Best 2 Honey Butterscotch Fondue With Salted Pecan Cookies Recipes

Indulge in a delightful culinary journey with our honey butterscotch fondue and salted pecan cookies, a match made in dessert heaven. This delectable fondue features a velvety smooth and luscious honey butterscotch sauce, boasting a symphony of rich and creamy flavors. Perfectly complemented by a crispy and buttery salted pecan cookie, this dessert duo offers a harmonious blend of sweet, salty, and nutty notes. Dive into the velvety fondue with tender bites of cookie, creating an explosion of flavors in every bite. Our recipe provides step-by-step instructions, ensuring you can effortlessly create this indulgent treat at home. Whether it's a cozy night in or a special occasion, this honey butterscotch fondue and salted pecan cookies will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

PECAN-RYE COOKIES

Pecan-Rye Cookies image

Provided by Food Network Kitchen

Time 2h30m

Yield about 24

Number Of Ingredients 12

Ingredients

1 1/3 cups pecans
2 tablespoons plus 2 teaspoons rye whiskey
3/4 cup dark rye flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1 teaspoon pure vanilla extract
1 cup confectioners' sugar
2 to 3 teaspoons water

Steps:

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until lightly toasted, 8 to 10 minutes. Let cool completely. Set 24 whole pecans aside for topping and finely chop the rest; transfer to a bowl. Pour 2 tablespoons whiskey over the chopped nuts, stir to coat and let sit until almost all the whiskey is absorbed, at least 10 minutes.
Whisk the rye flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the pecan-whiskey mixture and the vanilla until just combined. Reduce the mixer speed to low; beat in the flour mixture until combined.
Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into balls, squeezing the dough together if it is crumbly. Arrange 2 inches apart on the prepared pans and press a pecan into the top of each.
Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, 12 to 15 minutes. Let cool completely on the pans.
Make the glaze: Whisk the confectioners' sugar, the remaining 2 teaspoons whiskey and 2 teaspoons water in a small bowl until smooth and thick. Gradually stir in up to 1 more teaspoon water to thin if necessary. Drizzle over the cookies; let set 10 to 15 minutes.

SALTED BUTTERSCOTCH & PECAN NO-BAKES

Salted Butterscotch & Pecan No-Bakes image

When I was deciding what type of cookie to make for a Christmas swap, I opted for something with coconut, pudding mix and salted caramel. Boxed, these could make a great gift as well. I like to drizzle caramel over the tops of the cookies before serving for a special touch. -Stacey Ritz, Sudbury, Ontario

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 7

Ingredients

1-3/4 cups pecans, toasted
1-1/2 teaspoons kosher salt
1 can (14 ounces) sweetened condensed milk
1-1/2 cups unsweetened finely shredded coconut
1 package (3.4 ounces) instant butterscotch pudding mix
1/2 cup sugar
48 pecan halves, toasted

Steps:

Place 1-3/4 cups pecans and salt in a food processor; pulse until pecans are finely ground. Transfer to a large bowl. Stir in milk, coconut and pudding mix until blended. Refrigerate, covered, 30 minutes or until mixture is firm enough to roll., Shape mixture into forty-eight 1-in. balls; roll in sugar. Top each with a pecan half, flattening slightly. Store in airtight containers in the refrigerator.

Nutrition Facts : Calories 88 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

For a smoother fondue, strain the melted butterscotch and honey mixture through a fine-mesh sieve before adding it to the fondue pot.
To prevent the fondue from curdling, add the hot cream and milk slowly, whisking constantly.
If the fondue becomes too thick, add a small amount of milk or cream and whisk until smooth.
Serve the fondue with a variety of dipping options, such as fresh fruit, cookies, and marshmallows.
To store leftover fondue, let it cool completely and then transfer it to an airtight container. Store the fondue in the refrigerator for up to 3 days.

Conclusion:

Honey butterscotch fondue is a delicious and easy dessert that is perfect for any occasion. With its rich and creamy flavor, this fondue is sure to be a hit with everyone. Serve it with a variety of dipping options, such as fresh fruit, cookies, and marshmallows, and enjoy!