233 roasted pecan recipes

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

Caramel apple pecan pie with chopped caramel candies melted into the filling alongside McIntosh apples and toasted pecans. Best served warm.

Caramel chocolate pecan pie with a toasted pecan crust (no flour), a melted caramel middle, and a silky chocolate top layer. A no-bake-filling triple-stack indulgence.

Kentucky bourbon cake with raisins soaked in whiskey, toasted pecans, and a bourbon brush after baking. A make-ahead Southern Bundt that gets better as it ages, wrapped in a bourbon-soaked cheesecloth.

Pecan icebox cookies with brown sugar and toasted pecans, shaped into a log, chilled overnight, then sliced and baked. Classic slice-and-bake cookies that keep in the fridge for a week.

Brown sugar pound cake with a deep caramel note and a toasted-pecan frosting that drips down the sides. A dense, buttery tube cake from TV weatherman Willard Scott's kitchen.

Caramel snappers made with toasted pecan halves, melted vanilla caramels, and a semi-sweet chocolate top. A three-ingredient candy that looks like it came from a gourmet chocolate shop.

Glazed orange muffins with fresh orange zest, juice, and toasted pecans, soaked with a warm citrus syrup straight from the oven. Bright, tender, and bakery-style.

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

No-bake chocolate cheesecake pie with whipped topping, caramel drizzle, and toasted pecans. Turtle-style dessert that comes together in 15 minutes.

Pumpkin cream roll with a spiced pumpkin sponge cake wrapped around whipped cream, pumpkin puree, and toasted pecans. An elegant fall dessert chilled until firm.

Tender buttermilk yeast sticky buns rolled with cinnamon sugar and baked over a pan of melted butter, brown sugar, and toasted pecans. Inverted to reveal a glossy, gooey caramel top.

Apple cobbler cake: a dense, oil-based bundt cake loaded with chopped apples and toasted pecans. Moist, fruit-heavy and fall-friendly. The kind of cake that lives on the kitchen counter.

Lattice-top apple pie with Kahlua coffee liqueur, brown sugar, and a toasted pecan layer baked into the bottom crust. A grown-up twist on a Thanksgiving classic.

Halvah shortbread made with tahini and butter creamed together with brown sugar and cake flour, studded with toasted pecans and cut into wedges.

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