HOME > Chowhound > Home Cooking >
What's your latest food quest? Share your adventure
TELL US

Best pecan recipes?

p
Procrastibaker Nov 3, 2009 05:24 AM

We just harvested (and had processed) about 6 lbs. of pecans from our trees. Now what to do with them other than pie and spiced nuts? I am looking for your best pecan recipes, please! Salad combinations, savory dishes, desserts... anything as long as it tried and true. Thanks!

  1. greygarious Nov 3, 2009 06:32 AM

    Finely chopped as a crust for baked or sauteed chicken, pork, or fish, and for French toast.

    Some Indian sauces, like korma, use cashews but other nuts are just as good.

    Make up a large batch of topping for fruit crisps, including the chopped nuts, and keep it in the freezer to make impromptu dessert crisps.

    Include finely chopped nuts in chicken salad.

    1. Channa Nov 3, 2009 07:07 AM

      We enjoy these muffins very much indeed --

      http://find.myrecipes.com/recipes/rec...

      1. m
        momoftwo Nov 3, 2009 08:24 AM

        I make a quick salad with mixed greens, gorgonzola or blue cheese crumbles, dried cranberries and pecans, either toasted or not. I usually use a homemade vinagrette made with balsamic since that can really stand up to the other strong flavors in this salad. everyone loves it.

        1. BernalKC Nov 3, 2009 08:55 AM

          Chewy Pecan Diamonds is the name of the recipe at epicurious. Pralined pecans atop a butter cookie. Yum.

          I also like to use that recipe as a way to make pralined pecans which are great to munch on and excellent in salads. If pecans and goat cheese are a classic pairing, pralined pecans and goat cheese are even better.

          That said, I would love to find a good recipe for pralined or candied pecans. When I search for them, the praline recipes are over-the-top with sweetness and candy, or else they are too wimpy and eggy and don't yield the crunchy candy coating I'm looking for. The best I've done so far is to take the pecan topping in the recipe above and spread is out on parchment, cook it, and break it up. Its close to what I like, but if anyone has a good recipe, I'd love to hear about it.

          3 Replies
          1. re: BernalKC
            greygarious Nov 3, 2009 12:09 PM

            The easy technique for sweet and savory spiced nuts in the Nov/Dec '99 Cooks Illustrated - http://www.cooksillustrated.com/recip... - should give you a hand with the process though you might want to adjust the ingredients to your own preferences.

            1. re: greygarious
              BernalKC Nov 3, 2009 02:37 PM

              Oh yeah, sounds like a winner. Thanks.

              I don't have an account on Cooks Illustrated, but Google gives me 2-3 nearly identical recipes by that name, so I'm guessing they're all the same. But for use in salads, I wonder if you'd want to skip the spice mix and just use the glaze by itself? I might just have to start experimenting with that tonight.

              1. re: BernalKC
                greygarious Nov 3, 2009 09:15 PM

                You can sign up for a free 14-day trial online membership on CI's website. I like the curry version (on almonds) for nuts to be used in salad.

          2. s
            sparkareno Nov 3, 2009 11:58 AM

            I too put them in salads with dried cranberries over arugula. One of my favorites is toasted pecans over haricots verts with some gorgonzola crumbled on top.

            1. JEN10 Nov 3, 2009 12:01 PM

              Yesterday I made a pecan and bacon brittle, I also make a toffee with cinnamom and coffee that uses pecans. if interested I will post for you

              5 Replies
              1. re: JEN10
                p
                Procrastibaker Nov 3, 2009 04:33 PM

                Oooh. The toffee sound scrumptious. Please post when you have time! Thanks. And thanks for all of the suggestions everyone-- they sound great. I can't wait to try the muffins and the chewy pecan cookies especially.

                Has anyone heard of "pecan bars"? Maybe they're a south Georgia thing? Kind of like a blondie but no chocolate, just pecans.

                1. re: Procrastibaker
                  JEN10 Nov 4, 2009 07:16 AM

                  Coffee Pecan Toffee
                  2-1/2 sticks unsalted butter
                  1 c. sugar
                  1/3 c. packed brown sugar
                  1 T. dark unsulfered molasses
                  2 tsp instant espresso
                  1/2 tsp cinnamon
                  1/4 tsp salt

                  2 c. coarsley toated chopped pecans
                  4-1/2 oz bittersweet chocolate finely chopped
                  4-1/2 oz white chocolate chopped
                  note: I sometimes cheat and use chips

                  spray a cookie sheet
                  melt butter over low heat add all ingredients up to the nuts
                  attach a candy thermometer to the pan
                  increase heat to med, cook until thermometer comes up to 290, stirring s;lowly but constantly scraping only the bottom of the pan with wooden spoon for about 20 min.

                  Now the original recipe has you dump in 1-1/2 c. nuts into the candy and use the rest to top the toffe after you have melted the chocolate. I just dump them all in, because the candy is so pretty. So, remove pan from heat and add nuts, immediatly pour onto cookie sheet, tilt the pan so it spreads. Sprinkle the chocolate in a checker board pattern onto the toffee. With the back of a spoon swirl the chocolate to spread slightly.
                  with a knife tip swirl chocolates to make a marble pattern. Refrigerate for 1 hour, break toffeee into pieces. Keeps chilled for 2 weeks. Serve cold or room temp. ENJOY!

                  1. re: JEN10
                    p
                    Procrastibaker Nov 4, 2009 09:01 AM

                    Thanks so much JEN10. I will definitely try this.

                    1. re: Procrastibaker
                      JEN10 Nov 4, 2009 09:04 AM

                      Let me know how you like it. I make this every year for the hollidays. It makes a really nice gift, for someone worthy.

                      1. re: JEN10
                        p
                        Procrastibaker Nov 4, 2009 02:27 PM

                        I will! Though I may not get to it 'til December, it's on my holiday list :)

              2. Uncle Bob Nov 3, 2009 12:14 PM

                Pralines....Brittle, .... and I want eat a brownie without lots of pecans..........

                1. l
                  lgss Nov 3, 2009 04:12 PM

                  Yam Cranberry Pecan bread from ExtraVeganZa by Laura Matthias!

                  1. b
                    BesottedGourmet Nov 3, 2009 05:47 PM

                    I just made a rolled pork roast with a pecan stuffing - it's amazing, and the pecans really do wonders for the stuffing. It's from Caprial's Bistro Style Cuisine - I'll be posting it soon on my blog and will let you know when it's up.

                    1. Emme Nov 3, 2009 09:00 PM

                      i echo the salad combos - spinach, sundried tomatoes, roasted peppers, goat cheese, figs, pecans, and a balsamic vinegarette

                      Honey Mustard Pecan encrusted salmon

                      Maple Pecan Pork Chops

                      Toast the pecans then create a pecan flour and use to make pancakes or waffles

                      Pecan Butter - toast pecans and grind very fine. Add 1 tablespoon sugar and 1 tablespoon cooking oil per 1 1/2 cups ground pecans. Mix well.

                      Pecan Soup - http://www.tpga.org/cgi-bin/public.cg...

                      Pecan Baked Oatmeal

                      Chicken Pecan Tarts - toast pecans in butter, mix chicken celery, mayo, cream cheese, and pecans then fill mini tart shells and bake til set and golden

                      Chicken salad - with dried cranberries, mayo, honey, poppyseeds, pecans

                      Zucchini - julienne zucchini and saute in olive oil, mix in pimento, red pepper, garlic salt, white pepper and pecans and toss til heated through

                      Tomato Basil Pasta - mix in chopped tomatoes, basil, parmesan, S & P, and pecans into cooked pasta

                      1. l
                        lgss Nov 4, 2009 04:00 AM

                        Carmelized Brussels sprouts with Pecans from The Voluptuous Vegan by Myra Kornfeld.

                        Show Hidden Posts