15# of pecans! (that's what my brother sent me for Christmas). Now I would like... | Taste of Home Community
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15# of pecans! (that's what my brother sent me for Christmas). Now I would like...

Last post Jan 08, 2010 10:26 AM by Lady Fingers . 7 replies.

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  • 15# of pecans! (that's what my brother sent me for Christmas). Now I would like...

     ...to try some new recipes with them.  Would you be willing to share your favorite recipe that includes pecans?

  • Re: 15# of pecans! (that's what my brother sent me for Christmas). Now I would like...

    Pecan Nuggets
    4 1/2 C. pecans, finely chopped
    1 3/4 C. brown sugar, loosely scooped, not packed
    1 C. finely grated coconut
    1/4 tsp. salt
    2 T. honey
    4 large egg whites
    1/2 tsp. vanilla extract
    Preheat 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 spatula
    just until ingredients hold together.
    On a baking sheet lined with parchment baking paper or foil, drop


    batter by
    rounded tablespoons 1 inch apart. Bake about 12 minutes or until


    light golden
    brown. Do not over−bake. Cool completely on lined cookie sheet.
    If cookies stick, peel paper or foil from cookies. To store, layer


    cookies between
    fresh parchment paper in airtight container.
    NOTE: Bake on a dry day. Humidity makes these cookies very sticky.


    Makes 4
    dozen nuggets.



    1 pkg. Yellow cake mix

    1/2 c. Butter

    4 eggs

    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.



    "Pecan Sour Cream Pound Cake"
    Cake Ingredients:
    1.)  1/4 cup chopped pecans
    2.)  3 cups cake flour
    3.)  1/2 teaspoon salt
    4.)  1/4 teaspoon baking soda
    5.)  1 cup unsalted butter
    6.)  3 cups white sugar
    7.)  6 eggs
    8.)  1 teaspoon vanilla extract
    9.)  1 cup sour cream
    Glaze Ingredients:
    1.)  1 cup confectioners' sugar
    2.)  3 tablespoons orange juice
    3.)  1 teaspoon vanilla extract
    1. Preheat oven to 300° F (150° C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
    2. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
    3. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
    4. To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm. Yield: Either 1- 10-inch Bundt or tube cake.

    Pecan Strips

    ·         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

    2 eggs

    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.



    ------- ------------ --------------------------------
    1 cup finely chopped pecans
    1 cup brown sugar -- packed
    1/2 cup flour
    2 eggs
    1 stick melted butter

    Mix all ingredients together, and spoon into mini-muffin pans. Bake at 350
    degrees for 20-25 minutes. Makes 24.

    Pecan Chicken Casserole
    1 cup flour
    1 cup (4oz) cheddar cheese finely shredded
    3/4 cup finely chopped pecans
    1/2 tsp salt
    1/4 tsp paprika
    1/3 cup oil
    4 eggs
    1 cup (8 oz) sour cream
    1 cup chicken broth
    4 cups diced cooked chicken
    1/2 cup cheddar cheese finely shredded
    1/4 cup finely chopped onion
    1/4 cup may
    1/4 tsp dill seed
    1/8 tsp hot pepper sauce

    In 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

    In loving memory of Suzy
  • Re: 15# of pecans! (that's what my brother sent me for Christmas). Now I would like...


    Juice of 1/2 lemon
    1 cup of pecan halves
    4 oz. of bourbon
    2 oz. brown sugar
    8 oz. cane sugar

    Reduce the pecans in bourbon with brown sugar until a light caramelization takes place. Cool for a few minutes. Toss in cane sugar until completely coated.

    Recipe Source:
    James Gerhardt
    Executive Chef, Sellbach Hilton Hotel
    Louisville, KY

  • Re: 15# of pecans! (that's what my brother sent me for Christmas). Now I would like...

    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. 

  • Re: 15# of pecans! (that's what my brother sent me for Christmas). Now I would like...

    These are THE BEST!!!  I only make them if I take them somewhere -- I just cannot stop eating them.


    Honey Pecan Triangles Recipe

    Honey Pecan Triangles Recipe
    Photo by: Taste of Home
     I've been stirring up batches of these tasty bar cookies for many years, and they're a big hit wherever I share them. The bars have all the goodness of pecan pie and are so easy to serve to a crowd. -Debbie Fogel, East Berne, New York

    •  48 Servings
    • Prep: 20 min. Bake: 45 min. + cooling


    • 2 teaspoons plus 1/2 cup butter, softened, divided
    • 1/2 cup packed brown sugar
    • 1 egg yolk
    • 1-1/2 cups all-purpose flour
    • TOPPING:
    • 1 cup packed brown sugar
    • 1/2 cup butter
    • 1/4 cup honey
    • 1/2 cup heavy whipping cream
    • 4 cups chopped pecans


    • Line a 13-in. x 9-in. baking pan with foil; butter the foil with 2 teaspoons butter; set aside. In a large bowl, cream remaining butter and brown sugar until light and fluffy. Beat in egg yolk until blended. Gradually add flour.
    • Press into prepared pan. Bake at 350° for 15 minutes or until golden brown.
    • Meanwhile, in a large saucepan, combine the brown sugar, butter and honey. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in cream and pecans. Pour over crust. Bake for 30 minutes longer or until hot and bubbly. Cool completely on a wire rack.
    • Use foil to lift the bars out of the pan and place on a cutting board. Carefully remove foil. Cut into 24 bars; cut each in half diagonally. Yield: 4 dozen.

    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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  • Re: 15# of pecans! (that's what my brother sent me for Christmas). Now I would like...

    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. 

  • Re: 15# of pecans! (that's what my brother sent me for Christmas). Now I would like...

    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.


  • Re: 15# of pecans! (that's what my brother sent me for Christmas). Now I would like...

    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.


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    I just don't have the trunk space.