2,104 pecan recipes

Date bars with whole dates stuffed with pecans pressed into a brown sugar and sour cream batter. A touch of ginger and a dusting of powdered sugar finish them off.

Thick, fudgy cocoa cookies loaded with white chocolate chips, crunchy pecans, and golden raisins. These bakery-style cookies are crisp on the edges and chewy in the center, ready in just 30 minutes.

Smoked Cornish hens stuffed with wild rice and pecans, glazed with lime marmalade and orange juice. Includes charcoal, electric, and gas smoker instructions for 2-3 hours of low smoke.

Buttermilk-marinated chicken breasts pan-fried golden and topped with sauteed apples, a rich apple cider cream sauce, and toasted pecans. A stunning fall dinner.

Papaya pie with warm spices like cinnamon, nutmeg, and pumpkin pie spice in a custard-style filling. A tropical twist on pumpkin pie with a similar sweet, spiced flavor.

Rugelach four ways: a single cream cheese pastry dough turned into raspberry-almond crescents, layered chocolate-pecan squares, apricot pockets and honey-pecan triangles. Holiday cookie tray showstopper.

Seitan a la Normandie baked with sliced apples, caramelized onions, tamari, mirin, and ground pecans. A French-inspired vegetarian main dish with sweet-savory depth.

Midnight muncher bars with a marbled chocolate and vanilla base, caramel pecan frosting filling, and a glossy chocolate ganache topping. Three decadent layers in one rich bar cookie.

Mushroom wild rice pilaf with butter-sauteed mushrooms, chopped pecans, lemon juice, and parsley. A nutty, earthy side dish cooked in beef bouillon.

Applesauce brownies with no butter or oil, loaded with pecans and chocolate chips. A full cup of applesauce keeps them fudgy while cocoa powder brings deep chocolate flavor.

Warm cinnamon and nutmeg spice this tender carrot cake studded with toasted pecans. Orange cream cheese frosting crowns the bundt for a citrusy finish.

Buttery pecan coconut cookie balls with a hint of almond, baked golden and finished with a tropical pineapple honey glaze or a roll in powdered sugar. Makes about 6 dozen bite-sized treats.

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.

Apple cobbler cake: a dense, oil-based bundt cake loaded with chopped apples and toasted pecans. Moist, fruit-heavy and fall-friendly. The kind of cake that lives on the kitchen counter.

Cafe Beaujolais sour cream waffles with sauteed cinnamon apples and toasted pecans folded into a light, fluffy batter made with separated eggs and sour cream.

Chocolate mint squares with fudgy pecan-studded brownie base and a creme de menthe buttercream frosting. A retro church cookbook classic with serious holiday party vibes.