Recipes with pecan halves
233 recipes
Texas Pecan Pie
Texas pecan pie with light brown sugar, corn syrup, and whole pecan halves on top. A classic Lone Star recipe with a gooey, caramel-like filling and crunchy nut crown.
Texas Pecan Cheese Balls
Texas pecan cheese balls with sharp cheddar, butter, paprika, and a whole pecan half hidden inside each one. A savory bite-sized appetizer baked golden.
Caramel Pecan Bars
Caramel pecan bars with a buttery shortbread crust topped with pecan halves in a honey-brown sugar caramel finished with cream. Makes 50 bars from one jelly roll pan.
Honey Pecan Bars
Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."
Sticky Pecan Bars
Sticky pecan bars with a buttery shortbread crust and gooey brown sugar-corn syrup filling loaded with pecan halves. Like pecan pie in bar form, easier to make and easier to share.
Orange-Glazed Nuts
Orange-glazed pecans with fresh orange juice and zest. Candied nuts simmered in citrus syrup until coated, ready in 35 minutes.
Mom's Fruitcake
Old-fashioned bourbon fruitcake packed with golden raisins, candied cherries, pineapple, citron, pecans, and coconut. Baked low and slow in a tube pan for rich, dense results.
Turtle Cookies
Brown sugar cookie dough balls pressed onto pecan halves arranged like tiny turtle legs, then baked and topped with glossy chocolate frosting. Adorable, crunchy, and completely addictive holiday cookies.
Mama Crow's Raisin-Nut Jam Cake
Southern jam cake with blackberry jam, buttermilk, raisins, and pecans baked low and slow in three spiced layers. Topped with a boiled cream frosting that drips down the sides just like it should.
Mississippi Praline Macaroons
Praline macaroons from Mississippi: chewy meringue cookies built on whipped egg whites, brown sugar, and toasted pecans, each one crowned with a whole pecan half. Crisp shell, soft center, pure Southern bakery counter.
Chocolate Pecan-Fudge Cake
Dense, fudgy chocolate pecan cake spiked with Irish cream liqueur and espresso, crowned with a glossy chocolate glaze and chocolate-dipped pecans. A showstopper for 10.
Fudgey Pecan Cake
Dense fudge pecan cake with cocoa, chopped pecans, and a glossy chocolate-cream royal glaze. Baked in a springform pan, chilled until firm, then glazed.
Microwave Pecan Brittle
Microwave pecan brittle made in about 10 minutes with no candy thermometer needed. Crunchy, buttery, and light with baking soda creating that classic honeycomb texture.
Caramel Turtles
Homemade caramel turtle candies with pecan halves, melted caramels thinned with whipped topping, and a semi-sweet chocolate shell. Three ingredients, no thermometer.
Easy Caramel Chocolate Sticky Buns
Easy caramel chocolate sticky buns: a four-ingredient hack using refrigerated biscuits stuffed with chocolate kisses and baked over coconut-pecan frosting that turns into instant caramel when inverted.
Holiday Fruitcake with Pecans
Traditional holiday fruitcake loaded with raisins, currants, citron, and pecans, enriched with sherry, honey, and orange marmalade. Baked low and slow, best after aging.
Texas pecan pie with light brown sugar, corn syrup, and whole pecan halves on top. A classic Lone Star recipe with a gooey, caramel-like filling and crunchy nut crown.
Texas pecan cheese balls with sharp cheddar, butter, paprika, and a whole pecan half hidden inside each one. A savory bite-sized appetizer baked golden.
Caramel pecan bars with a buttery shortbread crust topped with pecan halves in a honey-brown sugar caramel finished with cream. Makes 50 bars from one jelly roll pan.
Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."
Sticky pecan bars with a buttery shortbread crust and gooey brown sugar-corn syrup filling loaded with pecan halves. Like pecan pie in bar form, easier to make and easier to share.
Orange-glazed pecans with fresh orange juice and zest. Candied nuts simmered in citrus syrup until coated, ready in 35 minutes.
Old-fashioned bourbon fruitcake packed with golden raisins, candied cherries, pineapple, citron, pecans, and coconut. Baked low and slow in a tube pan for rich, dense results.
Brown sugar cookie dough balls pressed onto pecan halves arranged like tiny turtle legs, then baked and topped with glossy chocolate frosting. Adorable, crunchy, and completely addictive holiday cookies.
Southern jam cake with blackberry jam, buttermilk, raisins, and pecans baked low and slow in three spiced layers. Topped with a boiled cream frosting that drips down the sides just like it should.
Praline macaroons from Mississippi: chewy meringue cookies built on whipped egg whites, brown sugar, and toasted pecans, each one crowned with a whole pecan half. Crisp shell, soft center, pure Southern bakery counter.
Dense, fudgy chocolate pecan cake spiked with Irish cream liqueur and espresso, crowned with a glossy chocolate glaze and chocolate-dipped pecans. A showstopper for 10.
Dense fudge pecan cake with cocoa, chopped pecans, and a glossy chocolate-cream royal glaze. Baked in a springform pan, chilled until firm, then glazed.
Microwave pecan brittle made in about 10 minutes with no candy thermometer needed. Crunchy, buttery, and light with baking soda creating that classic honeycomb texture.
Homemade caramel turtle candies with pecan halves, melted caramels thinned with whipped topping, and a semi-sweet chocolate shell. Three ingredients, no thermometer.
Easy caramel chocolate sticky buns: a four-ingredient hack using refrigerated biscuits stuffed with chocolate kisses and baked over coconut-pecan frosting that turns into instant caramel when inverted.
Traditional holiday fruitcake loaded with raisins, currants, citron, and pecans, enriched with sherry, honey, and orange marmalade. Baked low and slow, best after aging.
