Our Secret Pecan Recipes
- 1 cup pecans
- 1 1/2 cups all-purpose baking mix
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 (10-oz.) packages frozen whole okra, thawed or fresh okra
- Peanut oil
First, place the pecans in an even layer in a shallow pan. Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally. Process the pecans, baking mix, and next two ingredients in a food processor until the pecans are finely ground. Place pecan mixture in a large bowl, add the okra, tossing to coat. Then gently press pecan mixture into okra. Pour oil to a depth of about two inches into a Dutch oven or cast-iron skillet; heat to 350 degrees. Fry okra, in batches, turning once, 5 to 6 minutes or until golden; drain on paper towels.
- 1 cup Pecan Halves
- 1/4 cup granulated sugar
- 12 oz package Romaine lettuce, chopped
- 8 oz fresh strawberries, halved
- 4 oz fresh blueberries
- 2 oz goat cheese, crumbled
- 1/4 cup red onion, sliced
- 15 oz can Mandarin oranges, drained
- 2 chicken breasts, cooked and chopped
- 1/2 cup granulated sugar
- 1/2 cup lemon juice
- 1 tsp dijon mustard
- 1/2 tsp kosher salt
- 2/3 cup olive oil
- 1 Tbsp poppyseeds
In a small skillet over medium heat, saute pecans with sugar. This should take several minutes for the sugar to dissolve as you stir the pecans. When done, set aside and cool. In a large bowl, combine the romaine, berries, oranges, cheese and onions, then add the diced chicken. In a small mason jar, combine the dressing ingredients and shake with the lid on.When ready to serve, add your pecans and drizzle the homemade dressing over the top.
- 1 cup chopped pecans
- 8 ounces small pasta
- 1 pound fresh broccoli
- 1 cup plain Greek yogurt or mayonnaise
- ⅓ cup sugar
- ⅓ cup diced red onion
- ⅓ cup red wine vinegar
- 1 teaspoon salt
- 2 cups seedless red grapes, halved
- 8 cooked bacon slices, crumbled
With only a 15 minute cook time, this Jalapeno- Pecan Cheese Spread is great for a year round recipe. Mix it up on holidays by shaping it into a desired form; such as, a Christmas tree for for the holidays.
- 1 package of cream cheese, softened
- 1 cup shredded sharp white cheddar cheese
- 1 cup finely chopped pecans
- 4 green onions, chopped
- 1/4 cup of jalapeno pepper jelly
- assorted crackers
In a bowl, beat the cream cheese, cheddar cheese, pecans and green onions until blended. On a serving plate, shape the mixture into desired size. Refrigerate, covered for at least 2 hours.
Then in a microwave, warm the jelly until melted. Spread it over the cheese spread. Serve with crackers.
Great for a nice hot summer day, this chicken salad recipe is great for any day! You can serve on a bed of salad greens or top it off with a nice garnish of fresh cherry tomatoes.
2 c. diced, cooked chicken breast
1/3 c. chopped Gourmet Pecan Halves
1/4 c. diced roasted red pepper
2 T. minced red onion
2 T. sour cream
2 T. mayonnaise
1/2 tsp. salt
1/2 tsp. black pepper
In a bowl, combine the chicken, Pecans, roasted red pepper and red onion. Toss and mix well. Add the sour cream, mayonnaise, salt and pepper and continue mixing until blended. Refrigerate until serving.
A delicious and versatile recipe great for any occasion. You can serve it with a freshly roasted ham or turkey, or top it off with fresh whipped cream or vanilla ice cream, to help that sweet tooth of yours!
- 4 large fresh peaches, halved and pitted
- 3/4 cups chopped pecans
- 1/2 cup of brown sugar
- 1/2 cups of quick oats
- 1/2 tsp. salt
- 4 T. butter
First, place peach halves in a lightly buttered baking dish. Leave for later. In a mixing bowl, combine the the chopped pecans, brown sugar, oats, and salt. Mix well. Then, add the butter till texture of course crumbs. Divide between each peach, packing the mixture into the cavities of the peaches. Place 1 teaspoon of butter on top of each. Bake in a preheated 375 degree oven for 30 minutes or until the filling is brown.
- 1 1/2 cups chopped pecans
- 1 un-baked pie shell or 8 individual serving pie shells
- 1 cup sugar
- 3 eggs beaten
- 1 stick margarine melted
- 1 tbsp,. vinegar
- 1 tsp. vanilla
- Pre heat oven to 350*
Place chopped pecans in un-baked pie shell.
In a bowl, mix sugar, eggs, margarine, vinegar and vanilla.
Pour mixture over pecans and bake 40 minutes or until golden brown.
- 3 tbs. butter or margarine
- 3 cups pecan pieces
- 12 oz. chocolate candy coating (almond dark)
Melt butter at 300* in 15x10 jelly roll pan.
Toast pecans in butter.
Melt chocolate candy coating in a microwave safe dish until melted.
Remove from heat and cool for 2 minutes. Stir in pecans and drop by teaspoons on wax paper.
Let cool then serve.
May use white chocolate or mix white and dark chocolate.
- 1 cup sugar
- 1 cup water
- 1 tsp. vanilla
- 2 cups chopped pecans
- 1 cup light corn syrup
- 1/2 tsp. baking soda
Grease a large cookie sheet.
Mix sugar, water and corn syrup in heavy 3 quart saucepan.
Cook, stir occasionally over medium-high heat, until temperature is 275* on candy thermometer. Stir in pecans. Stir to keep from scorching until temperature reaches 305* or hard crack.
Remove from heat and quickly stir in vanilla and baking soda.
Spread on cookie sheet. Let cool, then break in pieces.