Healthy Tip: Pecan recipes

by | December 2, 2019 9:07 am

Sugar Spiced Pecans

Courtesy of the Georgia Pecan Commission


1 lb. pecan halves

1 cup sugar

¾ tsp. salt

1¾ tsp. cinnamon

1 cup water

1 tsp. vanilla


Toast pecans on baking sheet for 10 minutes at 300°F.

Combine all ingredients, except pecans and vanilla, in small pan.

Cook about 5 minutes (until syrup spins a small thread).

Remove from heat and add pecans and vanilla.

Stir quickly until syrup crystallizes.

Pour onto buttered platter.

Separate nuts rapidly (but gently) and cool before serving. (To add Easter appeal, wrap individual handfuls of pecans in spring-colored plastic wrap and tie with ribbon).


Stuffed Eggplant with Pecans, Sundried Tomatoes and Feta Cheese

Recipe prepared by Gena Berry, Culinary Works


4 baby eggplants

4 tablespoons olive oil, divided

1 cup chopped onion

½ cup chopped sun dried tomatoes

1 clove garlic, finely chopped

1 cup chopped pecans

¼ teaspoon cinnamon

Salt and pepper to taste

½ cup feta cheese

Parsley for garnish

Lemon wedges for serving


Preheat your oven to 425° F.

Line a baking sheet with foil and generously spray with cooking spray.

Slice the eggplant in half lengthwise, place on the sheet tray and drizzle with 2 tablespoons olive oil, salt and pepper. Turn the eggplant flesh side down on the sheet tray, place in the oven and roast for 30 minutes until flesh is caramelized and skin has browned.

Remove eggplants from oven. When cool enough to handle, scoop out some of the flesh, just enough to make room for the stuffing. Reserve the scoopings, lightly chop and set aside.

Heat the remaining 2 tablespoons of olive oil in a large skillet. Sauté the onions for about 5 minutes until lightly caramelized. Add the chopped eggplant flesh and sauté for 2 minutes. Add the chopped pecans, chopped garlic, cinnamon, salt, pepper and sauté for 3 to 5 minutes to toast. Stir in the sun dried tomatoes and sauté for 1 minute to heat through.

Generously stuff the eggplant shells, top with feta cheese and pop under broiler for 1 to 2 minutes until cheese browns

Garnish with parsley and serve with lemon slices.


Pecan Cream Cheese Cookies

Recipe from Stacy Little, SouthernBite.com and Seth Freedman, PeachDish


2⅓ cups all-purpose flour

1 tsp. kosher salt

4 ounces cream cheese, softened

2 Tbsp. unsalted butter, softened

1¼ cup sugar

1½ Tbsp. vanilla extract

1 cups pecans pieces

½ cup pecan meal


In a large bowl whisk together the flour and salt, set aside. Using an electric mixer, cream together the cream cheese and butter until well combined. Mix in the sugar and vanilla. Reduce the speed to low and gradually mix in the flour. Mix in the pecan pieces.

Roughly divide the dough in half. Wrap each portion in plastic wrap or parchment paper forming the dough into a log about 2 inches wide. Wrap well and freeze until firm – about 2 hours or overnight.

When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Unwrap one log and carefully roll the outside in the pecan meal, coating it well. Slice the log into ¼-inch rounds and place them on the prepared baking sheet.

Bake for 18 to 20 minutes or until the middle is just set and the cookies are just starting to turn light brown on the edges. Cool the cookies on wire racks. Work in batches until all of the dough has been used. Store the Pecan Cream Cheese Cookies in an airtight container.


Pecan Praline Sauce

Courtesy of Louisiana Pecan Growers Association


2 cups sugar

1 teaspoon baking soda

3 tablespoons dark corn syrup

3 tablespoons light corn syrup

1 cup buttermilk

½ cup butter

Dash of salt

1 cup chopped lightly roasted pecans

1 teaspoon vanilla


In a heavy saucepan, combine sugar and soda

Stir in remaining ingredients in order listed, except vanilla and pecans.

Place over medium heat and bring to boil; reduce heat to low and simmer for about 10 minutes, stirring often.

Remove pan from heat and immediately stir in vanilla and pecans. Cool.

May serve lukewarm over ice cream, pound cake, or cheesecake, or even bread pudding. Sauce will thicken as it cools.


Pecan Butter

Recipe prepared by Marie Ostrosky, Grey Salt Culinary


2 cups toasted pecan halves or pieces, cooled

1-2 teaspoons honey

Pinch of salt, to taste

1-2 tablespoons pecan oil, if necessary


In a food processor, combine the toasted pecans, honey and salt.

Process for about 2 to 3 minutes, pausing to scrape down the sides. The mixture will be crumbly at first but will eventually blend into a creamy butter. If too stiff, add pecan oil to loosen.

Makes about ¾ cup


Quick and Easy Pecan Cinnamon Rolls

Recipe prepared by Morgan Larsson and Thema Charpentier, Brill a CSM Bakery Solutions Company


For the Dough:

3 cups all-purpose flour

4 tablespoons sugar

1 package instant yeast

1 teaspoon salt

½ cup plus 2 tablespoons warm milk

¼ cup warm water

2 tablespoons unsalted butter, melted

1 teaspoon vanilla

1 large egg

For the Filling:

4 tablespoon very soft unsalted butter

6 tablespoons dark brown sugar

4 teaspoons ground cinnamon

1 cup chopped pecans

For the Glaze:

1 ½ cups powdered sugar

2 teaspoons vanilla extract

3-4 tablespoons milk or pecan milk


Preheat your oven to 200° F.

In a large bowl or stand mixer fitted with a dough hook, mix together the flour, sugar, yeast and salt.

Mix the butter mixture into the flour. Add the egg and mix until the dough is no longer sticky about 3 to 5 minutes. Let the dough rest for about 5 minutes.

After the dough has rested, roll it out in a 15”x12” rectangle, with the long side closest to you.

Spread the softened butter over the dough, making sure to spread edge to edge. Mix together the dark brown sugar and cinnamon. Sprinkle evenly over the surface of the dough. Sprinkle the chopped pecan over the dough and press lightly to make sure they stick.

Starting with the long side closest to you, tightly roll up the dough, jelly roll fashion. Slice the roll into 12 equal pieces. Place in a lightly greased 9”x13” baking pan and cover with foil.

Turn off the oven

Place the cinnamon rolls in the oven to rise for 20 minutes.

Keeping the rolls in the oven, remove the foil and turn on the oven to 375° F. Bake the cinnamon rolls for 15-20 minutes or until golden brown. Remove from oven and let cool while making the glaze.

Mix the powdered sugar, vanilla and 2 Tablespoons pecan milk together until smooth and lump free. Drizzle over warm rolls.

Makes 12 cinnamon rolls


Honey Pecan and BBQ Snack Mix

Recipe prepared by Marie Ostrosky, Grey Salt Culinary 

Create your own homemade snack mix using pecan halves, wheat cereal, BBQ seasoning, and honey.


1 cup pecan halves

1 tablespoon honey

1 cup wheat cereal (such as Chex)

1 cup mini wheat crackers (such as Triscuits)

1 cup unsalted pretzel wheels

1 cup corn chips (such as Fritos)

1 cup oyster crackers

1 cup cheese crackers

1 stick butter, melted

3 tablespoon BBQ seasoning

2 tablespoon sugar


Preheat your oven to 325° F.

Line a sheet tray with foil and spray with cooking spray. Toss pecan halves with the honey and place on the sheet tray.

Combine the rest of the snack mix in a large bowl. Pour the melted butter over the snack mix and toss to coat well. Pour the snack mix onto the sheet tray.

Sprinkle the BBQ seasoning and sugar over the sheet tray and toss to coat well. Bake for 20 minutes, tossing frequently. Remove from oven, let cool slightly and enjoy!

Store in air tight containers.

Makes 7 cups



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