Quick-and-Easy-Ways-with-Pecans
Pecans are a wonderful fall ingredient, whether in a tasty pecan pie or in a sweet praline. But we have created new recipes to use pecans for all courses from appetizers all the way to dessert.

Easy Pecan Recipes

Pecan-Cheese Crisps

Preheat oven to 400°. Stir together 1 1⁄2 cups (6 oz.) freshly shredded Parmesan cheese and 3⁄4 cup finely chopped toasted pecans in a small bowl. Spoon cheese mixture by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets, forming mounds. Flatten each into a 2-inch round, creating an even thickness. Bake 7 to 10 minutes or until golden brown. Transfer to a wire rack, and let cool 15 minutes or until crisp. Store between layers of wax paper in an airtight container up to 3 days.

Spinach-Artichoke Dip

Preheat oven to 375°. Stir together 1 (14-oz.) can artichoke hearts, drained and chopped; 1 (10-oz.) package frozen chopped spinach, thawed and drained; 1 (8-oz.) package cream cheese, softened; 1 cup freshly grated Parmesan cheese; 1 cup chopped toasted pecans; 1⁄2 cup each sour cream and mayonnaise; 2 garlic cloves, pressed; and 1⁄2 tsp. ground red pepper in a medium bowl. Spoon spinach mixture into a shallow 1 1⁄2-qt. baking dish; top with an additional 1⁄2 cup freshly grated Parmesan cheese. Bake 25 to 30 minutes or until golden. Serve with pita chips.

Honey-Pecan Butterscotch Sauce

Bring 1 cup firmly packed light brown sugar, 1⁄2 cup butter, 1⁄4 cup milk, and 1⁄4 cup honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 30 minutes. Stir in 3⁄4 cup coarsely chopped toasted pecans. Serve over hot apple pie topped with vanilla ice cream.

Jalapeño-Pecan Mustard Butter

Stir together 1 cup softened butter; 1⁄3 cup finely chopped toasted pecans; 2 Tbsp. minced red onion; 3 Tbsp. Creole mustard; 1 jalapeño pepper, seeded and minced; and 1 garlic clove, pressed, in a small bowl. Spread on hot biscuits filled with ham or on a grilled flank steak sandwich, toss with oven-roasted new potatoes, or stir into hot cooked stone-ground grits. Store, covered, in refrigerator up to 1 week.

Pecan Quesadilla

Sprinkle 1 side of 1 (8-inch) soft taco-size flour tortilla with 1⁄3 cup (1 1⁄2 oz.) shredded Havarti cheese and 2 Tbsp. chopped toasted pecans. Fold in half over filling. Cook quesadilla in a lightly greased skillet over medium-high heat 2 minutes on each side or until cheese melts and tortilla is golden brown. Cut into wedges, and serve with pear preserves.

Pecan-Chutney Cheese Spread

Process 2 (8-oz.) packages cream cheese, softened; 1 (9-oz.) jar mango chutney; 1 Tbsp. curry powder; and 1⁄2 tsp. dry mustard in a food processor until smooth, stopping to scrape down sides as needed. Stir in 1⁄4 cup minced green onions and 1 cup each finely chopped toasted pecans and toasted sweetened flaked coconut. Transfer to a large bowl; cover and chill 24 hours. Shape cheese mixture into 2 (6-inch) logs. Stir together 1 cup chopped toasted pecans and 1⁄2 cup chopped fresh parsley in a shallow dish; roll logs in pecan mixture. Serve with gingersnaps, sliced Gala apples and Bartlett pears, and assorted crackers.

Pecan-Crusted Tilapia

Process 1⁄2 cup pecan halves in a food processor until finely chopped. Sprinkle 4 (6-oz.) tilapia fillets with 1 1⁄2 tsp. seasoned salt and 1⁄2 tsp. freshly ground pepper. Dredge fish in finely chopped pecans. Melt 3 Tbsp. butter in a large nonstick skillet over medium-high heat; add fish, and cook 3 to 4 minutes on each side or until well browned and fish flakes with a fork. Serve with lemon wedges.

Pecan Clusters

Preheat oven to 300°. Toss 3 cups coarsely chopped pecans with 3 Tbsp. melted butter; spread in a 15- x 10-inch jelly-roll pan. Bake 30 minutes, stirring every 10 minutes. Microwave 6 (2-oz.) chocolate candy coating squares in a 1-qt. microwave-safe glass bowl at MEDIUM (50% power) 2 to 3 minutes or until melted. Stir in pecans and 1 1⁄2 cups chopped chocolate-coated caramels. Drop by tablespoonfuls onto wax paper; let stand 30 minutes or until chocolate hardens. Note: We tested with Rolo Chewy Caramels in Milk Chocolate.

Bacon-Wrapped Figs

Preheat oven to 350°. Stir together 1 (4-oz.) goat cheese log, softened, and 2 Tbsp. chopped fresh basil. Cut 6 large fresh figs in half lengthwise. Place 1 heaping teaspoonful goat cheese mixture and 1 toasted pecan half on cut side of each fig half. Wrap 1 ready-to-serve bacon slice around each fig half, and secure with a wooden pick. Place figs on a wire rack in a 15- x 10-inch jelly-roll pan, and bake 6 to 8 minutes or until bacon is crisp and browned. Note: We tested with Oscar Mayer Fully Cooked Bacon.


Goat-Cheese-Pecan-Finger-Sandwiches
Instead of pimiento cheese for your party sandwiches, try this filling of creamy goat cheese and crunchy pecans. These sandwiches are great with wine for a fun night with the girls.

Ingredients

  • 4 ounces goat cheese, softened
  • 3 ounces cream cheese, softened
  • 1/2 cup finely chopped toasted pecans
  • 2 tablespoons chopped fresh parsley
  • 14 bread slices, divided
  • 1/3 cup red pepper jelly

Preparation

  1. Stir together goat cheese, cream cheese, pecans, and parsley.
  2. Spread on 7 bread slices.
  3. Spread 7 more bread slices with red pepper jelly; top with cheese-covered bread slices.
  4. Remove crusts; cut into desired shapes.


Roasted-Spiced-Pecans

Ingredients

  • 1 pound pecan halves
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 pound pecan halves
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg

Preparation

  1. Preheat oven to 350°F. Place pecans in a bowl. Melt butter over low heat and stir in spices, salt, pepper and sugar. Remove from heat; stir until sugar dissolves. Pour over pecans and mix well.
  2. Spread pecans evenly on a large rimmed cookie sheet and bake, stirring often, until dark brown and fragrant, 20 to 25 minutes. Season with additional salt and pepper while warm. Cool completely before serving. (Can be made up to a week ahead; keep covered and refrigerated.)


For an easy appetizer, fill pickled jalapeños with garlic-and-herb cheese. Top with toasted pecans, and you’re ready to entertain!

Ingredients

  • Whole pickled Jalapeño peppers
  • Spreadable garlic-and-herb cheese, softened
  • Chopped toasted pecans

Preparation

  1. Cut peppers in half lengthwise; remove and discard seeds and membranes.
  2. Pipe softened cheese into each pepper half. Press peppers, cheese sides down, into chopped toasted pecans.
  3. Cover and chill up to 1 day.


Dried cranberries give a slightly sweet flavor to crispy, buttery Cranberry-Pecan Cheese Wafers.

Ingredients

  • 1 1/2 cups chopped pecans
  • 1 1/2 cups coarsely chopped sweetened dried cranberries
  • 2 cups butter, softened
  • 4 cups (16 oz.) freshly shredded extra-sharp Cheddar cheese
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground red pepper
  • 4 cups all-purpose flour
  • Parchment paper

Preparation

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
  2. Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.
  3. Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill 8 hours to 3 days.
  4. Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes)