11 Jul Beyond the Pie: 4 Recipes for Pecan Lovers
In celebration of #NationalPecanPieDay, we wanted to share some delicious recipes using Pecans in addition to the classic pie. Below are 4 of our favorite recipes which incorporate pecans. Don’t be afraid to buy too many, as pecans have a long shelf life. In-shell pecans can last up to 6-12 months in a cool, dry place. Shelled pecans can be stored sealed in airtight containers in the refrigerator for up to 9 months or frozen for up to 2 years.
These are a delicious snack to enjoy warm. They can also be crushed up a bit and top ice cream. Don’t forget these can make delicious gifts for friends around the holidays in a jar or wrapping paper.
4 C. Pecan halves
½ C. Sugar
½ C. Brown Sugar
1 T. ground Cinnamon
1 tsp. Salt
1/8 tsp Cayenne
1 egg white, whisked
Preheat your oven to 300 degrees F. Combine sugars, cinnamon, salt and cayenne in a large bowl or bag. Toss until evenly combined. In a medium bowl, whisk egg whites and pecans until pecans are evenly coated. Pour on top the sugar mixture and stir until all pecans are coated. Line your large baking sheet with parchment paper, and spread out the pecans in one layer. Bake for 20 minutes, stir nuts, bake additional 20 minutes. Remove nuts from oven and allow to cool. Enjoy warm or transfer to a sealed container until ready to use.
Pecan Pie Muffins
These muffins are a wonderful addition to brunch. Muffins are also a great traveling food, whip a batch up on the weekend and they are great to grab on the way out the door.
1 C. packed light brown sugar
½ C. all-purpose flour
2 C. chopped pecans
2/3 C. butter, softened
2 eggs, beaten
Preheat oven to 350 degrees F. Lightly spray muffin tin with cooking spray, can use paper liners if you desire. In a large bowl, combine brown sugar, flour, and pecans. In another bowl, combine butter and eggs. Stir in dry ingredients until combined. Spoon batter into your muffin tin filling no more than 2/3 high. Bake 15-17 minutes or until knife comes out clean.
Pecan Crunch Grape Salad
This recipe is perfect this time of year, as grapes are in season and low in cost at most markets. This dish is great for picnics or BBQs.
2 C. Green seedless grapes, washed & stemmed
2 C. Red seedless grapes, washed & stemmed
1 C. Sour Cream
1 Pkg. 8-0z Cream Cheese, softened
½ C. Sugar
2 tsp. vanilla extract
1 C. dark brown sugar
1 C. pecans, chopped
1 C. walnuts, chopped
In a large bowl, mix sour cream, cream cheese, sugar, and vanilla until smooth. Stir in grapes. In a small bowl, combine brown sugar, pecans, and walnuts. Sprinkle nut mix atop the grape mixture and refrigerate 2-4 hours before serving.
Maple Pecan Sweet Potatoes (Recipes from TIPHERO)
This recipe is like the sweet potato casserole so many of us associate with Thanksgiving. This recipe originally from TIPHERO is more appetizing for the eyes. It is perfect for small gatherings, but we’d recommend sticking with a casserole version for large gatherings for time sake.
4 Sweet Potatoes, washed
2 T. Vegetable Oil
salt and pepper, to taste
2 T. butter, melted
1 tsp. ground cinnamon
½ C. chopped pecans
½ C. Maple Syrup
1 tsp Vanilla extract
1/2 tsp salt
Preheat oven to 425 degrees F. Slice into your sweet potatoes (not thru) every quarter inch. Once all potatoes are cut, lay them in a non-stick baking dish. Season with salt and pepper, then bake 30-40 minutes until soft. Remove dish from the oven. Increase oven temperature to 450 degrees F. In a small bowl, combine butter, cinnamon, pecans, maple syrup, vanilla, and salt. Stir to mix. Spoon the mixture over and in between the slits of the potatoes. Return the filled sweet potatoes to the oven and bake an additional 8 minutes. Allow to cool before serving.
Pecans can be enjoyed year-round. Keeping some nice chopped nuts on hand is great for stepping up many recipes like salads, crusted fish and more. What are some of your favorite ways to enjoy pecans?
If you are not a cook, just order a delicious Kern’s Kitchen Pecan Pie from us!