What should I make with pecans?

Question

My co-worker brought in some pecans for everyone in the office, and I took a bag home (2-3 lbs). They are still in the shell. I have never made anything with pecans before, so I was wanting some great ideas on what to make with them. Please include recipes with your answers. Thanks!!!

Answer 1

Go to the food network and look for quick breads. They go well in banana breads, pumpkin & zuchini breads. They can be ground for a crust on fried fish. You can make a pecan pie. Spiced nuts make great X-mas gifts & you can find that on food network too.

Answer 2

The Manor Born Banana Cake W/ Coffee Buttercream.

This cake is delicious. It's one of my family's favorites.

Makes 1 8-inch three layer cake

For the Cake:

Unsalted butter for the pans

2-1/4 C. Cake Flour

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

7 Tbsp. Unsalted Butter, softened

1-1/3 C. sugar

1 C. Mashed Ripe Bananas (about 3 medium)

2 Large Eggs

scant 1/2 C. Buttermilk

1 C. Chopped Pecans

For the Frosting:

6 Large egg yolks

1 C. Sugar

1/2 C. warm water

2 C. Unsalted Butter, cut into small pieces & softened

2 Tbsp. Instant espresso powder

1 tsp. boiling water

To make the cake: preheat your oven to 375 degrees. Butter three 8-inch round cake pans and line with parchment paper. Sift together the flour, baking powder, baking soda, and salt, set aside. In a medium mixing bowl, cream the butter and sugar. Add the bananas and mix well. Add the eggs and buttermilk, and mix until fully incorporated. Add the flour mixture, stirring only until incorporated. Fold in the pecans. Spread the batter equally into the three pans, smoothing with a spatula.

Bake for 8 to 12 minutes, until the cakes are golden brown and spring back when touched. Cool the cakes in their pans for 5 minutes on a rack, then remove them from pans and cool on a rack until they are room temperature.

While the cakes are cooling, make the frosting: In a medium bowl, beat the yolks with an electric mixer until light in color. In a small, heavy-bottomed saucepan, combine the sugar and 1/2 cup of water and cook over medium heat until the syrup reaches 238 degrees on a candy thermometer.

With the mixer running on medium speed, pour the hot sugar syrup into the yolks in a very slow stream down the side of the bowl. Continue to beat the yolk and syrup mixture on medium speed until it cools to room temperature.

Keep the mixture running on medium speed and add the butter gradually, bit by bit, continuing to beat until fully incorporated and fluffy. Meanwhile, mix the espresso powder with the boiling water until fully dissolved; then add it to the finished buttercream and beat until incorporated.

to assemble the cake, stack all three layers with one-quarter of the frosting between each, and coat the top and sides with the remaining frosting. For extra pomp, you may pipe some of the frosting with a pastry bag along the edges of the cake and garnish with coffee beans. Chill until the frosting is set. Store at room temperature, loosely covered."  

Answer 3

I love this recipe!

Pecan Cheesecake YUM!

INGREDIENTS

2 cups graham cracker crumbs

1/2 cup white sugar

1 teaspoon ground cinnamon

1/2 cup butter, melted

  

3 (8 ounce) packages cream cheese, softened

1 1/4 cups white sugar

3 eggs

1/2 teaspoon vanilla extract

1/2 cup pecan liqueur

  

1 cup sour cream

1/4 cup confectioners' sugar

1 teaspoon pecan liqueur

1 cup ground pecans

1/2 cup finely ground graham cracker crumbs

1 1/2 tablespoons white sugar

1/2 teaspoon ground cinnamon

3/4 cup pecan halves



DIRECTIONS

Combine 2 cups graham cracker crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. Press firmly into the bottom of a 10 inch springform pan.

In a large bowl, blend the cream cheese and 1 1/4 cup white sugar with an electric mixer at medium speed until well blended. Add the eggs, one at a time, blending well. Add vanilla extract. Add 1/2 cup liqueur, and blend for 5 minutes. Pour the filling on top of the crust

Preheat the oven to 350 degrees F (175 degrees C). Bake for approximately 1 hour. The cake should be golden brown, and will have risen to the top of the pan. Turn off the heat, and let cool in the oven for 2 1/2 hours. When cool, remove the rim of the springform pan.

In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.

In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Sprinkle the pecan topping on the cheesecake. Carefully press the pecan topping into the sides of the cheesecake. Garnish the top and sides with pecan halves

Or if you like Carrot Cake try this:

INGREDIENTS

4 eggs

1 1/4 cups vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans

  

1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Answer 4

PUMPKIN PECAN SPICE BREAD

1 3/4 cups flour

1/2 cup whole wheat flour

3 tablespoons unsalted butter

1/2 teaspoons salt

1/2 teaspoons pumpkin pie spice (or 1/4 tsp ea. cinnamon and ginger)

1 large egg

1/3 cup milk

1/2 teaspoon vanilla

1/4 cup canned pumpkin

1/4 cup brown sugar

1 tablespoon molasses

1/3 cup pecan pieces

2 teaspoons active dry yeast

Put all ingredients into bread machine or follow your user's manual. Select correct bread cycle and medium crust color, then press start.

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PECAN SANDIES

1 c. butter

1/2 c. sugar (white)

2 tsp. water

2 tsp. vanilla

2 c. flour

1 c. chopped pecans

Cream 1 cup butter and 1/2 cup sugar. Add 2 teaspoons water and 2 teaspoons vanilla. Add 2 cups sifted flour and 1 cup chopped pecans.

Chill 3-4 hours. Form balls place an ungreased cookie sheet.

Bake at 325 degrees for about 20 minutes. Cool slightly roll in powdered sugar if desired.

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PECAN GEMS

1 (3 oz.) pkg. cream cheese

1 stick butter

1 c. flour

Cream butter and cheese blend in flour. Chill about 1 hour. Shape into 24 balls place in tiny ungreased muffin tins. Press dough on bottom and sides of cups.

FILLING:

1 lg. egg

3/4 c. dark brown sugar

1 tbsp. soft butter

2/3 c. chopped pecans

Preheat oven to 325 degrees.

Beat together eggs, sugar, butter and vanilla until smooth. Divide half the pecans among pastry lined cups. Add egg mix. And then top with remainder of pecans.

Bake 15 minutes or until filling is set. Cool and remove from pans.

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PECAN PIE WITH CARAMEL SAUCE

4 eggs, lightly beaten

1 cup corn syrup, light or dark

1 cup sugar

2 tbs butter, melted

1 tsp vanilla

1 1/2 c. pecans

1 unbaked 9 inch pastry shell

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Carame l sauce

1 egg, lightly beaten

1/2 c. brown sugar

1/2 c. butter

1/2 c. canned milk

1) Preheat oven to 350 degrees. In a medium mixing bowl, mix together eggs, corn syrup, sugar, butter, and vanilla

2) Add pecans. Pour into unbaked pie shell.

3) Bake in oven for 45 to 55 minutes, or until toothpick inserted in the center and around the edges comes out clean.

4) Drizzle Caramel Sauce over pecan pie.

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EASY PECAN CARAMEL DELIGHTS

1 bag of mini pretzels (not sticks)

1 bag rolos candies

1 bag halved pecans

Preheat oven to 250°F. Place pretzels on a baking sheet. Unwrap Rolos and place one on each pretzel.

Bake in oven for no more than 5 minutes. Candies should be slightly soft, but not melted. Remove from oven and push a pecan into the center of each candy.

Refrigerate until firm. Will look like a small turtle.

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hope this helped and good luck :)

Answer 5

*Caramel Pecan Cookies *

PREP TIME  25 Min  

COOK TIME  8 Min  

READY IN  1 Hr 33 Min  

Original recipe yield 4 dozen

1 cup butter or margarine, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1 cup chopped pecans, divided

1 tablespoon white sugar

5 rolls chocolate-covered caramel candies

DIRECTIONS

In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.

Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.

Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.

Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.

______________________________________...

*Frosted Pecan Bites*

Serves 12.

1 pound pecan halves

1 cup white sugar

salt to taste

2 egg whites, stiffly beaten

1/2 cup butter

DIRECTIONS

Preheat oven to 275 degrees F (135 degrees C).

Toast pecans for 10 to 15 minutes or until lightly toasted. Set aside to cool.

Fold sugar, salt and pecans into egg whites.

Increase oven temperature to 325 degrees F (165 degrees C). Melt butter or margarine on a sheet pan.

Spread the nut mixture over pan and bake for 30 minutes, stirring every 10 minutes. Remove from oven and allow to cool.

______________________________________...

*Pecan Tarts*

Serves 24.

1/2 cup margarine

1/2 cup white sugar

2 egg yolks

1 teaspoon almond extract

2 cups sifted all-purpose flour

1/2 cup margarine

1/2 cup corn syrup

1 cup confectioners' sugar

1 cup chopped pecans

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix 1/2 cup margarine (NOT butter) and 1/2 cup sugar. Stir in egg yolks, almond extract, and sifted flour.

Spray tiny muffin cups with non-stick spray. Press mixture evenly into tiny muffin cups. Bake for 8 to 10 minutes.

To make Filling: Bring to a boil 1/2 cup margarine, corn syrup, and confectioner's sugar. Stir in chopped pecans.

Spoon into shells no more than 1/2 way. Top with pecan halves. Bake in a 350 degrees F (180 degrees C) oven for 5 minutes.

Answer 6

The only thing better would have been if your coworker had shelled them for you!  How thoughtful!

Pecan-and-Dried Fruit Baked Apples

1/4 cup chopped pecans

6 large Gala or Rome apples, cored

1 tablespoon lemon juice

2 tablespoons butter, softened and divided

1/2 cup raisins

1/4 cup dried cranberries

1/4 cup firmly packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup apple cider

1/4 teaspoon vanilla extract

2 tablespoons rum (optional)

Garnishes: whipped cream, toasted pecans

Place pecans on a baking sheet, and bake at 350° for 12 to 15 minutes or until golden brown, stirring once. Set pecans aside.

Make 4 evenly spaced vertical cuts through each apple, stopping halfway from bottom. Brush insides of apples with lemon juice. Place apples in a 9-inch pie plate.

Combine 1 tablespoon butter, raisins, and next 4 ingredients. Stuff mixture evenly into apples, pressing into center of each apple. Top evenly with remaining 1 tablespoon butter. Pour cider, vanilla, and, if desired, rum around apples in pieplate.

Bake at 350° for 1 hour and 20 minutes, basting twice every 30 minutes or until apples are tender. Transfer apples to a serving dish, reserving juices, and keep warm.

Pour juices through a wire-mesh strainer into a small saucepan. Bring to a boil; reduce heat and simmer over medium heat 8 to 10 minutes or until mixture is thickened and is syrup consistency. Drizzle over warm apples; garnish, if desired. Serve immediately.

Yield: Makes 6 servings

--Southern Living, NOVEMBER 2003

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Pecan Tassiees with Cream Cheese Pastry

PASTRY:

1 cup all-purpose flour

1 tablespoon granulated sugar

Dash of salt

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened

2 tablespoons butter or stick margarine, softened

2 tablespoons fat-free milk

Cooking spray

FILLING:

1/3 cup finely chopped pecans

1/2 cup packed brown sugar

1/3 cup light-colored corn syrup

1 teaspoon vanilla extract

1/8 teaspoon salt

1 large egg

1 large egg white

Preheat oven to 350°.

To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Press flour mixture into a ball.

Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers.

To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup.

Bake at 350° for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack.

Yield:  2 dozen tassies (serving size: 1 tassie)

Nutritional Information:  CALORIES 77(35% from fat); FAT 3g (sat 1.1g,mono 1.2g,poly 0.4g); IRON 0.4mg; CHOLESTEROL 14mg; CALCIUM 9mg; CARBOHYDRATE 11.3g; SODIUM 50mg; PROTEIN 1.4g; FIBER 0.2g

--Cooking Light, NOVEMBER 2000

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Kahlua Pecan Pie

Prep Time: 10 minutes

Cook Time: 55 to 60 minutes

Yield: 8 servings

1/4 cup butter, softened

3/4 cup sugar

1 tsp vanilla

1 Tbsp. Argo® Corn Starch

3 eggs

1/4 cup Kahlua

1/2 cup Karo® Corn Syrup

2/3 cup or 1 small can (5 oz) evaporated milk

1 1/4 cups pecan halves or pieces

1 (9-inch) unbaked or frozen deep-dish pie crust

Whipped Cream (optional)

1. Preheat oven to 400°F.

2. Cream together butter, sugar, vanilla and corn starch in a large bowl. Mix well.

3. Beat in eggs one at a time. Stir in Kahlua, Karo®, evaporated milk and pecans. Mix well and pour into crust.

4. Bake for 10 minutes then reduce heat to 325°F and bake 40 minutes or until firm. Refrigerate. If desired, serve with whipped cream.

--Karo Syrup Website

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Piccadilly Cafeteria's Pecan Delight Pie

3 Egg Whites (room temperature,about 1/3 cup)

1/4 tsp. Cream Tarter

1 tsp. Vanilla

3/4 C. Sugar

1/3 C. Pecans (chopped small, lightly roasted for crust)

1/4 C. Pecans (chopped medium, topping)

1/2 C. Ritz Crackers (chopped in fine pieces, lightly roasted for crust)

12 oz Whipped Topping (Cool-Whip)

In a preheated oven at 350º.  Place 1/3 C pecans and Ritz crackers for 5 minutes. You want to lightly roast the nuts and crackers. Watch them carefully so they do not burn. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool.

Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff, peaks form and sugar is dissolved. Fold in 1/3 C pecans and Ritz crackers.

Place in a 10" pie pan that has been lightly sprayed with a non stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about 1" - 1 1/8" thick layer in the pie pan. Hollow out a little hole in the middle of the bottom of the meringue the size of half a dime, this will help with a even baking of the shell. If you have any meringue left make little nest bake the same manor and fill with leftover pudding or fruits.

Place in a preheated oven at 275 for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color. Turn oven off and let shell dry in the oven for another hour. Remove shell and cool. When shell is cool place the whipped topping in the shell and sprinkle with 1/4 C. broken pecans. Place in refrigerator to completely chill before serving.

Meringues will whip fluffier and be fuller when prepared at low humidity.

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Mrs. Fields Pecan Pie Brownies

½ C. Vegetable Shortening

½ C. Brown Sugar

2 Tbsp. Molasses

2 Tbsp. Dark Karo Syrup

2 Egg Yolks (beaten)

1½ cup Flour

1 tsp. Vanilla

1/4 tsp. Baking Soda

1 tsp. Baking Powder

1/4 tsp. Salt

1/4 C. Pecan Pieces

16 Pecan Halves

1 Tbsp. Dark Karo Syrup (for pecan halves)

Mix pecan halves with 1 tablespoon of dark Karo syrup and set aside.

Beat shortening with brown sugar until creamy. Add molasses, 2 tablespoons dark Karo syrup, and pecan pieces, blend. Beat in egg yolks and vanilla. Measure flour, add baking powder, baking soda, and salt. To batter slowly mix in dry ingredients until all ingredients are blended well.

Place in a 8"x 8" greased baking pan. Top batter with arranged pecan halves that have been mixed with the dark Karo syrup.

Place baking pan in a preheated oven at 350 for 25 - 30 minutes. (if glass baking dish is used bake at 325 for 25 - 30 minutes)

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Pecan Shortbread Cookies

3/4 pound unsalted butter, room temp

1 cup sugar

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

3½ cups all-purpose flour

¼ teaspoon salt

1½ cups small diced pecans

Preheat the oven to 350 degrees F.  In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.

Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

--Ina Garten