National Pecan Day

It seems every day is dedicated to a national day so today is National Pecan Day so guess for another hoot, I’ll give you my favorite pecan recipes.  I love nuts and pecans are one of my favorites, so I use them more than walnuts in my bread and cookie recipes.  I love to add them to salads or a vinaigrette.  They are great when I make cinnamon rolls.  They have become quite expensive over the last couple of years, so they are now a real treat to that somethin’ somethin’ I may make. 

Pecan pie has always been my mom’s dish she had to bring to all family get togethers.  So I’ll begin with pecan can pie.  I already shared her pie crust recipe earlier in my blog so am just giving the pecan filling recipe.  You’ll find other recipes under my favorite recipes section of my blog also if you want to scroll through those 3 postings. 

Pecan Pie

3 eggs

1 cup brown sugar

1 tablespoon all-purpose flour

1 cup corn syrup

2 tablespoons butter

1 teaspoon vanilla

1 1/2 cups pecans and extra pecan halves for decoration on top

1 (9 inch) unbaked pie shell

Preheat oven to 350 degrees F.  Place pie shell in a 9 inch pie pan.

In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Add pecan halves to the top.   Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

Pecan Cobbler



Crust

1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
4 tablespoons (1/2 a stick) butter, chilled
1/2 cup half and half

Filling

4 large eggs
2 tablespoons half and half
3/4 cup brown sugar
4 tablespoons (1/2 a stick) butter, melted
1 cup sorghum syrup
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
1 1/2 cups pecan halves
Whipped cream or vanilla ice cream

Preheat the oven to 350 degrees and grease a 9x9-baking dish or a large cast-iron skillet.

Mix together the flour, sugar, salt and baking powder. Cut the butter into pieces and work it
 into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.
 Stir in the half and half, mixing until a bit loose and sticky. Pour dough out on a floured surface
 and knead for a minute. Roll until 1/8-inch thick and then press into the bottom of the baking
 dish or skillet.

To make the filling, mix together the eggs, half and half and brown sugar until well blended.
 Stir in the melted butter, sorghum syrup, cinnamon, sea salt and vanilla extract and stir until
 smooth and well blended. Place the pecans on top of the crust and then pour the filling over it.
 Bake uncovered for 40-45 minutes or until the custard is set. (Be sure not to overcook the 
cobbler, however, as it can become dry.)

Serve warm topped with whipped cream or vanilla ice cream.  Yield: 8 servings

Pecan Tassies

Tart shells

1/2 cup butter, softened

3 ounces cream cheese, softened

1 cup flour

Beat butter and cream cheese until well blended, add flour; mix until a soft dough forms. Using
 small scoop shape dough into 1 inch balls. Place balls of dough in mini muffin tins. Dip mini-tart
 shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.

Filling

2 Tablespoons melted butter

3/4 cup brown sugar

1 egg

1 teaspoon vanilla

1 cup pecan halves, finely chopped

Mix together butter and brown sugar, add egg and vanilla, stir is chopped pecans.

Using small scoop, fill each tart shell with level scoop of filling (do not overfill). Bake at
350 degrees for 20-25 minutes until edges are light golden brown. Remove from oven,
cool in pan 3 minutes. Remove from pan and place tarts on cooling rack; cool completely.

Sprinkle with powdered sugar or top with whipped cream to serve.

Pecan Pralines

2 cups brown sugar, firmly packed

1/4 cup water

1/4 cup evaporated milk

2 cups pecan pieces and halves

2 teaspoons vanilla

3 tablespoons chilled butter, cut in pieces

Combine sugar, milk, and water in a 2-quart saucepan; heat to boiling stirring constantly. Cook
until mixture reaches soft ball consistency (to be safe you’re a candy thermometer and test to 235°).
Remove from heat; stir in pecans, vanilla, and butter. Immediately drop by tablespoons onto wax paper.

Candied Pecans 

2 cups pecan pieces or halves

1 tbsp butter

3 tbsp dark brown sugar

1/2 tsp cinnamon

3/4 tsp ground cayenne pepper

1.5 tbsp real maple syrup

1.5 tsp kosher salt

Microwave the butter in a large microwave safe bowl until melted. Stir in the brown sugar, maple syrup, 

cinnamon, salt, and cayenne.  Add the nuts until they are evenly coated, and pour them onto a foil lined

baking sheet and spread them out evenly. Bake for another 10 minutes, stirring after every 3 to 4 minutes.

After 10 minutes, remove the nuts from the oven and allow them to cool and crisp up on the baking sheet.

Once cool, break any nuts stuck together apart. Store the pecans in an airtight container at room 

temperature for up to a week.  These are great for the holidays especially National Pecan Day. 

Have a great National Pecan Day. 

Tomorrow I'm going to give Sunday brunch or breakfast recipes.