Recipes with pecans

Pecan penuche fudge made with dark brown sugar, butter, and milk cooked to firm ball stage. A creamy, caramel-flavored candy with old-fashioned technique.

Southern praline ice cream rich with brown sugar, salted toasted pecans, and a whisper of maple. A churn-freeze custard base that tastes like a butter pecan ice cream raised on bourbon and good manners.

Pecan butter, a Creole-style compound butter made with toasted pecans, unsalted butter, lemon juice, and Worcestershire sauce. The 15-minute Louisiana sauce that turns grilled fish into something restaurant-worthy.

A frozen pumpkin pie made with vanilla ice cream and a spiced pecan-gingersnap crust. Creamy, no custard to bake, and made entirely ahead in the freezer. A cool twist on pumpkin pie.

Favorite spiced pecans toss whole pecans in egg, then a warm blend of sugar, ginger, clove, and nutmeg, and bake low and slow until sweet, crunchy, and crackly. An easy candied nut for snacking and gifting.

Bristol icebox cake: layers of vanilla wafer crumbs and a crushed pineapple-pecan-butter mixture, chilled overnight and topped with whipped cream. Vintage no-bake dessert.

Homemade chocolate toffee candy with buttery brown sugar toffee, chopped pecans, and a layer of melted semi-sweet chocolate. Just four ingredients and a candy thermometer.

Cajun barbecue sauce with bacon, pecans, honey, and citrus blended smooth. A spicy-sweet sauce with three peppers, orange rind, and Tabasco for chicken, pork, or ribs.

Maple pecan upside-down cake with pure maple syrup, brown sugar, currants, yogurt, and a hint of mace. Inverted to reveal a sticky, caramelized pecan topping served warm.

Super Moist Jam, Pineapple and Pecan Cake with Caramel Icing recipe

Apple cheddar muffins with oats, pecans, and a butter-dipped cinnamon-sugar apple slice pressed into each top. A savory-sweet breakfast muffin with sharp cheese in every bite.

Layered mocha chocolate torte with bloomed cocoa cake, espresso-spiked ermine filling, pecans, and creamy white frosting. Four-layer celebration cake.

Romaine and tangelo salad with sweet citrus segments, toasted pecans, and a honey poppy seed dressing. Simple, bright four-ingredient winter side salad.

Acorn squash stuffed with brown rice cooked in chicken broth, unsweetened applesauce, toasted pecans, celery, and ground ginger. A hearty fall side dish or light main.

A refreshing molded salad to accompany holiday foods.

White Chocolate Coconut Cake with White Icing recipe

Apple praline pie layers Granny Smith apples with a spiced corn syrup filling and a brown sugar-pecan praline topping. A double-crust Southern dessert with cutout vents.

Buttery shortbread cookies topped with caramel, coated in melted chocolate, and pressed with chopped pecans. Homemade Turtle-style candy cookies that make a gorgeous gift box treat.

Pumpkin loaf made with brown sugar, toasted pecans, and warm pie spice. Served with a peach preserves cream cheese spread for a sweet-tangy finish. Fall in slice form.

A quick and easy no-bake caramel pie recipe topped with coconut and pecans.

Bread machine fruit and nut loaf with dried apricots, pecans, and warm spices of ginger and nutmeg. A homemade gift-worthy yeast bread that bakes hands-off in the ABM.

Carolina Dream frosting with bourbon-spiked egg yolk custard, candied cherries, pecans, raisins, and coconut. The Southern fruitcake topping that's almost a layer in itself.

Cran-apple pie with sliced apples, tart cranberries, and a brown sugar filling thickened on the stovetop, topped with chopped pecans. A bright single-crust holiday pie balancing sweet and tart.

From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.

Southern blackberry jam cake with allspice, cinnamon, raisins, and chopped nuts in a buttermilk batter, frosted with cooked caramel icing and pecan halves. A three-layer heritage cake.

Blackberry and raspberry muffins with a pecan brown sugar streusel topping. Lemon zest in both the batter and the crumble adds a bright citrus note.

Arizona pecan chocolate rum pie with an all-lard pastry crust and a filling of unsweetened chocolate, dark corn syrup, brown sugar, chopped pecans, and a splash of rum.

German chocolate pie with a fudgy cocoa-and-evaporated-milk custard loaded with toasted coconut and chopped pecans. The classic German chocolate cake flavors baked into two pie shells.

Frozen pumpkin dessert layered with spiced pumpkin ice cream filling, crushed gingersnap cookies, and chopped pecans. No-bake, no-churn, garnished with fresh fruit.

Caramel chocolate pecan pie with a creamy cheesecake filling poured over pecans, chocolate chips, and caramel sauce in a flaky crust. A rich, layered dessert that's part pie, part cheesecake.

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

This coffee cake is a great morning treat either with the family or with a friend. It is moist and soft. Great served warm or at room temperature.

Mississippi mud bars layer fudgy pecan-studded brownies under a glossy chocolate frosting and another shower of toasted pecans. Cut into small bars, they yield over four dozen from one 9x13 pan. Southern bake-sale royalty.

Lady apple fruit wreath ringing a holiday roast with spiced crabapples frosted in tinted cream cheese and rolled in toasted pecans, set on a bed of parsley. A retro edible garnish for your festive platter.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Cajun cake with crushed pineapple batter and a boiled pecan-coconut icing. A simple Southern sheet cake where the pineapple keeps it moist and the sticky topping steals the show.

Viennese cookies with pecans, chocolate chips, lemon zest, cloves, and cinnamon in a buttery brown sugar dough. Tiny, crisp drop cookies baked in under 8 minutes.

Texas-style chocolate sheet cake bakes a thin, fudgy buttermilk-cocoa cake in 25 minutes, then gets crowned with warm pecan-laced fudge icing poured straight onto the still-warm surface. Sixteen squares from one 9x13 pan.

Buttermilk pecan pralines cooked to soft ball stage for a creamy, melt-on-your-tongue candy loaded with toasted pecan halves. The buttermilk and baking soda create a caramel flavor that plain sugar pralines can't touch.

Caramel pecan pie skips the corn syrup and melts soft caramels into the filling instead, layered with pecan halves in a flaky crust. Richer, chewier twist on the Thanksgiving classic.

Mexican wedding cookies shaped into crescents with butter, crushed pecans, powdered sugar, and vanilla. Tender, crumbly, and melt-in-your-mouth with just six ingredients.

Bourbon pumpkin pie with a broiled pecan praline topping and apricot glaze on the crust. This showstopper Thanksgiving dessert layers three distinct textures in one unforgettable slice.

Outrageous brownies made with a box mix, Miracle Whip, chopped chocolate bars, and pecans. Fudgy, extra-rich, and topped with a melted chocolate layer.

Pecan-crusted catfish with sweet potato chips: catfish fingers brushed with honey-mustard, breaded in toasted pecans, and pan-fried alongside crispy sweet potato rounds. A Southern weeknight plate.

English toffee bars with a buttery shortbread crust, pecan halves, bubbly toffee topping, and melted milk chocolate pressed on top. Three layers of crunch, caramel, and chocolate in every bar.

Pineapple lemon fruit filling for Japanese fruitcake, cooked custard-style in a double boiler with toasted pecans. The signature Southern holiday cake glue.

Golden color and rich flavor is achieved by the caramelization of the sugar, and the addition of orange rind.

Glazed apple cake: silky McIntosh apple purée folded into a warm-spiced batter, topped with fanned Granny Smith slices and a glossy apricot jam glaze. A bakery-style fall dessert.