew how much and of what to put in… never really used a measuring cup or spoons either. Just a little of this and a bit of that. The older I got, I would try my best to write down as I went along so that I could make her desserts on my own. Her chocolate pecan pie recipe always made two pies, but it is so easy to cut in half and make only one:

Chocolate Pecan Pie

* 3 cups granulated sugar
* pinch of salt
* 7 tablespoons of unsweetened cocoa
* 4 large eggs, 1 tablespoon vanilla
* 1 can (12 ounces) evaporated milk
* 1 stick butter, melted (8 tablespoons)
* 1 cup pecan halves, and 2 unbaked pecan pie shells – deep dish.

Mix sugar, salt, and cocoa together. Whisk together the eggs, vanilla, and milk; stir into the dry ingredients. Add melted butter and stir until well blended. Sprinkle pecan halves in the pie shell, about 1/2 cup in each shell. Pour filling over the pecans. Bake at 350° for 45 to 55 minutes, or until the filling is set and the center is just slightly jiggly. Makes 2 pies.

I can smell the chocolate pecan pie cooking now. And it never had to be a holiday or special occasion to make it. Not like a traditional pecan pie that is usually thought of at Thanksgiving time or a spice cake that is more thought of during the colder months – chocolate pecan pie was good at anytime or at any meal. And even though I love my grandmother’s chocolate pecan pie, I am also a huge cake fan. And I went in search of a way to take that delicious taste and transform it into a cake… and I think I was able to do that by incorporating marshmallows for the vanilla ice cream taste.

Chocolate Pecan Marshmallow Cake:

* 6 ounces butter (3/4 cup, 1 1/2 sticks)
*1 1/2 cups sugar, 3 tablespoons unsweetened cocoa
* 3 eggs, 1 1/2 cups self-rising flour
* 1 1/2 cups chopped pecans, 1 teaspoon vanilla extract
* 6 ounces miniature marshmallows, about 3 cups.

Cream butter and sugar until light and fluffy; beat in cocoa. Add eggs, one at a time, beating well after each addition. Add flour, nuts and vanilla; mix well. Pour batter into greased and floured 9x13x2-inch baking pan. Bake chocolate marshmallow cake at 325° for 40 minutes. Remove from oven and place miniature marshmallows on top of hot cake. Let marshmallows melt then frost with icing (below) while still warm.

ICING:
* 1/4 cup butter
* 1 lb confectioners sugar (about 3 1/2 cups un-sifted)
* 1/4 cup unsweetened cocoa
* 1 teaspoon vanilla
* milk for consistency.

Mix all ingredients together, adding milk until desired spreading consistency is reached; spread on warm chocolate marshmallow cake. Cool chocolate marshmallow cake thoroughly before serving.

This cake has become a family favorite also and like the chocolate pecan pie, it can be served for any occasion and not just for holidays. And the older I got, the more I began experimenting and finding my own recipes. I came across this chocolate pecan pie recipe that uses corn syrup like in a traditional pecan pie. It is already cut down to make just one pie and it is no less delicious.

Chocolate Pecan Pie with Corn Syrup:

*4 ounces semisweet chocolate
* 2 tablespoons margarine, melted
* 3 eggs 1/3 cup sugar , 1 cup corn syrup (light or dark)
* 1 teaspoon vanilla extract
* 1 1/4 cups pecan halves
* 1 unbaked 9-inch pie shell- homemade or frozen.

Preheat oven to 350 degrees. In a double boiler melt chocolate and margarine. Let cool slightly. Beat eggs lightly in medium bowl. Add sugar, corn syrup, chocolate mixture, and vanilla; stir until well blended. Mix in pecans. Set pie shell on heavy-duty baking sheet and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean. Cool pie on wire rack to room temperature before cutting.

I prefer to use light corn syrup, it seems to give the chocolate pecan pie a lighter taste or in any pecan pie. But the pie is delicious either way, a sweet rich southern dessert. So, go ahead and start your own Sunday dinner tradition… or just any day really. It doesn’t have to be Sunday or even dinner time to enjoy good old southern chocolate pecan pie.

Versatile Roasted Pecans

2008-07-24T14:30:00.000-07:00

Roasted pecans… probably one of the best holiday treats ever - that salty pecan taste bursting with flavor. I remember when I was growing up, sitting around on holiday occasions talking and visiting with family and friends – there was always roasted pecans. When I smell them roasting in the oven and when I take a bite it always makes me think of fond holiday memories.

I love the taste of pecan – being from the south it’s a given. You can just do so much with them – make them into pies, cakes, cookies, candy….You can add them to so many of your foods and desserts, but sometimes a really good lightly salted roasted pecan is so simple and so good. I love to take them and heat them up just a bit and eat them warm – makes the flavor seem that much more intense.

My grandmother always made them. She took big plump pecan halves and lightly roasted and salted them. But on special occasions – and in the cooler months, she’d spice them up with cinnamon or nutmeg. They were so delicious. I would eat them by the handfuls. I would wake up to the smell of roasted pecans with cinnamon and sugar.

And they were so easy to make:

1 egg white
1 tablespoon water
2 1/4 cups pecan halves
1/2 cup white sugar
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon.

Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan. Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan. Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.

We never had to worry much about the airtight container at our house because the roasted pecans never stayed around long enough to be stored. One thing that I love about roasted pecans also is that they blend so well with other nuts. I take the roasted pecans and mix them with roasted cashews and eat them straight out of the tin. Or even add a bit of praline bit pecans to them for a salty and sweet combination.

Tanners Pecans has several different roasted pecan and nut gift tins. Roasted pecans easily became a holiday family tradition in my household growing up and it’s so easy to see why. Very easy and versatile, they are delicious by themselves as a snack or with other roasted nuts or as an ingredient in recipes.

Speaking of roasted pecans being used as ingredients in recipes, have you ever tasted a pecan spice cake with cream cheese frosting? There are no other words for it but delicious and luscious. It combines several traditional southern tastes: pecans, spices, and cream cheese frosting. So yummy! And can be either served at a family dinner or an elegant party.

CAKE:

1 1/2 sticks (3/4 cup) unsalted butter, cut into 1-inch pieces and softened, plus additional for buttering pans
2 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
1 1/4 teaspoons freshly grated nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups packed light brown sugar
3 large eggs at room temperature 30 minutes
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sour cream
3 / 4 cup roasted pecans – finely chopped.

FROSTING:

3 (8-ounce) packages cream cheese, softened
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 tablespoon finely grated lemon zest
3 3/4 cups confectioners sugar (from a 1-pound package)
1 tablespoon fresh lemon juice
1 1/3 cups roasted pecans - finely chopped.

PREP: Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour. Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl. Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Mix in pecans until just combined. Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and re-invert cakes onto racks to cool completely. Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth. Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.

Pecan Praline Goodness

2008-07-23T09:39:00.000-07:00

Have you ever had a pecan praline? Tasted the rich sweet golden goodness burst with flavor on your tongue? They are truly a decadent treat and sinfully delicious. Pecan Pralines are considered to be a southern delicacy, but did you know they originated in Europe? The French were the first to make pralines using almonds and caramelized sugar instead of the pecans and brown sugar used in the South. The recipe was brought over with the French Settlers and over time became the rich sweet “New Orleans” style pecan praline enjoyed today by so many.

I actually prefer our southern pecan variety since I am a true southern belle. Pecans go in nearly all desserts. Pecan Pralines have a very distinctive flavor and seem to melt in your mouth. There is no other candy quite like it. It’s hard to describe the flavor and texture if you have never had one. It’s just rich sweet buttery creamy pecan goodness. I urge you to try one if you never have.

Pecan Pralines are a very rich sweet mixture of brown sugar, granulated sugar, pecans, cream, and butter. A traditional Pecan Praline recipe is:

1 cup brown sugar
1 cup white sugar
1/2 cup evaporated milk
2 tablespoons butter
1 1/4 cups pecan halves
1/4 teaspoon vanilla extract.

Generously grease a large slab or baking sheet. In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool 5 minutes. Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.

There are several different Pecan Praline recipe variations, but they all seem to have a combination of sugars, butter, cream, and pecans and are actually pretty easy to make. I think the hardest part is waiting for them to cool so you can start eating them.Pecan pralines go well with nearly any occasion or holiday – from baby shower to wedding reception to holiday party to just whenever.

We have customers call from all over the country and sometimes overseas to order them all throughout the year. I have one customer that calls from the UK every year at Christmas to order a box of pecan pralines. He was sent some as a gift one year and fell in love with them. Now they are his “Christmas treat” for himself. Nearly all of our holiday gift baskets at Tanners Pecans include our homemade pecan pralines. Pecan pralines are one of our best sellers – with good reason. I have given our pecan pralines as gifts many times and I even have friends that request them from me.

Also in our Pecan Praline stable is our very own unique praline bit pecans. We take the caramelized goodness of the praline and turn it into our very own sugary sweet glaze and coat our jumbo pecans. Once you taste one you will not want any other candied pecan. I have tried all the different flavors of candied pecans we sell and the praline bits are my favorite. You just can’t beat that rich sweet taste. I have my own variation of a pecan praline glaze that I make to drizzle over pancakes, french toast, even ice cream: 1-1/2 cups dark corn syrup, 1-1/2 cups light corn syrup, 1 teaspoon vanilla extract, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1-1/2 cups coarsely chopped pecans, toasted. In a large bowl, combine corn syrups, vanilla, cinnamon and nutmeg until well blended. Stir in pecans. It gives your breakfast and nice extra kick of flavor.

One year I had a really great idea around Mardi Gras season – you can’t live on the Gulf Coast (Mobile, AL) without celebrating Mardi Gras – I decided to hold a “theme” party. The food was Creole and Southern specialties – gumbo, red beans and rice, beignets, king cake, and of course, pecan pralines. I think the pecan pralines were the first to go. The party and the candy were a huge success, so much that I’ve continued to have my themed Mardi Gras parties. The themes change from year to year, but the pecan pralines continue to stay. They are very addictive and once you had one, you just want more.

For a variation on pralines, I’ve made pecan praline cookies. They are so very good and bring the taste of the pecan praline into a sweet cookie. The cookies are chewy and crisp and are so very delicious. One plus is that they can be frozen after they are iced. That is such a huge time saver if you are making them for the holidays or a party. You can bake them ahead of time so you won’t be so rushed. The cookies are so easy to make and always a big hit with friends and family and I make them every year for my Mardi Gras party and always at holiday time. My favorite praline cookie recipe is:

1/2 cup butter or margarine, softened
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans
coarsely chopped

ICING:

1 cup packed brown sugar
1/2 cup heavy cream
1 cup confectioners' sugar.

Directions: In a mixing bowl, cream the butter and brown sugar. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture. Mix well. Cover and chill until dough is easy to handle, about 1 hour. Form into 1-in. balls; place 2-in. apart on greased baking sheets. Flatten cookies slightly with fingers; sprinkle each with 1 teaspoon pecans. Bake at 350 degrees F for 10 minutes. Cool on wire racks.

Meanwhile, for icing, combine the brown sugar and cream in a saucepan. Cook over medium-high heat until sugar dissolves and mixture comes to a boil, stirring constantly. Remove from the heat; blend in confectioners' sugar until smooth. Drizzle over cookies. Let cool before serving. And as said before... if you havn't tried a pecan praline, please do so. Try the cookies and the praline sauce - you will be so glad you did!