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Pecan Snack Recipes

Pecans for pecan snack recipes

Spiced, coated, toasted, pralined, hot, barbecued and buttered pecan recipes!

Coated Pecans Recipe

1 egg white
1 cup brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 teaspoon vanilla extract
2-1/2 cups pecans, or more

Whip egg white and slowly add brown sugar mixed with flour. Add salt and vanilla, then fold in pecans. Lay on greased pan and bake at 250-degrees for 45 minutes (may be done a little sooner, keep an eye on them).

Toasted Pecans Recipe

1 pound pecan halves
2 tablespoons unsalted butter, no substitutes
Salt, to taste

Position a rack in center of oven and preheat oven to 250 degrees. Spread pecans on a 9x13 inch cake pan and place them on center rack. Roast, stirring occasionally (when you think about it - they are forgiving on this point) until they begin to color, about an hour. Don't let them turn dark, the nuts will darken and crisp as they cool, so don't over-roast them

Take from the oven; cut butter into bits and add to them. Stir until it has just melted and pecans are coated. Return to the oven and toast for about 10 minutes more.

Salt pecans to taste while they are still hot, tossing until they are uniformly coated and let them cool somewhat before serving. In winter, they make a welcome snack when they are served toasty warm. Store in a tightly sealed container, such as a glass jar or tin box with a sealing lid.

Pralined Pecans Recipe

2 cups pecans
1 cup sugar
1/2 cup water
1/2 teaspoon salt

Boil all ingredients together on medium low heat until mixture just begins to crystalize. This is the tricky part because it's just before it starts to burn. Carefully stirring at the point will let you guess the best time to pour onto a buttered cookie sheet. Spread nuts into a single layer.

Bake in a 250-degree oven for ten minutes. With metal spatula, turn nuts and bake another ten minutes. Allow to cool and package for gift giving or set out as munchies.

Recipe Variations

  • Add 2-tablespoons butter midway through cooking process. It adds a nice flavor.
  • Add 1/8-teaspoon nutmeg and 1/2-teaspoon cinnamon or either of them for a nice holiday flavor and scent.

Spicy Pecans Recipe

2 tablespoons butter
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Dash cumin
2 cups pecan halves and pieces

Preheat oven to 350-degrees. Melt butter in medium skillet over medium heat. Add chili powder, salt, pepper and cumin; stir to blend. Remove from heat. Add pecans and stir to coat. Transfer to rimmed baking sheet. Bake until pecans are golden, about eight minutes; cool. Store airtight at room temperature. Yield: 2 cups

Spiced Pecans Recipe

4 cups pecan halves
1/4 cup butter, melted
1/2 teaspoon tabasco sauce
1 teaspoon Worcertershire sauce
1 tablespoon garlic salt

Preheat oven to 325-degrees. Mix all ingredients and spread evenly on cookie sheet. Bake 20-30 minutes stirring once or twice. Drain on brown paper bag.

Cajun Spiced Pecans Recipe

2 tablespoons unsalted butter
3 cups pecan halves
1/2 cup light brown sugar
1 teaspoon paprika
2 teaspoons chile powder
1 tablespoon ground cumin
1/4 cup cider vinegar

Preheat oven to 375-degrees. Melt butter over medium heat in a large skillet. Add pecans and saute until lightly browned, about three minutes. Add brown sugar and cook until caramelized. Stir in paprika, chili powder and cumin. Add vinegar aand cook until all liquid has evaporated. Season with salt. Spread on cookie sheet and bake in 350-degree oven until crisp, about 3 to 5 minutes.

Hot Pecans Recipe

3 cups pecan halves
2 tablespoons margarine, melted
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 350-degrees. Toss all ingredients in a bowl until well coated. Spread pecans out on ungreased baking sheet and bake for 15 minutes or until fragrant; stir often to prevent burning. Yield: 3-cups.

Hot Pepper Pecans Recipe

4 tablespoons butter or margarine
1/4 cup Worcestershire sauce
1 teaspoon hot pepper sauce
4 cups pecan halves

Melt butter; add Worcestershire sauce and pepper sauce. Spread pecans on a foil lined baking sheet. Coat with butter mixture. Bake at 250-degrees for 30 minutes or until pecans are toasted and crisp, stirring every ten minutes. When cooled, store in airtight container.

Barbecued Pecans Recipe

2 tablespoons butter or margarine
1/4 cup Worcestershire sauce
1 tablespoon ketchup
Two dashes hot sauce
4 cups pecan halves

Melt butter in large saucepan. Add Worcestershire sauce, ketchup and hot sauce. Stir in pecans. Spoon into glass baking dish and spread evenly. Toast at 400-degrees about 20 minutes, stirring frequently. Turn out on paper towels and sprinkle with salt.

Buttery Roasted Pecans Recipe

1 stick butter, cut into pieces
1-1/2 pounds (6 cups) pecan halves
1 teaspoon coarse (Kosher) salt
1/4 teaspoon freshly ground pepper

In a 3-1/2 or 4-quart electric slow cooker, place cut up butter. Heat, uncovered, on high heat setting 15-20 minutes, until butter is melted. Add pecans and stir to coat with butter. Cover and cook on high heat setting one-half hour. Uncover and cook on high 2-1/2 hours longer, stirring occasionally.

Season with salt and pepper. Spread pecans on a foil lined baking sheet to cool. Store in airtight container in the refrigerator up to six weeks or freeze for up to three months. Return to room temperature before serving or heat and serve warm. Yield: 6 cups.

Did You Know?

Pecan Trees and Pecan Nuts have played a major role in not only prehistoric American Indian but also in the settling of America's frontier. The Indians transformed their lifestyle and their nomadic existence around the pecan tree and its life-sustaining nut with major concentration of Indian campsites in the immediate areas surrounded by native pecan groves.

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