Caramel Pecan Sticky Bun

DOUGH
1 cup whole milk
4 tbsp. butter
1⁄4 cup sugar
1⁄2 tsp. salt
1 tbsp. yeast
1 egg
3 1⁄2 cups all-purpose flour

CARAMEL
10 tbsp. butter
11⁄4 cups light brown sugar
1⁄3 cup corn syrup
1⁄4 tsp. salt
1⁄4 cup heavy cream
1 tsp. vanilla extract
1⁄2 cup New Mexico pecans

TOPPING
4 tbsp. butter
1⁄2 cup light brown sugar
2 tsp. cinnamon

MAKING THE DOUGH
1. Place the milk in a small saucepan and bring to a simmer. Immediately put
into the bowl of a stand mixer.
2. Add the butter, sugar, and salt to the milk and allow to melt/dissolve.
3. Let the mixture cool until just warm, then add the yeast and allow to sit for
5 minutes to activate.
4. Fit the mixer with a dough hook and begin to mix, adding the egg rst.
5. Gradually add the our, cup by cup, until the dough is smooth and just
slightly tacky.
6. Knead for 3 minutes
7. Transfer to an oiled bowl, cover with plastic and allow to proof until
doubled in size.

MAKING THE CARAMEL
1. In a small saucepan, combine the butter, brown sugar, corn syrup, and salt.
2. Melt butter over medium heat until melted and sugar is dissolved.
Be sure mixture is well-combined.
3. Lightly grease a 9” x 13” pan and pour the caramel mixture into the pan.
4. Top with pecans, and set aside until the mixture has cooled to room
temperature.

FILLING AND FINAL ASSEMBLY
1. Preheat the oven to 350 ̊F.
2. Roll or press the dough into a 10” x 16” rectangle.
3. Spread the butter over the top. Combine the brown sugar and cinnamon,
then sprinkle over the top of the butter.
4. Starting at one end, roll the dough into a tight log.
5. Using a serrated knife, cut the log into 12 equal pieces.
6. Place in the pan containing the caramel mixture in a 4x3 pattern, and cover
until they are slightly pu y, 10-15 minutes.
7. Place in the oven, bake 20-25 minutes until golden brown.
8. Remove from the oven and allow to cool 10-15 minutes.
9. Flip onto a serving tray and cut into 12 pieces, scraping any additional
caramel on top.

Welcome!

Pecans are more than just pies. They are much more versatile than that. One of my passions is to provide people with unique food experiences by creating tasty and tempting recipes using the classic pecan. Check out our recipes below by clicking on the links.

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This Moroccan lamb tagine is the perfect cold weather dish — a real step up from your average stew! The lamb is simmered until buttery soft, and the thick sauce is perfect for scooping up with crusty bread or stirring into fluffy couscous on the side.

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Green Chile, Pecan and Cheese Appetizer

A very easy spread to make with lots of spice from the chile, crunch from the pecans, and creaminess from the cream cheese. Serve with Pita chips, bagel chips, crackers, flatbread, or apple slices. Roll it up into a flour tortilla and cut into bite size snacks or spread it on a bagel for a breakfast or lunch.

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Pecan and Cranberry Chicken Salad

Cranberry Pecan Chicken Salad is an easy high protein lunch! We use cranberries and pecans for the best mix of sweet and salty. This recipe is made even better with a homemade Garlic Mayonnaise!

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