Pecan Recipes



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  • 1/2 cup pecan milk (see recipe note below)
  • 1 large green apple
  • 1 tablespoon maple syrup
  • 3 cups fresh spinach
  • 10 ice cubes
  • 1 tablespoon fresh squeezed lemon juice
  1. Core the apple and cut it into chunks, leaving the skin on.
  2. Place the first six ingredients in a blender and blend. Add the lemon juice and blend for a few seconds again. Taste, and add a touch more maple syrup or lemon juice as desired. Serve immediately or refrigerate for up to 1 day. Makes 2 cups, large smoothie or 2 smalls.


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  • 2 cups pecan milk
  • 6 tablespoons hot chocolate mix (homemade or high-quality store bought)
  • 1/2 teaspoon pure peppermint extract
  1. Pour pecan milk in a small saucepan over medium low heat. Add hot chocolate mix and peppermint extract and heat gently, stirring constantly until cocoa is dissolved and drink is hot. Remove from heat and pour into mug. Serve immediately. Makes 2.


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    Pecan Pie Bourbon

    • 1 cup toasted pecans
    • 1 tsp vanilla extract
    • 2 cups bourbon


    • 1/2 oz sweet vermouth
    • 1 dash Angostura bitters
    • 2 oz Pecan Pie Bourbon
    • Orange twist
    1. To make the pecan pie bourbon, combine pecans, vanilla and bourbon in an airtight container. Let the bourbon infuse for at least 2 to 3 days.
    2. To make the Manhattan, add sweet vermouth, bitters, and pecan pie bourbon to a shaker. Fill the shaker with ice and shake.
    3. Strain into a rocks cocktail glass filled with ice. Garnish with an orange twist, if desired.


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    • 1 cup raw pecan halves
    • 1/2 cup old-fashioned oats
    • 1 cup whole milk*
    • 1 cup whole Greek yogurt*
    • 2 bananas, cut into slices and frozen
    • 3 tablespoons maple syrup
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon vanilla extract
    • Pinch of kosher salt
    • Grated nutmeg, for topping (optional)
    • Pecan pieces or pecan halves, chopped (optional)
    1. Preheat an oven to 350 degrees F. Place oats and pecan halves on a rimmed baking sheet, and bake in the oven, stirring occasionally, until toasted and fragrant (12 to 15 minutes).  Let cool completely.
    2. Add toasted oats and pecans to a blender, and blend until finely ground. Add milk, yogurt, frozen bananas, maple syrup, cinnamon, vanilla and a pinch of salt, then blend until smooth. Divide between 2 glasses and top with grated nutmeg and pecan pieces or pecan halves, chopped if using. Enjoy immediately.


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    • 3 tablespoons finely chopped pecans
    • 1 tablespoon brown sugar
    • 1 Demerara sugar cube
    • 2 to 3 dashes angostura bitters
    • 2 ounces Pecan Infused Bourbon*
    • Orange twist
    1. Combine chopped pecans and brown sugar on a small plate. Rim a rocks glass in pecan mixture.
    2. Muddle sugar cube and bitters together in the bottom of the rimmed glass. Add 2-3 cubes of ice and pour pecan infused bourbon over ice. Stir until sugar is dissolved. Add an additional ice cube if desired and garnish with orange twist. Serve.


    1. Bake 1 cup chopped pecans in a single layer in a shallow pan at 350 degrees for 8 to 10 minutes or until toasted and fragrant, stirring once. Cool 10 minutes.
    2. Process pecans, ½ cup cane syrup, 1 tablespoon cream of coconut, 1 teaspoon ground cinnamon, ½ teaspoon vanilla and a pinch of salt in a food processor 30 to 60 seconds or until smooth.
    3. With processor running, pour 1 cup water through food chute. Press mixture through a fine wire-mesh strainer into a pitcher, using back of spoon. Discard solids.
    4. Cover and chill 3 to 24 hours.
    5. Stir in ¼ cup bourbon just before serving. Serve over ice. Garnish with sweetened whipped cream and fresh mint leaves, if desired.

    *Note: Rum may be substituted for bourbon or alcoholic beverage may be omitted.



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      • ½ cup light brown sugar, packed
      • ½ cup chopped pecans
      • 2 teaspoons ground cinnamon


      • 2 cups all-purpose flour
      • 1 teaspoon instant espresso powder (optional)
      • ¾ teaspoon baking soda
      • ½ teaspoon salt
      • 4 tablespoons unsalted butter, softened
      • 1 cup sugar
      • 2 large eggs
      • ¾ cup sour cream
      • ½ cup mashed banana (about 1 medium ripe banana)
      • 2 teaspoons pure vanilla extract


      • 1 tablespoon unsalted butter, melted
      • ½ cup powdered sugar
      • ½ teaspoon pure vanilla extract
      • 3-4 teaspoons milk


      • Butter, to grease the loaf pan
      1. Preheat oven to 350F; generously grease a 9 by 5-inch loaf pan with butter.
      2. For the filling, combine all ingredients in a medium bowl and set aside.
      3. For the cake, whisk together the flour, espresso powder (if using), baking soda, and salt in a medium bowl and set aside.
      4. Cream together the butter and sugar, and then beat in the eggs until light and fluffy. Beat in the sour cream, banana, and vanilla.
      5. Add the dry ingredients to the wet all at once and use a wooden spoon to stir just until incorporated, being careful not to over-mix.
      6. Spread ⅓ of the batter on the bottom of the prepared loaf pan, and then sprinkle ⅓ of the filling on top of the batter. Repeat 2 times, ending with a layer of the filling on top.
      7. Bake until the loaf is golden, and a toothpick inserted into the center comes out clean or with just a couple crumbs, about 55 to 60 minutes.
      8. Cool the bread in the loaf pan on a wire rack. Once cool, whisk together all ingredients for the glaze (adding the milk gradually as needed). Remove the loaf from the pan and drizzle the glaze on top.
      9. Allow the glaze to set before slicing.


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        • 3/4 cup all-purpose flour
        • 3/4 cup whole wheat flour
        • 1 3/4 Tbsp. baking powder
        • 2 Tbsp. sugar
        • 1/2 tsp. cinnamon
        • 1/2 tsp. salt
        • 1 cup fat free milk
        • 3 Tbsp. canola oil
        • 1 large egg
        • 1 medium banana, sliced
        • 1/2 cup blueberries
        • 2 tsp. caramel dip
        • 1 Tbsp. Georgia Pecans, finely chopped
        1. Sift flours, baking powder, sugar, cinnamon and salt in large bowl.
        2. Add milk, oil and egg, and mix until moistened.
        3. Heat griddle or skillet over medium heat; spray with cooking spray.
        4. Spoon pancake mixture onto skillet. Add sliced bananas and blueberries, and cook 2-3 minutes, or until pancakes begin to bubble.
        5. Flip and cook 1-2 minutes, or until done.
        6. Top with pecans and drizzle with caramel dip.


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        • 1½ cups all-purpose flour
        • ½ cup granulated sugar
        • tsp baking powder
        • ½ tsp salt
        • 1 large egg
        • ¼ cup vegetable oil
        • ½ cup milk
        • 10 oz. stemmed maraschino cherries, divided
        • ½ cup pecan pieces, divided


        • 4 oz. whipped cream cheese
        • 2 cups confectioners' sugar
        • ½ tsp almond extract
        1. Preheat oven to 375 degrees F and line a muffin pan with liners.
        2. In a small bowl, whisk together flour, sugar, baking powder, and salt and set aside.
        3. In a large bowl, or stand mixer fitted with a whisk attachment, beat together egg, oil, and milk. Slowly add in the dry ingredients just until combined.
        4. Drain and rinse cherries. Set 12 stemmed cherries aside and remove the stems from the others and add them to a food processor or blender.
        5. Pulse until cherries are little bits and add them to the batter with ⅓ cup of the pecan pieces. Beat for about 10 seconds until cherry bits and pecans are full incorporated.
        6. Pulse until cherries are little bits and add them to the batter with ⅓ cup of the pecan pieces. Beat for about 10 seconds until cherry bits and pecans are full incorporated.
        7. Bake for 18 to 20 minutes until toothpick comes clean when inserted into the center.
        8. Transfer to cooling rack to cool.
        9. Once cooled, core the center of the muffins about halfway down.
        10. Add cream cheese, confectioners' sugar and almond extract to a small bowl or stand mixer and beat until smooth, transfer to a frosting bag or decorator tool and pipe filling into the cored-out muffins.
        11. Top each muffin with one of the cherries you set aside earlier.


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        Coffee Cake:

        • Nonstick cooking spray
        • 2 -1/4 cups all-purpose flour
        • 1/2 teaspoon salt
        • 2 teaspoons ground cinnamon
        • 1/2 teaspoon ground ginger
        • 1 cup packed light brown sugar
        • 3/4 cup granulated sugar
        • 3/4 cup vegetable or canola oil
        • 1 cup coarsely chopped pecans
        • 1 teaspoon baking powder
        • 1 teaspoon baking soda
        • 1 large egg
        • 1 cup buttermilk

        Strawberry-Pecan Butter:

        • 2 sticks unsalted butter, at room temperature
        • 8 ounces strawberry preserves (not jam)
        • 1/2-1 cup confectioners' sugar
        • 1/2 cup coarsely chopped pecans

        Coffee Cake:

        1. Preheat the oven to 350 degrees.
        2. Spray a 13x9-inch baking pan with nonstick cooking spray.
        3. Combine the flour, salt, cinnamon, ginger, brown sugar, and granulated sugar in a large mixing bowl. Add the oil and whisk until well mixed and a little crumbly. Place 3/4 cup of the mixture in a smaller bowl and add the pecans.
        4. Add the baking powder, baking soda, egg, and buttermilk to the remaining flour mixture in the large bowl. Stir together quickly, but don’t overmix. (You may have a few lumps, which are fine.)
        5. Spread the batter evenly in the prepared baking pan. Sprinkle the reserved pecan mixture evenly over the batter.
        6. Bake for about 40 minutes, until brown and the edges are coming away from the pan a little.

        Strawberry-Pecan Butter:

        1. To make the Strawberry-Pecan Butter, beat the butter, strawberry preserves, and confectioners’ sugar until the mixture looks like pink frosting.
        2. Stir in the chopped pecans. (Keeps refrigerated for up to 1 week.)
        3. Serve warm or at room temperature with the butter.


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          • 1 cup all-purpose flour
          • 1 cup quick cooking oats
          • 1 cup puffed rice cereal (preferably brown rice)
          • 1 cup chopped pecans
          • 1 teaspoon ground cinnamon
          • 1/2 teaspoon baking powder
          • 1/2 teaspoon salt
          • 4 tablespoons (1/2 stick) butter, softened
          • 2 tablespoons vegetable oil
          • 1/3 cup packed brown sugar
          • 1 teaspoon vanilla extract
          • 10-ounce jar cherry fruit spread
          1. Heat oven to 350 F.
          2. Butter a 9-inch-square baking pan.
          3. In a medium-size bowl, combine the flour, oats, puffed rice, pecans, cinnamon, baking powder, and salt. Set aside.
          4. In a large bowl, beat the butter, oil, sugar, and vanilla until blended and creamy.
          5. Add the dry ingredients and mix until moistened and a crumbly dough forms. Reserve 1-1/2 cups of the dough for the topping.
          6. Press remaining dough evenly into bottom of pan.
          7. Spread cherry fruit spread evenly over dough in pan.
          8. Sprinkle the reserved dough mixture over top leaving some random spaces where the fruit is uncovered.
          9. Gently press down to adhere topping to fruit layer. Bake 30 minutes, or until deep golden color.
          10. When cooled to warm, slice into twelve 3- by 2-inch bars.


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          • 4 large eggs
          • 1 cup milk
          • 1/4 cup sugar
          • 1/4 teaspoon ground nutmeg or cinnamon
          • 1/2 teaspoon vanilla extract
          • 1 loaf (8-oz.) French bread, cut into 12 1-inch slices
          • 1/2 cup chopped Georgia pecans
          • 2 tablespoons butter, melted
          • Vegetable oil spray or melted butter
          • Maple syrup
          1. Place the eggs, milk, sugar, nutmeg or cinnamon and vanilla in a medium mixing bowl and whisk to combine.
          2. Mist the bottom of a 12″ x 8″ glass casserole with vegetable oil spray or brush with melted butter.
          3. Place the bread slices in a single layer in the pan. Pour the egg mixture over the bread, distributing it evenly. Turn the bread slices once.
          4. Cover the pan with plastic wrap and place in the refrigerator overnight.
          5. The next morning, preheat the oven to 425 degrees F.
          6. Remove the pan from the refrigerator and remove the plastic wrap. Sprinkle the bread slices with pecans and drizzle with melted butter.
          7. Bake for 20 – 25 minutes, or until bread slices puff up and pecans are deep brown but not burned. Serve warm with maple syrup.


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          Maple Pecans:

          • 1 cup pecans, coarsely chopped
          • 2½ tablespoons maple syrup
          • ¼ teaspoon ground cinnamon
          • Generous pinch salt

          Overnight Oatmeal:

          • 2 cups rolled oats (gluten-free certified, if needed)
          • 2¼ cups So Delicious Dairy Free Unsweetened Milk Beverage(I like Coconut or Almond)
          • ¼ cup maple syrup
          • 2 tablespoons chia seeds
          • ½ teaspoon salt

          Maple Pecans:

          1. Heat a large skillet over medium to medium-high heat. Add the pecan pieces, maple syrup, cinnamon, and salt. Cook while stirring constantly until the pecans are coated in maple and nicely toasted, about 2 to 3 minutes.
          2. Remove to a flat surface and let cool a few minutes.
          3. Break up any clumps and store in an airtight container on the counter until ready to use.

          Overnight Oatmeal:

          1. Place the oats, milk beverage, maple syrup, chia seeds, and salt in a bowl, and stir to combine. Cover and refrigerate overnight.
          2. In the morning, give the oatmeal a quick stir, and divide it between 4 bowls. Enjoy cold, or heat for 1 minute, if desired. Top each bowl with the maple pecan pieces, to serve.
          3. If serving 1 person, divide the oats between 4 jars and top each with the maple pecan pieces. Seal and refrigerate for up to 3 days. The jars can also be frozen. To defrost, take one out the night before and place in the refrigerator.


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          • 10 slices French bread, cubed
          • 4 eggs, beaten
          • 1 cup milk
          • 2 teaspoons vanilla
          • 1/4 cup sugar
          • 3 cups sliced Georgia Peaches
          • 1 cup chopped Georgia Pecans
          • 1/4 cup butter
          • 1/4 cup brown sugar
          • 1/4 cup flour
          • 1/4 cup powdered sugar, optional
          1. Place bread cubes in a prepared 8 x 8-inch baking dish.
          2. Combine eggs, milk, vanilla and sugar; pour over bread, top with peaches and pecans. Cover with plastic wrap and refrigerate overnight.
          3. Preheat oven to 350º.
          4. In small bowl, combine all topping ingredients (butter through flour) except powdered sugar. Sprinkle over French toast mixture.
          5. Bake for 35 minutes. Sprinkle with powdered sugar and serve with favorite syrup. Makes 4-6 servings.


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            • 2 cups dates, pitted
            • 1½ cups pecans
            • ½ cup rolled oats, gluten free certified
            • 1 tsp cinnamon
            • 2 Tbsp maple syrup
            1. Place dates in food processor/blender and pulse on high for about 45 seconds, or until a date ball begins to form.
            2. Add the pecans and process for another 1-2 minutes.
            3. Add remaining ingredients, scraping down the sides, if necessary and process for another 1-2 minutes.
            4. Using a small ice cream scoop or 1 Tbsp measuring spoon, roll the mix into balls with your hands. You should end up with 25 balls from this recipe. Alternatively, you could place the mix into a 9 x 9 pan lined with parchment and cut into squares. Rolling these into balls is way less work though!
            5. Enjoy right away or pop into the fridge for 15-20 minutes to firm up.


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              • 4 cups water
              • 1/2 teaspoon salt
              • 1 cup quick-cooking grits
              • 1-1/2 cups (6-oz.) shredded sharp cheddar cheese, divided
              • 4 tablespoons butter or margarine
              • 4 large eggs, lightly beaten
              • 1/2 cup milk
              • 8-oz. mild breakfast sausage, browned and drained
              • 3/4 cup chopped Georgia pecans
              1. Preheat the oven to 350 degrees F
              2. Lightly grease a 3-quart baking dish with melted butter and set aside.
              3. Place the water and salt in a large saucepan and bring to a boil over medium-high heat. Slowly stir in the grits, reduce the heat to low and cover the pan. Simmer for 5 minutes, or until cooked, stirring occasionally. Remove the pan from the heat.
              4. Stir 1 cup of the cheese and butter into grits until melted. Add eggs, milk and sausage. Pour grits mixture into the prepared pan and sprinkle with remaining cheese and pecans.
              5. Place the pan in the oven and bake 1 hour, or until casserole bubbles and pecans have browned. Remove the pan to a rack to cool for 15 minutes before serving.


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              Dry Mix (makes about 4-1/2 cups):

              • 1 cup whole wheat pastry flour
              • 1 cup all-purpose flour
              • 1/2 cup yellow cornmeal
              • 1/2 cup soy flour
              • 1/2 cup maple sugar (or 1/4 cup granulated sugar)
              • 2-1/2 teaspoons baking powder
              • 1 teaspoon baking soda
              • 1 teaspoon salt
              • 1 1/2 cups chopped pecans
              • Wet Ingredients (for 3/4 cup of mix):
              • 1/2 cup low fat milk
              • 1 large egg
              • 1 tablespoon lemon juice
              • 1 tablespoon vegetable oil
              • Maple syrup (to serve)
              1. Combine all the dry ingredients in a re-sealable 1 1/2-quart container; mix very well to blend evenly. If not using within a week, refrigerate dry mixture.
              2. To make eight 3-inch pancakes, heat an oiled skillet or griddle over medium-high heat. Beat together the milk, egg, lemon juice, and vegetable oil until blended. Stir in 3/4 cup pancake, mixing just until smooth batter forms.
              3. When skillet is hot (a sprinkle of water will dance and steam on the surface), pour a scant 1/4 cup batter in pan for each pancake, cooking 2-3 minutes on either side.
              4. Serve pancakes warm with maple syrup.



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              • 1 tablespoon olive oil
              • 1 tablespoon lime juice
              • 1/2 teaspoon lime zest
              • 1 teaspoon sugar
              • 1/4 teaspoon salt
              • 2 cups Georgia Blueberries
              • 2 large Georgia Peaches, coarsely chopped
              • 1 cup Georgia Pecans
              • 1 large avocado, sliced
              1. Combine first five ingredients, then set aside.
              2. Place remaining ingredients in a decorative bowl and pour olive oil mixture over. Serve immediately.


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              • 1 (8 ounce) package cream cheese, softened
              • 2 tablespoons milk
              • 1 (2 ounce) jar dried chipped beef
              • 1/4 cup finely chopped green pepper
              • 2 tablespoons finely chopped onion
              • 1 teaspoon black pepper
              • 1/2 cup sour cream
              • 1/2 cup chopped pecans
              1. Preheat oven to 325º.
              2. Combine all ingredients except pecans and place in a pie dish. Sprinkle with pecans.
              3. Bake for 15 minutes. Serve hot with crackers.


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              • 1 (8-ounce) package cream cheese, softened
              • 2 teaspoons grated or very finely minced onion
              • 1 teaspoon minced garlic
              • 1 cup finely chopped pecans
              • 1/4 cup butter
              • 1/4 cup packed light brown sugar
              • 1 teaspoon Worcestershire sauce
              • 1/4 teaspoon dried mustard
              • pinch of cayenne pepper
              1. Preheat oven to 350 degrees. Spread pecans out on a baking sheet and place in oven for 6 to 8 minutes to toast. Set aside.
              2. In a medium bowl, mix the onion and garlic into the cream cheese. Shape into a disk and wrap in plastic wrap. Refrigerate at least 1 hour or overnight.
              3. Just before serving, cut butter into pieces so it will melt faster and place in a saucepan. Add brown sugar, Worcestershire sauce, dried mustard, and cayenne pepper and heat over medium-low, stirring often, until sugar is dissolved.
              4. Stir pecans into butter mixture. Let cool a few minutes and then spoon on top of cream cheese.


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              • 1 head romaine lettuce
              • 4 cups loosely packed fresh baby spinach
              • 1-pint Georgia Blueberries
              • 1-pint Georgia Strawberries, sliced
              • 3/4 cup feta cheese
              • 1/2 cup bacon bits
              • Store bought poppy seed dressing
              • 1 package ramen noodles, crushed (discard flavoring packet)
              • 3/4 cup chopped Georgia Pecans
              • 1/4 cup butter, melted
              • Pinch of kosher salt
              1. For the topping, preheat oven to 400º. In a small bowl, combine crushed noodles, pecans, butter and salt. Spread on a baking sheet and toast until browned, stirring occasionally, about 10 minutes. Set aside to cool.
              2. In a large salad bowl, tear lettuce into pieces and toss with spinach, berries, cheese and bacon bits. Just before serving toss with just enough salad dressing to lightly coat, sprinkle with topping and serve immediately. Serves 6 to 8.


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              • 3 cups medium-diced seedless watermelon
              • 1 Granny Smith apple, cored and medium-diced
              • 1 mango, peeled and medium-diced
              • 1/2 cup blueberries, preferably small wild ones
              • 2 kiwis, peeled and medium-diced
              • 6-oz. vanilla yogurt (custard-style)
              • 2 teaspoons honey
              • 2/3 cup Georgia pecan halves, toasted
              1. Combine 2 cups watermelon, apple, mango, blueberries, and 1 kiwi.
              2. In blender, combine remaining 1 cup watermelon, 1 kiwi, the yogurt, and honey; puree until of dressing consistency.
              3. Just before serving, set aside 18 pecan halves for garnish.
              4. Chop remaining pecans and stir into fruit mixture.
              5. Spoon dressing onto each plate, mound fruit confetti in center and garnish with reserved pecan halves.
              6. Makes 6 Servings


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              • Spinach (or favorite salad mix)
              • Sliced Georgia Apples
              • Feta cheese
              • Georgia Pecans (chopped if you prefer)
              • Favorite vinaigrette
              1. On a bed of spinach, add apple slices, Feta cheese crumbles and pecans. Top with your favorite vinaigrette.


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              Serving: About 20

              • 1 1/2 lbs. fresh mushrooms, large
              • 8 tablespoons butter, divided
              • 1 cup onions, chopped fine
              • 1/2 cup panko breadcrumbs
              • 1/2 cup dried breadcrumbs
              • 1 cup grated cheddar cheese
              • 1/2 cup chopped Georgia Pecans
              • 1/4 cup chopped fresh parsley
              • 1/2 teaspoon salt
              • 1/4 teaspoon black pepper
              1. Prepare mushrooms by removing stems.
              2. Chop stems finely and set aside.
              3. Wipe mushroom caps clean with a damp paper towel.
              4. In a large skillet, melt 4 tablespoons of the butter on medium heat. Add caps and toss gently to coat; sauté for about 3 minutes.
              5. Place on a lightly buttered baking dish.
              6. Melt the remaining butter in the skillet on medium heat. Add the onions and the reserved mushroom stems; sauté for 2 minutes. Add breadcrumbs, cheese, parsley, nuts, salt and pepper; stir lightly.
              7. Spoon filling into mushroom caps.
              8. Bake in a preheated 350 degrees oven until hot, about 20 minutes. Serve hot.


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              Serving: 10

              • 2 1/2 cups pecans
              • 2 Tbs. vegetable oil
              • 1 large onion, chopped (2 cups)
              • 1/4 cup agave nectar or maple syrup
              • 1 Tbs. chili powder
              • 2 cloves garlic, minced (2 tsp.)
              • 3 cups low-sodium vegetable broth
              • 4 sprigs fresh thyme
              • 1 bay leaf
              • 1 cup plain soymilk
              • 1/2 cup shredded vegan Cheddar cheese, for garnish, if desired
              • 1/4 cup chopped green onions, for garnish, if desired
              1. Preheat oven to 350°F. Spread pecans on baking sheet and toast 7 to 10 minutes, or until browned and fragrant. Cool 10 minutes, then coarsely chop.
              2. Heat oil in large saucepan over medium heat. Add onion, and sauté
                5 minutes, or until soft. Stir in 2 cups toasted pecans, agave nectar, chili powder, and garlic; cook 2 to 3 minutes, or until fragrant. Add broth, thyme, bay leaf, and 4 cups water, and season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 2 hours.
              3. Remove thyme sprigs and bay leaf, and purée soup in batches in blender until smooth. Return to pot and stir in soymilk. Reheat soup, if necessary, and serve garnished with remaining 1/2 cup chopped pecans, cheese, and green onions, if desired.

              OLIVE PECAN SPREAD

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              Serving: 12

              • 8 ounces cream cheese, softened
              • 1/2 cup mayonnaise
              • 1 (5 ounce) jar sliced green olives, drained
              • 1 cup coarsely chopped pecans
              1. Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving.


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              • 8 ounces cream cheese, softened
              • 1/2 cup crumbled blue cheese
              • 1/2 cup shredded sharp cheddar cheese
              • 1/2 cup minced onion
              • 1 tablespoon Worcestershire sauce
              • 3/4 cup chopped pecans
              1. In large bowl, combine all ingredients except pecans.
              2. Place on a sheet of plastic wrap and roll into a ball.
              3. Refrigerate overnight.
              4. Just before serving, remove cheese ball from plastic wrap and roll in chopped pecans.
              5. Serve with crackers or vegetables.


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              • 1 1⁄2 cups (6 oz.) freshly shredded Parmesan cheese
              • 3⁄4 cup finely chopped toasted pecans
              1. Preheat oven to 400°F.
              2. Stir together freshly shredded Parmesan cheese and finely chopped toasted pecans in a small bowl.
              3. Spoon cheese mixture by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets, forming mounds.
              4. Flatten each into a 2-inch round, creating an even thickness.
              5. Bake 7 to 10 minutes or until golden brown.
              6. Transfer to a wire rack and let cool 15 minutes or until crisp.
              7. Store between layers of wax paper in an airtight container up to 3 days.

              PECAN CHEESE RING

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              • 2 cups shredded sharp cheddar cheese
              • 2 cups shredded mild cheddar cheese
              • 1/2 cup mayonnaise
              • 1/4 cup finely chopped onion
              • 1/2 teaspoon cayenne pepper
              • 3/4 cup chopped pecans
              • Strawberry preserves
              • Crackers
              1. Combine all ingredients except preserves and crackers, then transfer to a ring mold. (If you do not have a ring mold, use a cake pan lined with plastic wrap and a small bowl lined with plastic wrap for the ring.)
              2. Press to shape, then refrigerate several hours until ready to use.
              3. Invert onto a plate, place a small amount of strawberry preserves in the center and serve. Serve with assorted crackers.

              PECAN DEVILED EGGS


              • 4 hard-boiled eggs
              • 3 tablespoons coarse mustard (or more to taste)
              • 2 tablespoons chives, minced
              • 1/2 teaspoon kosher salt
              • 1/4 teaspoon black pepper
              • 1/4 cup fresh pecan pieces
              1. Slice hard boiled eggs in half and remove yolks to a small bowl. Add mustard, chives, salt and pepper to the yolks and mix together with a fork. Adjust seasonings to taste.
              2. Spoon yolk mixture back into egg whites. Top with pecan pieces and serve.


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              • 4 cups finely chopped pecans
              • 2 cups finely shredded Cheddar cheese
              • 1 cup finely chopped green onion
              • 1/2 cup mayonnaise, or as needed
              • 1 (10 ounce) jar raspberry jalapeno jelly
              1. Pulse pecans in a food processor until very finely ground.
              2. Stir pecans, Cheddar cheese, green onion, and mayonnaise together in a large bowl until mixture holds together. Transfer to a serving platter and top with jelly.

              PECAN TOMATO SALAD

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              • 4-6 tomatoes, cut into bite sized pieces
              • 1 medium cucumber, peeled and sliced
              • 1 cup pecans
              • 1/2 red onion, thinly sliced
              • 4 ounces crumbled feta or goat cheese
              • 2 teaspoons dried oregano
              • 1/2 cup olive oil
              • 3 tablespoons balsamic vinegar
              • Salt and pepper to taste
              1. In a large bowl combine tomatoes, cucumber, pecans and cheese.
              2. In a small bowl combine remaining ingredients, then pour over tomato mixture
              3. Stir gently to combine
              4. Serve immediately


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              • 8 oz softened cream cheese
              • 1/2 cup pomegranate arils
              • 1/2 cup toasted and chopped pecans
              • 1 tablespoon chopped fresh rosemary
              • 1/4 cup honey
              1. Add softened cream cheese to a serving dish. Sprinkle with pomegranate arils, pecans and fresh rosemary. Drizzle with honey.
              2. Serve with crackers, toasted baguette slices or apple slices.


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              • 1 (14-oz.) can artichoke hearts, drained and chopped
              • 1 (10-oz.) package frozen chopped spinach, thawed and drained
              • 1 (8-oz.) package cream cheese, softened
              • 1 1/2 cup freshly grated Parmesan cheese
              • 1 cup chopped toasted pecans
              • 1⁄2 cup sour cream
              • 1/2 cup mayonnaise
              • 2 garlic cloves, pressed
              • 1⁄2 tsp. ground red pepper
              1. Preheat oven to 375°F.
              2. Stir together all listed ingredients (artichoke hearts, spinach, cream cheese, 1 cup grated parmesan, toasted pecans, sour cream, mayo, garlic, and red pepper) in a medium sized bowl.
              3. Spoon spinach mixture into a shallow 1 1⁄2-qt. baking dish
              4. Top with an additional 1⁄2 cup freshly grated Parmesan
              5. Bake 25 to 30 minutes or until golden. Serve with pita chips.


              • 1 whole wheel of Brie (16oz. or 19 oz.)
              • 1 cup Kahlua
              • 1 cup light brown sugar, packed
              • 1 cup pecans (either halves or chopped – your preference), toasted*

              Accompaniments: Crackers or Apples

              1. Preheat oven to 350 degrees. Start by carefully slicing the rind off the top of the Brie wheel but do not remove it completely. Bake for 15 minutes.
              2. While the Brie bakes: in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10 to 15 minutes until mixture turns to syrup. Add pecans and gently stir until they are completely covered with sauce.
              3. Remove Brie from oven (removing top rind) and pour Kahlua sauce over the Brie. Serve warm with crackers.

              *Personal preference to toast but pecans are delicious in this recipe not toasted.



              View Printable Version
              • 1 bunch asparagus spears, ends trimmed
              • 2 tablespoons butter
              • 1 (8 ounce) package sliced mushrooms
              • 1 onion, minced
              • 1/2 cup coarsely chopped pecans
              • 1/2 teaspoon garlic powder
              • 1/2 teaspoon dried basil
              • 1/4 teaspoon salt
              • 1/4 teaspoon black pepper
              • 1/2 cup freshly grated Parmesan cheese
              1. Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
              2. Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans and cook for a minute more.
              3. Sprinkle the onion mixture with half of the Parmesan cheese and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.

              BACON-WRAPPED FIGS

              View Printable Version
              • 1 goat cheese log (4 oz)
              • 2 tbsp. chopped, fresh basil
              • 6 large, fresh figs
              • 12 pieces ready-to-serve bacon slices
              • 12 toasted pecan halves
              1. Preheat oven to 350°F.
              2. Stir together 1 goat cheese log, softened, and chopped basil.
              3. Cut 6 large fresh figs in half lengthwise.
              4. Place 1 heaping teaspoonful of goat cheese mixture and 1 toasted pecan half on cut side of each fig half.
              5. Wrap 1 ready-to-serve bacon slice around each fig half, and secure with a wooden pick.
              6. Place figs on a wire rack in a 9x13 pan and bake 6 to 8 minutes or until bacon is crisp and browned.
              7. Note: We used Oscar Mayer Fully Cooked Bacon when testing.


              View Printable Version
              • 3 tablespoons butter
              • 1 large onion, diced
              • 2 1/4 pounds butternut squash
              • 1 cup chopped pecans
              • 3 tablespoons chopped fresh parsley
              • salt and pepper to taste
              1. Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
              2. Peel the squash and remove the seeds. Cut into 1/2-inch cubes. There will be about 6 cups squash.
              3. Melt butter or margarine in a heavy large skillet over low heat. Add onion and sauté until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
              4. Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.


              View Printable Version
              • 2 pounds fresh yellow squash, thinly sliced
              • 2 green bell peppers, seeded and chopped
              • 1 large onion, chopped
              • 2 tablespoons canola oil
              • 1 (15-ounce) can cream-style corn
              • 1 tablespoon sugar
              • 1/4 cup cornmeal
              • Salt and pepper to taste
              • 1/3 cup seasoned breadcrumbs
              • 1/3 cup chopped Georgia pecans
              • 1 tablespoon butter, melted
              1. Preheat oven 350 F. Coat 2-quart baking dish with nonstick cooking spray.
              2. Cook squash until very tender on stove in 1/4 cup water for 10 minutes or in microwave; drain. Mash or puree squash in food processor.
              3. In nonstick skillet, sauté green pepper and onion in oil until tender.
              4. In bowl, combine pureed squash, onion mixture, corn, sugar, and cornmeal. Season to taste.
              5. Transfer to prepared dish. In small bowl, combine breadcrumbs, pecans and butter; sprinkle on top.6. Bake 30 minutes, or until bubbly and thoroughly heated.


              View Printable Version
              • 1-pound fresh green beans
              • 12-oz. jar roasted red peppers, drained
              • 1/2 teaspoon kosher salt
              • 2 teaspoons olive oil
              • 1 tablespoon butter
              • 1 tablespoon brown sugar
              • 3/4 cup Georgia pecan halves
              • 1/8 teaspoon cayenne pepper
              1. Steam green beans until just tender.
              2. Transfer to large bowl and add red peppers. Sprinkle with 1/4 teaspoon kosher salt and the oil and toss lightly. Reserve.
              3. Melt butter in skillet. Add sugar and stir to dissolve.
              4. Add pecans, the remaining salt and the cayenne. Cook 2 – 3 minutes to crisp the pecans. Add to vegetables and toss gently. Serve.

              PECAN APPLE SLAW

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              • 16-ounce bag shredded cabbage
              • 1 cup toasted pecans
              • 3 tablespoons sesame seeds
              • 1 bunch sliced green onions
              • 3-ounce package chicken flavored ramen noodles, noodles crushed, reserve seasoning packet
              • 1 medium apple chopped
              • For the dressing:
              • 1/4 cup cider vinegar
              • 1/2 cup olive oil
              • 1 tablespoon mayonnaise
              • 1/2 teaspoon dry mustard seasoning packet from the noodles
              • 1/4 cup sugar
              1. Toast pecans and sesame seeds being careful not to burn.
              2. Toss together with other vegetables, noodles, and apple.
              3. Combine dressing with slaw mixture and toss well, serve immediately or chilled.
              • 1 cup brown rice
              • 2 tablespoons margarine
              • 1/4 cup finely chopped onion
              • 1/2 cup finely chopped pecans
              • 2 tablespoons minced parsley
              • 1/4 teaspoon dried basil
              • 1/4 teaspoon ground ginger
              • 1/4 teaspoon ground black pepper
              • 1/4 teaspoon salt
              1. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
              2. When rice is done, melt margarine in a small skillet over medium heat. Sauté onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.


              View Printable Version


              • 1 cup cooked quinoa
              • 1 1/2 cups (1-15 ounce can) cooked black beans
              • 1 cup frozen corn kernels
              • 2/3 cup raw pecan pieces
              • 1 to 2 tablespoons taco seasoning
              • 2 cups fire roasted tomatoes
              • 1/2 yellow onion, diced
              • 1/2 cup chopped fresh cilantro, plus more for garnish
              • 4 multicolor bell peppers
              • 1 ripe avocado, diced (for garnish)
              • 1 lime, sliced (for garnish)
              • 2 radishes, sliced (for garnish, optional)
              1. In a large bowl, stir together the quinoa, beans, corn, pecan pieces, taco seasoning, tomatoes, onion, and cilantro.
              2. Cut the tops off the peppers and use a spoon to scrape out the seeds and veins. Fill the hollowed peppers with the filling
              3. If making in the Instant Pot: Pour 1 cup of water into the Instant Pot liner. Fit with the trivet or large steamer basket. Place the peppers onto the trivet. Lock the lid, with valve sealing. Select manual/pressure cook (high) and set for 5 minutes. When the cook time is finishes, naturally release the pressure for 5 minutes before manually releasing any remaining pressure. Carefully remove the lid and ensure the peppers are fork tender. If making in the oven:Place peppers into a casserole dish, cover with foil, and bake at 350 degrees F. for 30 minutes, or until peppers are tender.
              4. Remove the peppers and enjoy warm topped with avocado, lime, radish slices, and fresh cilantro.


              View Printable Version
                • Casserole:

                  • 3 cups cauliflower florets
                  • 4 cups sweet potatoes, cubed
                  • 1 tablespoon melted coconut oil
                  • 1 egg
                  • 3/4 cup shredded smoked gouda
                  • 1 teaspoon cinnamon
                  • 1 teaspoon salt
                  • 3/4 teaspoon pepper


                  • 3/4 cup pecans
                  • 1/2 teaspoon coconut oil
                  • 1/8 teaspoon cayenne


                1. Preheat oven to 375 degrees F.
                2. Line a baking sheet with parchment or a silicon baking sheet. Toss the cubed potatoes with the coconut oil. Lay out on baking sheet and season with salt and pepper. Roast for 20 -25 minutes or until soft and caramelized. Remove from oven and add to high powered blender.
                3. In small sauce pan, add the cauliflower and cover with water. Steam until fork tender. Drain and add cauliflower to a high powdered blender, along with the potatoes.
                4. Puree until smooth. Add the egg, smoked gouda, cinnamon, salt and pepper.
                5. Grease a 9x9 baking pan and add the potato mixture.


                1. In a small bowl, toss the pecans with the coconut oil and cayenne. Top the casserole with the pecans.
                2. Bake for 24 - 30 minutes, or until heated through.
                3. Serve immediately.


                View Printable Version
                  • For the Salad:

                    • 3/4 C Pecans halves
                    • 1 C Short Grain Brown Rice
                    • 2 C Water
                    • 1 C Green Bell Pepper, diced (1 large)
                    • 3/4 C Black or Green Olives, whole then sliced
                    • 1/4 C Purple Onion, (small) dice
                    • 2 C Fresh Spinach, chopped into bite size pieces
                    • 1/2 C Feta Cheese, crumbled (optional)
                    • 1/4 C Parsley, chopped

                    For the Dressing:

                    • Zest of one Lemon
                    • 3-4 Tbs Lemon Juice, adjust to taste
                    • 2 Tbs Extra Virgin Olive Oil
                    • Fresh Ground Pepper to taste
                    • 1/4 tsp Sea Salt + more to taste
                  1. Preheat oven to 350F. Toast the pecans for 13-14 minutes, or until fragrant and slightly darker. Set aside to cool. Chop into small pieces.
                  2. Combine the brown rice and water in a stock pot and bring to a boil. Stir once, put the lid on and cook on low for about 30 minutes. Let rice sit uncovered for 5 minutes, stir again, then spread it out on to a parchment lined sheet pan to cool in the freezer for at least 1/2 hour. The rice can be made one day ahead and chilled overnight.
                  3. Combine the rice, pecans, bell pepper, olives, onion, spinach, feta and parsley. Set aside.
                  4. To make the dressing, squeeze the lemon juice and zest into a bowl, whisk in the olive oil, salt and pepper. Pour the dressing over the salad and toss well.
                  5. For best flavor, chill for at least 1/2 an hour then serves. Store in a lidded container in the refrigerator for up to three days.



                  View Printable Version
                  • 1 lb. boneless skinless chicken breasts, cooked, cooled and dice into small cubes
                  • 1 1/4 cups chopped golden delicious, gala or fuji apple (chop small)
                  • 1/3 cup chopped pecans
                  • 1/3 cup dried cranberries, roughly chopped


                  • 1 (5.3 oz) container fat-free plain Greek yogurt (heaping 1/2 cup)
                  • 2 Tbsp mayonnaise
                  • 1 Tbsp red wine vinegar
                  • 2 1/2 tsp finely chopped rosemary
                  • 1 tsp Dijon mustard
                  • 1/2 tsp honey
                  • 1/2 tsp onion powder
                  • Salt and freshly ground black pepper
                  • Lettuce or whole grain bread, for serving
                  1. Add chicken, apples, pecans and cranberries to a large mixing bowl.
                  2. In a separate small mixing bowl mix together Greek yogurt, mayonnaise, red wine vinegar, rosemary, mustard, honey and onion powder. Season with salt and pepper to taste.
                  3. Pour over chicken mixture then toss to evenly coat.
                  4. Serve in lettuce or on whole grain bread


                  View Printable Version


                  • 1 cup wild rice
                  • 1-pound smoked turkey (or chicken), cut in bite sized pieces
                  • 1 to 1 1/2 cups toasted Georgia Pecans
                  • 1 cup dried cranberries
                  • 4 stalks celery, chopped
                  • 1/3 cup chopped red onion
                  • 3 tablespoons mayonnaise
                  • 2 tablespoons water
                  • 2 tablespoons cider vinegar
                  • 1 teaspoon Dijon mustard
                  • Salt and pepper to taste
                  1. Cook rice according to package directions and allow to cool.
                  2. Put rice in large bowl, and add turkey, pecans, cranberries, celery, and onion.
                  3. In a small bowl whisk together remaining ingredients, then stir into rice mixture.
                  4. Serve over lettuce leaves. Makes 6 servings.


                  View Printable Version
                  • 1-pound salmon
                  • 1-pound white fish such as flounder or grouper
                  • 3 tablespoons olive oil
                  • 2 tablespoons butter
                  • 1/4 cup sliced green onion
                  • 1/4 cup minced green bell pepper
                  • 1/4 cup minced celery heart
                  • 1/4 cup unbleached flour
                  • 1 cup half and half
                  • 1-1/2 tablespoons Dijon-style mustard
                  • 2 teaspoons hot chili sauce
                  • 2 tablespoons lemon juice
                  • 1 cup toasted Georgia pecan
                  • 2 slices of whole wheat bread, broken into pieces
                  • 1 teaspoon fresh cracked black pepper
                  • 2 tablespoons melted butter
                  1. Preheat the oven to 400 degrees F.

                  2. Butter a baking sheet. Lightly brush the fish fillets with olive oil and lightly bake about 15 minutes until half cooked. Mince and set aside to cool. (The fish may be broiled or grilled.)
                  3. In a medium saucepan over medium heat, melt the butter and 2 tablespoons oil. Stir in the green onion, bell pepper and celery. Sauté for 1 minute. Whisk in the flour and simmer for 1 minute. Whisk in the half and half and bring just to a boil, whisking continuously.
                  4. Remove from the heat, add the mustard, chili sauce and lemon juice and whisk vigorously to combine the flavors.
                  5. Cool, then stir in the cooked fish. Refrigerate to firm.
                  6. Process the pecans, bread and pepper in a food processor to make crumbs. Form the fish into 12 cakes. Coat with the pecan crumbs and place on the baking sheet. Drizzle with melted butter.
                  7. Bake for 10 minutes until the crumbs are browned and the cakes cooked through.


                  View Printable Version
                  • 1 large sweet potato (approximately 12 ounces)
                  • Salt and black pepper
                  • 1 teaspoon vegetable oil
                  • 1 large onion, thinly sliced (not separated into rings)
                  • 2 packages (10-ounce each) frozen chopped spinach, thawed
                  • 6 ounces cheddar cheese flavored with chives, grated (about 1 1/2 cups)
                  • 3/4 cup chopped Georgia Pecans
                  • 2 medium (5-ounce each) yellow squash
                  • 1/4 teaspoon dried basil
                  • 1 jar (12 oz) roasted red pepper, drained, sliced and cleaned
                  1. Heat oven to 350F. Oil the bottom and sides of a 9-inch springform pan. Peel the sweet potato and slice crosswise into 9-inch-thick rounds. Arrange the sweet potato in overlapping layers in bottom of pan, sprinkling lightly with salt and pepper. Cover pan with foil and bake 20 minutes.
                  2. Meanwhile, heat the oil in a skillet and sauté onion until tender; set aside. Drain the spinach and squeeze in a colander to remove excess liquid. Combine spinach, 1 cup cheese, salt and pepper to taste and mix well; set aside.
                  3. Uncover pan and spread spinach mixture evenly on top of sweet potato layer; sprinkle with pecans. Slice the yellow squash crosswise into very thin (about 1/8-inch thick) rounds and layer in pan alternating with the onion. Top with pecans and cheese, the basil, salt and pepper. Arrange red pepper pieces in a single layer on top.
                  4. Place pan on a rimmed baking sheet and press down on torte with the back of a metal spatula to squeeze out any remaining excess liquid. Drain the liquid, brush the red pepper layer lightly with foil and bake torte on top of baking sheet 20 minutes. Sprinkle torte with remaining cheese and pecans and bake 6 to 8 minutes longer or until cheese melts and pecans are lightly toasted. Cool at least 15 minutes. To serve, run a thin knife around the inside edge of pan to loosen torte. Remove sides of pan and cut into wedges to serve.


                  View Printable Version


                  • 1 cup fresh pecan pieces, divided
                  • 1/4 cup sundried tomatoes, not packed in oil
                  • 2 tablespoons olive or pecan oil + additional for frying
                  • 8 slices of your favorite sandwich bread
                  • 8 ounces sliced extra sharp cheddar cheese, or your favorite cheese
                  1. Add 1/2 cup pecans to a small food processor and finely chop (this also works in a regular-sized food processor), making sure to stop before it becomes nut butter. Add the sundried tomatoes and 2 tablespoons olive oil and process to a spread. Remove mixture to a small bowl. Makes 6 tablespoons of spread.
                  2. Lay bread slices out on a flat surface. Spread 8 slices of bread with an even amount of the pecan and sun-dried tomato spread. Top 4 of the bread slices with 1 ounce of cheese; then spread 2 tablespoons of pecans in a single layer on top of the cheese. Then top each of those slices with an additional 1-ounce cheese. Then top with other slice of bread, spread side facing down on top of the cheese.
                  3. Heat a large pan over medium heat. While pan is heating brush the top and bottom bread slices of each cheese sandwich with olive oil. Cook two sandwiches at a time for about 2 to 3 minutes on each side or until cheese is melted and bread is lightly browned. Serve immediately with a big green salad.


                  • 1 tablespoon canola oil
                  • 1 cup chopped onion
                  • 1/3 cup all-purpose flour
                  • 1 cup skim milk
                  • 1-1/2 cups chicken broth
                  • 1-1/2 cups cubed cooked lean ham
                  • 2 cups frozen mixed vegetables, thawed
                  • 1 8-oz. can reduce fat crescent rolls
                  • 1/3 cup chopped Georgia Pecans
                  1. Preheat oven 375 F. Coat deep dish pie plate or cast-iron skillet with nonstick cooking spray.
                  2. In nonstick pot, heat oil and sauté onion 5 minutes.
                  3. Add flour, stirring 1 minute. Gradually add milk and broth. Bring to boil, reduce heat and cook, stirring 3-5 minutes or until thickened.
                  4. Add mixed vegetables and ham. Remove from heat, transfer to pie plate.
                  5. Press rolls together to form 2 squares. Sprinkle pecans on each square and top with another square. Roll dough to form circle, pressing pecans into dough to fit over pie plate. Lay pecan crust on top pie plate. Bake 20-25 minutes or until crust is brown.


                  View Printable Version
                    • 1 cup Risotto Rice
                    • 3 cups Vegetable Stock
                    • 1 White Onion
                    • 1 Garlic Clove
                    • 1 tsp lemon zest
                    • 1/2 cup Pecan Nuts
                    • 2-3 tbsp Chopped Parsley
                    • Juice of half a lemon
                    • salt and pepper for seasoning
                    1. Heat a tablespoon of olive oil in the bottom of a large sauté pan on a medium heat.
                    2. Finely dice the onion and sauté for 3-4 minutes, or until translucent.
                    3. Mince the garlic cloves and add this to the pan with onions and sauté for another 1-2 minutes.
                    4. Add in the risotto rice. Cook with the onion mixture for another 2-3 minutes.
                    5. Add the vegetable stock, 1 ladle at a time, allowing the rice to absorb the liquid completely before adding the next. When you get to the last ladle full, add in the lemon zest and edamame beans and let everything cook together until it's creamy and the rice is cooked through. Taste and season with salt and pepper as you'd like.
                    6. Add a spritz of lemon juice to the finished risotto and stir in some chopped parsley.
                    7. Roughly chop some pecan nuts and sprinkle over the top.
                    8. Serve immediately.


                    View Printable Version

                      • 6 strips bacon, halved
                      • 1 large onion, finely chopped
                      • 1 green bell pepper, seeded and chopped
                      • 1/4 to 1/2 teaspoon hot red pepper flakes
                      • 6 cloves garlic, thinly sliced
                      • 2 cups long grain rice, well rinsed
                      • 1 teaspoon dried thyme
                      • 1 bay leaf
                      • Salt to taste
                      • 3 sprigs parsley plus 2 tablespoons chopped
                      • 3-1/2 cups water
                      • 2 teaspoons vegetable oil, separated
                      • 1 cup Georgia Pecan halves
                      • 1/4 teaspoon chili powder
                      • 1-1/2 pounds large shrimp, peeled and cleaned
                    1. In a large Dutch oven cook bacon over medium heat until crisp and lightly browned. Remove bacon strips and set aside. Add onion and green pepper to bacon drippings in heavy saucepan and sauté until softened, about 5 minutes.
                    2. Add the pepper flakes and half the garlic to onion mixture and cook 1 minute. Stir in rice, thyme, bay leaf, and 3/4 teaspoon salt. Cook for 2 minutes, stirring occasionally. Add the parsley sprigs and water and heat to boiling. Reduce heat to a low simmer and cook, covered, until rice is tender, about 20 – 25 minutes.
                    3. Meanwhile, in a large skillet heat 1 teaspoon oil over medium heat. Add the pecans, chili powder and a pinch of salt. Cook just until pecans are toasted and fragrant; remove from skillet and set aside.
                    4. Add remaining teaspoon oil to skillet. Stir in remaining garlic, the shrimp and a pinch of salt. Sauté until shrimp are pink and just cooked through. Remove skillet from heat and cover to keep shrimp warm.
                    5. When rice is cooked, remove parsley sprigs and bay leaf. Stir half the shrimp and pecans into rice, then transfer mixture to a large serving platter. Top platter with remaining shrimp, pecans, the chopped parsley and finally the reserved strips of bacon. Serve immediately.


                    View Printable Version


                    • Juice of 2 lemons
                    • Salt and pepper to taste
                    • 8 fresh Georgia Mountain trout fillets or other white fish
                    • 1 1/2 cups finely chopped Georgia Pecans
                    • 1 1/2 cups Italian seasoned breadcrumbs
                    • 3/4 cups chopped parsley
                    • Olive oil
                    • 1 stick melted butter
                    • Juice of 1 lemon
                    1. Preheat oven to 375º.
                    2. Squeeze juice of two lemons over fish and salt and pepper to taste.
                    3. Combine pecans, breadcrumbs and parsley in a large plate. Coat each piece of fish with mixture. Place in a baking pan coated with olive oil and bake for 15 - 20 minutes, or until fish flakes with a fork. Watch carefully so it doesn’t burn.
                    4. Combine melted butter with juice of one lemon and serve with fish. Makes 8 servings.

                    PECAN-CRUSTED GROUPER

                    View Printable Version
                    • 1/2 cup pecan pieces
                    • 1/2 cup breadcrumbs
                    • 1pound grouper fillet, cut diagonally into 4-ounce pieces
                      salt and pepper, to taste
                    • 1/3 cup flour
                    • 2 eggs, beaten
                    • 3/4 cup butter or margarine
                    • 1 lemon, juiced
                    1. Process the pecans and breadcrumbs in a food processor just until a coarse mixture form.
                    2. Season the fillet pieces with salt and pepper. Dredge in the flour; dip in the egg. Coat with the pecan mixture.
                    3. Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat.
                    4. Sauté the fish on 1 side until brown. Turn the fish.
                    5. Bake at 400 degrees F for 10 minutes or until the fillet pieces flake easily. Remove the fish to a warm platter; wipe the skillet.
                    6. Add the remaining butter to the skillet. Cook over high heat until the butter is foamy and dark brown, stirring constantly.
                    7. Add the lemon juice and parsley, stirring until combined.
                    8. Pour over the grouper. Serve immediately.


                    View Printable Version
                    • Non-stick cooking spray
                    • 1 (1-pound) pork tenderloin, trimmed
                    • 2-3 tablespoons Dijon mustard
                    • 1 cup pecan pieces, ground
                    • 1 tablespoon chopped fresh thyme
                    • 1/4 teaspoon cayenne pepper, or to taste
                    • Salt and black pepper, to taste


                    • 3/4 cup chicken broth
                    • 1/4 cup bourbon
                    • 1 tablespoon cornstarch
                    • 2 tablespoons dark brown sugar
                    • 1 tablespoon Worcestershire sauce
                    • 2 teaspoons soy sauce
                    • 1/4 cup Dijon mustard
                    • 3 tablespoons unsalted butter, cut into small pieces
                    • salt, to taste
                    1. Preheat oven to 350 degrees.
                    2. Line a baking sheet with aluminum foil, preferably non-stick and spray lightly with cooking spray.
                    3. Rub the mustard evenly over the pork. Combine ground pecans, thyme, cayenne, salt and black pepper to taste and spread in a pan. Roll the
                    4. SAUCE: Meanwhile, prepare sauce. Combine chicken broth, bourbon and cornstarch in a small saucepan. Bring to a boil. Reduce heat to medium low. Whisk in sugar, Worcestershire, soy sauce and mustard and stir until smooth. Whisk in butter. Add salt to taste. Serve with pork.
                    5. tenderloin in the nut mixture, coating well on all sides.
                    6. Transfer to the prepared baking sheet and spray with cooking spray. Bake for 25 to 30 minutes or to an internal temperature of at least 145 degrees.


                    • 1 cup raw pecan halves or pieces (or lightly toasted)
                    • 1 teaspoon pecan or extra virgin olive oil
                    • 1/2 medium onion, diced (about 1/2 cup)
                    • 1 tablespoon coconut amino (or low sodium tamari)
                    • 1 teaspoon cumin
                    • 1 teaspoon oregano
                    • 1/2 teaspoon chili powder
                    • 1/4 teaspoon garlic powder
                    • 1/4 teaspoon black pepper
                    • 1/8 teaspoon cayenne
                    • To serve (optional):
                    • Corn tortillas
                    • Shredded green or red cabbage
                    • Tomatoes
                    • Green onion
                    • Cilantro
                    • Jalapeños
                    • Lime
                    • Guacamole
                    1. In a pan over medium heat, add oil, onion, coconut amino, and spices. Cook about 4 minutes, until onion is translucent.
                    2. Add pecans and onion mixture to food processor and pulse until consistency of ground beef, about 8 to 10 pulses. Makes 1 cup taco “meat.”
                    3. To serve: Use to make tacos with classic ingredients such as corn tortillas, shredded green/red cabbage, tomatoes, green onion, cilantro, jalapeños, lime, and guacamole.
                    4. *Recipe notes: Use 1 heaping tablespoon of natural taco seasoning mix instead of the cumin, oregano, chili powder, garlic powder, black pepper, and cayenne if you’re in a time crunch.

                    PECAN TURKEY RICE PILAF

                    View Printable Version


                    • 1 box wild rice with season packet (6-ounce)
                    • 1 can Chicken broth (14-ounce)
                    • 1 cup chopped celery
                    • 1/2 cup chopped green onion
                    • 1 cup pecan halves
                    • 2 tablespoons olive oil
                    • 2 cups chopped cooked turkey (or chicken if desired)
                      • 1. Cook rice according to package directions substituting broth for water

                      • 2. In a large pan, sauté celery, onions and pecans in olive oil until celery is crisp tender.

                      • 3. Stir in rice and turkey until well combined.

                      4. Serve immediately

                    PECAN QUESADILLA

                    View Printable Version
                    • 1 8-inch flour tortilla
                    • 1/3 cup Havarti cheese
                    • 2 tsp. chopped pecans
                    1. Sprinkle 1 side of flour tortilla shredded Havarti cheese and 2 chopped toasted pecans.
                    2. Fold in half over filling.
                    3. Cook quesadilla in a lightly greased skillet over medium-high heat 2 minutes on each side or until cheese melts and tortilla is golden brown.
                    4. Cut into wedges and serve with pear preserves.


                    View Printable Version


                    • 1 store-bought pizza dough
                    • 1/2 cup jarred pizza sauce
                    • 2 cups shredded mozzarella cheese
                    • 1/2 cup thinly sliced red pepper
                    • 1/2 cup thinly sliced Vidalia onion
                    • 1 cup raw pecan halves or pieces
                    • 1/2 cup fresh parsley
                    • 1/2 teaspoon garlic powder
                    • 1/3 cup grated Parmesan cheese
                    • 1 teaspoon red pepper flakes, optional
                    • Salt and pepper
                    1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
                    2. Lightly flour a clean surface. Using a rolling pin, roll out the pizza dough until it is 1/8-inch thick. Transfer the dough to the prepared baking sheet. Gently pierce the dough with a fork to prevent the dough from creating pockets of air when it bakes. Par-bake the crust for 10 to 15 minutes, or until lightly golden in color. (*See recipe notes)
                    3. While the dough bakes: add pecans, parsley, and garlic powder to a food processor. Pulse until the mixture becomes a coarse crumb. Transfer the mixture to a bowl and stir in the Parmesan cheese, red pepper flakes (if using), and a pinch of salt and pepper. Set aside.
                    4. Remove the crust from the oven. Using a spoon, evenly spread the pizza sauce over the crust. Top with shredded Mozzarella cheese, red pepper slices, and onion slices. Sprinkle a 1/3 cup of the pecan mixture evenly over the pizza.
                    5. Transfer the pizza to the oven and bake for an additional 10 to 15 minutes, or until the crust is crispy and the cheese is melted and golden brown. Serve with remaining pecan herb mixture.
                    6. Notes
                    7. You can also make the store-bought pizza dough according to package directions if they differ from the ones here.
                    8. Feel free to get creative with your pizza toppings! Other topping options include pepperoni, olives, ham, bacon, roasted veggies, etc.
                    9. If you have leftover pecan herb topping, it’s delicious on top of pasta and salads.


                    View Printable Version
                    • 1-pound boneless, skinless chicken breasts or turkey breast tenderloins, all visible fat removed
                    • 1 cup mango or peach chunks
                    • Vegetable oil spray
                    • 2 tablespoons Asian-style cooking sauce for chicken, vegetables and meat, or sweet-and-sour sauce
                    • 1/4 cup chopped Georgia Pecans, dry-roasted
                    1. Rinse chicken and pat dry with paper towels. Cut chicken into bite-sized pieces.
                    2. If using canned fruit, drain it and pat it dry with paper towels. Set aside.
                    3. Spray a large skillet with vegetable oil spray. Place over medium-high heat. Add chicken to hot skillet.
                    4. Cook 3 – 5 minutes or until tender and no longer pink.
                    5. Remove from heat and stir in sauce.
                    6. Gently stir in mangos or peaches.
                    7. Return to heat; heat through, about 5 minutes.
                    8. Transfer to a serving dish and sprinkle with pecans.


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                    • Polenta
                    • 3 cups fat free milk
                    • 1/2 cup chicken stock
                    • 2 teaspoons kosher salt
                    • 1 cup of polenta
                    • 4 tablespoons unsalted butter
                    • 1/2 cup grated Parmesan cheese
                    • 1/2 cup Parmigiano Reggiano
                    • Pecan Pesto
                    • 3/4 cup pecan pieces, divided
                    • 2 tablespoons pumpkin seeds
                    • 3/4 cup olive oil or pecan oil
                    • 3 cups packed arugula
                    • 1 small garlic clove
                    • 1 cup Parmesan cheese
                    • 1/4 cup Parmigiano Reggiano
                    • Scallops
                    • Kosher salt and fresh black pepper, to taste
                    • 1-pound scallops
                    • 1 tablespoon canola oil or pecan oil
                    1. To make polenta: Place the milk, chicken stock, butter and salt in a large heavy bottom saucepan over medium heat. Bring to a simmer, and then slowly whisk in the polenta. Stir frequently until polenta has started to thicken, about 10 to 15 minutes. Reduce heat to low, cover the pot and cook for another 15 to 30 minutes, or until soft and tender. Remove from heat, stir in butter, and fold in cheese. Place lid back over pot and set aside.
                    2. To make pesto: In a food processor bowl fitted with a blade, pulse 1/2 cup pecans and pumpkin seeds to a fine crumb. Add the oil and pulse to combine. Add the arugula and pulse in 5-second bursts until well blended. Add garlic and cheese and pulse a few times until well combined. Makes 2 cups. To store remaining pesto, keep tightly covered and refrigerated for up to 4 days.
                    3. To make scallops: Gently pat scallops dry, then sprinkle salt and pepper on both sides. Transfer scallops to refrigerator. Heat oil in a large skillet over medium-high heat until it lightly smokes. Remove scallops from refrigerator (pat dry if needed once more) and place into the hot pan, making sure not to crowd the pan. Let cook for 1 minute untouched. Flip scallops and let cook for another minute untouched. Remove pan from heat and transfer scallops to a paper towel-lined plate to drain.
                    4. Serve immediately on polenta with a warm pesto drizzle (about 1/4 cup each) and finish with remaining 1/4 cup chopped pecans sprinkled on top.


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                    • 1-1/4-pound flank steak, thinly sliced across the grain
                    • 3 tablespoons soy sauce
                    • 3 tablespoons dry sherry or white wine
                    • 4 teaspoons cornstarch
                    • 1 large onion
                    • 2/3 cup Georgia Pecan halves
                    • 1 small red chili pepper
                    • 1 teaspoon toasted sesame oil
                    • 1-1/2 tablespoons vegetable oil
                    • 3 cups broccoli flowerets
                    • 1/2 teaspoon garlic powder
                    1. Marinate steak in 2 tablespoons soy sauce, 1 tablespoon sherry, and 2 teaspoons cornstarch for 20 minutes.
                    2. Meanwhile chop onion in half vertically and cut in thin slices; chop pecans and mince chili pepper.
                    3. In a 1-cup measure, combine remaining tablespoon soy sauce, 2 tablespoons sherry, 2 teaspoons cornstarch and the sesame oil. Add enough water to make 1/2 cup and mix well to make sauce.
                    4. In large skillet or wok, heat oil over medium-high heat.
                    5. Add onion, broccoli, and red chili pepper; cook, stirring often, 6 minutes. Sprinkle in garlic powder, then add meat and cook, turning frequently, until browned but not completely cooked - about 8 – 10 minutes.
                    6. Stir in sauce mixture and cook until liquid in pan thickens and coats meat and vegetables, about 2 – 4 minutes. Stir in half the pecans.
                    7. Divide among serving plates and sprinkle with remaining pecans.


                    AMARETTO PECANS

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                    • 1/2 C Amaretto
                    • 1 1/2 C Pecans
                    • 3 Tbsp Sugar
                    • pinch of salt
                    1. Place all the ingredients into a heavy bottomed pot over medium heat. Mix the amaretto and sugar coating the pecans until all the liquid has evaporated.
                    2. Transfer the pecans to a cookie sheet lined with a silicon mat to cool completely.
                    3. Store loosely covered in a dry (non humid) location.

                    BUTTER PECAN CHEESECAKE

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                    For the crust:

                    • 1 & 1/4 cups all-purpose flour
                    • 1/2 cup granulated sugar
                    • 1/4 teaspoon salt
                    • 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes

                    For the pecans:

                    • 2 cups pecan halves and pieces
                    • 2 tablespoons unsalted butter
                    • 3 tablespoons granulated sugar
                    • pinch of salt

                    For the filling:

                    • 16 ounces cream cheese, at room temperature
                    • 1/2 cup granulated sugar
                    • 1/2 cup firmly packed light brown sugar
                    • 2 teaspoons vanilla extract
                    • 1 cup heavy cream

                    To make the crust:

                    1. Preheat oven to 350°F.
                    2. Combine the flour, sugar, and salt. Add the butter, and mix with a pastry blender, a fork, or your fingers until thoroughly combined. The mixture will be crumbly but should hold together when pinched.
                    3. Press the crust mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. *
                    4. Bake 20 to 25 minutes, or until the crust is lightly browned. Do not overbake, or the crust will become too hard. Set aside to cool.

                    To make the pecans:

                    1. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the pecans, sugar, and salt.
                    2. Continue cooking over medium heat, stirring frequently, until the pecans are toasted and the sugar sticks to them (about 7 or 8 minutes). Set aside to cool.
                    3. If desired, set aside some of the pecans for garnish. (I used about 20 pecan halves for the garnish you see in the above photos.) Once cooled, roughly chop the remaining pecans. 

                    To make the filling:

                    1. Using an electric mixer on medium speed, beat the cream cheese, sugar, brown sugar, and vanilla until thoroughly combined and smooth.
                    2. In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until soft peaks form.
                    3. Fold about a third of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream.
                    4. Stir in the chopped pecans.
                    5. Spread the filling evenly in the cooled crust. Garnish as desired. Refrigerate at least 4 hours before serving.

                    BUTTER PECAN ICE CREAM

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                    • 2 cups unsweetened almond milk
                    • ½ cup heavy whipping cream
                    • ½ cup cottage cheese
                    • 2 farm fresh eggs*
                    • 1 T softened/melted salted butter
                    • 1 T vegetable glycerin, optional but highly recommended
                    • 2 tsp. butter flavoring
                    • 1½ tsp. vanilla extract
                    • 1 tsp. caramel flavoring
                    • ½ tsp. molasses
                    • 6-8 pinches Pure Stevia Extract Powderto taste
                    • ⅛ tsp. salt
                    • 1 tsp. glucomannan


                    • 1 T salted butter
                    • ⅓ cup chopped pecans
                    • 1 packet (3/4 tsp.) Truvia
                    1. In a high-powered blender, blend all the ice cream ingredients together until completely smooth.
                    2. Churn in an automatic ice cream churnaccording to manufacturer's directions.
                    3. While the ice cream is churning, toast the pecans with the butter in a skillet until toasty and fragrant. Toward the end of toasting, sprinkle the pecans with the Tuvia and let them continue toasting a bit longer.
                    4. When the pecans are done, transfer them to a freezer-safe container and freeze them to chill.
                    5. When the ice cream is done churning, transfer it to the container as well and stir to evenly distribute the pecans. Freeze to firm up more as desired or serve immediately.

                    CHOCOLATE PECAN PIE

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                    • 1 prepared deep-dish pie crust
                    • 1 cup light corn syrup
                    • 1/2 cup sugar
                    • 1/4 cup butter, softened
                    • 1 teaspoon vanilla
                    • 3 eggs
                    • 1 cup semi-sweet chocolate morsels
                    • 1 1/2 cups pecan halves
                    • 2 tablespoons chocolate morsels
                    • 10 pecan halves
                    1. Preheat oven to 325º
                    2. Place pie crust in a deep-dish pie plate.
                    3. In a large bowl, beat syrup, sugar, butter, vanilla and eggs until well blended.
                    4. Fold in 1 cup morsels and 1 1/2 cups pecans.
                    5. Spread evenly in pie crust and bake 55-60 minutes or until golden brown and set.
                    6. Cool 1 hour before serving.
                    7. While pie is cooling, line a cookie sheet with wax paper.
                    8. Place remaining morsels in a small bowl microwave at 50 percent for about 1 1/2 minutes or until melted.
                    9. Dip remaining pecan halves in chocolate and place on waxed paper and refrigerate to set.
                    10. Place chocolate-dipped pecans on top of the pie for garnish.

                    CLASSIC GEORGIA PECAN PIE

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                    • 3 eggs, beaten
                    • 1 cup sugar
                    • 1 cup light or dark corn syrup
                    • 1 teaspoon vanilla
                    • 3 tablespoons butter, melted
                    • 1 1/2 cups Georgia pecan halves, chopped or halved (personal preference)
                    • 1 deep dish unbaked pie shell (If you use a frozen pie shell it will brown quicker than others so you may need to cover edges with foil to prevent from over browning.)
                    1. Preheat oven to 350º.
                    2. Combine eggs, sugar, corn syrup, vanilla, and butter. Stir with a wooden spoon to combine, then stir in pecans.
                    3. Pour into pie shell.
                    4. Bake 40 - 45 minutes or until knife inserted in center comes out clean.
                    5. Cool before serving. Makes about 8 slices.


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                    • 4 cups fresh pecan halves
                    • 1/2 cup unsalted butter
                    • 1 cup granulated sugar
                    • 1/2 cup corn syrup
                    • 3/4 cup sweetened condensed milk
                    • 1/2 teaspoon fine sea salt
                    • 8 ounces dark chocolate, roughly chopped
                    • Flaky sea salt, for sprinkling (optional)
                    1. For the Pecans: Preheat oven to 350 degrees F. Spread the pecans on a baking sheet and toast them for 6 minutes, shaking the pan halfway through baking. Remove from oven and set aside to cool for a few minutes.
                    2. For the Dark Chocolate Pecan Turtles: Line 2 large baking sheets with parchment paper. Lightly grease the parchment paper with non-stick spray.
                    3. Arrange the toasted pecans on the prepared sheets in star shaped groups of 5. Set aside until needed.
                    4. In a medium sized saucepan, melt butter over medium heat. Once melted, add in the granulated sugar, corn syrup, sweetened condensed milk, and salt. Cook, stirring frequently, until the mixture reaches 235 degrees F. on your candy thermometer. Remove from heat and vigorously whisk the mixture for 30 seconds. Set aside for 5 minutes, it’s best to set a timer.
                    5. After five minutes, using a medium cookie scoop, spoon level mounds of the caramel over each nut cluster, aiming to drop it in the center of the cluster. Set aside while you melt your chocolate.
                    6. Fill a medium pot 1/3 full of water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Once the chocolate is completely melted, stir the mixture smooth, then carefully remove the bowl from the heat.
                    7. Spoon about 1 tablespoon of the melted chocolate over each caramel pecan cluster, again, aiming to drop it in the center of the cluster. Set aside, at room temperature, until the chocolate has set, about 1 hour. Store in an airtight container, at room temperature, for up to 1 week. Makes 24 turtles.


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                    • 3 cups cooked, mashed Georgia sweet potatoes
                    • 1 cup sugar
                    • 1/2 teaspoon salt
                    • 2 eggs, beaten
                    • 2 1/2 tablespoons butter, melted
                    • 1/2 cup milk
                    • 1 teaspoon vanilla
                    • 2 1/2 tablespoons butter
                    • 1 cup brown sugar
                    • 1/3 cup flour
                    • 1 cup chopped Georgia pecans
                    1. Mix together first 7 ingredients and pour into a greased 9" x 13" baking dish.
                    2. Combine all remaining ingredients for topping, and carefully cover sweet potatoes.
                    3. Bake at 350º for 35 minutes.


                    • 1 1/4 cups flour
                    • 1/2 cup butter, softened
                    • 1/4 cup sugar
                    • 1/4 cup chopped pecans
                    • 3/4 cup light corn syrup
                    • 1/3 cup packed light brown sugar
                    • 2 eggs
                    • 3 tablespoons flour
                    • 1 teaspoon vanilla
                    • 1/2 teaspoon salt
                    • 3/4 cup chopped pecans
                    1. Preheat oven to 350º.
                    2. To make crust combine flour, butter, and salt in a mixing bowl beat on medium. When the mixture resembles coarse crumbs, stir in the 1/4 cup pecans.
                    3. Press mixture in the bottom of a greased 8 or 9-inch pan. Bake 20 - 25 minutes or until light golden brown.
                    4. While crust is baking combine all filling ingredients except pecans. When well combined, stir in pecans.
                    5. Spread mixture evenly over hot crust and bake for 20 - 30 minutes or until a knife inserted in center comes out clean. Cool completely and cut into bars.


                    View Printable Version
                      • 8 tablespoons butter, softened
                      • 1 cup packed light brown sugar
                      • 1 large egg
                      • 1-1/2 teaspoons vanilla extract
                      • 1 cup pumpkin puree
                      • 1 cup all-purpose flour
                      • 1 teaspoons baking powder
                      • 3/4 teaspoon ground cinnamon
                      • 1/2 teaspoon ground ginger
                      • 1/2 teaspoon salt
                      • 1/4 teaspoon ground cloves
                      • 1 cup chopped Georgia pecans
                      • 1/2 cup dried currants
                      1. Grease and flour a 9″ x 9″ baking pan.
                      2. Heat oven to 350 degrees F.
                      3. In a large bowl with electric mixer, beat butter and sugar until well blended - about 2 minutes. Scrape down sides of bowl and beat in egg and vanilla until combined. Beat in pumpkin puree.
                      4. In a medium bowl, stir together flour, baking powder, ginger, salt, and cloves. On low speed, add flour mixture to pumpkin mixture just until combined. Stir in pecans and currants.
                      5. Spread batter evenly in prepared pan.
                      6. Bake 35 minutes or until tester inserted in center comes out clean.
                      7. Cool completely before cutting into 9 squares.
                      8. Store in an airtight container in the refrigerator.


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                      • 1 cup crushed pretzels
                      • ½ cup chopped pecans
                      • ¾ cup brown sugar
                      • ¾ cup butter, melted
                      • 2 cups diced strawberries
                      • 8 oz cream cheese, softened
                      • ½ cup granulated sugar
                      • 1 tsp vanilla
                      • 8 oz whipped topping
                      1. Mix together crushed pretzels, chopped pecans, brown sugar and melted butter.
                      2. Spread on a large baking sheet with sides and bake at 400 degrees for 7 minutes. Allow the mixture to cool and then break it into small pieces.
                      3. Beat together softened cream cheese, granulated sugar and vanilla.
                      4. Fold in whipped topping.
                      5. Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture.

                      TOASTED PECAN GELATO

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                      • 2 cups whole milk
                      • 1 cup heavy cream
                      • 2/3 cup light brown sugar
                      • 4 large egg yolks, at room temperature
                      • Pinch kosher salt
                      • 1 cup toasted pecans (see page xii), finely ground
                      • 1/2 teaspoon vanilla extract

                        1. Place the milk, cream and 1/3 cup of the brown sugar in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175 F.
                        2. Place the egg yolk, 1/3 cup of the brown sugar and salt in a small metal bowl and whisk until completely mixed.
                        3. Add 1/4 cup of the warm milk mixture to the eggs, whisking all the while. Continue adding milk to the eggs, 1/4 cup at a time, until you have added about 1-1/2 cups. Slowly, whisking all the while, return the now milk and egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185 F. Do not allow the mixture to boil.
                        4. Pour through a medium fine strainer into a metal bowl. Discard the solids.
                        5. Add the pecans and stir well.
                        6. Set the mixture aside until it reaches room temperature.
                        7. Add the vanilla extract and stir well.
                        8. Cover and refrigerate until it reaches 40 F, about 3 hours. Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.


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                        • 3 cups white chocolate chips
                        • 1 can (14 oz) sweetened condensed milk
                        • 1/4 cup butter
                        • 1 cup dried cranberries
                        • 3/4 cup chopped pecans
                        • 1 teaspoon vanilla
                        • 1/4 teaspoon allspice
                        • 1/4 teaspoon ground ginger
                        • 1/4 teaspoon cinnamon
                        1. Line a 9x13 glass baking dish with parchment paper.
                        2. Place white chocolate chips sweetened condensed milk, and butter in microwaveable bowl. (I used a large glass measuring cup because it has an easy pouring spout.)
                        3. Microwave on medium until chips are melted, about 3-4 minutes. You will need to stop and stir the mixture a couple times during cooking.
                        4. Stir in the allspice, ground cinnamon, ground ginger, vanilla, cranberries and nuts as soon as you take the mixture out of the microwave. Mix well. Be careful, the bowl may be warm.
                        5. Pour mixture into glass baking dish and refrigerate for about 3 hours or until it is completely set. Cut into squares and serve.

                        PECAN PIE SUPREME BROWNIES

                        Pecan Topping:

                        • ½ cup butter or margarine
                        • ¼ cup all-purpose flour
                        • 2/3 cup packed brown sugar
                        • ½ cup corn syrup
                        • 2 eggs
                        • 1 teaspoon vanilla
                        • 3 cups coarsely chopped pecans


                        • 1 box (1 1lb 2.4 oz) triple chunk brownie mix
                        • Water, vegetable oil and eggs called for on brownie mix box.
                        1. Heat oven to 350 degrees. Grease bottom only of 13 x 9-inch pan with cooking spray or shortening.
                        2. In a 2-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup and eggs until well blended. Cook 2 to 3 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.
                        3. Make brownie batter as directed on brownie mix box for cake like brownies. Spread in pan. Spoon pecan topping evenly over batter.
                        4. Bake 33 to 38 minutes or until center is set. Cool completely, about one hour. For 36 brownies, cut into 6 rows by 6 rows. May also cut into wedges and served with a dollop of whipped cream.

                        Other Pecan Recipes


                        For the Vinaigrette:

                        • 1/4 cup apple cider vinegar
                        • 1/3 cup light oil (I use grapeseed oil)
                        • 2 teaspoons pure maple syrup
                        • 1/8 teaspoon onion powder
                        • 1/8 teaspoon coarse salt
                        • good pinch fresh ground pepper
                        • 1/4 cup Pecan Halves

                        For Salad:

                        • fresh spinach leaves
                        • chopped apple
                        • chopped pear
                        • golden raisins
                        • crumbled goat cheese
                        • optional additions: sliced red onion, bacon
                        1. Combine all ingredients except nuts in a sealed tight jar or container and shake well. Toast nuts in a small skillet over medium heat for about 4-5 minutes. Watch carefully. When nuts are fragrant and toasted, remove from pan and place on cutting board.
                        2. Roughly chop pecans then add to vinaigrette while still warm. Serve over your favorite autumn inspired salad greens and fruits.

                        EASY HONEY ROASTED PECAN BUTTER

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                          • 2 cups raw pecan halves
                          • 2 tbsp raw honey
                          • ½ tsp pure vanilla extract
                          • ¼ tsp fine grain sea salt
                          1. Preheat your oven to 300 degrees and line a baking sheet with parchment paper. In a bowl, melt the honey and toss with the pecans to evenly coat.
                          2. Spread the pecans out on the baking sheet in a single layer and roast in the preheated oven for 10 minutes. Remove promptly to avoid burning.
                          3. Allow the pecans to cool for a few minutes, then transfer to your food processoror high speed blender
                          4. Process on high speed for a few minutes until a paste begins to form. Stop, scrape the sides of the bowl, and continue to process for another 5 minutes or so, stopping again once to scrape the bowl.
                          5. Once a creamy butter forms, add the vanilla and salt and process just to combine. Done! Transfer all the honey roasted pecan butter to a glass jar with a lid and enjoy! Store covered in the refrigerator.

                          HONEY-PECAN BUTTERSCOTCH SAUCE

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                            • 1 cup firmly packed light brown sugar
                            • 1/2 cup butter
                            • 1/4 cup milk
                            • 1/4 cup honey
                            • 3/4 cup coarsely chopped toasted pecans
                            1. Bring light brown sugar, butter, milk, and honey to a boil in a medium saucepan over medium-high heat, stirring constantly
                            2. Boil, stirring constantly, 2 minutes.
                            3. Remove from heat, and cool 30 minutes.
                            4. Stir in coarsely chopped toasted pecans.
                            5. Serve over hot apple pie topped with vanilla ice cream.

                            JALAPEÑO-PECAN MUSTARD BUTTER

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                              • 1 cup softened butter
                              • 1/3 cup finely chopped toasted pecans
                              • 2 tbsp. minced red onion
                              • 3 tbsp creole mustard
                              • 1 jalapeno pepper
                              • 1 clove garlic
                              1. Stir together butter, finely chopped toasted pecans, minced red onion, Creole mustard, jalapeño pepper, seeded and minced, and 1 garlic clove, pressed, in a small bowl.

                              2. Spread on hot biscuits filled with ham or on a grilled flank steak sandwich, toss with oven-roasted new potatoes, or stir into hot cooked stone-ground grits. Store, covered, in refrigerator up to 1 week.

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                              Georgia Pecan Growers Association

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                              (P.O. Box 1367)
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