Great Pecan Recipes

Discover some great pecan recipes from Sheffield Pecan. We have collected some of our favorite recipes that we're sure you'll love.

Pecan Pumpkin Pie

This pie is not as sweet as straight pecan pie, and less ordinary than pumpkin pie. The recipe came originally from "Gourmet" magazine.

1 Pie Crust
1 9-Inch (22 cm) Uncooked Flaky Pastry Pie Shell

Pumpkin Layer

  • 3/4 Cup (200 g) Pumpkin
  • 2 Tbsp. (25 g) Packed Light Brown Sugar
  • 1 Large Egg
  • 2 Tbsp. (30 ml) Sour Cream
  • 1/8 Tsp. (0.5 ml) Cinnamon
  • 1/8 Tsp. (0.5 ml) Grated Nutmeg


Pecan Layer

  • 3/4 Cup (200 ml) Light Corn Syrup
  • 1/2 Cup (100 g ) Packed Light Brown Sugar
  • 3 Tbsp. (50 g) Cooled Melted Unsalted Butter
  • 3 Large Eggs
  • 2 Tsp. (10 ml) Vanilla
  • 1/4 Tsp. (1 ml) Grated Lemon Rind
  • 1 1/2 Tsp. (8 ml) Lemon Juice
  • 1/4 Tsp. (1 ml) Salt
  • 1 1/3 Cups (150 g) Pecans


Prepare pie shell. Keep chilled. Whisk together until smooth pumpkin, 2 Tbsp. (25 g) brown sugar, 1 egg, sour cream, cinnamon, and nutmeg. In another bowl, combine corn syrup, 1/2 cup (100 g) brown sugar, 3 eggs, 3 Tbsp. (50 g) butter, vanilla, lemon rind, lemon juice, and salt. Stir in pecans. Spread the pumpkin layer into the pie shell, and then carefully spoon the pecan mixture over it. Bake in the upper third of a preheated oven at 220οF for 20 minutes, and then reduce to 175οF for 20-30 minutes more. The filling will puff, but the center will not be completely set. Cool on a rack. Serve warm or at room temperature. Reheat in a preheated 175οF oven for 10-15 minutes. 

Rating

Difficulty: Moderate. Time: 30 Minutes Preparation, 1 Hour Cooking. Precision: Approximate Measurement OK

Ed Sznyter Distributed Systems Group, Stanford, Stanford, CA, USA


Pecan Pie

  • 2 Eggs
  • 1/2 Cup Light Brown Sugar
  • 1 Cup White Corn Syrup
  • 3 Tbsp. Melted Butter
  • 1/3 Tsp. Salt
  • 1-1/2 Cups Pecans
  • 2 Tbsp. Flour
  • 1 Tsp. Vanilla


Mix ingredients and cook in unbaked pie shell for approximately 40 minutes at 350οF.


Pecan Brittle

  • 1 Cup Light Corn Syrup
  • 2 Tsps. Soda
  • 2 Cups Broken Pecans
  • 1 Tsp. Salt
  • 1/2 Cup Water
  • 2 Cups Sugar
  • 1/4 Stick Butter


Cook syrup, sugar, and water until soft-ball stage. Add nuts and cook until crack stage (300οF). Remove from heat and add soda, salt, and butter. Pour onto well-greased surface and stretch.


Pecan Divinity

  • 3 Cups Sugar
  • 1/2 Cup Light Corn Syrup
  • 2 Egg Whites
  • 1 Tsp. Vanilla
  • 1/2 Cup Water
  • 2 Cups Broken Pecans


Cook syrup, sugar, and water in saucepan to soft-ball stage. Beat egg whites, then pour one half of mixture over egg whites and continue to beat. Cook other half of syrup to hard-ball stage, then add to egg whites. Beat well, then add pecans and vanilla. Drop by the teaspoonful onto wax paper.


Pecan Fudge

  • 2 Cups Sugar
  • 1 Cup Chopped Pecans
  • 1 Tbsp. Light Corn Syrup
  • 1 Cup Milk
  • 2 Tbsps. Butter
  • 4 Tbsps. Cocoa
  • 1 Tbsp. Flour
  • 1 Tsp. Vanilla


Mix sugar, syrup, cocoa, flour, and milk. Boil to soft ball. Add butter and vanilla, cool, and beat; add pecans. Pour on greased dish and cut into squares.


Roasted Salted Pecans

  • 1 Tsp. Salt
  • 1 Egg White, Stiffly Beaten
  • 1 Tsp. Sugar 
  • 1 Tsp. Milk
  • 1 Tsp. Water


Mix salt, sugar, milk, and water with egg white. Add 1 quart pecan halves. Cover nuts well. Pour onto foil-lined cookie sheet. Bake at 250-300οF for 1 hour. Stir every 15 minutes.

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