Pecan Recipes

Kahlua-Pecan Brown Sugar Baked Brie

  • 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.

Pecan “Milk” Punch

  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.

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.

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Georgia Pecan Growers Association

220 East Second St, Suite A
(P.O. Box 1367)
Tifton, Georgia 31794
Phone: 229-382-2187
Fax: 404-393-9298

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