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Pecan Recipes You Will Love

Fall is pecan picking time and pecan recipe time in Texas. I know you will enjoy the recipes on this page.

Above is my pecan pie. The recipe will be below. When I married David back in 1987, I had never baked a pecan pie. I always made pumpkin pies. Everything was fine until November. David said he wanted a pecan pie. I got my cookbooks out and found a decent recipe. David liked that first pie. I have since added to it and it is pretty tasty.

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Pecan Recipe #1
Cinnamon Sugar Candied Pecans

I have made this pecan recipe several times over the past year. Your whole family will enjoy this delicious snack. If you are looking for DIY holiday gifts that people will appreciate, this is it.

You will need:

1 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon salt
2 egg whites
2 tablespoons water
½ teaspoon vanilla extract
1 pound pecan halves

Preheat your oven to 250°. Line a large baking sheet that has walls with parchment paper. Set it aside for baking.

Pull out a large zip bag and place in it the sugar, cinnamon, and salt. Set it aside.

In a large bowl, add egg whites, water and vanilla extract. Whisk them all together. Next, add the pecans to the bowl and stir them in with a rubber spatula, coating all of the pecans in the egg white mixture.

Using a slotted spoon, take out the pecans and place them into the cinnamon sugar mixture in the zip bag. Once all of the pecans are in, seal the bag shut and shake it until all of the pecan pieces are coated.

Using a clean slotted spoon, take the pecans out of the bag and place on the lined cookie sheet in a single layer. Bake for one hour, stirring every 15 minutes. Remove from the oven and cool to room temperature.

The nuts can be stored in an airtight container at room temperature for up to two weeks, if they last that long. Ours never do.

If for some reason, you do not want to use pecans, you can use almonds, walnuts, cashews, or mixed nuts in this recipe. Enjoy!

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Pecan Recipe #2
Sugared Pecans

This one has a lot of butter in it so you know it's a recipe from the South.

You will need:

• 1/2 cup (1 stick) butter, melted
• 3 large egg whites
  
• 1 cup sugar
  
• 1 teaspoon ground cinnamon1 teaspoon salt
• 4 cups pecan halves

Preheat your oven to 350°.

Line a large baking sheet that has sides with aluminum foil.

Pour the melted butter into the aluminum foil and set aside.

In a large bowl, mix the egg whites, sugar, salt, and cinnamon. Add the pecans and stir until they are fully coated.

Spread the nuts onto the baking sheet in the melted butter.

Bake for 30 minutes, stirring every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.

Store in an airtight container for up to two weeks if they last that long.

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Pecan Recipe #3
Pecan Pie

David is a pecanaholic. Before I married him, I never ate pecans. Now, I love them. This is David's favorite pie.

You will need:

• One crust pie pastry
• 2/3 cup sugar
• 1/3 cup butter, melted
• 1 cup light corn syrup
• 1/2 teaspoon salt
• 3 eggs
• 1 cup pecan halves
  

Preheat your oven to 375°.  Put the pastry shell into the pie pan. In a large bowl, combine sugar, butter, light corn syrup, salt, and eggs with a mixer. Stir in pecans. Pour into pie crust.

Bake for 40 to 50 minutes. Cool for about 15 minutes and then place in refrigerator to cool for about two hours. Serve with Cool Whip or a scoop of vanilla ice cream. Refrigerate leftovers.

Variations: 1. Melt two squares of unsweetened chocolate with the butter.

                   2. Add a teaspoon of vanilla for a tasty vanilla flavor.

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Pecan Recipe #4
Pecan Upside Down Cake

My grandmother, Elvina, used to love to make pineapple upside down cake. It was her favorite and she baked it every chance she got. So this pecan recipe is for a pecan upside down cake.

You will need:

• light brown sugar
• 1 stick of butter
• 2 cups pecan halves
  
• 1 yellow or chocolate cake mix
• 1 pack of instant vanilla or chocolate pudding
• 3 farm fresh eggs
• 1/2 cup oil (not olive oil)
• 1 cup water
  

Preheat your oven to 350°. In a medium bowl, combine the cake mix, the instant pudding, the eggs, oil, and water with a hand mixer. Grease and flour or spray a Bundt pan or a rectangular baking pan. Pour the melted stick of butter all around the bottom of the baking pan. Cover the entire bottom of the pan with brown sugar. Layer all of the pecans on top of the brown sugar. Pour the cake batter over the pecans.

Bake for about 35 minutes for a rectangular pan and about 45 minutes for a Bundt cake. Cool the cake before flipping it upside down on a plate. Enjoy!

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