233 roasted pecan recipes

Halibut Pecante pan-fries halibut fillets in butter, then pours over a sweet-tangy pecan sauce of raspberry and balsamic vinegars and roasted garlic. A 30-minute fish dinner.

Honey-baked chicken stuffed with a sauteed squash, zucchini, pecan, and whole wheat breadcrumb dressing, basted with apple juice and honey glaze. A lighter roast chicken with a vegetable-packed stuffing.

A whole roasted turkey stuffed with a bold Southwest cornbread dressing loaded with jalapeños, chayote, cilantro, pecans, and sage. Give your holiday bird a Tex-Mex twist that'll have the whole table talking.

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.

A whole roasted turkey basted in oyster liquor and butter, stuffed with a Southern cornbread dressing loaded with chopped oysters, pecans, mushrooms, and giblets. This is the holiday bird that earns a place at the head of the table.

Easy butter pecan ice cream made with sweetened condensed milk. No eggs, no custard cooking. Maple-scented with toasted pecans, churned or no-churn methods.

Dark amber maple syrup and toasted pecans create a rich, gooey pie with deep caramel notes perfect for Thanksgiving or Christmas.

Microwave banana carrot pecan bread, a moist quick bread loaded with ripe bananas, shredded carrots, and toasted pecans. Cooks in 8 minutes, no oven needed.

Georgia pecan pie with dark corn syrup, butter, and a full cup of toasted pecans baked into a glossy custard filling. The Southern Thanksgiving classic, no fuss, no fancy.

Southern banana bread with buttermilk and pecans: a moist, tender quick bread enriched with tangy buttermilk and studded with toasted pecans. The Sunday-morning Southern kitchen classic.

Moist banana pecan bread for the bread machine, with sour cream for tang, mashed ripe bananas for sweetness, and toasted pecans folded in at the beep.

Shortbread pecan rum balls are a no-bake holiday cookie made with crushed shortbread, toasted pecans, dark rum, and dark corn syrup. Five ingredients, twenty minutes, no oven required.

Mom's chocolate chip pecan cookies use shortening instead of butter for thicker, chewier cookies that hold their shape, packed with semi-sweet chocolate morsels and toasted pecans throughout.

Cranberry pecan pound cake studs a buttery sour cream batter with toasted pecans, fresh cranberries, and ¼ cup of orange liqueur. Make ahead for the holidays, dust with powdered sugar.

Double chocolate chip cookies loaded with cocoa, semi-sweet chips, and toasted pecans. A splash of cream keeps the centers fudgy while the edges crisp up beautifully.

Blueberry pecan pancakes fold dried blueberries and toasted pecans into a cinnamon-spiced buttermilk batter, lightened with whole-wheat flour and whisked egg whites. Fluffy, hearty, and made for weekend breakfast.