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Micro-Brittle Pecans

1 cup pecans
1 cup sugar, granulated
1/2 cup corn syrup
1/8 t salt
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon sodaStir together nuts, sugar, syrup and salt in a 1 1/2 qt. Casserole. Place in microwave and cook 7 to 8 minutes, stirring well after 4 minutes. Add butter and blend well. Return to microwave and cook 3 to 3 1/2 minutes more or until light and foamy. Add soda and vanilla then stir. Pour onto greased cookie sheet and let cool. Pull at the sides as it cools to make it thinner. When cool, break into pieces and store in airtight container.

From: Dianna Potter, Potter Pecan, Schulenburg, Texas

Zucchini Bread

3 cups grated zucchini
2 teaspoons baking powder
3/4 cup vegetable oil
1 teaspoon salt
1 3/4 cups sugar
1 teaspoon baking soda
3 eggs
1 tablespoon ground cinnamon
1 teaspoon vanilla
1 1/2 cups chopped, toasted pecans
3 cups all-purpose flourCombine zucchini, oil and sugar. Mix well. Add eggs and vanilla and beat. Combine dry ingredients in a separate bowl. Add zucchini mixture to dry ingredients and blend thoroughly. Stir in pecans. Pour into two lightly greased and floured 9x5x3 inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until bread tests done. Remove from oven and let cook in pan 10 minutes. Turn bread onto wire rack and cool completely. YIELD: 2 loaves.

From: The Texas Pecan Growers Association

Fruited Pecan Bars

2 (7 ounce) packages bran muffin mix
1 cup chopped, toasted pecans
2 cups mincemeat
1 (14 ounces) can sweetened condensed milk
Pecan halvesGrease a 13×9 inch baking pan. Combine muffin mix and pecans. Add mincemeat and condensed milk; stir until blended. Spread Minot prepared pan. Bake at 350 degrees for 30 to 35 minutes. Place pecan halves on top of bars and cool completely. Drizzle with glaze* if desired. YIELD: 24 bars.

From: The Texas Pecan Growers Association

*Glaze – Blend 1 cup of powdered sugar and 2 tablespoons of milk thoroughly.

Fudgery Pecan Bites

1 (18 ounce) package chocolate fudge cake mix
3/4 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
2 eggs
2 cups chopped, toasted pecansSpray a 9×13 inch baking pan with vegetable spray. In a large mixing bowl, combine cake mix and brown sugar; blend. Add butter and eggs and beat with an electric mixer at medium speed for 3 to 4 minutes. Stir in nuts and mix completely. Spread batter evenly into pan (batter will be stiff). Bake at 350 degrees for 35 to 40 minutes or until bites test done. Cool completely in pan and cut into bite-sized pieces. Store in an air-tight container. YIELD: Approximately 60 pieces.

From: The Texas Pecan Growers Association

Holiday Pecan Salad

1 (10 ounce) package baby spinach
1 pint fresh strawberries
1 cup chopped, toasted pecans
1/2 cup sugar
2 tablespoons minced onion
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/4 cup red wine vinegar or balsamic vinegar
1/4 cup olive oilToss spinach and strawberries together in large bowl. Combine dressing ingredients in a jar and shake. Toss salad with dressing and sprinkle with pecans. YIELD: 4 servings

From: The Texas Pecan Growers Association

Smokey Cheese Ball

1 cup shredded cheddar cheese
1 (8 ounce) package cream cheese
1 (4 ounce) package crumbled blue cheese
1 teaspoon liquid smoke
1 cup chopped, toasted pecansLet cheeses come to room temperature. Blend cheeses and liquid smoke together until smooth. Shape into a ball and roll in pecans. Chill. Serve with assorted crackers. YIELD: 12 to 15 servings

From: The Texas Pecan Growers Association

Salmon Pecan Log

1 (7 ounce) salmon, drained, or 1/2 pound fresh, cooked salmon, flaked

1 (8 ounce) package cream cheese, softened

1 tablespoon lemon juice

1 tablespoon horseradish

1/2 teaspoon liquid smoke

3 – 4 tablespoons sliced green onions

1 cup chopped, toasted pecans

1/2 cup chopped parsley

Combine first 6 ingredients in a large bowl; mix thoroughly. Chill for several hours. Combine pecans and parsley. Shape salmon mixture into a log and roll in pecans and parsley. Serve with crackers. YIELD: 10 to 12 servings.
From: The Texas Pecan Growers Association

Dijon Pecan Ham Spread

3 cups diced, cooked ham
1 tablespoon Dijon mustard
1 (8 ounce) package cream cheese, softened
1/4 cup chopped green onions
1 cup chopped, toasted pecansCombine all ingredients in bowl and mix completely. Spread on rye bread or favorite bread for sandwiches. YIELD: 4 servings.
From: The Texas Pecan Growers Association

Cranberry Pecan Relish

1 pound cranberries
2 oranges with peel, cut into quarters
1 cup sugar
2 apples, cut into large chunks or 1 1/2 cups small chunk pineapple
1 cup chopped, toasted pecansProcess cranberries and oranges in food processor. Place in mixing bowl and stir in remaining ingredients. YIELD: about 6 cups
From: The Texas Pecan Growers Association

Praline Pecans & Cranberries

3 1/2 cups toasted pecan halves
1 teaspoon vanilla
1/4 cup light corn syrup
1/4 teaspoon baking soda
1/4 cup light brown sugar
1 1/2 cups dried cranberries
2 tablespoons butter or margarinePreheat oven to 250 degrees. Grease 9×13 inch baking pan. Spread pecans in a single layer in pan. Combine corn syrup, sugar and butter in a 2 cup glass measuring cup. Microwave on high for 1 minute. Stir. Microwave 30 seconds to 1 minute longer or until boiling rapidly. Stir in vanilla and baking soda until blended. Drizzle evenly over pecans and stir with a wooden spoon until evenly coated. Bake 1 hour, stirring every 15 to 20 minutes.

Transfer mixture to a large sheet that has been covered with a heavy duty aluminum foil, spreading pecans evenly with lightly greased spoon. Cool completely. Break pecans apart with a wooden spoon. Combine pecans and cranberries in a bowl; store in an air tight container at room temperature for up to 2 weeks. YIELD: 5 cups.

From: The Texas Pecan Growers Association

Toasted Pecans

Oven toasting: preheat oven to 300 degrees. Spread pecans evenly on a baking sheet and bake 10 to 15 minutes, stirring often, until pecans are fragrant and lightly browned. Undercook slightly as pecans will continue to cook after they are removed from oven. Cool completely. Store in an air-tight container in the freezer.

Range Toasting: place pecans in skillet large enough to prevent overcrowding. Cook over medium heat 10 to 15 minutes or until fragrant and lightly browned. Stir frequently to prevent burning. Store in an airtight container in the freezer.
From: The Texas Pecan Growers Association


Nutrition Facts

Pecans Offer Good Nutrition

  • 90% of the fats in pecans are unsaturated (about 60% monounsaturated/30% polyunsaturated)
  • A serving of pecans (30g or about 1 ounce) provides about 25 percent more oleic acid (beneficial, monounsaturated fat) than a serving of olive oil (one tablespoon)
  • Cholesterol Free
  • Fiber-rich
  • Valuable plant protein source
  • More than 19 vitamins & minerals
  • Excellent Source of gamma tocopherol, an important type of vitamin E
  • Concentrated amounts of natural plant sterols, touted for their cholesterol-lowering ability
  • A variety of phytochemicals
  • Nuts are recommended by the American Heart Association and U.S. Dietary Guidelines as a desirable source of heart-healthy unsaturated fat.
Nutrition Breakdown – Serving size 1 ounce shelled (about 1/4 cup) per serving.
Calories 167
Monounsaturated Fat
10.5 grams
Polyunsaturated Fat
4.2 grams
Saturated Fat
0.25 grams
0 grams
2.0 grams
98 mg
73 mg
9 mg
0.5 mg
1.4 mg
Vitamin A
32 IU
Vitamin C
0.5 grams
Vitamin E
0.8 mg
Thiamin B1
0.2 mg
Riboflavin B2
0.03 mg
Niacin B3
0.23 mg
Vitamin B6
0.05 mg
10 mcg
Dietary fiber
2 grams
4.55 grams

Pecan Storage

Stock your freezer with Texas pecans.  Remember, pecans can retain their freshness, flavor and nutrients with proper storage. Store pecans in airtight containers or freezer bags and you will have delicious treats all year. Storing pecans at room temperature is not recommended.

Temperature In-shell Shelled Cracked
(40 degrees)
9-18 months 6 months 6 months
(0 degrees)
2 years + 2 years 1 year +
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