November 2, 2015 at 8:34 am
· Filed under Desserts, Halloween & Fall, Recipes, Thanksgiving & Fall, Tip Of The Day
For holiday season, it’s good to have a trick up your sleeve that quickly turns everyday food into festive food.
We nominate homemade cinnamon pecan topping, which can be used to garnish both sweet and savory foods. See our list of uses below.
You can use any nut, but pecan goes particularly well in this type of topping.
We adapted this recipe from McCormick. It makes 12 servings, 2 tablespoons each. You can make a double batch and keep it in the fridge.
Although the McCormick version uses rum flavor, feel free to substitute real rum or whiskey.
Plan ahead: You can bring a jar of topping as a house gift, or give it as holiday gifts.
Prep time is 5 minutes, cook time is 12 minutes.
RECIPE: CINNAMON PECAN TOPPING
Ingredients For 1-1/2 Cups
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 tablespoons butter, divided
1 cup pecans, chopped
1/2 cup light corn syrup
2 tablespoons water
1 teaspoon pure vanilla extract
1/2 teaspoon rum flavor
TOP PHOTO: Top a Brie with homemade cinnamon pecan topping Photo by Caroline Edwards from Chocolate and Carrots | McCormick.com. BOTTOM PHOTO: Turn a plain scoop of ice cream into a sundae. Photo courtesy Yummly.com.
Keep it in the fridge to pull out whenever you need it. Photo courtesy McCormick.
1. MIX the brown sugar, cinnamon, salt and nutmeg in small bowl until blended. Set aside.
2. MELT 2 tablespoons of the butter in large skillet over medium heat. Add the pecans and toast for 5 to 7 minutes or until golden brown, stirring frequently. Reduce the heat to low.
3. STIR the remaining 1 tablespoon butter, corn syrup, water, vanilla extract, rum flavor and the brown sugar mixture into the skillet. Cook, stirring until the butter is melted and the mixture is heated through.
4. REMOVE from the heat. The mixture will thicken as it cools. Serve at room temperature.
WAYS TO USE THE PECAN TOPPING
Breakfast: Top French toast, pancakes, waffles.
Desserts: Use as a cake topping or filling; fill crêpes and tartlets; top ice cream, ice cream cake or ice cream pie; garnish blondies/brownies or pie; mix with mascarpone or ricotta to spread on biscotti or shortbread.
Hors d’oeuvre: Top regular or baked Brie.
Sides: Top a baked sweet potato with pecan topping and Greek yogurt or sour cream.
Snack: Mix into yogurt, stir into coffee or tea.
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