Here are some wonderful recipes using Pecans


Spiced Pecans

Melt one stick butter or margarine in skillet. Add 2 cups whole pecan halves. Cook 20 minutes on low heat, stirring occasionally. Drain on paper towels.
Mix in paper bag…
  • 1 ½ cup confectioners sugar
  • 1 tablespoon ground cloves
  • 1 tablespoon cinnamon
  • 1 tablespoon nutmeg
Add warm nuts to mixture in bag and shake to coat. Buttered pecans, which are prepared by omitting the seasonings in the above recipe, are delicious when served as a garnish on all kinds of dessert.

Roasted Party Pecans

Toss 1 cup unsalted pecan halves in 1 tablespoon olive or salad oil mixed with 1 tablespoon Worcestershire sauce. Roast in shallow baking pan in slow oven (275) for 30 minutes, stirring often. Drain on paper towel; sprinkle with salt. For a less spicy taste’’’
Place 1 pound pecan halves in baking pan with ½ stick of butter or margarine. Bake at 225 for 30 to 45 minutes, stirring frequently. Spread on wax paper and salt to taste.

Cream Cheese Spread

Soften 1 (3 oz.) package of cream cheese and mix in 2 tablespoons mayonnaise, 1 tablespoon minced onion, 2 tablespoons of chopped pecans, ½ teaspoon salt.

Pineapple Cheese Ball

  • 2 (8oz.) pkgs. Cream cheese, softened
  • 1 (81/2 oz.) can crushed pineapple drained
  • 2 cups pecans, chopped
  • ¼ cup green pepper, finely chopped
  • 2 tablespoons onion, finely chopped
  • 1 tablespoon seasoned salt
  • parsley for garnish
Blend ingredients thoroughly using only 1 cup of chopped pecans. Shape into a ball. Roll in remaining cup of pecans. Wrap in foil or plastic wrap and chill overnight. Serve with crackers; garnish with parsley. Any leftover mixture may be reshaped and refrigerated to be used again.


Raisin Waldorf Salad

  • 3 apples, cubed
  • 2 tablespoons lemon juice
  • ¾ cup celery, chopped
  • ½ cup raisins
  • ¼ teaspoon salt
  • ½ cup pecans
Blend ½ cup mayonnaise and ¼ cup sour cream. Toss lightly until apples are coated serve on lettuce leaf.

Pecan Chicken Salad

  • 3 cups cubed cooked chicken
  • 1 cup diced celery
  • ½ cup grated carrots
  • ¼ cup flaked coconut
  • ½ cup chopped pecans
  • ¼ cup heavy cream, whipped
  • ½ cup mayonnaise or salad dressing
  • ½ teaspoon salt
In a large bowl, combine chicken, celery, carrots, and coconut. Chill. Just before serving, add pecans and toss lightly. In a small bowl, blend whipped cream, mayonnaise, and salt. Add to chicken mixture and toss to mix.

Ham/Pecan Stuffed Tomato

  • ½ cup cooked ham, minced
  • ½ cup crushed pineapple, drained
  • ¼ cup celery, finely chopped
  • ¼ cup pecans, chopped
  • ¼ cup mayonnaise
  • 4 medium, ripe tomatoes
Combine all ingredients, except tomatoes; toss to blend. Slash chilled tomatoes partially open and fill with ham/pecan stuffing. Serve on lettuce leaves.

Oven Fried Pecan Chicken

  • 1 cup prepared biscuit mix
  • ½ teaspoon salt
  • 2 tsp paprika
  • ½ tsp poultry seasoning
  • 1 cup finely chopped pecans
  • 1 broiler-fryer (2 1/2 to 4lbs) cut into serving pieces
  • ½ cup evaporated milk
  • ½ cup melted butter
Combine biscuit mix, seasoning and pecans. Dip chicken pieces in evaporated milk, then coat well with biscuit mixture. Place in a 13x9x2 inch baking dish. Pour melted butter over chicken, completely covering every piece. Bake in moderate 375 oven for one hour or in slow 200 oven for 2 hours.

Pork Chops with Maple Pecan Sauce

  • 4 Loin Center Chops
  • 2 teaspoons Dijon mustard
  • ½ teaspoon ground ginger
  • 2 tablespoons maple syrup
  • 2 tablespoons flour
  • vegetable oil spray
  • 2 tablespoons vegetable oil
  • 1 tablespoon toasted pecans, chopped
Trim excess fat from chops. Place between 2 sheets of heavy duty plastic wrap and flatten to ¼ inch thickness with mallet or bottom of saucepan. Spread mustard on both sides of chops. Combine flour and ginger; stir well. Dredge pork chops with flour mixture.

Coat a large nonstick skillet with vegetable spray. Add oil, and heat over medium-high heat. Cook chops 3 minutes on each side or until nicely browned. Combine maple syrup and pecans; spoon over pork chops. Cover and simmer 4 minutes or until chops are tender.

Sweet Potato Souffle`

  • 6 sweet potatoes, cooked, peeled, and mashed
  • salt
  • white pepper
  • 2 tablespoons butter
  • 2 tablespoons orange zest
  • 1 tablespoon orange juice
  • ¼ cup heavy cream
  • 1 teaspoon nutmeg
  • ½ cup raisins (optional)
  • ½ cup chopped pecans
  • 1 cup miniature marshmallows
Preheat oven to 350. Beat all of the ingredients except for the raisins, pecans and marshmallows together in a large bowl until fluffy. Fold in the raisins. Place in a greased baking dish and top with the pecans and marshmallows. Bake for 10 minutes or until the marshmallows melt and turn golden brown.


Pecan Pie

  • 3 eggs
  • 1 cup light or dark corn syrup
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 cup pecans
  • 1 9” unbaked pastry shell
In medium bowl with mixer at medium speed beat eggs slightly. Beat in next 5 ingredients. Stir in pecans. Pour into pastry shell. Bake in 350 oven for 55 to 65 minutes or until knife inserted halfway between center and edge comes out clean. Cool.


  • 1 3oz pkg. Cream cheese
  • ½ cup butter
  • 1 cup flour
  • Mix and form into large marble like balls. Place in small muffin or tassie tin and with thumb press into tart shape.
  • 1 egg
  • ¾ cup brown sugar
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • dash of salt
  • broken pecans
Place a few broken pecans in bottom of shell, spoon in filling and sprinkle a few pecans on top. Bake at 325 for 25 minutes. Remove from pan right away or they stick, especially if the filling spills over the top of the tartlet. Makes about 2 dozen small tarts.

Russian Tea Cakes

  • 1 cup shortening
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 4 ½ cups flour, sifted
  • 1 cup chopped pecans
  • 1 cup butter
  • 1 ½ cups powdered sugar
Blend shortening, butter, salt and powdered sugar until creamy. Add vanilla. Add flour and nuts alternately. Roll into walnut size balls and flatten. Bake in 350 oven for about 12 minutes. Let set 2-3 minutes and then roll in powdered sugar. Store in tight container between layers of waxed paper. Makes about 4 dozen cookies.

Pumpkin-Pecan Cake Roll

  • 3 eggs
  • 1 cup sugar
  • ¾ cup all purpose flour
  • ¾ cup canned pumpkin
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 teaspoon lemon juice
  • 1 cup finely chopped pecans
  • confectioners’ sugar
  • 2 pkgs cream cheese (3 oz), softened
  • ¼ cup butter, softened
  • 1 cup confectioners’ sugar
  • ½ teaspoon vanilla
Line a greased 15x10x1 baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans. Bake at 375 for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within ½ inch of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. About 12 servings.


  • 1 cup chopped pecans
  • ¾ cup packed brown sugar
  • ½ cup butter
  • ½ cup semisweet chocolate chips
Butter a square 9x9x12 baking pan. Spread pecans in pan. Heat sugar and butter to boiling in 1 quart saucepan, stirring constantly for 7 minutes. Immediately spread over pecans in pan. Sprinkle chocolate chips over hot mixture. Spread melted chocolate over candy. Refrigerate until firm. Break into pieces.