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...to try some new recipes with them. Would you be willing to share your favorite recipe that includes pecans?
Pecan Nuggets4 1/2 C. pecans, finely chopped1 3/4 C. brown sugar, loosely scooped, not packed1 C. finely grated coconut1/4 tsp. salt2 T. honey4 large egg whites1/2 tsp. vanilla extractPreheat oven to 350°F. In large bowl, mix pecans, brown sugar,
coconut and salt.Add honey, egg whites and vanilla extract; blend by hand or with a
rubber spatulajust until ingredients hold together.On a baking sheet lined with parchment baking paper or foil, drop
batter byrounded tablespoons 1 inch apart. Bake about 12 minutes or until
light goldenbrown. Do not over−bake. Cool completely on lined cookie sheet.If cookies stick, peel paper or foil from cookies. To store, layer
cookies betweenfresh parchment paper in airtight container.NOTE: Bake on a dry day. Humidity makes these cookies very sticky.
Makes 4dozen nuggets.
PECAN PIE BARS
1 pkg. Yellow cake mix
1/2 c. Butter
1/2 c. Brown sugar
1 1/2 c. Dark corn syrup
1 tsp. Vanilla
1 c. Chopped pecans
Reserve 2/3 cup dry cake mix.
To remaining dry cake mix, add the butter and one of the eggs. Mix until crumbly. Press into 9x13 pan. Bake at 350 degrees until brown.
Add reserved cake mix, brown sugar, remaining eggs, corn syrup, vanilla and pecans; mix well. Pour over browned crust and return to oven and bake for 30 to 35 minutes longer. Cool; slice into bars.
· 1 cup pecans
· 1 egg yolk
· 1 tsp cinnamon
· 2 cups all purpose flour
· 1 cup sugar
· 1 tsp vanilla
· 1 tsp baking powder
· 1 cup real butter (no substitutes)
· 1 egg white beaten until frothy
· ½ cup pecans
· Sprinkle with more cinnamon if desired
Mix ingredients. Place on a large ungreased cookie sheet. Pat thin for extra crispness. They will rise just a little. Beat egg white and spread on top of mixture. Sprinkle with chopped pecans and press lightly into mixture. Additional cinnamon may be sprinkled lightly on top. Bake at 350 degrees until well browned. Cut with a sharp knife into tiny squares or strips.
Pecan Waffles and Pancakes
1-3/4 cups all-purpose flour
2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
2 tablespoons sugar
1-1/4 cups milk
1/2 cup vegetable oil
1/2 cup chopped pecans
Waffle Mixing Directions:
Combine flour, baking powder, salt, and sugar in a medium bowl; set mixture aside. Beat eggs; add milk and oil, mixing well. Stir liquid mixture into dry ingredients. Stir just until combined. Fold in pecans. Pour 1 cup batter into a preheated, lightly oiled waffle iron. Cook 5 minutes or until steaming stops and waffles are done. Repeat procedure with remaining batter. Yield: 12 (4-inch) waffles.
Pancake Mixing Directions:
Increase milk to 1-1/2 cups. Use only 1 egg and reduce oil to 1/4 cup. For each pancake, pour 1/4 cup batter on a hot, lightly greased griddle. Cook until tops of pancakes are covered with bubbles and edges appear slightly dry. Turn and continue cooking until bottom sides are browned. Yield: 12 (4-inch) pancakes.
PECAN PIE MUFFINS------- ------------ --------------------------------1 cup finely chopped pecans1 cup brown sugar -- packed1/2 cup flour2 eggs1 stick melted butterMix all ingredients together, and spoon into mini-muffin pans. Bake at 350degrees for 20-25 minutes. Makes 24.Pecan Chicken Casserole1 cup flour1 cup (4oz) cheddar cheese finely shredded3/4 cup finely chopped pecans1/2 tsp salt1/4 tsp paprika1/3 cup oilfilling4 eggs1 cup (8 oz) sour cream1 cup chicken broth4 cups diced cooked chicken1/2 cup cheddar cheese finely shredded1/4 cup finely chopped onion1/4 cup may1/4 tsp dill seed1/8 tsp hot pepper sauceIn bowl, combine the first six ingredients. Set aside 1/2 cup crumb mixture for topping. Press remaining crumb mixture onto bottom of greased 9x13 baking dish. Crust will be crumbly. Bake 350º for 10 min or until lightly browned.In bowl eat eggs. Add the remaining ingredients. POur over baked crust. Sprinkle reserved crumb mixture over top. Bake 350º for 25-30 min or til knife inserted near the center comes out clean. Let stand for 10 min before cutting. Yield 12 servings
I don't have a specific recipe for you but I'd be adding them to nut breads, pancakes, waffles, topping sweet potatoes with them & they'll freeze fine. I love my vacuum sealer for keeping things frost-free & extending their freezer life.
These are THE BEST!!! I only make them if I take them somewhere -- I just cannot stop eating them.
Nutrition Facts: 1 serving (1 each) equals 159 calories, 12 g fat (4 g saturated fat), 18 mg cholesterol, 44 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.
Honey Pecan Triangles published in Taste of Home October/November 2002, p29
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Oh Pinky ! Those pecan triangles look so good. I think this will be my new favorite recipe, and a great one to take to parties and potlucks. We love anything with pecans.
This makes 3 pies. They can be frozen or you can easily reduce the recipe to make 1 pie. It is a not-overly-sweet pie.
Grannie's Pecan Pies
1 1/2 sticks butter 3 tablespoons flour 1 1/2 cups light corn syrup 3 cups sugar 9 eggs 1/2 teaspoon salt 3 cups pecans -- chopped 3 teaspoons vanilla extract 3 pie crusts -- uncooked
Heat oven to 425º while mixing pies. Over low heat, heat the first 4 ingredients until butter is melted. Beat eggs and salt together. Slowly pour egg mixture into margarine and sugar mixture, stirring constantly. Add nuts and vanilla. Pour mixture into crusts. Place pies on lower rack of oven. After they have been in oven for 2 to 3 minutes, reduce oven temperature to 300º. After 45 minutes, check for doneness, sometimes it takes an hour. Filling will be soft but not runny in the center of the pie.
Thank you Pinky! When I was a child I used to bake something called Pecan Pie Surprise Bars. You can find recipes with that name all over the board, but none are anything like what I remember. That recipe you posted, well the pictures look just like what I remember making, and better: Your recipe uses honey and brown sugar, while mine used dark corn syrup (an ingredient I try to avoid these days). So again, thank you.--------------Pillsbury used to sell (in a tube, in the refrigerator section) "Caramel Pecan Rolls". Some years ago, they eliminated the pecans. Well, I add them back. I prepare the rolls according to the directions on the tube, but after spreading the caramel on the bottom of the (8-9 inch, round) baking pan, I arrange pecan halves, face down, in the caramel before setting the rolls on top. Whe the rolls are done baking, the pecans are toasty and bonded to the caramel.
A lot of this is folk memories and cultural hangovers.
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