April is National Pecan Month, so there is no better time to try some pecan-based recipes. With a little bit of work, pecans can be turned into delicious snacks, pies, and all sorts of different treats. Try some of these recipes yourself.
Butter Pecan Fudge
Prep. Time: 10 minutes, plus cooling
Servings: 64 pieces
- 1 teaspoon, plus 1/2 cup of butter, cubed
- 1/2 cup of sugar
- 1/2 cup of packed brown sugar
- 1/2 cup of heavy whipping cream
- 1/8 teaspoon of salt
- 1 teaspoon of vanilla extract
- 2 cups of sifted confectioners’ sugar
- 1 cup of coarsely chopped pecans, toasted
- Line an 8 by 8-inch pan with foil, and grease the foil with 1 teaspoon of butter.
- In a large heavy saucepan, combine the remaining butter, granulated and brown sugars, cream, and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234°. Remove from heat and add vanilla to pan (do not stir).
- Cool, without stirring, to 110°, for about 30 minutes. Beat with a spoon until the fudge just begins to thicken. Gradually stir in confectioners’ sugar until smooth. Add pecans and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool.
- Using foil, lift fudge out of pan. Remove foil and cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Fudgy Flourless Chocolate-Pecan Cookies
Prep. Time: 45 minutes
Servings: 20 servings
- 3 cups of powdered sugar
- 2/3 cup of unsweetened cocoa
- 1/4 teaspoon of salt
- 3 large egg whites, at room temperature
- 2 teaspoon of vanilla extract
- 1 (4 ounce) semi-sweet chocolate bar, chopped
- 1 cup of toasted chopped pecans
- Preheat oven to 350°F. Sift together powdered sugar, cocoa, and salt in a large bowl.
- Whisk egg whites until frothy. Stir egg whites and vanilla into powdered sugar mixture. Stir in chopped chocolate and pecans until well combined.
- Drop cookies 3 inches apart using a 1 1/2-inch cookie scoop (about 2 tablespoons) on a parchment paper-lined baking sheet lightly greased with cooking spray.
- Bake in preheated oven until tops are shiny and cracked (8 to 10 minutes). Cool on baking sheet for 5 minutes. Transfer to wire racks, and cool for about 15 minutes.
Prep. Time: 5 minutes
Servings: 4 servings
- 1/2 cup of brown sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cinnamon
- 2 tablespoon water
- 1 cup of pecan halves
- Combine all ingredients except the pecans in a skillet and cook over medium heat for a minute or two, until the sugar dissolves and the mixture is bubbling.
- Add the pecans and cook for an additional 3 minutes, stirring to coat the pecans in the glaze.
- Remove from the heat, and spread the pecans out on parchment paper to let the pecans cool completely.
- Break apart, and enjoy!
Banana-Pecan Ice Cream Bread
Prep. Time: 65 minutes
Servings: 1 loaf
- Nonstick vegetable oil spray
- 3 medium, very ripe bananas (about 18 ounces), peeled, mashed
- 1 pint of softened butter pecan ice cream
- 1 1/4 cups of self-rising flour
- 1/4 cup of sugar
- Preheat oven to 350°F. Grease loaf pan with nonstick spray.
- Mix bananas, ice cream, flour, and sugar in a large bowl until smooth. Pour batter into prepared pan. Bake bread, rotating pan halfway through, until top is golden brown and center is set, 55–60 minutes.
- Transfer pan to a wire rack and let bread cool completely. Run a butter knife around perimeter of pan to loosen the loaf, then tap pan gently on its side until it releases. Transfer to a cutting board and slice.
- Bread can be baked, cooled, then wrapped in plastic and left at room temperature up to 3 days, or frozen up to 3 months.