Delicious Pecan Recipes



2 cups pecans

1/2 teaspoon garlic salt

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1 tablespoon butter

1 tablespoon olive oil

1 tablespoon coarse salt

Place pecans in a large plastic zipper bag. Mix seasoning ingredients in a small bowl. Add to pecans; seal and toss well to coat pecans. In a large skillet, melt butter; add olive oil and heat. Add seasoned pecans and cook, stirring constantly, 4 - 5 minutes. Remove from heat and spread pecans on a baking sheet. Bake in a preheated 325 degree F oven 10 to 15 minutes or until pecans are heated through. Stir every 5 minutes. Remove from oven; sprinkle with salt. Allow to cool and store in refrigerator in airtight container. YIELD: 2 cups

Note: Use as a party mix or chop coarsely and use as a topping for salads, casseroles or cooked vegetables.



cup pecans

1 tablespoon butter or margarine, melted

Salt, to taste

In a medium sized mixing bowl, mix pecans, butter and salt. Place pecans in a shallow pan and place in a 400 degree F. oven. Cook for 10 minutes, stirring every 2-3 minutes. Cool. Store in an airtight container in the refrigerator. Use to garnish vegetables, salads or casseroles.

Variation: Add one of the following and cook as above:

1/2 teaspoon garlic powder

1/2 teaspoon dried basil leaves

2-3 drops Tabasco

2 tablespoons Worcestershire sauce

2-3 teaspoons sugar


A not-too-sweet muffin that can be used in place of corn muffins.


1 1/2 cups self rising flour

1 cup chopped pecans

1/2 cup brown sugar

1 egg

3/4 cup milk

1/4 cup butter or margarine, melted

1 teaspoon vanilla

Combine flour, pecans and brown sugar in a mixing bowl; set aside. Mix together egg, milk, butter and vanilla; add all at once to flour mixture. Stir only until dry ingredients are moistened. Spoon into greased muffin pan, filling 2/3 full. Bake at 400º for 15 minutes or until golden brown. YIELD: 10 muffins.



4 4-5 oz. fish fillets (or boneless, skinless chicken breasts)

1/2 cup finely chopped pecans

1/2 cup dried breadcrumbs

Salt and pepper to taste

1-2 tablespoons vegetable oil

Season fillets and set aside. Combine pecans and breadcrumbs and press into fillets. Heat oil in skillet over medium heat. Add fish and saute until cooked, about 3-5 minutes. Serve with warm orange sauce, if desired. Note: if chicken is used, transfer chicken breasts to 400-degree oven for 10-15 minutes after browning in skillet. Servings: 4 servings

Orange Sauce

2-3 tablespoons butter

2 tablespoons fresh basil, chopped

1 cup orange juice

1/4 cup skimmed evaporated milk

Salt and butter to taste

Melt butter in medium saucepan; add basil and saute about 1 minute. Add orange juice; reduce by one half. Add evaporated milk and reduce by one half. Season to taste.



1 large onion, diced

1 teaspoon minced garlic, optional

8 ounces mushrooms, chopped

1 tablespoon butter

2 tablespoons vegetable oil

1 cup coarsely chopped pecans

4 lean steaks, grilled and seasoned to taste

In a large skillet, combine butter and oil. Heat and add diced onion. Saute on medium heat until onions are translucent. Add garlic, if desired, mushrooms and pecans. Continue to cook until mushrooms are tender and pecans are browned. Top cooked steak with warm topping. Servings: 4 or more

Note: Top grilled chicken or beef patties as well.



1 cup white sugar

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/3 cup bourbon

1/3 cup water

2 cups pecan halves

Cook first six ingredients together until the mixture reaches soft ball stage. Stir in two cups pecan halves and spread out on wax paper to cool.



2 cups pecan halves

2 tablespoons butter, melted

1 tablespoon sugar

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon dried crushed red pepper

1/8 teaspoon salt

Toss pecans in butter. Combine sugar and remaining ingredients; sprinkle over pecans, tossing to coat. Spread on a baking sheet; bake at 325 degrees F for 15 minutes, stirring occasionally. Cool. Yield: 2 cups.



4 egg whites

1/2 cup sherry or champagne

2 cups sugar

2 teaspoons salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

8 cups pecan halves

Preheat oven to 250 degrees F. Spray two 15x10x1” baking pans with nonstick coating spray. In a large bowl, whisk egg whites until beaten. Add champagne, sugar and salt. Whisk until blended. Add spices and nuts, stirring until coated. Spread on baking pans. Bake at 250 degrees for 1 to 1 1/2 hours until coating is absorbed and pecans appear dry, stirring occasionally to prevent sticking. Remove from pans at once and cool on waxpaper-lined racks separating pecans into a single layer with two forks. Store at room temperature in airtight container.



2 tablespoons melted margarine

1/4 cup Worcestershire sauce

1 tablespoon catsup

1/8 teaspoon hot sauce

4 cups pecan halves

Salt (optional)

Combine first 4 ingredients, stir in pecans and mix well. Spread pecans evenly in a shallow baking pan. Bake at 300 degrees F for 30 minutes, stirring frequently. Drain on paper towel. Sprinkle with salt if desired.



1 cup pecans

1 cup sugar

1/2 cup light corn syrup

1 teaspoon butter or margarine

1 teaspoon vanilla extract

1 teaspoon baking soda

Combine sugar and corn syrup in 1 1/2 quart glass mixing bowl. Stir well. Microwave on high for 4 minutes. Stir in pecans. Microwave on high 5 to 7 minutes, until lightly browned. Stir in butter and vanilla. Microwave 1 more minute. Stir in soda. Pour mixture onto a lightly greased baking sheet. Cool. Break into pieces and store in airtight container. Makes about 3/4 pound.



1 (16-oz carton) low fat cottage cheese

1 (8-oz) container light frozen whipped topping, thawed

1 (3-oz) package orange gelatin

1 (20-oz) can mandarin orange segments, drained

1/2 cup shredded coconut

1 cup chopped, toasted pecans

Combine cottage cheese and whipped topping in a large mixing bowl. Sprinkle dry gelatin over top and stir to mix. Fold in drained fruits. Stir in pecans just before serving. Servings: 6-8 servings

Note: may use other fruits and gelatins.



8 ounces cream cheese, softened

3 tablespoons jalapeño pepper jelly

1/2 cup very finely chopped pecans

Mix together well the cream cheese and jelly.  Chill.  Form into balls.  Roll in finely chopped pecans to coat.



8 fresh jalapeños

8 ounces cream cheese

3/4 cup finely chopped pecans

1/4 cup brown sugar

4 bacon slices

Slice jalapeños lengthwise and remove seeds (you may want to wear gloves).  Combine cream cheese and pecans.  Place jalapeño halves on a jelly roll pan and fill them with cream cheese.   Place the brown sugar on a plate.  Cut bacon slices in fourths and dip in brown sugar.  Wrap bacon slices around each jalapeño.  Bake at 450 degrees F until bacon is browned.

Optional: sprinkle additional chopped pecans on top of bacon–wrapped jalapeños before baking.



144 small pecan halves (about 1 cup)

36 Vanilla Caramels

1/2 cup semi-sweet chocolate pieces (melted in microwave or double boiler)

Grease cookie sheet. Arrange 5 pecan halves on pan forming turtle legs and head. Place 1 caramel in center of each cluster. Heat in oven, about 325 degrees until caramels are soft. Remove from oven and flatten caramels. Swirl melted chips over caramel. Let set.

Make It With PECANS!