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Pecan Specialty Recipes
Chocolate Bourbon Truffles
- 9 oz chocolate wafers, crushed
- 8 oz finely chopped pecans
- 1/3 cup baking cocoa
- ¼ cup sugar
- ½ cup light corn syrup
- 1/3 cup bourbon
- Chocolate sprinkles
Combine the crushed wafers, pecans, baking cocoa and sugar in a large bowl and mix well. Stir in the corn syrup and bourbon. Shape into ¾" balls. Roll in chocolate sprinkles. Place in an airtight container. Store in refrigerator.
Crème de la Maple Crème
Note: Make the candied pecans while the custards are baking.
Maple pecans- 1 cup pecan halves
- 2 teaspoons vegetable oil
- ¾ teaspoon kosher salt
- 2 teaspoons maple sugar
- 2 tablespoons maple syrup
Preheat the oven to 350º. Toast pecans. Transfer the warm pecans to a bowl and drizzle with the oil. Toss to make sure the pecans are completely coated with oil. Sprinkle in the salt and maple sugar and toss again. Drizzle the maple syrup into the bowl and toss well. Arrange the pecans on a baking sheet and bake for 7-10 minutes. Allow to cool completely. Store in an airtight container.
Crème caramel- 1 cup sugar
- ¼ cup water
- ¼ cup maple syrup
- 4 eggs
- ½ teaspoon vanilla extract
- 1 (12 oz) can evaporated milk
- 2 (14 oz) cans sweetened condensed milk
- 1 cup maple pecans
Heat the oven to 300º. Put the sugar and water in a heavy-bottomed pot and cook on medium-high heat to a golden brown caramel, about 15 minutes. Pour the caramel into 10 (4 oz) ramekins, swirling so that the caramel coats the bottom of each ramekin. Allow to cool so that the caramel sets. Combine the maple syrup, eggs and vanilla extract in a blender. Pour the evaporated and condensed milk into a large bowl. Vigorously whisk in the maple syrup mixture until it is fully combined. Pour the mixture into the prepared ramekins. Place the ramekins in a baking pan filled halfway up the sides with water. Cover the pan and ramekins with foil and bake until the custards are just set, about 1 hour to 1 hour 15 minutes. Remove the pan from the oven and the ramekins from the water bath. Allow the custards to cool, then chill them, covered, in the refrigerator. The custards can be made up to several days ahead. To serve, invert to unmold the custards, letting the caramel spill out over the top. Crush some maple pecans and scatter them, along with some whole pecans, over and around each Crème caramel.
Chocolate Kahlua Truffles
- 1¾ cups finely chopped pecans
- ¾ cup Kahlua
- 1 cup salted butter, room temperature
- 3 cups confectioners sugar
- 2 lb. semi-sweet chocolate chips
In a glass bowl, place the chopped pecans and pour the Kahlua over them. Cover with plastic wrap, refrigerate and let soak overnight. The next day, in a large mixing bowl, using an electric mixer on medium speed, beat together butter and confectioners sugar until fluffy (about 3-4 min). Drain the pecans and discard remaining Kahlua and add to butter mixture. Place chocolate chips in a large mixing bowl over a saucepan filled 1/3 with water, so that the water doesn't actually touch the bottom of the bowl. Set on low heat and allow chocolate to melt. When chocolate is completely melted, remove from heat and fold in butter mixture. Place mixture in refrigerator for about an hour to set. Using a spoon, shave small portions of the chocolate mixture and using your hands roll into small bite-sized spheres.
Pecan Pralines
- 2 cups brown sugar
- 1½ cups white sugar
- 1 cup evaporated milk
- 1 tablespoon vanilla
- 4 cups Pecans, broken
- ½ cup butter
- pinch of salt
In a deep, heavy pot, combine brown sugar, white sugar, milk and butter. Boil to softball stage (234º) about 15 minutes. Remove from heat, add vanilla and pecans. Beat approximately 2 minutes or until mixture begins to thicken. If over-beaten, mixture will turn to sugar. Drop from large-serving open spoon onto wax paper.
Flaming Turtle
- 2 oz milk chocolate
- 2 oz caramel syrup
- 1 oz chopped pecans
- 1/3 oz 151-proof rum for flambe
Slowly melt milk chocolate in fondue pot or double burner until warm and smooth. Pour caramel in a pool at the center of the chocolate. Light rum in a nonflammable container and pour over chocolate. As the rum burns down, swirl the caramel mixture slowly into chocolate to create design. Sprinkle pecans on top. Dip brownies, pound cake, strawberries, marshmallows, bananas, or your favorite dipping combination.
Layered Chocolate Bars
- 1½ cups finely crushed thin pretzels
- 1½ sticks butter or margarine, melted
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 4 bars (4 oz) unsweetened baking chocolate, broken into pieces
- 2 cups minature marshmallows
- 1 cup sweetened coconut flakes
- 1 cup coarsely chopped pecans
- 4 bars (4 oz) semi-sweet baking chocolate, broken into pieces
- 1 tablespoon shortening
Heat oven to 350º. Combine pretzels and melted butter in small bowl; press evenly into bottom of 13x9 inch ungreased baking pan. Place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. Microwave at high 1 to 1½ minutes or until mixture is melted and smooth when stirred. Pour over pretzel layer in pan. Top with marshmallows, coconut and pecans; press firmly down onto chocolate layer. Bake 25 to 30 minutes or until lightly browned; cool completely in pan on wire rack. Melt semi-sweet chocolate and shortening in small microwave-safe bowl on high for one minute or until melted when stirred; drizzle over entire top. Refrigerate 15 minutes or until set. Cut into bars.
Blueberry Pecan Crunch
- 20 oz crushed pineapple
- 2 cups blueberries, fresh or frozen
- ½ cup sugar
- 1 box yellow cake mix
- 1 stick of butter, melted
- 1 cup Pecan pieces
- ¼ cup sugar
Grease 9 X 13 pan. Put pineapple with juice in pan and add blueberries and ½ cup sugar. Sprinkle cake mix on top. Drizzle melted butter on top. Sprinkle Pecans and ¼ cup sugar on top. Bake at 375° for 45 minutes.
Raspberry Blondies
- 2 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 cups golden brown sugar
- ¾ cup butter, at room temperature
- 2 large eggs
- 2 teaspoon vanilla
- 1 cup coarsely chopped pecans
- 1 cup (½ pint) fresh raspberries (or blueberries)
Preheat oven to 350º. Line 9x9x2-inch metal baking pan with aluminum foil, extending foil over sides. Butter and flour foil. Mix flour, baking powder, salt and baking soda. In another bowl beat brown sugar and butter until light and fluffy. Beat in eggs one at a time, then vanilla. Add flour mixture and beat just until blended. Stir in pecans. Spread batter evenly in pan. Sprinkle raspberries over top. Bake until top is golden and tester comes out clean, about 50 minutes. Cool completely in pan. Cover with plastic wrap and refrigerate. Bring to room temperature to serve.
Sweet Salty Spicy Pecans
- 1 cup pecan halves
- 1 teaspoon canola oil
- 1½ tablespoons or more sugar to taste
- ½ teaspoon kosher or sea salt
- 1 teaspoon ground red chile
Preheat oven to 300°. Spread the pecans on a sheet pan and roast until fragrant, about 25 minutes. Stir a few times so that they color evenly. Heat the oil in a skillet over medium heat, add the nuts and stir to coat. Sprinkle with the sugar and salt and cook, stirring continually, over medium heat, until the sugar melts and starts to caramelize and coat the nuts, about 5 minutes. Turn off the heat but keep stirring until the nuts begin to cool, then toss with the chile and turn them onto a plate to finish cooling. Makes 1 cup.
Pecan Cracker Spread
- 3-5 cups green grapes, chopped
- 1/3 cup sour cream>
- 1/3 cup mayonnaise
- 8oz cream cheese
- 5 tablespoon sugar
- 1½ cup chopped Pecans
Mix above ingredients and spread on your favorite crackers
Christmas Rocks
- 1 cup butter
- 1 cup sugar
- 6 eggs
- 3 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon Allspice
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 2 quarts chopped Pecans
- 1 lb crystallized pineapple
- 1 lb candied cherries
- 1 cup whiskey
Cream butter and sugar thoroughly. Add eggs one at a time, beating smooth after each addition. Sift flour and spices together and add gradually, beating well. Chop pecans, pineapple and cherries and roll in just enough flour to coat. Add to mixture. Add whiskey. Drop on greased cookie sheet by teaspoons and bake in 350° oven about 18 minutes.
Sour Cream Pecans
- ½ cup sour cream
- 1½ cups granulated sugar
- 1½ teaspoon vanilla
- 3-4 cups Pecan halves
Combine first three ingredients in pan. Cook to 224°. Stir in Pecans. Mix to coat. Remove from heat, cover with lid 5-10 minutes. Pour onto wax paper, separate with fork. Cool.
Bar-B-Que Pecans
- 3 cups Pecan halves
- 4 tablespoon butter
- 2 tablespoon Worcestershire sauce
- 1 tablespoon garlic salt
- 1 tablespoon soy sauce
- ½ teaspoon Tabasco sauce (optional)
Mix ingredients in a heavy iron skillet and bake at 300° for one hour, stirring frequently.
Norwegian Pecans
Heat oven to 325°. Spread 1 pound pecans and 2 teaspoon melted butter in a shallow baking pan. Bake, stirring frequently for 15 minutes, or until pecans are slightly brown. Cool. Melt ¼ cup butter in shallow roasting pan or jelly roll pan in 325° oven. Beat 2 egg whites until they form moist peaks. Sift together 1 cup sugar, ¼ teaspoon cinnamon and fold into beaten egg whites. Stir in pecans. Spread mixture over melted butter. Bake 325° for 30 minutes. Add no salt.
Spiced Pecans (1)
- 1 cup Pecan halves
- ½ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- 1/8 teaspoon salt
- ¼ teaspoon nutmeg
- 2 tablespoon water
Mix sugar, cinnamon, cloves, nutmeg, salt and water together in skillet. Cook on high heat until boiling. Switch to low and cook to 325°. Remove from heat and add pecans. Stir until mixture sugars, and pour onto greased pan and spread quickly. When cool, break into serving size pieces.
Spiced Pecans (2)
- 1 egg white
- ¼ cup sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon ground llspice
- 2½ cups Pecan halves or large pieces
In a small bowl, beat egg white to soft peak. Blend in sugar, cinnamon, vanilla extract and allspice. Stir in Pecans, coat evenly. Spray large pan with non-stick vegetable spray. Spread coated nuts in a single layer. Bake at 325°, 10-15 minutes or until egg is set. Loosen from pan and cool. Store in airtight container.
Orange Pecans
- 2 cups sugar
- ¾ cup orange juice
- 1 tablespoon orange rind
- 3 cups Pecan halves
Cook sugar and orange juice to 240° (softball stage). Add orange rind and Pecans. Stir until creamy color, about 5-7 minutes. Spread on wax paper. Separate using two forks.
Sweet & Spicy Pecans
- 1½ cups Pecan halves
- 2 tablespoon melted butter or margarine
- 2 teaspoon cumin
- ¾ teaspoon chili powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon seasoning salt
- 1½ tablespoon white sugar
Toss Pecans in melted butter. Combine the five remaining ingredients. Sprinkle evenly over Pecans, tossing to cover. Spread Pecans in a single layer on a baking sheet. Bake at 325° for 15 minutes, stirring once. Cool and store in airtight container.
Roasted & Salted Pecans
- 1 lb. Pecans
- ½ cup butter or margarine
- Salt to taste
Preheat oven to 300°. Spread Pecans on large baking sheet. Saturate with melted butter. Sprinkle with salt. Bake 20-30 minutes. Stir during baking. Pecans will continue to brown and turn crisp after removing from the oven.