Pecan recipe collection

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.

No-bake refrigerator confetti brownies with graham cracker crumbs, colored mini marshmallows, walnuts, and a melted chocolate-chip frosting. Chill, slice, and serve. No oven needed.

Refrigerator cookies pack chopped dates, shredded coconut, and walnuts into a buttery slice-and-bake log rolled in extra nuts. Make-ahead icebox cookies for holiday baking or anytime.

Rhubarb ripple is an old-fashioned cobbler style dessert with tart baked rhubarb, a cinnamon stick, and a pecan-studded biscuit top. Rustic, deeply pink, and ideal with whipped cream or vanilla ice cream.

Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.

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.

Rich chocolate caramels: chewy homemade candies cooked to firm-ball stage with brown sugar, corn syrup, half-and-half, and unsweetened chocolate. Wrap individually in waxed paper for the perfect homemade gift.

Rich chocolate brownies topped with a lemon-chocolate frosting loaded with chopped pecans. The lemon juice in the frosting adds a bright, unexpected twist to fudgy brownies.

Robb's caramel pecan pie: a deeper, richer take on classic pecan pie with a cooked caramel base of brown sugar, butter, and cream poured over toasted pecans. Silky, buttery, and unforgettable.

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

Rosamarina fruit salad folds orzo pasta into sweetened whipped cream with grapes, mandarin oranges, pineapple, and crunchy pecans. A creamy, chilled side with bright citrus notes from fresh lemon zest.

Rugalach rolls cream cheese dough around apricot preserves, cinnamon-sugar, ground pecans, and currants into bite-sized crescent cookies. The Jewish-American holiday cookie passed down through generations of bakers.

Rugelach four ways: a single cream cheese pastry dough turned into raspberry-almond crescents, layered chocolate-pecan squares, apricot pockets and honey-pecan triangles. Holiday cookie tray showstopper.

Rum and raisin bread made in a bread machine with pecans, rum flavoring, and a vinegar-buttermilk substitute. A fragrant, studded loaf with minimal hands-on time.

Rum pecans candied with dark rum, instant coffee, cinnamon, and sugar in one saucepan. Only 3 ingredients beyond the nuts and ready in 20 minutes flat.

Salmon ball appetizer with cream cheese, horseradish, lemon juice, and onion, rolled in crushed pecans and parsley. A no-cook party spread ready after chilling.