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Pecan PieIngredients:

3 eggs
1/2 cup heavy cream
1/2 cup dark corn syrup
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon vanilla
1/2 stick butter, melted
1 1/2 cups chopped pecans


Preheat oven to 350 degrees.

Beat eggs, then blend in all ingredients.

Pour into unbaked 9" deep pie shell.

Bake about 45 minutes or until crust is brown and filling is puffed and set.

Cool before enjoying.

Recipes from Johnston CountyIngredients:

2 3/4 cups pecan halves
2 tablespoons butter, softened, divided
1 cup sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract


Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed.

Grease a 15-in. x 10-in. x 1-in. baking pan with 1 tablespoon butter; set aside. Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon.

Cook and stir over low heat until sugar is dissolved. Cook and stir over medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve sugar crystals. Cook, without stirring, until a candy thermometer reads 236° (soft-ball stage).

Remove from the heat; add vanilla. Stir in warm pecans until evenly coated.

Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes.

Spread on a waxed paper-lined baking sheet to cool.

Pecan Coffee CakeIngredients

1 cup granulated sugar
2/3 cup packed light brown sugar
2 cups pecans, toasted and chopped
1/3 cup all-purpose flour
2 tablespoons pure vanilla extract
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted

2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups sour cream
1 tablespoon pure vanilla extract
12 tablespoons unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs, room temperature


Heat oven to 350°F. Line bottom of a 9-in. square cake pan with parchment paper; butter paper and sides of pan.

Combine sugars, pecans, flour, pure vanilla and cinnamon in a small bowl. Add butter and stir to make moist, coarse crumbs. Set aside.

1. Sift flour, baking soda and salt into a medium bowl. Mix sour cream with vanilla in a small bowl. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light, about 5 minutes. Add eggs 1 at a time, beating well after each addition. Add flour mixture in 3 parts, alternating with sour cream mixture in 2 parts, beginning and ending with the flour.

2. Spread 2/3 of the batter in the prepared pan and sprinkle ½ the crumbs over the top. Spoon the remaining batter in mounds on top, then spread it out evenly. Sprinkle the rest of the crumbs over cake and bake until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour. If the top gets dark, cover with foil and continue to cook until the inside is cooked through. Cool cake in pan on a rack for 20 minutes, then turn it out of the pan, invert and cool.

Pecan SandiesIngredients:

1 cup chilled butter, cut into chunks
1 cup chopped pecans
3/4 cup powdered sugar
1/4 cup packed brown sugar
3 tablespoons half-and-half
2 teaspoons vanilla
1/2 teaspoon salt
2 cups all-purpose flour
1/3 cup coarse sugar (optional)
36 pecan halves


In a large saucepan, melt butter over medium heat. After butter has melted, adjust heat to low and cook for 5 minutes, stirring constantly (it will be foamy) with a high-heat rubber spatula.

Add chopped pecans and cook 1 minute longer. Transfer butter-pecan mixture to a large bowl. Cool about 15 minutes.

Meanwhile heat oven to 350 degrees and cut parchment paper for 3 baking sheets.

After butter-pecan mixture has cooled add powdered sugar, brown sugar, half-and-half, vanilla and salt. Mix until smoothly incorporated, then stir in flour. If mixture is too dry to form balls, add one more tablespoon of half-and-half.

Roll dough into 1" balls. If desired, roll ball in decorative coarse sugar.

Place 12 balls on each parchment-lined baking sheet, then press a pecan half firmly into each. If the edges crack, push the cookie back together with your fingers.

Bake cookies for 11 minutes, just until the edges start to brown. Then slide the parchment paper off the baking sheet onto a cooling rack.

Store at room temperature up to 10 days. Freeze up to 2 months.

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