You’re Gonna Go Nuts Over These Recipes from Barefoot Bistro!
Happy National Pecan Day! Patti shares a variety of ways to incorporated them into dinner or your party tonight!
Happy National Pecan Day! Patti shares a variety of ways to incorporated them into dinner or your party tonight! The Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach. Click here for the full menu.
Pecan Praline spread
Ingredients
1 cup (207g) sugar
1 cup (225g) packed light brown sugar
3/4 cup (180 ml) heavy whipping cream
4 tbsp (56g) unsalted butter, cut into cubes
1/8 tsp baking soda
21/4 cups (212g) pecan halves
1/2 tsp salt
1 tsp vanilla extract
Instructions
1. Set out parchment paper for making the pralines on and have a tablespoon sized scoop handy and
ready to go.
2. Add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium
heat. Stir regularly until it begins to foam and boil.
3. When it begins to foam and boil, stir constantly until it reaches 236 degrees.
4. Remove from heat and add the pecans, salt and vanilla extract.
5. Stir vigorously with a rubber spatula for 3 1/2 minutes, or until the mixture begins to thicken. The
longer you stir, the thicker the mixture gets. You don’t want it to get too thick, or it’ll be hard to scoop
the pralines and they’ll dry more firm.
6. Quickly drop heaping tablespoons of the mixture onto parchment to cool.
Kale/Pecan Pesto
3 cups kale
1/2 cup pecans
1 or 2 Tbsp. lemon juice
1tbsp minced garlic
1/2 tsp salt
1/2 cup olive oil
1/2 cup parmesan cheese, grated
Use Food Processor & combine kale, pecans, lemon juice, garlic & salt. While machine is running, drizzle olive oil then add cheese.
