2,246 pea can recipes

Mexican praline cookies made with brown sugar, butter, toasted pecans, cinnamon, and egg yolk, dusted with powdered sugar. A rich, buttery shortbread-style cookie with warm spice and nutty crunch.

Wild pecan rice salad with chicken pairs nutty Louisiana wild pecan rice with cubed chicken, avocado, cherry tomatoes, and toasted pecans. Finished with a creamy chickpea-sesame vinaigrette.

Pecan poppy seed muffins with golden raisins, orange zest, and a touch of nutmeg. A bakery-style breakfast muffin loaded with crunch and warm spices.

Midnight muncher bars with a marbled chocolate and vanilla base, caramel pecan frosting filling, and a glossy chocolate ganache topping. Three decadent layers in one rich bar cookie.

Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest.

Caramel Apple Pie with Cream Cheese Topping recipe

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

Buttery pecan snowball cookies rolled in powdered sugar. No eggs, no leavening, just six ingredients for a crumbly, melt-in-your-mouth shortbread-style cookie.

Crunchy toffee-studded drop cookies loaded with crushed candy bars and chopped pecans. A buttery brown sugar dough bakes up golden with irresistible brickle crunch in every bite.

Orange icebox cookies are sliceable shortbread-style rounds with fresh orange zest, brown sugar, and chopped pecans. Make ahead dough rolls and chills until baking.

Try this crockpot recipe that makes a delicious dish that is perfect for when you have guests over.

Creamy chili-spiced cream cheese log rolled in chopped pecans and Monterey Jack. This no-bake appetizer takes 10 minutes to make and pairs with crackers, veggies, or tortilla chips.

Chocolate cinnamon meringue cookies with toasted pecans and cocoa powder. Crisp on the outside, chewy in the center, and naturally gluten-free.

Layered pecan crust dessert with cream cheese, vanilla and chocolate pudding, and Cool Whip. No-bake except for the crust. Refrigerate overnight for best results.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Fudgy brownie filling loaded with chocolate chips, pecans, and a splash of Kahlua, baked in a pie crust and topped with billowy whipped cream and chocolate curls.