2,142 pecan recipes

Ginger molasses muffins fold whipped egg whites into a buttermilk batter spiced with cinnamon, nutmeg, and fresh ginger. Crackly tops, tender tangy crumb, and the warming bite of dark molasses in every bite.

Date nut bars combine sticky-sweet dates and toasted pecans in a brown sugar batter that bakes into chewy, butterscotch-edged bars. One bowl, one pan, ready in 30 minutes. Holiday cookie tin staple, dressed simply.

**This cake is very moist and is a fall favorite for picnics and potlucks.**

These buttery shortbreads melt in your mouth. Honey lends the delicious sweetness to these shortbreads, and pecans add yummy nuttiness.

Chocolate cherry pecan cake, using a box cake mix. "Dump" in the ingredients, bake and enjoy.

Nutty maple waffles with separated whipped egg whites for cloud-light texture, evaporated milk, and chopped pecans pressed into each waffle. Maple-scented breakfast classic.

These classic yet delicious rum balls are always one of holiday's favorites in many family. They are so easy to make and too yummy to stop addiction.

No-bake cappuccino truffles rolled in cocoa-sugar or coconut, made with instant coffee, marshmallow cream, chocolate wafer crumbs, and pecans. Makes 60 bite-sized treats in 30 minutes.

Buttery, moist and delicious. These sour cream lemon muffins are perfect for breakfast.

Cinnamon nut or raisin biscuits with a brown sugar cinnamon filling tucked inside layered biscuit dough. The pocket of sweet spice goes molten as the biscuit bakes, giving you breakfast pastry without the yeast wait.

Go bananas for this rich and scrumptious bread that will have you hooked!

No-bake rum balls with vanilla wafer crumbs, finely chopped pecans, cocoa, and a generous splash of light rum. Rolled in powdered sugar and ready in 15 minutes. The boozy holiday classic.

Italian sour cream cake with amaretto, a coconut-pecan meringue lining, and glossy chocolate-amaretto glaze. A tube pan showstopper that starts with boxed cake mix.

I made these bars with blackberry preserves instead. I made a simple glaze and drizzled it over the bars once they cooled completely.

Thick, chewy blondies with melted butter and a full pound of brown sugar, studded with chocolate chips, butterscotch chips, and pecans. Baked in a jelly roll pan for crispy edges on every piece.

Ultra-rich banana nut bread with a full cup of butter and folded egg whites for the lightest crumb. Golden, tender, and impossibly moist from the double banana-butter combo.