Nut recipe collection

Pecan crispies made with brown sugar, butter, and shortening for thin, crunchy cookies with caramel-like flavor. A simple drop cookie recipe that bakes up crisp every batch.

Pecan crisps made with butter, brown sugar, and vanilla, rolled thin and topped with a pecan half. A simple kneaded dough yields tender, nutty cookies with lightly browned edges.

Pecan crunch apple pie with chopped apples, brown sugar, and toasted pecans baked into a single-crust pie. The separated egg trick gives the filling a light, almost cake-like lift.

These delicious and healthy chicken tenders are coated with pecans for a gluten-free twist!

Chewy pecan date squares with brown sugar and vanilla, baked low and slow then dusted with powdered sugar. No butter needed, the dates keep them moist.

Angel food cake hollowed out and filled with butter pecan ice cream, frosted with sweetened whipped cream, and topped with toasted pecans. A stunning no-bake frozen dessert.

Pecan fingers with a buttery shortbread base and a chewy brown sugar pecan topping, dusted with powdered sugar. Two-layer bar cookies made entirely in the microwave.

Baked pecan French toast soaked overnight in orange juice and custard, then oven-baked with butter, orange zest, and pecans. An easy make-ahead brunch.

Three-layer pecan fudge cake made with unsweetened chocolate in both the batter and frosting. Rich, dense, and loaded with chopped pecans throughout.

Pecan fudge pie with eight ounces of melted semisweet chocolate, three cups of pecans, and dark corn syrup in a from-scratch shortening crust. A rich, fudgy twist on classic pecan pie.

Pumpkin pie with a buttery brown sugar pecan streusel that bakes onto the top during the second stage. The cross between pumpkin and pecan pie that solves the holiday choice forever.

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.

Hearty pecan oat quick bread with brown sugar, mace, and nutmeg baked in cans for a rustic round loaf. A simple stir-together batter that slices beautifully after an overnight rest.

Pecan macaroons with oat bran, amaretto, and almond extract folded into stiff meringue and baked until golden. Naturally gluten-free cookies with crispy edges and a chewy center.

Pecan meringue cookies with brown sugar, egg whites, and just a touch of flour. Light, crisp, and loaded with toasted nut flavor. Naturally gluten-light and simple to make.

Pecan oat sandies are tender, snowball-style shortbread cookies rolled in powdered sugar with rolled oats and chopped pecans for chewy texture. Three dozen from one batch. The cookie tin classic with an oatmeal upgrade.