Maple Pecan Marshmallows

Have you ever tried to make marshmallows instead of buying them in a package??  They are completely life changing.  Homemade marshmallows are so incredibly delicious and have an amazing light, airy texture - that once you've had them, you will swear off store bought ones.  Truth!!  Please note, my core recipe is from Alton Brown.  He has always been one of my favorite food icons.  He is just amazing!  I took his marshmallow recipe and added maple flavoring and then crusted the marshmallows with toasted pecans.  These are a cinch to make and a fantastic treat during the summer months or an addition to your favorite holiday.  Enjoy!

Maple Pecan Marshmallows

Yield:  One 13x9 Pan 

Ingredients

2 Cups Toasted Pecans

3 Envelopes Unflavored Gelatin

1 Cup Cold Water, Divided

12 Ounces Granulated Sugar, Approximately 1 1/2 Cups

1 Cup Light Corn Syrup

1/4 Teaspoon Kosher Salt

1 and 1/2 Teaspoons Maple Extract

1/4 Cup Confectioners' Sugar

1/4 Cup Cornstarch

Nonstick Spray

Instructions:

Step 1:  Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

Step 2:  In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Step 3:  Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the MAPLE during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Step 4:  Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.  Add 1/2 the toasted pecans to the pan and scatter them around evenly.

Step 5:  When ready, pour the gooey mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Top with remaining toasted pecans.  Reserve/save the remaining cornstarch mixture for later.

Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Step 6:  Turn the marshmallows out onto a cutting board and cut into pieces using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary and/or any loose pecans. Store in an airtight container for up to 3 weeks.

Please note:  For this recipe, you can omit the corn syrup and use a substitute such as Honey, Agave Syrup, or real Maple Syrup.  Note, the flavor may vary slightly based on which you are using.

The Next Best Thing Since Robert Redford

Robert Redford . . . . I'm too young to really know who this guy is.  American actor, native Californian, heart throb to many (just not me).  You can read about him here.   He sure was popular though . . .and to have a dessert named after you . . .well, we can all hope for that someday!!

If you like desserts that are cool and decadent - this one is for you!  This is an old favorite from my mom's recipe box.  It has a crust, a cheesecake-y layer, a chocolate pudding layer, and whip cream layer.  How can you not love all that?? Oh, and by the way - it makes an 9x13 pan.  I cut the recipe in half when I made it this afternoon. 

I believe it may go by many other names . . .but it will always be Robert Redford for me :)

Next Best Thing to Robert Redford Dessert

1st Layer

1 cup flour

2 tsp sugar

1 stick butter

1/2 cup chopped pecans

Combine all above ingredients as you would for a pie crust.  Press into a 9x13 pan and bake at 350 degrees for 15 minutes.  Cool Completely.

2nd Layer

2-8oz pkgs cream cheese

1 and 1/3 cup powdered sugar

8 oz whipped cream

Combine all ingredients together in mixer bowl.  Beat slowly until all is soft and thoroughly incorporated.  Spread on top of cooled crust.

3rd Layer

3 small pkgs instant chocolate pudding

4 cups milk

In a clean bowl, combine pudding powder and milk.  Beat together for 2 minutes.  Let rest for 5 minutes and then pour over the 2nd layer.  Top with 8 oz whipped cream.  Suggested garnishes:  dust with cocoa powder or sprinkle with chocolate shavings or chopped nuts.

Keep refrigerated.

Please note:  the picture below is a 1/2 recipe, not a full recipe.

Sweet and Spicy Pecans

I love these little devils.  They are out-of-this-world-good and are very addicting.  I warn you now.  And if you can stand to keep your mitt's off of them, they make a great little gift to give to your friends, coworkers, neighbors, etc. etc..

Sweet & Spicy Pecans

1 Pound Pecan Halves

1/2 Cup Brown Sugar, packed

1/4 Cup White Granulated Sugar

1 Tsp Salt

1 Tsp Cinnamon

1/4 Tsp Cayenne

1 TB Water

1 Egg White

Step 1:  Preheat oven to 250 degrees Fahrenheit. Meanwhile, in small bowl, combine the brown sugar, white sugar, salt, cinnamon and cayenne.  Blend well.

Step 2:  In a separate bowl, whisk the egg white and water until well combined and frothy.

Step 3:  Place pecans in a large bowl.  Add the egg white/water and coat the pecans.

Step 4:  Add the sugar/spice blend to the pecans.  Stir well to coat the nuts.

Step 5:  Grease a large cookie sheet and spread the pecans in an even layer.

Step 6:  Bake for 1 hour, stirring every 15 minutes.  Cool completely before serving.

Please note - if you would like a less-spicy nut, decrease the amount of cayenne.  Or, if you would like no-heat at all, omit the cayenne and you will have a just-as-delicious sweet, candied pecan.