Natchitoches Pecans brings you our collection of pecan recipes. We've gathered our favorites from the Internet, our friends, and our own personal collections to showcase for you. Our blog has a variety of newer pecan recipes if you get through all of these and want more. Please feel free to suggest your recipe by sending it to nuts@natchitochespecans.com and we will consider it for our blog and pecan blog recipes page.
Enjoy!
Salad Recipes | Pralines Recipes | Candies, Cookies & Desserts Recipes
Pecan Appetizer Recipes
BAKED BRIE W/ PECANS AND BROWN SUGAR
1-8 oz round of brie with rind intact
3 tbsp. brown sugar
1/2 tsp ground cinnamon
1/2 cup coarsely chopped pecans
1 sheet puff pastry (thawed)
Granny Smith Apples, sliced
butter crackers or light crackers (for serving)
Preheat oven to 350°F.
Line a baking pan with parchment paper for baking. Spread out puffed pastry on a flat surface.
In a separate bowl, mix pecans, sugar, cinnamon.
Spread nut mixture onto the center of the pastry. Place brie atop the nut mixture. Fold pastry over the brie to enclose everything like a package and pinch the pastry closed so it is sealed. Flip pastry package over and place on baking tray with folds on the bottom.
Bake in oven for about 20-30 minutes or until the pastry is browned and golden.
Serve with crackers and sliced apples.
BRANDY'S DATE PECAN ROLL
3 c. sugar
1/2 tsp. salt
1/2 c. milk
1/4 c. white corn syrup
1 c. pitted coarsely cut dates
1 1/2 c. coarsely chopped pecans
Combine sugar, salt, milk and syrup in saucepan. Blending thoroughly cook over medium heat to soft ball stage, 240 degrees stirring occasionally. Remove from heat. Add dates and pecans. Beat with wooden spoon until mixture completely loses its gloss and almost holds shape. Turn out onto clean, damp, folded tea towel. Shape candy into a rectangle (12 x 7 inches) using towel as a pusher. Roll lengthwise. Shape into a compact roll 1 1/2 inches in diameter about 15 inches long. Wrap in waxed paper, then in a clean, damp towel, store in refrigerator. Cut off 1/4 inch slices as desired.
PECAN BALLS
1 c. semisweet chocolate pieces
1 c. butterscotch pieces
3/4 c. confectioners sugar
1/2 c. sour cream or yogurt
1 tsp. grated lemon or orange peel
1/4 tsp. salt
1 tbsp. bourbon
1 3/4 c. crumbled vanilla wafers
3/4 c. pecans, chopped
In microwave or a double boiler over hot water melt together the semisweet chocolate pieces and butterscotch. Remove from heat and stir in confectioner's sugar, sour cream or yogurt, citrus peel, salt, bourbon, and crumbled wafers. Place in refrigerator about 15 minutes before shaping into 1 or 2 inch balls.
Roll each ball in chopped pecans.
PRALINE COFFEE POPCORN
10 c. popped corn
1 c. pecan halves
3/4 c. packed brown sugar
2 tsp. instant coffee crystals or granules
1/3 c. butter
2 tbsp. corn syrup
1 tsp. vanilla
Mix popcorn with pecan halves in large bowl. In 2 quart microwave- safe bowl, combine coffee, butter, and corn syrup. Microwave on high 2 minutes or until boils. Stir.
Microwave another 2 minutes. Stir in vanilla. Quickly pour syrup over popcorn, tossing to coat evenly.
Transfer 1/2 mixture to 12 x 8 (2 quart) microwave-safe dish. Microwave on high for 3 minutes, stirring every minute. Spread on foil to cool. Repeat with other 1/2 of mixture. Popcorn will become crisp as it cools. Store in air-tight container.
TOASTED HOLIDAY PECANS
2 tbsp. butter
1/4 c. Worcestershire sauce
1 tbsp. catsup
2 dashes hot pepper sauce
4 c. pecans
Salt
Melt butter in large saucepan. Mix in next 3 ingredients.
Stir in pecans and spread in a glass baking dish. Bake at 400 degrees for 20 minutes, stirring frequently. Turn out onto paper towel and sprinkle with salt. Let season one day before serving, makes 4 cups.
Pecan Salad Recipes
SALAD RECIPES
Everyone is aware of how healthy salads are for our bodies. Salads are full of heart healthy, cancer fighting, cell-building ingredients. They are full of antioxidants, like vitamin C in broccoli and strawberries; vitamin E in pecans and spinach; folate in romaine lettuce and asparagus, and beta-carotene in orange veggies like peppers and carrots. Antioxidants may play a role in preventing cancer. Salads are high in fiber which can prevent constipation, and can lower cholesterol levels for hearth health. Adding just a few nutrient-dense pecans, be it pecan pieces or pecan halves to any salad adds fiber, antioxidants, and over 19 vitamins and minerals to an already healthy dish.
APPLE & GRAPE SALAD WITH HONEY GLAZED PECANS
1 c. celery, diced
1 apple
1/2 c. black seedless grapes, cut in half
2 tbsp. mayonnaise
Salt & pepper
1 apple, scraped out
Butter lettuce
4 oz. pecan halves
1 oz. honey
Mix celery, apple and grapes with mayonnaise. Adjust seasoning with salt and pepper. Roast pecans with honey in a 350 degree oven until pecans are light brown. Arrange on the plate the butter lettuce, apple scooped out with salad overflowing onto the plate.
FETA AND SPICED PECAN SALAD
1/2 c. olive oil
2 tbsp. sherry wine vinegar
1 tbsp. and 1 tsp. Dijon mustard
1 Red Delicious apple, finely chopped
1 head Boston lettuce, 1 head red leaf lettuce
1/2 lb. Feta cheese crumbled
Spiced Pecans:
6 oz. pecans (1 2/3 c.)
3 tbsp. butter
1 tsp. cinnamon
Dash Tabasco
1/4 tsp. cayenne pepper
SPICED PECANS: Preheat oven to 300 degrees. Melt butter over low heat in small pan. Mix dash of salt, cinnamon, cayenne and Tabasco. Place pecans in bowl. Pour mixture over and toss. Spread nuts on large cookie sheet and bake 15 minutes until crisp. Cool completely. Will keep up to 1 week.
Mix Feta and apple. Mix vinegar and mustard in bowl.
Gradually mix in oil. Add salt and pepper to taste. Toss over lettuce leaves. Sprinkle Feta-apple mixture and pecans on top. Serves 8.
Pecan Praline Recipes
PRALINE RECIPES
What is a praline? The praline is a candy confection with pecans that today is synonymous with New Orleans. Louisiana pralines consist of sugar, brown sugar, cream, butter, a bit of vanilla and pecans. The consistency of this tasty pecan candy can be either a chewy praline (more caramel) or a creamy praline (softer and more sugary). An absolute must for a delicious praline are fresh pecans.
OLD FASHIONED PECAN PRALINES
2 c. brown sugar
1 c. water
1 c. cream
1 c. white sugar
3 c. pecans
Combine sugar, cream, and water in a saucepan and cook to soft ball stage (238). Remove from heat and beat until creamy. Add nuts and drop by teaspoon on a buttered plate.
LOUISIANA PRALINES
1 c. brown sugar
1 c. white sugar
1 c. cream
1/4 c. butter
Cook until a soft ball is formed in cold water.
Add: 1/4 c. vanilla 2 c. nuts
Beat until slightly glazed and drop in small spoonfuls onto buttered pan
CANE RIVER PRALINES
1 1/4 c. white sugar
3/4 c. brown sugar
1/2 c. evaporated milk
1 tsp. vanilla
2 c. pecans
Combine sugars. Add milk and mix. Cook over medium heat until soft ball stage, 236 to 238 degrees. Remove from heat. Add butter, vanilla, and pecans. Beat until creamy.
Drop on waxed paper. Makes about 2 dozen pralines
CHEWY PRALINES
2 c. granulated sugar
2 c. light Karo syrup
1 c. whipping cream
1 c. Half and Half
1 stick butter
1 tsp. vanilla
9 c. pecans
Cook sugar and Karo to 245 degrees; remove from heat. Add cream, Half and Half and butter, stir while adding gradually. Place back on heat and boil to 242 degrees.
Remove from heat and add vanilla and stir to add whole pecans. Drop onto buttered pan and let cool. Wrap individually
PECAN PRALINE TRIFLE
1 angel food cake
1 c. chopped pecans
1 c. butter brickle
1 1/2 pecan halves
Praline sauce
FOR PRALINE SAUCE:
3 (12 oz.) pkgs. butterscotch chips
1/2 (14 oz.) can sweetened condensed milk
8 oz. evaporated milk
1 tsp. vanilla
1/8 tsp. salt
1/3 c. brandy
2 tbsp. Kahlua liquor
1/3 c. light corn syrup
WHIPPED CREAM TOPPING:
2 pts. whipping cream
3 tsp. vanilla
2 c. powdered sugar
Slice cake into slices, then into halves. Line bottom of bowl with cake. Pour prepared Praline Sauce over cake slices. Top with Whipped Cream. Sprinkle with butter brickle pieces and pecan pieces. Repeat until the bowl is full to top.
Praline Sauce: Place chips in double boiler and melt completely. Add sweetened condensed milk, evaporated milk, vanilla, salt, brandy, Kahlua, and corn syrup. Blend completely. Continue cooking 15 minutes. (Unused sauce can be refrigerated up to 3 months.) Let sauce cool before using.
Whipped Topping: With electric mixer, beat cream and vanilla. Add sugar gradually and beat until stiff.
Pecan Candies, Cookies, and Dessert Recipes
Pecan Candies, Cookies, and Dessert Recipes
Pecans make every occasion special. Use versatile, heart-healthy pecans for more than just pecan pie. Pecan candies, pecan cookies, and pecan desserts – are all made more delicious with tasty orchard fresh pecans added.
AUNT DORS' PECAN DIVINITY
2 c. sugar
1/2 c. Karo light syrup
1/2 c. water
1/2 tsp. salt
2 egg whites
1 tsp. vanilla
1 c. pecans & or cherries
Mix first 4 ingredients in boiler and stir until sugar is dissolved. When dissolved bring the mixture to a boil, then boil until it will form a ball when placed in a cup of cool water (just a drop).
Beat egg whites to the firm stage. Then add hot mixture slowly to egg whites and vanilla. Beat until mixture begins to hold its shape. (This time varies from batch to batch.) Then very fast stir in pecans and drop by teaspoons onto wax paper and cool.
Hint: Have everything ready before you start to boil sugar mixture!
EASY PECAN STICKY BUNS
24 each frozen dough rolls
1/2 c. chopped pecans
1 pkg. reg. butterscotch pudding
1/2 c. brown sugar
1/2 c. melted butter
The night before: Spray bundt pan with PAM. Sprinkle 1/2 of the pecans in pan. Arrange 12 of the frozen dough rolls in pan. Mix pudding mix and brown sugar together. Sprinkle with 1/2 of pudding mix mixture. Repeat with all ingredients. Pour melted butter over all. (When I make this I double the following ingredients: nuts, sugar and butter.) Set in cold oven overnight.
In morning, bake at 325 degrees for 35 minutes or longer.
Cover with foil when getting brown or it will brown too fast (put foil on oven floor too, in case of spills).
Remove from pan by inverting after 5 minutes or it will stick.
DIRECTIONS DIFFER FOR GAS OVENS: Use only 12 rolls and 1/2 cup ingredients instead of doubling
BUTTER PECAN TURTLE COOKIES
2 c. all-purpose flour
1 c. firmly packed brown sugar
1/2 c. (1 stick) butter, softened
CARAMEL LAYER:
2/3 c. butter
1/2 c. firmly packed brown sugar
TOPPING:
1 c. whole pecan halves
1 c. milk chocolate chips
In a 3 quart mixing bowl, combine crust ingredients. Mix at medium speed of a mixer, scraping sides of the bowl often for 2 or 3 minutes or until well mixed and particles are fine. Pat mixture firmly into an ungreased 13 x 9 x 2 inch pan. Sprinkle whole pecan halves over unbaked crust.
Prepare caramel layer. In a heavy 1 quart saucepan, combine butter and brown sugar. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil.
Boil 30 seconds to 1 minute, stirring constantly. Pour mixture evenly over crust.
Bake near center of a preheated 350 degree oven for 18-22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly, 2-3 minutes. Slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips. Cool completely and cut into 3 or 4 dozen bars
GRANDMA'S CANDIED PECANS
1 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
6 tbsp. milk
2 c. pecan halves
1/2 tsp. vanilla
In a medium saucepan combine first four ingredients. Cook at medium heat until softball stage. Minimum stirring.
Add 2 cups pecan halves and vanilla. Stir to coat pecans with sugar mixture.
Spread candied pecans on wax paper in a single layer. When cool, separate into each piece. Store in covered container.
BUTTER PECAN CANDY
2 c. chopped pecans
1 tbsp. butter
1 tsp. vanilla
8 oz. cream cheese
1 box powdered sugar
Roast chopped pecans in butter at 250°F for 15 minutes. Melt cream cheese in top of double boiler. Add powdered sugar and vanilla. Mix well; add nuts. Drop by teaspoon onto waxed paper. Let dry on one side, then turn each and let dry on other side. Store in covered container
EASY PECAN CARAMEL DELIGHTS
1 bag of mini pretzels (not sticks)
1 bag rolos candies
1 bag halved pecans
Preheat oven to 250°F. Place pretzels on a baking sheet.
Unwrap Rolos and place one on each pretzel.
Bake in oven for no more than 5 minutes. Candies should be slightly soft, but not melted. Remove from oven and push a pecan into the center of each candy.
Refrigerate until firm. Will look like a small turtle
AUNT JANIE'S PECAN BRITTLE
1 1/2 c. sugar
3/4 c. light corn syrup
1/4 c. hot water
1/4 tsp. salt
2 c. pecan halves
1 tsp. baking soda
Let sugar, corn syrup, hot water and salt come to a boil in a heavy bottom saucepan. Add pecans. Cook approximately 7 minutes or until mixture is light amber. (When it spins a thread.) Remove from heat and add baking soda. Stir rapidly.
Pour into a greased 10 x 14 inch pan. Let cool and break into pieces. Approximately 30 minutes. Makes about 2 pounds. (May use 2 cups of raw peanuts instead of pecans.)
PECAN APRICOT BREAD
1 1/2 cups dried chopped apricots
1 cup orange juice
2 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 large egg, lightly beaten
2 tablespoons vegetable oil
3/4 cup finely chopped pecans
Believe it or not, this easy apricot and pecan bread is baked in the microwave oven in less than 15 minutes.
You must start with a microwave-safe Bundt pan, and be sure and allow about 10 minutes for the bread to rest after baking.
Lightly grease a 2-quart microwave-safe Bundt pan with vegetable oil. Combine apricots and orange juice in a 4-cup glass measure. Microwave, uncovered, on high for 3 to 4 minutes, or until tender. Drain the orange juice and reserve 1/2 cup. Reserve the apricots.
Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
Stir in the reserved orange juice, milk, egg and oil until just blended. Stir in the pecans and apricots.
Spread the batter in the prepared pan. Place the pan on a microwave-safe trivet or inverted saucer.
Microwave on high for 8 to 9 minutes, rotating the pan a quarter turn two times. A toothpick inserted in the center of the bread should come out clean.
Remove the pan from the microwave and let it stand on a wire rack for 10 minutes. Invert the bread onto the rack and let it cool completely before slicing.
Makes 12 servings
BLUEBERRY PECAN BREAD
1 med. orange (grated rind and squeeze juice, adding enough water to make 1/2 c.)
2 c. flour, divided
1/2 c. sugar
1/2 c. firmly packed light brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. butter, melted
Boiling water
1 egg, lightly beaten
1 c. fresh or frozen, thawed and drained blueberries
1 c. chopped pecans
Preheat oven to 350 degrees; grease 9x5 inch loaf pan, set aside.
In a large bowl, combine 1 3/4 cups flour, sugar, brown sugar, baking powder, baking soda and salt.
In measuring cup, stir together butter, orange rind, juice and enough boiling water to make 3/4 cup. Add liquid ingredients and egg to dry ingredients. Stir just until blended.
In medium bowl, toss blueberries and pecans with 1/4 cup flour until well coated. Gently fold into batter. Turn batter into pan, smooth top. Bake 60-65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely.
CHOCOLATE COVERED PECANS
1/2 c. butter, melted
3 c. pecan halves
Salt to taste
Pour butter over pecans, stirring to coat well. Arrange pecans in a single layer on a baking sheet; sprinkle with salt. Bake at 275 degrees about 25 to 30 minute; stir occasionally. Yield: 3 cups.
12 oz. bag milk chocolate chips
4 sqs. milk chocolate bark
SUGAR AND SPICE PECANS
16 oz. shelled pecans
2 tbsp. butter
1/4 c. granulated sugar
1 tbsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
In 4 or 5 quart casserole place pecans. Microwave 7 minutes on High, stirring 2 to 3 times. While nuts are cooking, combine sugar, cinnamon, nutmeg and cloves in small bowl.
Stir until blended.
To hot pecans add butter. Stir until butter is melted and pecans are lightly coated (if necessary, microwave 10-20 seconds on High to melt butter). Add sugar and spice mixture to nuts. Stir well until coated evenly. Allow to cool. Store in covered container.
SPECIAL SUGARED PECANS
1 c. sugar
1/2 tsp. ground cinnamon
1/2 c. evaporated milk
2 c. pecan halves
1 tsp. vanilla
Combine sugar, cinnamon and milk in saucepan. Bring to a boil. Boil to the soft ball stage (234 degrees on a candy thermometer), using a wooden spoon, add vanilla and pecan halves. Stir until pecans are thoroughly coated, then drop individually on waxed paper to cool.
HOT RODS
Approximately 24 whole graham crackers (to cover 15 x 10 x 1 inch pan)
1 c. brown sugar
1/2 c. (1 stick) butter
1 c. chopped pecans
12 oz. milk chocolate bits
6 oz. butter brickle bits
Place graham crackers in greased 15 x 10 x 1 inch jelly roll pan. Boil butter and brown sugar at rolling boil for 1 1/2 minutes. Remove from heat and add nuts. Spread over graham crackers. Bake at 350 degrees for 8 minutes. Let cool until set. Melt chocolate bits and spread over crackers. Sprinkle with butter brickle bits and press into chocolate. Toffee like bar.
HOT AND SPICY PECANS TEXAS STYLE
4 1/2 c. pecan halves
1/2 c. butter
2 tbsp. Worcestershire sauce
1 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 tsp. ground cinnamon
1/4 to 1/2 tsp. ground red pepper
1/8 tsp. ground cloves
Place pecans in a 15 x 13 x 1 inch baking pan. Bake uncovered at 300 degrees for 10 minutes. Meanwhile melt butter; stir in Worcestershire sauce, salt, cinnamon, garlic powder, red pepper, hot pepper sauce and cloves.
Drizzle over pecans in pan, stir gently. Bake 10 minutes more, stirring once. Turn onto foil, cool. Makes 18 (1/4
cup) servings or 9 (1/2 cup) servings.
SPICED PECANS
4 c. pecans
1 stick butter
1 c. firmly packed brown sugar
Pumpkin spice or nutmeg if desired
Melt butter. Add sugar. Mix well (about 2 minutes). Heat for few minutes longer. Stir in pecans. Add spices (optional).
Bake in preheated 350 degree oven for 5 minutes.
A GREAT WAY TO USE "ATONEMENT PECANS"
1 c. butter
2 c. + 4 tbsp. sugar
2 eggs
1 c. sour cream
1/2 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 c. chopped pecans
1 tsp. cinnamon
1. Cream butter and 2 cups sugar until light and fluffy. Add eggs one at a time. FOLD in sour cream and vanilla. Set aside.
2. Sift together flour, baking powder and salt. Fold into sour cream, butter mixture.
3. Combine 4 tablespoons sugar, pecans and cinnamon.
4. Grease and flour Bundt pan. Put 1/3 of pecan mixture in bottom. Add 1/2 of batter. Repeat pecan mixture and the rest of the batter. End with pecans.
Bake at 350 degrees for 1 hour or until tester is clean.