Recipes with pecans

Chocolate-pecan pie crust made from crushed chocolate wafer cookies, finely chopped pecans, and melted butter. A 3-ingredient press-in crust that bakes in just 10 minutes.

Chocolate can cake uses the chocolate syrup can as your measuring cup for sugar, flour, oil, coconut, and pecans. One bowl, no precise measuring, and a rich fudgy result.

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

Hidden Kisses cookies with chocolate kisses wrapped in buttery pecan shortbread and rolled in powdered sugar. A snowball cookie with a melted chocolate surprise inside.

Pecan rolls are buttery shortbread-style cookies packed with crushed pecans and rolled hot in powdered sugar. The classic five-ingredient holiday cookie also known as Mexican wedding cookies.

Old-fashioned poppy seed cake with the seeds soaked in milk for hours to release their flavor, then topped with a pecan custard frosting. Tender, nutty, and heirloom-worthy.

Pecan brownies made with melted semi-sweet chocolate and a full cup of dark brown sugar for deep, fudgy texture and a shiny crackled top. A bakery-style brownie with toasted 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.

Raspberry streusel muffins with a pecan-brown sugar crumb topping and berries layered through the batter. Buttery, tender muffins with a crunchy sweet crust on every bite.

Angel food cake hollowed out and filled with butter pecan ice cream, frosted with sweetened whipped cream, and topped with toasted pecans. A stunning no-bake frozen dessert.

Mom's chocolate chunk cookies with chunky semi-sweet chocolate, toasted pecans, and a butter-margarine blend that gives crisp edges and chewy centers. Bakery-sized scoops.

Buttery sugar diamonds cookies with cinnamon and pecans. Sheet pan bar cookies with a crispy pecan topping that bake until golden at 300°F.

Savory yam casserole layers thin-sliced sweet potatoes in a cayenne-spiked cream, then crowns them with a crunchy topping of saltine crumbs, parmesan, and pecans. A grown-up, not-sweet take on the holiday classic.

Triple chocolate mocha cookies layer melted semisweet chocolate, cocoa powder, and chocolate chips with a hit of espresso for deep, fudgy chocolate intensity. Optional toasted pecans add crunch.

Pecan pie pastry with finely chopped pecans mixed right into the crust dough, blind-baked in the microwave with dried bean weights. A nutty, flaky shell for any pie filling.

Crustless cranberry pie with fresh cranberries and pecans under a golden, buttery batter that bakes into its own sweet crust. A simple holiday dessert with no pie dough needed.

Orange liqueur cake with chopped dates, pecans, and buttermilk batter, soaked in a Grand Marnier orange syrup. The fruitcake alternative for people who claim to hate fruitcake.

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

Lane cake filling with egg yolk custard, brandy, candied cherries, raisins, pecans, and coconut. The classic Southern frosting for a traditional Lane cake.

Spiced pecan thumbprint cookies with cinnamon-scented dough and a glossy jam center. Buttery shortbread-style cookie with a nutty crunch, ready for the holiday cookie tin.

Sweet citrus-raisin dip blended with a whole orange (peel and all), golden raisins, pecans, mayo, and yogurt. A unique chunky fruit dip for chicken or crackers.

Spice and nut thumbprint cookies with ground pecans, cinnamon, and jam filling. Buttery shortbread-style cookies with a fruity center, perfect for holiday baking.

Coconut pecan pie with a buttery egg custard filling, flaked coconut, and chopped pecans baked in a flaky crust. A Southern-style pie with a lemon-vanilla twist and golden, chewy top.

Chocolate nut-filled cookies with a chocolate syrup and pecan filling sandwiched between two rolled dough circles. A window-topped sandwich cookie sealed with fork tines.

Buttery lemon tea cake with chopped pecans, soaked in a hot lemon zest and juice sauce while still warm. A tender, citrus-drenched cake with crunchy pockets of toasted nut.

Orange pecan quick bread sweetened with honey instead of sugar, with fresh orange juice, orange zest, and chopped pecans. A fragrant, moist loaf with natural sweetness.

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.

Pecan shortbread cookies with buttery, melt-in-your-mouth crumb and a simple powdered sugar glaze drizzle. Five ingredients, no eggs, with toasted pecans throughout each tender bite.

Nearly brownie cookies with melted semisweet chocolate, butter, and chopped pecans. Fudgy, crackly-topped, and intensely chocolatey with minimal flour for maximum richness.

Mustard pecan chicken: Dijon-slicked chicken breasts pressed into chopped pecans, pan-seared in butter until the nuts turn toasty and the chicken stays juicy. Weeknight dinner with Southern flair.

Pecan-stuffed deviled eggs with chopped pecans, mayonnaise, dry mustard, and a kick of grated onion. The Southern twist on the classic appetizer.

Old-fashioned brownies with unsweetened chocolate, butter, pecans, and a simple creamed batter. A vintage one-bowl recipe that bakes in 25 minutes flat.

Fudgy brownies made with unsweetened chocolate, butter, and pecans. Customize the bake time for fudgy or cakey results, and the pan size for giant or bite-sized squares.

Pecan butter balls made with chopped pecans, butter, and vanilla, baked until sandy and tender. A classic Southern cookie for holiday tins and gift boxes.

Classic pecan pie with dark corn syrup, melted butter, and toasted pecans, scaled for either a 9 or 10 inch shell. Five ingredients in the filling, no-fuss method, glossy candied top.

Butter pecan tea cookies rolled in powdered sugar while warm. A classic snowball cookie with a melt-in-your-mouth shortbread texture, baked until firm but not browned.

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

Nutkins are light, crispy pecan meringue cookies made with just 4 ingredients: egg whites, powdered sugar, pecans, and vanilla. Naturally gluten-free.

Jan Hagels are crisp Dutch shortbread cookies spiced with cinnamon and ginger, brushed with egg white, and topped with chopped pecans or walnuts. Sliced into rectangular bars while warm.

Old-fashioned Southern pralines with brown sugar, evaporated milk, pecans, and a touch of maple. Buttery, crumbly candy that melts the second it hits your tongue.

Thin-pounded pork chops coated in Dijon mustard and ginger-flour, pan-seared and finished with a maple syrup and toasted pecan sauce. Quick weeknight dinner in 35 minutes.

Taffy-apple cheesecake pie with caramelized apples, melted caramels, cream cheese filling, and a pecan-chocolate chip crumble. A fall dessert that combines caramel apples and cheesecake in every bite.

Lemon lush layered dessert with a buttery pecan shortbread crust, cream cheese filling, lemon pudding, and whipped topping. A four-layer no-bake icebox dessert that chills overnight and cuts into clean squares.

Upside-down apple cinnamon rolls with just 4 ingredients: canned apple pie filling, refrigerated rolls, pecans, and brown sugar. Cooked in the microwave and flipped onto a plate in minutes.

Warm cinnamon-spiced muffins packed with shredded tart apples and crowned with a crunchy pecan-brown sugar topping that caramelizes as it bakes.

Coconut pecan brownies built on a boxed fudge brownie mix doctored with sour cream and a can of coconut pecan frosting stirred right into the batter. German chocolate cake meets brownie.

Warm spiced cherry relish simmered with honey, raisins, cider vinegar, and crunchy pecans. The ultimate condiment for roast chicken, duck, or holiday ham.

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.