Special thanks to my friend Stacey Little of Southern Bite for providing a guest post today! I’m working on getting our forum up and running and finishing the details of the 2011 Southern Plate Basket so Stacey gave me a little extra time to get all that done. I hope you enjoy this post and I *know* you will enjoy these pecan chewies!
Hey folks! It’s me again! (Isn’t that awesome that I got asked to post again!?) It’s like hosting Saturday Night Live… I feel like I’m important or something being asked back! You know – a guy could develop a complex. Hmmm. Anyway, it is such a pleasure and an honor to be able to share another one of my most favorite recipes with y’all. When I first got to meet Christy, it was on her book tour in Birmingham. I took a little “thank you” basket to her that had some Diet Dr. Peppers (of course) and these Pecan Chewies.
I be John Brown if she didn’t open those suckers up right there in the middle of Books a Million and share them with all the other folks. It was awesome! I included the recipe for her and she asked if I minded if she shared them on Southern Plate. I said of course not. Now, low and behold, I’m the one sharing them on Southern Plate!
Let me also express a little appreciation for all the Southern Plate love after my last post. The response was overwhelming, to say the least! It’s just so great to be among such an amazing group of folks who share my passion for food. Y’all enjoy!
Okay, here’s what you’ll need: 2 sticks of butter (you can use margarine here, but I suggest you splurge and go for real, unsalted butter – come on, you’re worth it!), 1 cup of white granulated sugar, 1 cup of packed light brown sugar, 2 eggs that have been beaten (poor eggs), 2 cups of self rising flour, 1 cup of pecans, and 1 teaspoon vanilla.
First, melt the butter and combine the butter and white and brown sugars in a large bowl.
Next, add the beaten eggs.
Gradually add the flour, stirring well. Then add the pecans and vanilla and combine.
The batter is going to be rather thick and hard to stir, but keep going.
Scrape the batter into a greased and floured 9X13 inch baking dish.
Spread to cover bottom of dish with fingers or a spatula dipped in water (or a little melted butter -hee hee).
Bake approximately 40 to 50 minutes being cautious not to over cook.
You want them to remain chewy, hence the name!
- 2 sticks butter
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 2 eggs, well beaten
- 2 cups self-rising flour
- 1 cup pecans
- 2 tsp vanilla
- Preheat the oven to 300 degrees. Melt butter, add sugars, and blend well by hand (no mixer). Add beaten eggs, stir well.
- Add flour and stir until all lumps are gone. Add pecans and vanilla. Turn out into a greased and floured 9 x 13 baking dish.
- Spread to cover dish with fingers or a spatula dipped in water.
- Bake approximately 40 to 50 minutes being cautious not to over cook.
Treasure each other in the recognition that we do not know how long we shall have each other.