Recipes with pecan halves

Cat-shaped chocolate chip cookies with pecan ears, pretzel whiskers, and candy eyes. A fun baking project kids will love decorating and eating.

No-bake chocolate cheesecake pie with whipped topping, caramel drizzle, and toasted pecans. Turtle-style dessert that comes together in 15 minutes.

White chocolate almond-pecan pie with a triple-extract filling of vanilla, almond, and chocolate. A rich twist on classic pecan pie with white chocolate and slivered almonds.

Calvert's pecan flounder bakes flounder fillets in foil packets with pecan vinaigrette, lemon slices, white wine, and toasted pecan halves. An elegant Southern-inspired dinner for four.

Frozen pumpkin pie with a ginger graham cracker crust, vanilla ice cream layer, and spiced pumpkin whipped cream topping with pecans. A no-bake twist on classic pumpkin pie.

Pecan wild rice pilaf with wheat pilaf, dried currants, fresh mint, orange zest, and Italian parsley. A festive room-temperature side dish for holiday tables.

Pecan tea cookies made with butter, powdered sugar, and nutmeg, topped with a pecan half and egg wash glaze. Dainty, tender bite-sized cookies perfect for tea parties.

Bourbon pecan pie with cane syrup, dark brown sugar, and a pre-cooked filling for a deeper, less cloying caramel base. Toasted pecans bake into a glossy, crackly top.

Chocolate chip pecan pie with a hidden layer of frozen chocolate chips beneath a classic dark corn syrup pecan custard. The frozen trick keeps chocolate chips intact through baking.

Triple chocolate cookies with unsweetened and semi-sweet chocolate, espresso, toasted pecans and walnuts, finished with a piped chocolate drizzle. Dense, fudgy, and intensely rich.

Pecan fudge pie with eight ounces of melted semisweet chocolate, three cups of pecans, and dark corn syrup in a from-scratch shortening crust. A rich, fudgy twist on classic pecan pie.

Orange-carrot gelatin salad with mandarin oranges, crushed pineapple, shredded carrots, and pecans set in orange Jell-O and unmolded on a bed of lettuce. A retro potluck classic.

Three-ingredient chilled coffee caramel pudding with caramelized sweetened condensed milk, hot coffee, and chopped pecans. A retro dulce de leche dessert served in sherbet glasses.

Modern fruitcake loaf with pecans, dates, dried cranberries, chocolate chips, and rum, topped with white chocolate cream cheese frosting. A fruitcake even fruitcake haters will love.

Brown rice salad with mandarin oranges, golden raisins, and pecans tossed in orange juice and apple cider vinegar. A bright, citrusy grain salad served at room temperature that's vegan and gluten-free.

Oat-pecan praline cookies with molasses, maple extract, and brown sugar. Chewy oat cookies loaded with chopped pecans and topped with a pecan half, baked to a deep golden brown.

Cranberry honey pecan crunch pie with a tart cranberry-orange puree filling and a caramelized honey-pecan topping. A stunning holiday pie with bright fruit and buttery crunch.

A lighter take on chocolate brownies using reduced-fat margarine, sugar substitute, and skim evaporated milk. Topped with pecans and ready in just 30 minutes.

Chocolate pecan pie with melted German sweet chocolate, toasted pecan halves, and a glossy corn-syrup custard baked into a flaky pie shell. The Southern holiday classic with a cocoa upgrade.

Chocolate caramel brownies with a fudgy unsweetened chocolate base, buttery brown sugar caramel layer, pecans, and swirled melted chocolate chips on top. Three decadent layers in one pan.

Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.

Caramelized candied almonds cooked in sugar and butter until golden brown with a splash of vanilla. Crunchy, sweet clusters perfect for snacking or gifting.

Sugared pecans in a buttery brown sugar glaze made on the stovetop in 5 minutes with just 3 ingredients. A quick snack, salad topper, or holiday gift idea.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.

Upside-down apple pie with a caramelized pecan and brown sugar base that becomes a sticky, nutty topping when flipped. Cinnamon-nutmeg spiced apples in a double crust.

Old-fashioned cream caramel icing for jam cake: just heavy cream, sugar, and butter cooked to soft-ball stage, then beaten until spreadable. The Southern frosting that turns any layer cake into a showpiece.

Easy toasted pecans coat halves in melted margarine, oven-toast them golden, then finish with a salt sprinkle. Three ingredients, snackable in under 30 minutes, holiday gift jar ready.

Tipsy chocolate pecan crunch ice cream with homemade chocolate-caramel coated pecans, dark rum custard base, and real heavy cream. A boozy, crunchy, from-scratch frozen indulgence.

Homemade pecan butter made from butter-toasted pecans ground with honey, soy sauce, and salt. A rich Southern-style nut butter with a sweet-savory depth.

Turtle cookies with pecan halves, caramel candy centers wrapped in brown sugar shortbread, and a chocolate glaze dip. Adorable candy-shop cookies from scratch.

Watercress goat cheese salad with pecan halves is a three-ingredient starter that takes 15 minutes. Peppery greens, creamy chevre, and crunchy nuts.

Upside-down apple pie with a caramelized brown sugar and pecan bottom that becomes the glossy top when flipped. Glazed and served warm with the nuts on display.

Chocolate pecan pie with melted semi-sweet chocolate stirred into a classic corn syrup filling, loaded with pecan halves. Rich, gooey, and deeply chocolatey.

Pecan crisps made with butter, brown sugar, and vanilla, rolled thin and topped with a pecan half. A simple kneaded dough yields tender, nutty cookies with lightly browned edges.

Buttery slow-roasted pecan halves toasted low and slow at 275°F for one hour, crispy golden snack with optional sea salt finish

Pumpkin cheesecake layers a graham cracker crust with spiced pumpkin cream cheese filling and a sour cream topping, finished with pecan halves. The perfect Thanksgiving and Christmas dessert.

Old-fashioned fudge made with semi-sweet and unsweetened chocolate, marshmallow cream, evaporated milk, and loads of chopped pecans. Dense, fudgy, and melt-in-your-mouth smooth.

This chocolate cake includes bananas both in the cake and creamy sauce.

Old-school Southern pralines made with Mr. Pibb (or Dr. Pepper) cola and toasted pecans. The cola adds caramel-cherry depth to the candy syrup with marshmallows for extra creaminess.

Catfish fillets baked with butter, white wine, and lemon, then drizzled with a rich Frangelico hazelnut cream sauce and toasted pecans. Creole elegance in 30 minutes.

Pecan-coated roast pork loin with baked peaches: an overnight-marinated pork loin in a sage-thyme-garlic crust, rolled in chopped pecans and roasted with brown sugar peaches. Southern holiday showpiece.

Maple pecan pumpkin pie layers spiced pumpkin custard with raisins and chopped pecans, topped with maple-scented whipped cream and toasted pecan halves. A Thanksgiving upgrade on the classic.

Cajun rice dressing with apples, raisins, pecans, and a cayenne-white pepper seasoning mix. Sweet-savory-spicy side dish cooked in stock until tender and fluffy.

Upside-down apple pie with a caramelized pecan or walnut topping, cinnamon-spiced apple filling, and a single fluted pastry crust. Flip it onto a plate for a stunning presentation.

Mom's small-batch pecan pralines with brown sugar, Karo corn syrup, evaporated milk, and pecan halves. Cooked to soft-ball stage and dropped on wax paper for classic Southern candy.

Crunchy candied pecans coated in brown sugar, cinnamon, allspice, nutmeg, and cloves. Made in the microwave in just 30 minutes for easy holiday snacking or gifting.

Pajas are flourless coconut cookies loaded with butter-toasted pecans, dried apricots, and chopped chocolate, bound with sweetened condensed milk. No eggs, no flour, all flavor.

Easy Graham Cracker Toffee Cookies: a 4-ingredient bake-sale shortcut where buttery toffee pours over graham crackers and toasted pecans. Crisp, candy-like, ready in 30 minutes.