If you don’t know what to do with pecans, here are some recipes to create yummy snacks out of them! Enjoy these delicious nuts and support your SCCW.
- 1 (9 inch) pie shell
- 1 cup white sugar
- 1 cup light corn syrup
- 1/2 cup butter
- 4 eggs, beaten
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 ounces semisweet chocolate chips
- 1 cup chopped pecans
- Preheat oven to 325 degrees F (165 degrees F).
- In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
- In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
- Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.
Pecan Crusted Pork Loin Chops with Creamy Mustard Sauce
This is a fast and delicious recipe I adapted from a French cooking class I took last year. It’s perfect for boneless, thin-cut pork loin chops or chicken breast. I served it with some sauteed broccolini, but anything goes!
Pecan Crusted Pork Loin Chops with Creamy Mustard Sauce:
4 thin-cut pork loin chops
1/4 c chopped pecans
1/4 c cornstarch or rice flour (regular flour works too)
Salt, pepper, paprika and cayenne pepper
Olive oil as needed for sauteing
1/2 c light mayonnaise (or use regular)
1 tsp (heaping) whole grain mustard
1 tsp (heaping) Dijon mustard
1 tsp white wine vinegar
1 tsp chopped fresh parsley plus extra for garnish
Mix sauce ingredients, set aside. Meanwhile, grind nuts, cornstarch and spice mixture in a food processor then pour into a shallow bowl or plate. Mix egg with a splash of water in a shallow bowl or plate. Coat pork chops in egg mixture, then coat in nut/cornstarch mixture. Add salt and pepper if needed.
Saute chops, about 2 minutes per side (DO NOT OVERCOOK, they are so lean they’ll get very dry). Serve, topping with sauce.
Pine Cone Cheese Ball by Two Southern Sweeties
– 1 (8-ounce) container garden vegetable cream cheese
– 1 (8-ounce) container roasted garlic cream cheese
– 1 cup (4 ounces) shredded sharp Cheddar cheese
– 3 green onions, chopped
– 2 cups pecan halves, toasted
– Fresh rosemary sprigs
1. Stir together first 4 ingredients. Shape into an oval; chill 2 hours.
2. Arrange pecan halves over cheese oval in overlapping rows beginning at bottom and working upward. Arrange rosemary sprigs at top of pine cone. Serve with crackers.
Sweet and Spicy Pecans II
|1 egg white, lightly beaten||1/2 teaspoon salt|
|1 tablespoon water||1 teaspoon ground cinnamon|
|3 cups pecan halves||1/2 teaspoon ground cloves|
|1/2 cup white sugar||1/2 teaspoon ground nutmeg|
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
In a small bowl, beat the egg white with the water. Stir in the pecans, mixing until well moistened.
In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan. Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.
Herbed Pecan Snack Mix
|5 c. cereal (any combination of bite-size wheat, rice or corn squares; shredded wheat cereal; round toasted oat cereal; and crispy corn or rice cereal bites)||1 1/2 cups pretzels or chow mein noodles|
|1 cup pecan halves or pieces||1 t. dried thyme (crushed)|
|1/3 cup butter or regular margarine (melted)||1/2 teaspoon celery salt|
|1 tablespoon dried parsley flakes||1/2 teaspoon onion powder|
Preheat oven to 325 degrees. Combine cereals, pretzels (or chow mein noodles) and pecans in a 13x9x2” baking pan. In a bowl, stir melted butter (or margarine) and remaining ingredients together. Pour over cereal mixture, tossing gently until well coated. Bake at 325 degrees for 25 minutes, stirring once or twice. Spread in a large shallow pan or on foil to cool before serving.
Hot and Spicy Pecans
Make this delicious and easy appetizer recipe and store it in a tightly covered container for the holidays.
|3 Tbsp. butter, melted||2 cups pecan halves|
|1 Tbsp. Worcestershire Sauce||1-2 Tbsp. chili powder|
|1/4 tsp. ground cayenne pepper||1/2 tsp. crushed red pepper flakes|
|1/4 tsp. salt||1/4 tsp. garlic powder|
Preheat oven to 300 degrees F. In a medium bowl, combine butter, Worcestershire sauce, red pepper, salt, and garlic powder and mix well. Stir in the pecans and mix gently. Then sprinkle chili powder over all and gently toss to coat.
Spread the coated pecans on a medium baking sheet, and bake for 25-30 minutes at 300 degrees F, stirring every 10 minutes, until the pecans are toasted. Sprinkle with crushed red pepper flakes, then cool completely before storing. Store tightly covered in cool place for 3-4 days. 16 servings
|1 T. grated orange rind||1/4 cup orange juice|
|1/2 cup sugar||2 cups pecans (8 oz.)|
Combine orange rind, juice, and sugar in a medium sized saucepan. Bring to a rapid boil. Add pecans. Stir over high heat until all syrup is absorbed. Remove from heat and stir until pecans have separated. Cool on a cookie sheet. Yield: 2 cups
Butter Pecan Cookies Recipe
|3/4 cup chopped pecans||1 teaspoon vanilla extract|
|1/2 cup (1 stick) unsalted butter, room temperature||1/8 teaspoon salt|
|1/3 cup sugar, plus more for coating||1 cup all-purpose flour|
Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.