emptynestmom
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Post by emptynestmom on Nov 8, 2017 10:31:17 GMT -5
My husband finally shelled the pecans he has had for several months (probably 12...) and I now have about 6 pounds of shelled pecans...if you were me what would you do with them? I like about 1/16 piece of pecan pie, just too sweet for me to make...so suggestions are always welcome...please?
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Post by wallycat on Nov 8, 2017 11:05:00 GMT -5
I've subbed pecans where other nuts are called for (namely, almonds since I have OAS to them). I've made crusts using nuts.
Pecan sandie cookies spring to mind if you don't want pie.
I also eat them out of hand or add them to oatmeal.
You can pulse them and use them as breading for fish or chicken breasts/skinless thighs.
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Post by mcgee on Nov 8, 2017 13:43:38 GMT -5
I don't like walnuts so I always sub pecans for them but what first came to mind when I read your post was Turtles! My mom made them every Christmas. Of course when I was a kid, I always pulled the pecans off and tossed them in the trash - all I wanted was the chocolate and caramel  . www.tasteofhome.com/recipes/pecan-turtles |
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Post by erin elizabeth on Nov 8, 2017 13:56:04 GMT -5
You could freeze until you are inspired to use them! Make nut mixes for gift-giving? Remember the loooooong thread about this on the old CLBB?  I have in my files that I liked BucknellAlum's Sweet and Spicy Nuts and someone's Sugary Spice Pecans. I'd have to dig to see if I could find those recipes, but let me know if you want them. I've won ribbons at our local fair with Food Network's Bourbon Praline Cake and Ina Garten's Pecan Sandies. A German Chocolate Cake? This one is from Saveur and it was well received, but the one on the box is good, too! Did you ever try these muffins from the CLBB's Goin' Coastal? I don't like pumpkin and thought these were good. Pumpkin Pecan Muffins CLBB Goin’ Coastal Preheat oven to 400 degrees. Prepare 12 muffin cups. Combine in large bowl and set aside: 1 1/4 cups oats 1/2 tsp. each: salt, nutmeg & baking soda 1 cup flour 1/3 cup chopped pecans 1 tsp. cinnamon Combine in another bowl: 1 cup pumpkin 1 egg 3/4 cup brown sugar 1/4 cup milk 1/2 cup oil 1 tsp. vanilla extract Stir into dry ingredients. Pour into 12 muffin cups. Crumb Topping: 1/4 cup oats 3 Tbsp. chopped pecans 1/4 cup flour 1/4 cup butter 1/4 cup brown sugar Combine oats, flour, and brown sugar. Cut butter into dry ingredients. Mix in pecans. Sprinkle over muffin batter. Bake 15-20 minutes. |
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Post by PattiA on Nov 8, 2017 23:28:50 GMT -5
On the savory side, pecan crusted chicken fingers. I do something like this: sallysbakingaddiction.com/2015/01/22/baked-pecan-crusted-chicken-fingers/My initial coating is just flour, not flour plus finely ground pecans. Instead of dipping the floured chicken tenderloins in egg, I sometimes dip in Simply Ranch Dressing. I'm not a fan of honey mustard. I do a dipping sauce of dijon mustard and mayo. |
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emptynestmom
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Post by emptynestmom on Nov 9, 2017 8:54:19 GMT -5
Make nut mixes for gift-giving? Remember the loooooong thread about this on the old CLBB? I have in my files that I liked BucknellAlum's Sweet and Spicy Nuts and someone's Sugary Spice Pecans. I'd have to dig to see if I could find those recipes, but let me know if you want them. Erin Elizabeth I would love those recipes if you find them...when you find them, no hurry...there are quite a few ideas here that I will try out...all of them look delicious! I never thought of using pecans as coating for chicken! Thanks for the ideas/recipes. If anyone has any other ideas please let me know... |
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charley
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Post by charley on Nov 10, 2017 13:26:32 GMT -5
I keep pecans in the freezer for year round use.
For the holidays I'll make a couple batches of Honey Chipotle Pecans.
This is also a favorite with green beans.
Haricot Verts with Roasted Pecans
2 cups French green beans
1 tablespoons butter
1/2 tablespoon olive oil
1 tablespoon brown sugar
¼ cup chopped pecans
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh squeezed lemon juice
1. Wash and trim the stems off the beans. Boil them in a stock pot for 4 minutes. Dunk beans in ice water to stop the cooking process. Drain the beans and set aside.
2. In a heavy skillet, melt the butter with the oil. Stir in the brown sugar until melted.
3. Add the pecans and cook until lightly toasted.
4. Add the beans and toss until coated. Cook for 5 to 8 minutes.
5. Season with salt and pepper. Finish with lemon juice. Serve immediately.
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Post by erin elizabeth on Nov 10, 2017 13:48:59 GMT -5
emptynestmom, I think the Sugary Spice Pecan recipe is this one--I omitted the cloves and used parchment/foil on the pan instead of spray. BucknellAlum's Sweet and Spicy Nuts 1 c sugar 2 tsp salt 1 tsp cumin 1 tsp cinnamon 1 tsp black pepper 1/2 tsp cayenne 1 large egg white 6 c nuts (unsalted) Preheat oven to 325 and cover two sheet pans with parchment or foil. Combine sugar, salt, and spices. Set aside. In large bowl, beat egg white until foamy then stir in nuts. Add spice/sugar mixture and mix to coat. Divide between pan. Bake 25-27 minutes until golden brown and dry. Enjoy the pecans! |
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Post by swedishcook on Nov 12, 2017 13:35:37 GMT -5
I use chopped, mostly toasted pecans in savory dishes all the time: mixed green salads of every variety, chicken salad, with roasted sweet potatoes or butternut squash, green beans like charley mentioned above, with sauteed zucchini, even chopped added to a Panko crust for baked salmon. For mixed green salads the pecans are often accompanied by blue cheese or goat cheese. If you make your own granola stir in some pecans! On the sweet side I add chopped pecans to the topping for apple crisp. Enjoy your bounty |
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Post by Catbatty on Nov 14, 2017 20:14:35 GMT -5
Wait, wait...CHARLEY.... mind sharing your Honey Chipotle Pecans? PLEASE PLEASE PLEASE (Or are they already here somewhere?) My husband makes carrot cupcakes (ala King Arthur) with whole wheat...and pecans. To die for. And from same cookbook (and whole wheat, too) he makes the best oatmeal pecan cookies! We keep nuts in fridge, but I think we'd be smarter to keep them in freezer. WHAT a problem....so many pecans. LOL I would love to help you use them up, Emptynest.  |
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Post by mrswaz on Nov 14, 2017 22:18:31 GMT -5
Today I made the Pecan-Date Pie from the November issue of CL and found it better than I thought it would be. I used my own pie crust, and I also used real maple syrup instead of the dark corn syrup called for. I absolutely loved what the dates added to the pie.
I don't know if the corn syrup would have been sweeter or not, but our consensus was that this pie did not have the usual cloying sweetness that comes with pecan pie. DH says it makes the cut for Thanksgiving, so that's high marks from him!
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bawstinn
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Post by bawstinn on Nov 15, 2017 7:59:01 GMT -5
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emptynestmom
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Post by emptynestmom on Nov 15, 2017 10:14:39 GMT -5
Thanks for the recipes...need to get busy and try them now...I have them saved in my files and my son is going to give my DH another batch of pecans to shell...
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Post by PattiA on Nov 15, 2017 15:07:22 GMT -5
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traildoggie
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Post by traildoggie on Nov 27, 2017 19:12:58 GMT -5
Our guests at thanksgiving brought appetizers. she had these barefootcontessa.com/recipes/chipotle-and-rosemary-roasted-nuts
OMG they were good. she backed off on the chipotle powder to about half. still a little heat, I would like more but our husbands don't like heat. she used pecans, cashews, and maybe walnuts. do not make this if you don't have guests.... you will eat the whole damn thing yourself and gain 5 lbs. |
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Post by beth on Jan 15, 2018 12:09:01 GMT -5
Another appetizer idea for pecans -- or any other nut subbed.
Goat Cheese Spread with Basil
8 oz cream cheese
8 oz goat cheese
1 clove garlic, minced or pressed
1/2 tsp crushed red pepper flakes, or to taste
1/2 cup chopped toasted pecans
1 cup packed basil leaves, choopped
salt and pepper to taste
Combine cheeses, garlic and pepper flakes. Flavor is best if allowed to rest in the fridge overnight or for at least a couple of hours. Before serving, add basil and nuts. Adjustt seasoning if desirred. Serve at room temperature with crackers and vegetables.
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Post by charley on Jan 17, 2018 20:29:41 GMT -5
testing
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Post by charley on Jan 17, 2018 20:30:36 GMT -5
Why can't I log in?
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Post by soupandstew on Jan 17, 2018 20:34:23 GMT -5
I can see you
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charley
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Post by charley on Jan 18, 2018 12:22:22 GMT -5
That was me as a guest. I wasn't logged in for some reason. I never log out.
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Post by soupandstew on Jan 18, 2018 17:42:53 GMT -5
Chopped pecans are great in a chicken salad with halved red or green grapes.
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Post by swedishcook on Jan 18, 2018 20:40:09 GMT -5
Were you using your PC or the app when you couldn't log in charley?
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emptynestmom
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Post by emptynestmom on Jan 18, 2018 22:23:58 GMT -5
Charley, if you get your login issues worked out will you share your honey chipolte almond recipe please? I have tried several of the recipes here and haven't found any that I have disliked...DH got 10 more pounds while we were in Texas over Christmas!! And, his new hobby has been shelling them...they are done....now he is wondering about ordering more!!! Not gonna happen until we use up a good portion of what we have....
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Post by beth on Jan 19, 2018 15:35:05 GMT -5
I have this saved in my file without the name of the poster, but looks like an old CLBB recipe. The comments belong to the OP. Not mine.
Honey Chipotle Pecans
These are an addictive combination of sweet and spicy. My advice is to always make more than you think you'll need because they go quickly! Can be prepared up to a week ahead of time. Store in a sealed container.
2 Tablespoons honey
1 1/2 teaspoons chipotle powder
1 teaspoon ground cinnamon
2 cups pecan halves (the larger the better)
2 Tablespoons granulated sugar
1 teaspoon sea salt
Preheat the oven to 325 degrees. In a medium microwave safe mixing bowl, combine the honey, chipotle powder, and ground cinnamon. Warm through. (You can also do this on the stove over low heat.)
Stir nuts into warmed honey mixture. Still well to coat. On a parchment paper-lined baking sheet, spread honey-coated nuts in a single layer. Bake until toasted and fragrant, about 15 minutes.
Meanwhile, combine the sugar and salt in a small bowl.
Remove pecans from oven and allow to cool only slightly (no more than a minute or two -- you want them to still be sticky.)
Dump the hot nuts into a medium sized mixing bowl and add the sugar/salt mix tossing to combine. Spread nuts on cold waxed or parchment paper and let dry. It's best if they don't touch each other.
Serve, or store covered until ready to eat.
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Post by beth on Jan 19, 2018 15:39:34 GMT -5
BTW, I have a book of 125 recipes all calling for pecans plus others I have saved. If there is something you are looking for, let me know. I also saved a lot of the spiced nut recipes from the CLBB -- a couple of which have been posted now, but desserts, of course, baked goods, main dishes, salads, sides and appetizers. All with pecans.
Here is another pecan recipe I concocted for DH (a big pepper fan) after the big flurry of CLBB ones -- not sure if it was ever shared there.
Orange Cranberry Peppered Pecans
1 egg white, beaten until foamy, then whisk in
1/4 cup sugar
1 T coarsely ground black pepper
1/2 tsp sweet paprika
finely grated zest of one small orange (I used a clemantine for the small batch and a large orange when I doubled it later -- both good)
Blend well and then stir in 2-1/2 to 3 cups nuts (I used pecans) and a generous 1/2 cup or so of dried cranberries.
Spread on parchment covered cookie sheet and bake at 300 about 15 minutes, then reduce to 250 and bake another 5-10 minutes or until the nuts are toasted and fragrant.
As soon as you take them out of the oven, spread on a clean sheet of parchment to cool -- they will stick to the coating on the baked parchment. Using a silicone mat wasn't an improvement.
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charley
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Post by charley on Jan 19, 2018 17:36:59 GMT -5
Were you using your PC or the app when you couldn't log in charley? My MacBook ... same thing I always use. |
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charley
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Post by charley on Jan 19, 2018 17:38:13 GMT -5
Emptynestmom, Beth just posted my recipe.
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Post by beth on Jan 19, 2018 19:14:05 GMT -5
Glad I had it and could help. I thought it was probably the right one. Hope your post means you got the login resolved.
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charley
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Post by charley on Jan 19, 2018 20:43:12 GMT -5
Things seem back to normal. Don't know what happened. Thanks for posting the recipe.
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Post by Charley on Jan 20, 2018 17:17:29 GMT -5
Emptynestmom, Beth just posted my recipe. Hey Charley, I'm locked out again. How did I get back in the last time? |
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I have in my files that I liked BucknellAlum's Sweet and Spicy Nuts and someone's Sugary Spice Pecans. I'd have to dig to see if I could find those recipes, but let me know if you want them.
