558 pecan recipes

Authentic Georgia pecan pie with a 50-50 blend of light and dark corn syrups, baked low and slow in a deep-dish shell. The split syrup is what gives this pie its signature balance.

Peppery arugula, sweet-sour apples, chunks of cheddar cheese and maple candies pecans together make this salad taste absolutely refreshing and tasty. Layers of flavors and textures explode in your mouth.

This one skillet side dish makes for quick and easy cleanup. The crunchy butter and maple toasted pecans dress up everyday green beans for a side worthy of a holiday feast.

Crunchy pecan biscotti with almond extract and vanilla, twice-baked until golden. Perfect for dunking in coffee and they store for up to 2 weeks.

Maple pecan scones cut cold butter into a flour-pecan dough, then bind with maple syrup and heavy cream for a tender, sweet biscuit. Brushed with extra maple before baking.

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.

A buttery, brown sugar tube cake loaded with four cups of chopped pecans and a hint of coffee. Baked low and slow for a tender crumb that's pure East Texas pride.

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.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.

Pecan tossies with cream cheese pastry cups filled with a brown sugar, butter, and pecan filling. Miniature pecan pies baked in muffin tins for bite-sized holiday treats.

Rum pecans candied with dark rum, instant coffee, cinnamon, and sugar in one saucepan. Only 3 ingredients beyond the nuts and ready in 20 minutes flat.

Pecan rolls are buttery shortbread-style cookies packed with crushed pecans and rolled hot in powdered sugar. The classic five-ingredient holiday cookie also known as Mexican wedding cookies.

Fluffy apple pecan pancakes with separated eggs, brown sugar, and cinnamon, served with apple spice syrup. Beaten egg whites fold in for extra-light, soufflé-style flapjacks.

Pecan tassies with cream cheese pastry shells filled with brown sugar, pecans, and egg. Bite-size pecan pies baked in mini muffin tins until golden and set.

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.

Banana pineapple pecan cake (Southern hummingbird-style) with crushed pineapple folded right into the batter, finished with a pineapple buttercream. Moist, fruity, and a potluck winner.