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Brenna Dempsey
BY BRENNA DEMPSEY
Executive Producer
Whether you call it “puh-KAHN” or “PEA-can,” we can almost all agree that it just isn’t the holiday season without something pecan-related on the table.
There are many different ways to prepare pecans, ranging from sweet to savory and simple to complicated. But there are some tried and true classics that just hit the right spot every time.
Southern Spiced Pecans
This is a great recipe for someone who likes to add a little heat, and a great part about this recipe is that it can be customized to whatever you like most. This recipe from cookingwithcarlee.com is a great place to start.
½ teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
¼ cup butter
2 Tablespoons granulated sugar
1 teaspoon salt
3 cups pecan halves
Instructions
Preheat oven to 300°F.
In a small bowl, stir together ground cumin, chili powder, ground cinnamon and ground cayenne pepper. Then, melt the butter. Once you’ve done that, add the sugar and salt and let them dissolve in the melted butter.
Remove from heat. Add the pecans and stir until the nuts are all coated in the butter mixture. Sprinkle with seasonings and stir again to coat evenly.
Bake for 15 minutes. Stir, then return to the oven to bake for another 10 minutes. Allow to cool completely before moving to an airtight container for storage.
Store at room temperature for up to two weeks – if they last that long.
Old Fashioned Southern Pecan Pralines
You better be careful with this one, or you might have to make it every year. Pralines are classic holiday treats that will fit right in for friends and family gatherings. You will need a candy thermometer for this one: They are $7 to $12 on Amazon. This recipe was found on butterandbaggage.com.
4 tablespoons butter
1 cup sugar
1 cup light brown sugar
¼ teaspoon salt
½ cup heavy cream
2 cups pecan halves - lightly toasted
1 tablespoon vanilla
Instructions
Line your cookie sheets with parchment paper, toast the pecan halves and melt the butter in a saucepan on low heat.
Add white and brown sugar, salt and cream and whisk to combine. Cover and turn the heat to medium and bring to a boil for about 2-3 minutes. Once boiling, remove the lid and continue boiling until it reaches 242º with a thermometer; this takes about 5 minutes.
Working quickly, add the pecans and vanilla and whisk until it turns from shiny to creamy and starts to thicken. (Don’t let it get too thick, or you won’t be able to spoon it out.)
Quickly spoon the mixture onto the parchment paper, using a spatula to slide it off the spoon. It makes about 24 pralines.
A tip to help make things go smoothly is to measure everything before you start, because you won’t have time once you start the process.
No Bake Pecan Pie Balls
These are a sweet and simple way to turn the well-loved pecan pie recipe into something quick and easy. This recipe was made by masonrecipes.com.
1 cup finely chopped pecans
8 oz cream cheese, softened
1 cup powdered sugar (adjust to taste)
1 tsp vanilla extract
1/2 cup mini chocolate chips
1/2 cup graham cracker crumbs (for rolling)
Instructions
Chop the pecans and combine them in a large bowl with softened cream cheese and powdered sugar until smooth. Stir in vanilla extract, fold in mini chocolate chips, then scoop out portions of the mixture and roll into balls. Roll the balls in the graham cracker crumbs and chill on a parchment-lined baking sheet.
Chocolate Pecan Turtle Clusters
This is a great option for the chocolate lovers out there. If you want to replace the homemade caramel with something premade, you can make the recipe a lot easier. This recipe was on tasteofrecipe.net.
2 cups pecan halves (about 6 ounces), toasted
½ cup unsalted butter
1 cup light brown sugar, packed
½ cup light corn syrup
7 ounces sweetened condensed milk
½ teaspoon pure vanilla extract
12 ounces milk chocolate chips
½ teaspoon vegetable shortening
Instructions
Start by toasting the pecans, then prep by lining your baking sheet with parchment paper. If you don’t line the sheet, you will have a very hard time getting the turtles off. Make some clusters of pecans that will be the base of the turtles that you pour the caramel on.
In a medium saucepan over medium-high heat, melt the butter. Stir in the brown sugar, corn syrup and sweetened condensed milk, whisking constantly so nothing sticks or burns. With a candy thermometer, heat until you hit 235–240°F (soft-ball stage). If you don’t have one, look for thick, glossy syrup that sticks to your spoon in slow drips.
Remove from heat, stir in the vanilla and let the mixture rest for 30 seconds so it thickens slightly. Now you pour some of the caramel over the pecans you have ready and let them cool. Melt your chocolate and spoon it on top. If you want to be fancy, add a pecan and some salt as a garnish.
Hopefully, this helped you find some cool new recipes to try out around the holidays or any time of year.
Pecans are a classic southern staple that can be added to just about any cookie, cake or brownie. They also make a nice little snack if you just toast them with some salt.
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