Pecans-I have 2 1/2 pounds of whole pecan halves-Please share some recipe ideas NT

Variation of a similar recipe for Walnuts from Chiarello, REC: Spiced Candied Pecans

Not only are these gobbled up anytime they're around but they are terrific in quick breads. I use them in Pumpkin or Sweet Potato Bread as well as Chocolate Poundcake. Keep pretty well in an airtight container but I wouldn't freeze them.


Spiced Candied Pecans

PEANUT OR CANOLA OIL
4 cups PECAN halves
1 cup CONFECTIONERS' SUGAR, sifted
½ teaspoon CAYENNE PEPPER
½ teaspoon GROUND CINNAMON
Pinch SALT, or more to taste
¼ teaspoon FRESHLY GROUND BLACK PEPPER

In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.

In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.

Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.

Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.

While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

 
Betty Crocker Baklava Bars

This was a 2007 Betty Crocker winner. I've made it with pecans, walnuts and almonds but we like pecans best. I use all of the fillo shells in the box - I think there are 12 - and do not garnish with honey. These are amazing!

Betty Crocker Baklava Bars
Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg
Filling
1 1/2 cups chopped walnuts (we like pecans!)
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)
Glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
Garnish
5 tablespoons honey

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

 
REC: Chocolate Caramel Cookies

This one always goes in my holiday baskets:

Chocolate Caramel Cookies
from Quick Cooking Magazine, Nov/Dec 1998

Makes about 5 dozen

1 cup butter, softened (no substitutes)
1 cup plus 1 tbl. sugar, divided
1 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa powder
1 tsp. baking soda
1 cup chopped pecans, divided
1 package (13 oz.) Rolo candies

In a mixing bowl, cream butter, 1 cup sugar, and brown sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and baking soda; add to creamed mixture and beat just until combined. Stir in 1/2 cup pecans. Shape dough by tablespoonfuls around each Rolo candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway and place nut-side up on an ungreased baking sheet.
Bake at 375 degrees for 7-10 minutes or until top is slightly cracked. Cool 3 minutes then remove to racks to cool completely.

 
REC: German Chocolate Cake with Coconut Pecan Filling

WOW - this topping was AMAZING... just made it this weekend, served it to a crowd, and got HUGE rave reviews from everyone! The only change I made was to make my own DARK chocolate cake (recipe at end) - when I eat chocolate, I want DARK chocolate!

German Chocolate Cake with Coconut-Pecan Filling
Cook's Illustrated Jan 2005

When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes. The toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy.

Filling
4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut (7 ounces)
1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes

Cake
4 ounces semisweet or bittersweet chocolate , chopped fine
1/4 cup Dutch-processed cocoa , sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), softened
1 cup granulated sugar (7 ounces)
2/3 cup packed light brown sugar (about 4 3/4 ounces)
3/4 teaspoon table salt
4 large eggs , room temperature
1 teaspoon vanilla extract
3/4 cup sour cream , room temperature


1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)

2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.

3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.

Deep Dark Chocolate Cake

1-3/4 cup flour (not sifted)
2 cups sugar
3/4 cup cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla
1 cup boiling water
2 cups roughly chopped walnuts, tossed around in a sifter to remove small particles

Preheat oven to 350 deg.
Combine first 6 dry ingredients. Add eggs, milk, oil, vanilla and beat 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into greased/floured 9x13" pan or 2 9” round cake pans. Bake for 35 min. Remove from oven and cool on rack for10 minutes. If making the round cakes, turn out of pan to finish cooling.

 
REC: Quinoa Pilaf

Quinoa Pilaf
from Cook's Illustrated

Quinoa in sort of nutty tasting and when you cook it, the germ separates from the kernel so it sort of looks
like little 'tails'. Kinda weird, I know, but the taste is amazing. It's also very forgiving and you can play with it to your own taste.

1/2 cup coarsely chopped pecans
3 Tbl. butter
1 large Granny Smith apple, peel, core &
finely chop
1 tsp. sugar
1 med. onion, finely chopped
2 cps. quinoa, well rinsed & drained in a
FINE sieve
3-3/4 cps. low sodium chicken broth (I use water and Better Than Bouillon chicken base)
2 Tbl. coarsely chopped parsley
3/4 tsp. minced thyme (I prefer rosemary but you can use garam masala, tarragon or herb of your choice)
fresh ground black pepper
salt to taste (omit if using Better Than Bouillon)

1. Saute pecans in large 14" hot skillet until toasted, then set aside.

2. Melt 1 tbl. of the butter in the skillet over med-hi heat. When foaming subsides, add apple and sugar and cook, stirring occasionally, until lightly browned. Set aside with the pecans.

3. Reduce heat to med. and add rest of butter to skillet. Add onion and 1/4 tsp. salt. Cook, stirring, until onion softens and just begins to brown. Add quinoa and stir often until it begins to turn golden (about 4 min.). Add broth and bring to boil. Reduce heat to low, cover, and simmer until quinoa is tender but slightly crunchy - about 15 min.

4. Remove cover, increase heat to med., and cook, stirring frequently until remaining liquid has evaporated, about 2-3 min. Gently stir in apple, pecans and herbs. Adjust seasonings to taste.

Note: I find that it is almost impossible to toast the quinoa TOO much - the more you can brown it, the more flavor you will get. You can eat this at any temperature - I even eat it cold right out of the fridge

 
REC: Sweet and Spicy Pecans

Sweet & Spicy Pecans

1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 Tbl. sugar
1 Tbl. chili powder
1/8 tsp. ground red pepper

Stir the 1/4 cup water in the warm water until dissolved. Stir in pecans and let soak 10 minutes. Drain. Combine the 2 Tbl. sugar, chili powder and ground red pepper and toss to coat. Place single layer on lightly greased baking sheet (I used parchment). Bake at 350 deg. for 10 min. until golden, stirring once.

 
REC: Maple Pecan, Orange

I think this was originally posted at the old Gail's...

Maple Pecan, Orange ‘n Green Salad with Pecan Garlic Dressing
This won first prize at the 5th Annual Garlic Festival in 1996

1/2 head romaine, torn into bite-sized pieces
1 bunch spinach, washed, stems removed, torn into bite-sized pieces
1 can mandarin oranges, drained
1 cup pecan halves
2 tbl. maple syrup
1/2 cup sliced red onion

In non-stick frying pan, combine pecans and maple syrup. Cook slowly, stirring, until pecans are coated with syrup and are caramelized (this will happen very fast and you will know they are done as soon as the liquid disappears from the pan and sticks to the pecans). Remove from pan and cool on plate.
Place greens in large bowl. Add oranges, mapled pecans and onion slices. Cover and refrigerate. Toss with dressing just before serving.

Dressing:
1/2 cup olive oil
1/4 cup vinegar
8 pecan halves
2 tbl. brown sugar
4 cloves garlic, minced
salt and pepper to taste

Place all in blender or food processor and process until well blended. Use as much as needed for salad.
Note: Do not add the mapled pecans or dressing until ready to serve.

 
REC: Maple Pecan, Orange

I think this was originally posted at the old Gail's...

Maple Pecan, Orange ‘n Green Salad with Pecan Garlic Dressing
This won first prize at the 5th Annual Garlic Festival in 1996

1/2 head romaine, torn into bite-sized pieces
1 bunch spinach, washed, stems removed, torn into bite-sized pieces
1 can mandarin oranges, drained
1 cup pecan halves
2 tbl. maple syrup
1/2 cup sliced red onion

In non-stick frying pan, combine pecans and maple syrup. Cook slowly, stirring, until pecans are coated with syrup and are caramelized (this will happen very fast and you will know they are done as soon as the liquid disappears from the pan and sticks to the pecans). Remove from pan and cool on plate.
Place greens in large bowl. Add oranges, mapled pecans and onion slices. Cover and refrigerate. Toss with dressing just before serving.

Dressing:
1/2 cup olive oil
1/4 cup vinegar
8 pecan halves
2 tbl. brown sugar
4 cloves garlic, minced
salt and pepper to taste

Place all in blender or food processor and process until well blended. Use as much as needed for salad.
Note: Do not add the mapled pecans or dressing until ready to serve.

 
REC: Crunchy Granola

This is great for a snack or as breakfast with milk:

Granola Mix
from Make-A-Mix Cookery, HPBooks

This is absolutely wonderful as a breakfast cereal with milk, or as a snack mix

Makes about 20 cups of granola

10 cups old-fashioned rolled oats (from a 42 oz. container)
1 cup wheat germ
1/2 lb. shredded coconut
2 cups (10 oz.) raw sunflower seeds
1 cup (about 4 oz.) sesame seeds
3 cups (10 oz. pkg) chopped almonds, pecans, walnuts, or combination
1-1/2 cups brown sugar, firmly packed
1-1/2 cups water
1 cup vegetable oil
1/2 cup honey
1/2 cup molasses
1-1/2 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
Raisins or other dried fruits if desired

Preheat oven to 300 deg. In large bowl, combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into five 13x9” baking pans**. Bake each one for 35-45 minutes, stirring occasionally. Cool. Add dried fruits if desired. Store in airtight container and keep in a cool, dry place. Use within 6 months.

**I use as big a pan as will fit in my oven and bake this in 2 batches.

 
REC: Easy Pecan Bars

Easy Pecan Bars

Makes 48 bars

1 package 2-layer size white or chocolate cake mix
1/4 cup margarine or butter, softened
1 slightly beaten egg
3 whole eggs
3/4 cup packed brown sugar
3/4 cup dark corn syrup
1 tsp. vanilla
1-1/4 cups coarsely chopped pecans

Preheat oven to 350 deg. Lightly grease a 13x9x2” baking pan. Set aside 1 cup of the cake mix for the filling.
Make Crust: in large mixing bowl, combine remaining cake mix, butter and slightly beaten egg. Stir with fork until crumbly; turn into prepared baking pan. With lightly floured hands, press evenly onto the bottom to form a crust. Bake for 12 minutes.
Meanwhile, make filling: in medium mixing bowl, combine the whole eggs, brown sugar, corn syrup and vanilla. Add the 1 cup reserved cake mix; stir with fork just until blended (some tiny cake mix clumps are ok). Spread filling evenly over baked crust; sprinkle pecans on top. Bake 25-30 minutes or till filling appears set when pan is gently shaken. Cool completely in the pan on wire rack. Cut into 48 bars. Cover and chill to store.

 
REC: Louisiana Pecan Balls (similar to Mexican Wedding Cookies)

Louisiana Pecan Balls
Heather Allen, Aptos, CA

Makes about 28 cookies

1 cup (1/2 lb.) butter, at room temperature
2 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon baking powder
1 cup chopped pecans (about 4 oz.)

1. In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.

2. In a medium bowl, mix flour and baking powder. Add to butter mixture, stir to mix, then beat until well blended. Stir in pecans.

3. Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets. (Don’t make them too big as they puff up when baking)

4. Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies stand on sheets until cool enough to handle.

5. Place remaining 1 1/2 cups powdered sugar in a shallow bowl. Roll warm cookies in powdered sugar to coat all over; discard remaining sugar. Set cookies on racks to cool completely.

 
REC: Pumpkin Pecan Crumble Pie

Pumpkin Pecan Crumble Pie
1st Place Winner at the Great American Pie Festival in Florida, 2003

Filling:
2 eggs, beaten
1 (16-ounce) can pumpkin
3/4 cup sugar (I use 1/3 cup white sugar and 1/3 cup packed brown sugar)
1/2 teaspoon salt
1 teaspoon cinnamon*
1/4 teaspoon ginger** or 2 tsp. pumpkin pie spice
1/4 teaspoon cloves*
2 tablespoons pure maple syrup
1 (12-ounce) can evaporated milk

Pecan CrumbleTopping:
1/2 cup all-purpose flour
1/2 cup chopped pecans (use walnuts if you prefer)
1/4 cup packed brown sugar
3 tablespoons butter, softened

Crust:
Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.

Shape into 3 disks. Wrap in plastic wrap and chill in refrigerator at least 3 hours, before attempting to roll out. (Overnight actually works best). Hold no more than 3 days in refrigerator. For longer storage, place in a freezer bag and freeze. Use one disk for a single crust pie. Use 2 disks for a double crust pie. To roll out for pies, work quickly on a floured pastry cloth. Flip the dough at least once adding a little more flour to the pastry cloth. Roll out to fit pie pan. (Store pastry cloth in freezer).

Filling:
Preheat the oven to 375 degrees F.
Beat eggs until frothy. Add all remaining ingredients in order given, beating only until well blended. Pour filling into crust. Bake for 25 minutes.

Topping:
Combine topping ingredients. Remove pie from oven and sprinkle topping over filling. Return pie to oven and bake 25 minutes more or until center is set.

 
Green Beans with Pecans, Lemon and Parsley - this was posted by Joyce in Upstate NY:

GREEN BEANS WITH PECANS, LEMON AND PARSLEY

"...For a change of pace, orange peel can replace the lemon."

2 pounds green beans, trimmed, halved crosswise
5 tablespoons butter
3/4 cup chopped pecans
4 teaspoons minced lemon peel (yellow part only)
1/3 cup finely chopped fresh Italian parsley

Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)
Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes.
Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.
Makes 8 servings.

From Michael McLaughlin
posted by Joyce in Upstate NY

 
REC: Wilted Spinach Salad with Balsamic-Shallot Vinaigrette

Wilted Spinach Salad with Balsamic-Shallot Vinaigrette

Serves 4

Croutons:
1 tbl. olive oil
1 tsp. minced garlic
2 cups bread, cut in cubes

2 tbl. olive oil, divided
1/3 cup thinly sliced shallots
1/3 cup pecans, chopped, optional
1 tbl. balsamic vinegar
1/2 tsp. salt
1/4 tsp. pepper
12 oz. fresh spinach, trimmed of stems, rinsed well and drained (one bunch)

Croutons: Preheat oven to 400 deg. Combine olive oil and garlic in bowl; add bread cubes and toss to coat evenly. Arrange cubes on baking sheet; bake 11 min. or until browned, stirring once after 5 minutes.

Heat 1 tbl. olive oil in skillet over high heat. Add shallots and pecans and cook until browned, 2 minutes. Remove from heat. Stir in rest of oil, vinegar, salt and pepper. Place spinach in salad bowl and add croutons and hot dressing. Toss well.

 
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