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Great Pecan Recipes

Discover some great pecan recipes from Sheffield PECAN COMPANY, LLC. 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 is less ordinary than pumpkin pie. The recipe came originally from Gourmet magazine.
Pie Crust
1 9.0” (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
Instructions
  • Prepare The Pie Shell.
  • Keep Chilled.
  • Whisk Together 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 220°f For 20 Minutes, And Then Reduce To 175°f 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 175°f 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
Instructions
Mix ingredients and cook in an unbaked pie shell for approximately 40 minutes at 350°F.
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
Instructions
  • Cook The Syrup, Sugar, And Water Until Soft-ball Stage
  • Add Nuts And Cook Until Crack Stage (300°f)
  • Remove From Heat And Add Soda, Salt, And Butter
  • Pour Onto A 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
Instructions
  • Cook The Syrup, Sugar, And Water In A Saucepan To Soft-ball Stage
  • Beat The Egg Whites, Then Pour 1/2 Of The Mixture Over The Egg Whites And Continue To Beat
  • Cook The Other Half Of The Syrup To Hard-ball Stage, Then Add To The Egg Whites
  • Beat Well, Then Add The 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
Instructions
  • Mix Sugar, Syrup, Cocoa, Flour, And Milk
  • Boil To A Soft Ball
  • Add Butter And Vanilla, Cool, And Beat; Add Pecans
  • Pour On A 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
Instructions
  • Mix Salt, Sugar, Milk, And Water With Egg White
  • Add 1 Quart Of Pecan Halves
  • Cover Nuts Well
  • Pour Onto A Foil-lined Cookie Sheet
  • Bake At 250-300°f For 1 Hour
  • Stir Every 15 Minutes