Ready to elevate your cooking with the rich, buttery crunch of pecans? Whether you’re craving cozy comfort food or impressive gourmet dishes, roasted pecans add irresistible flavor and texture. From savory mains to decadent desserts, these 19 recipes will inspire your next kitchen adventure. Let’s dive in and discover how versatile and delicious pecans can be!
Maple Roasted Pecan Sweet Potatoes
Let’s create a comforting fall side dish that combines sweet and savory flavors in perfect harmony. This maple roasted pecan sweet potato recipe transforms simple ingredients into an elegant, crowd-pleasing dish with minimal effort.
Ingredients
– 2 pounds sweet potatoes
– 1/4 cup maple syrup
– 2 tablespoons olive oil
– 1/2 cup pecans
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and position the rack in the center of the oven.
2. Peel 2 pounds of sweet potatoes and cut them into 1-inch cubes for even roasting.
3. Place the cubed sweet potatoes in a large mixing bowl.
4. Add 2 tablespoons of olive oil to the bowl and toss to coat all pieces evenly.
5. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of black pepper over the potatoes.
6. Toss the potatoes again to distribute the seasonings uniformly.
7. Spread the seasoned sweet potatoes in a single layer on a parchment-lined baking sheet.
8. Roast the potatoes at 400°F for 20 minutes until they begin to soften.
9. While the potatoes roast, roughly chop 1/2 cup of pecans into small pieces.
10. Remove the baking sheet from the oven after 20 minutes.
11. Drizzle 1/4 cup of maple syrup evenly over the partially cooked sweet potatoes.
12. Sprinkle the chopped pecans over the potatoes and syrup.
13. Use a spatula to gently toss everything together, ensuring even coating.
14. Return the baking sheet to the oven and continue roasting for 15-20 additional minutes.
15. Check for doneness by piercing a potato cube with a fork – it should slide in easily.
16. Remove from oven when the pecans are toasted and the maple syrup forms a glossy glaze.
Crispy-edged sweet potatoes coated in sticky maple glaze create a delightful contrast with the toasted pecans’ crunch. The caramelized exterior gives way to tender, fluffy interiors that absorb the sweet and savory flavors beautifully. Try serving these alongside roasted chicken or as a standout holiday side dish that will have everyone asking for seconds.
Vanilla Bean Roasted Pecan Butter
Zesty and aromatic, this vanilla bean roasted pecan butter transforms simple ingredients into a luxurious spread. Follow these precise steps to achieve perfect consistency and depth of flavor, ensuring success even for first-time nut butter makers. You’ll appreciate the rich, toasty notes that make this recipe stand out from store-bought alternatives.
Ingredients
– 2 cups raw pecans
– 1 whole vanilla bean
– 1/4 cup granulated sugar
– 1/2 tsp fine sea salt
– 2 tbsp avocado oil
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread 2 cups raw pecans in a single layer on the prepared baking sheet.
3. Roast the pecans at 350°F for 8-10 minutes until fragrant and lightly golden, stirring halfway through for even browning.
4. Transfer the roasted pecans to a heatproof bowl and let them cool completely to room temperature, about 15 minutes, to prevent steaming in the blender.
5. Split 1 whole vanilla bean lengthwise and scrape out the seeds using the back of a knife.
6. Combine the cooled pecans, vanilla bean seeds, 1/4 cup granulated sugar, 1/2 tsp fine sea salt, and 2 tbsp avocado oil in a high-speed blender or food processor.
7. Blend on high speed for 3-5 minutes, stopping to scrape down the sides every minute, until the mixture forms a smooth, creamy butter.
8. Transfer the pecan butter to an airtight container and store it in the refrigerator for up to 2 weeks.
Warm and velvety, this butter boasts a complex sweetness from the caramelized pecans and aromatic vanilla, with a subtly gritty texture that clings beautifully to toast or apple slices. Try swirling it into oatmeal or using it as a frosting base for an elevated dessert experience that highlights its rich, nutty essence.
Spicy Roasted Pecan and Cranberry Trail Mix
Keeping your energy levels up during busy days calls for a homemade snack that’s both nutritious and satisfying. This spicy roasted pecan and cranberry trail mix is easy to prepare and perfect for on-the-go munching or sharing with friends.
Ingredients
– 2 cups raw pecans
– 1 cup dried cranberries
– 1 tbsp olive oil
– 1 tsp cayenne pepper
– 1/2 tsp sea salt
Instructions
1. Preheat your oven to 350°F to ensure even roasting.
2. In a medium bowl, combine 2 cups raw pecans, 1 tbsp olive oil, 1 tsp cayenne pepper, and 1/2 tsp sea salt.
3. Toss the mixture thoroughly until the pecans are evenly coated with the oil and spices.
4. Spread the coated pecans in a single layer on a baking sheet lined with parchment paper for easy cleanup.
5. Roast the pecans in the preheated oven for 10-12 minutes, stirring halfway through to prevent burning.
6. Remove the baking sheet from the oven when the pecans are fragrant and lightly browned.
7. Allow the roasted pecans to cool completely on the baking sheet for about 15 minutes to crisp up.
8. Transfer the cooled pecans to a large bowl and add 1 cup dried cranberries.
9. Gently mix the pecans and cranberries together until well combined.
10. Store the trail mix in an airtight container at room temperature for up to two weeks.
Let this trail mix delight your senses with its crunchy pecans, chewy cranberries, and a kick of heat. Serve it in small bowls for a party snack or pack it in individual bags for hiking adventures—it’s versatile and always a crowd-pleaser.
Honey Roasted Pecan and Brie Crostini
Perfect for entertaining or a cozy night in, these honey roasted pecan and brie crostini combine sweet, savory, and crunchy elements in one elegant bite. Preparing them is straightforward with a few key techniques to ensure perfect results every time.
Ingredients
– 1 baguette
– 4 tbsp olive oil
– 1 cup pecans
– 2 tbsp honey
– 8 oz brie cheese
– 1 tsp salt
Instructions
1. Preheat your oven to 375°F to ensure even cooking.
2. Slice the baguette into 1/2-inch thick rounds using a serrated knife for clean cuts.
3. Brush both sides of each baguette slice with olive oil to promote browning and prevent sogginess.
4. Arrange the baguette slices in a single layer on a baking sheet.
5. Bake the baguette slices for 8-10 minutes until golden brown and crisp.
6. Remove the baked crostini from the oven and let them cool on the baking sheet.
7. Roughly chop the pecans into small pieces for even coating and texture.
8. In a small bowl, toss the chopped pecans with honey until fully coated.
9. Spread the honey-coated pecans in a single layer on a parchment-lined baking sheet.
10. Bake the pecans at 375°F for 5-7 minutes until fragrant and lightly toasted, watching closely to avoid burning.
11. Remove the pecans from the oven and let them cool completely to crisp up.
12. Slice the brie cheese into 1/4-inch thick pieces, removing the rind if desired for a creamier texture.
13. Place a slice of brie on top of each cooled crostini.
14. Sprinkle the toasted honey pecans evenly over the brie-topped crostini.
15. Lightly sprinkle salt over the assembled crostini to enhance the flavors.
Notably, the contrast between the creamy brie, crunchy pecans, and crisp crostini creates a delightful texture, while the honey adds a subtle sweetness that balances the saltiness. For a creative twist, drizzle with a balsamic reduction just before serving to add a tangy depth that complements the richness.
Salted Caramel Roasted Pecan Brownies
Oven-warm brownies with a gooey caramel swirl and crunchy pecans are the ultimate fall treat. Our methodical approach ensures even baking and perfect layers every time. Let’s walk through each step together for foolproof results.
Ingredients
– 1 cup unsalted butter
– 2 cups granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– 1 cup all-purpose flour
– 3/4 cup cocoa powder
– 1/2 tsp salt
– 1 cup chopped pecans
– 1/2 cup salted caramel sauce
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Melt 1 cup unsalted butter in a microwave-safe bowl for 60 seconds.
3. Tip: Use a microwave with 50% power to prevent butter from splattering.
4. Whisk 2 cups granulated sugar into the melted butter until fully combined.
5. Beat in 4 large eggs one at a time, mixing thoroughly after each addition.
6. Stir in 1 tsp vanilla extract until incorporated.
7. Sift together 1 cup all-purpose flour, 3/4 cup cocoa powder, and 1/2 tsp salt.
8. Tip: Sifting prevents lumps and ensures a smooth brownie batter.
9. Gradually fold the dry ingredients into the wet mixture until just combined.
10. Spread half of the batter evenly into the prepared pan.
11. Drizzle 1/4 cup salted caramel sauce over the batter layer.
12. Sprinkle 1/2 cup chopped pecans evenly over the caramel.
13. Carefully spread the remaining batter over the pecan layer.
14. Drizzle the remaining 1/4 cup salted caramel sauce on top.
15. Use a knife to swirl the caramel into the batter in a zigzag pattern.
16. Tip: Avoid over-swirling to maintain distinct caramel pockets.
17. Bake at 350°F for 28-32 minutes until the edges pull away from the pan.
18. Cool completely in the pan on a wire rack for 2 hours before slicing.
Brownies emerge with crackly tops, fudgy centers, and buttery pecans throughout. Serve warm with vanilla ice cream for contrasting temperatures, or enjoy room temperature for maximum caramel chewiness.
Rosemary Roasted Pecan and Chicken Salad
Zesty and aromatic, this salad combines tender chicken with crunchy pecans for a satisfying meal. Let’s walk through each step methodically to ensure perfect results. Preheat your oven to 375°F to begin.
Ingredients
– 2 cups cooked chicken breast, shredded
– 1 cup pecans
– 2 tbsp olive oil
– 1 tbsp fresh rosemary, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups mixed greens
– 1/4 cup red onion, thinly sliced
– 1/4 cup dried cranberries
Instructions
1. Preheat the oven to 375°F.
2. In a medium bowl, toss the pecans with 1 tablespoon of olive oil and the chopped rosemary.
3. Spread the pecans in a single layer on a baking sheet.
4. Roast the pecans in the preheated oven for 8-10 minutes, or until fragrant and lightly browned.
5. Remove the pecans from the oven and let them cool completely.
6. In a large bowl, combine the shredded chicken, cooled pecans, mixed greens, red onion, and dried cranberries.
7. Drizzle the remaining 1 tablespoon of olive oil over the salad mixture.
8. Sprinkle the salt and black pepper evenly over the ingredients.
9. Toss the salad gently until all components are well coated and distributed.
10. Serve immediately for the best texture and flavor.
After the final toss, the salad offers a delightful contrast of tender chicken, crisp greens, and toasted pecans. Aromatic rosemary enhances every bite, while dried cranberries add a sweet tang. Try serving it in hollowed-out bell peppers for a creative, edible bowl presentation.
Chili Lime Roasted Pecan Snack Mix
A perfect snack mix begins with quality ingredients and careful preparation. Chili Lime Roasted Pecan Snack Mix combines sweet, spicy, and tangy flavors in a crunchy blend that’s ideal for gatherings or solo munching. Follow these steps precisely for foolproof results.
Ingredients
– 2 cups raw pecans
– 1 cup pretzel sticks
– 1 cup roasted chickpeas
– 2 tbsp olive oil
– 1 tbsp chili powder
– 1 tsp lime zest
– 1/2 tsp salt
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 2 cups raw pecans, 1 cup pretzel sticks, and 1 cup roasted chickpeas.
3. Drizzle 2 tbsp olive oil over the mixture and toss thoroughly to coat all pieces evenly.
4. Sprinkle 1 tbsp chili powder, 1 tsp lime zest, and 1/2 tsp salt over the mix, tossing again to distribute the seasonings uniformly.
5. Spread the mixture in a single layer on the prepared baking sheet.
6. Roast in the preheated oven for 12-15 minutes, stirring halfway through, until the pecans are fragrant and lightly golden.
7. Remove from the oven and let cool completely on the baking sheet for about 30 minutes to crisp up.
8. Transfer the cooled snack mix to an airtight container for storage.
What makes this snack mix exceptional is the contrast between the crunchy pecans, salty pretzels, and hearty chickpeas, all elevated by the zesty lime and warm chili notes. Serve it in small bowls at parties or pack it for a satisfying on-the-go treat that never fails to impress.
Brown Sugar Roasted Pecan Ice Cream
H
ave you ever craved an ice cream that combines rich, buttery pecans with the deep caramel notes of brown sugar? This homemade brown sugar roasted pecan ice cream delivers exactly that, with a methodical approach perfect for beginners. Let’s walk through each step to create this decadent treat.
Ingredients
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup packed dark brown sugar
– 1/4 teaspoon salt
– 4 large egg yolks
– 1 teaspoon vanilla extract
– 1 cup chopped pecans
– 2 tablespoons unsalted butter
– 1 tablespoon granulated sugar
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, toss 1 cup chopped pecans with 2 tablespoons melted unsalted butter and 1 tablespoon granulated sugar until evenly coated.
3. Spread the pecans in a single layer on the prepared baking sheet and roast for 8-10 minutes, stirring halfway through, until fragrant and lightly browned.
4. Remove the pecans from the oven and let them cool completely on the baking sheet.
5. In a saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup packed dark brown sugar, and 1/4 teaspoon salt, whisking until the sugar dissolves and the mixture is warm but not boiling.
6. In a separate bowl, whisk 4 large egg yolks until smooth.
7. Slowly pour about 1/2 cup of the warm cream mixture into the egg yolks while whisking constantly to temper them and prevent curdling.
8. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring continuously.
9. Cook over medium-low heat for 5-7 minutes, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon and reaches 170°F on a thermometer.
10. Remove the saucepan from the heat and stir in 1 teaspoon vanilla extract.
11. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth base.
12. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming, and chill in the refrigerator for at least 4 hours or until completely cold.
13. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
14. In the last 2 minutes of churning, add the cooled roasted pecans and mix until evenly distributed.
15. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
F
inished, this ice cream boasts a creamy, velvety texture with crunchy, caramelized pecans throughout. The deep molasses flavor from the brown sugar pairs beautifully with the nuttiness, making it perfect for serving atop warm pie or simply scooped into a bowl for a comforting dessert.
Cinnamon Roasted Pecan Overnight Oats
Pecans roasted with cinnamon transform ordinary overnight oats into a warm, spiced breakfast delight that prepares itself while you sleep. This make-ahead recipe requires minimal effort and delivers maximum flavor, perfect for busy mornings when you need something nourishing and satisfying.
Ingredients
– 1 cup old-fashioned rolled oats
– 1 cup unsweetened almond milk
– 1/4 cup plain Greek yogurt
– 2 tablespoons maple syrup
– 1/2 cup raw pecans
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F and line a small baking sheet with parchment paper.
2. In a medium bowl, combine 1/2 cup raw pecans with 1 teaspoon ground cinnamon, tossing until evenly coated.
3. Spread the cinnamon-coated pecans in a single layer on the prepared baking sheet.
4. Roast the pecans in the preheated oven for 8-10 minutes, watching closely after 6 minutes to prevent burning.
5. Remove the pecans from the oven when fragrant and lightly browned, then let them cool completely on the baking sheet.
6. While pecans cool, combine 1 cup old-fashioned rolled oats, 1 cup unsweetened almond milk, 1/4 cup plain Greek yogurt, 2 tablespoons maple syrup, and 1/4 teaspoon salt in a quart-sized jar or container with a tight-fitting lid.
7. Stir the mixture vigorously for 30 seconds until all ingredients are fully incorporated and no dry oats remain.
8. Chop the cooled roasted pecans into small pieces using a sharp knife.
9. Fold three-quarters of the chopped pecans into the oat mixture, reserving the remainder for topping.
10. Seal the container tightly and refrigerate for at least 8 hours or overnight.
11. Before serving, stir the oats to redistribute ingredients and top with reserved pecans.
But the magic truly happens overnight as the oats soften and the flavors meld together. The finished dish offers a creamy texture with satisfying crunch from the pecans, balanced by warm cinnamon notes and subtle sweetness. Try layering it with fresh banana slices or a dollop of almond butter for extra richness and depth.
Bourbon Roasted Pecan Pancakes
Zesty mornings call for something special, and these bourbon roasted pecan pancakes deliver just that with a warm, nutty aroma and rich flavor. Let me guide you through creating this indulgent breakfast step by step, ensuring perfect results every time. We’ll start by toasting the pecans to deepen their flavor before incorporating them into a fluffy batter.
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/2 cup pecans, chopped
– 2 tablespoons bourbon
– 2 tablespoons maple syrup
– Cooking spray
Instructions
1. Preheat your oven to 350°F.
2. Spread the chopped pecans in a single layer on a baking sheet.
3. Roast the pecans in the preheated oven for 5-7 minutes, until fragrant and lightly browned.
4. Remove the pecans from the oven and let them cool completely.
5. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
6. In a separate bowl, combine the buttermilk, egg, and melted butter.
7. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix to avoid tough pancakes.
8. Gently fold in the cooled roasted pecans.
9. Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray.
10. Pour 1/4 cup of batter onto the skillet for each pancake.
11. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
12. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
13. In a small saucepan, warm the bourbon and maple syrup over low heat for 1-2 minutes, stirring occasionally.
14. Drizzle the warm bourbon-maple syrup over the pancakes before serving.
15. Serve immediately while hot.
Soft and fluffy with a crisp edge, these pancakes boast a delightful nuttiness from the roasted pecans and a subtle warmth from the bourbon-infused syrup. Try stacking them high with extra pecans on top or pairing with fresh berries for a balanced, elegant breakfast that feels both rustic and refined.
Garlic and Herb Roasted Pecan Crusted Salmon
Salmon transforms into something truly special when coated with a crunchy pecan crust and roasted with aromatic garlic and herbs. Starting with fresh ingredients ensures the best flavor and texture, making this dish both impressive and approachable for home cooks. Follow these precise steps to create a restaurant-quality meal right in your own kitchen.
Ingredients
– 4 salmon fillets (6 oz each)
– 1 cup pecans
– 3 cloves garlic
– 2 tbsp fresh parsley
– 1 tbsp fresh thyme
– 1/4 cup olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lemon
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Finely chop 1 cup of pecans using a food processor or knife until they resemble coarse crumbs.
3. Mince 3 cloves of garlic and finely chop 2 tbsp fresh parsley and 1 tbsp fresh thyme.
4. In a medium bowl, combine the chopped pecans, minced garlic, chopped parsley, chopped thyme, 1/4 cup olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Pat 4 salmon fillets dry with paper towels to help the crust adhere better.
6. Evenly press the pecan mixture onto the top of each salmon fillet, covering the surface completely.
7. Place the coated salmon fillets on the prepared baking sheet, leaving space between them for even cooking.
8. Roast in the preheated oven for 12-15 minutes, or until the internal temperature reaches 145°F (63°C) and the crust is golden brown.
9. Remove from the oven and let rest for 3 minutes before serving.
10. Squeeze fresh lemon juice over the salmon just before serving to brighten the flavors.
What makes this dish exceptional is the contrast between the crispy, nutty crust and the tender, flaky salmon beneath. The garlic and herbs infuse every bite with savory depth, while the lemon adds a refreshing zing. For a complete meal, serve alongside roasted vegetables or a simple arugula salad to complement the rich flavors.
Chocolate Roasted Pecan Clusters
These chocolate roasted pecan clusters combine sweet, nutty flavors with a satisfying crunch. They’re simple to make and perfect for snacking or gifting. Today, I’ll guide you through each step to ensure success, even if you’re new to candy-making.
Ingredients
– 2 cups pecans
– 1 cup semisweet chocolate chips
– 1/4 cup granulated sugar
– 1 tbsp unsalted butter
– 1/2 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread 2 cups pecans in a single layer on the prepared baking sheet.
3. Toast the pecans in the preheated oven for 8-10 minutes, until fragrant and lightly browned.
4. Remove the pecans from the oven and let them cool completely on the baking sheet.
5. In a medium saucepan, melt 1 tbsp unsalted butter over low heat.
6. Add 1/4 cup granulated sugar and 1/4 tsp salt to the saucepan, stirring constantly until the sugar dissolves.
7. Stir in the toasted pecans and cook for 2-3 minutes, coating them evenly with the sugar mixture.
8. Spread the coated pecans back onto the parchment-lined baking sheet in small clusters.
9. Allow the pecan clusters to cool and harden at room temperature for 15-20 minutes.
10. In a microwave-safe bowl, melt 1 cup semisweet chocolate chips in 30-second intervals, stirring between each, until smooth.
11. Stir 1/2 tsp vanilla extract into the melted chocolate.
12. Drizzle the melted chocolate over the cooled pecan clusters.
13. Let the chocolate set completely at room temperature for about 30 minutes before serving.
Ultimate satisfaction comes from biting into these clusters, where the crisp pecans meet rich chocolate in a delightful contrast. They’re ideal for adding to dessert platters or packaging as homemade gifts, offering a touch of elegance with minimal effort.
Apple and Roasted Pecan Stuffed Pork Tenderloin
You’ll find this apple and roasted pecan stuffed pork tenderloin surprisingly simple to prepare, even if you’re new to stuffing meats. Let’s walk through each step together to create a dish that’s both elegant and comforting for any occasion.
Ingredients
– 1 pork tenderloin
– 1 cup chopped pecans
– 1 apple, peeled and diced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon ground cinnamon
– 1/4 cup chicken broth
Instructions
1. Preheat your oven to 375°F.
2. Spread the chopped pecans in a single layer on a baking sheet.
3. Toast the pecans in the preheated oven for 5-7 minutes until fragrant and lightly browned.
4. Remove the pecans from the oven and let them cool completely.
5. Combine the cooled pecans, diced apple, cinnamon, and 1 tablespoon of olive oil in a mixing bowl.
6. Butterfly the pork tenderloin by making a lengthwise cut down the center without cutting all the way through.
7. Open the tenderloin like a book and pound it gently to an even 1/2-inch thickness using a meat mallet.
8. Spread the apple-pecan mixture evenly over the flattened pork.
9. Carefully roll the pork tightly from one long end to the other, creating a spiral pattern with the stuffing inside.
10. Secure the roll with kitchen twine at 1-inch intervals along its length.
11. Season the outside of the pork roll with salt and pepper.
12. Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
13. Sear the pork roll on all sides until golden brown, about 2-3 minutes per side.
14. Transfer the skillet to the preheated oven and roast for 20-25 minutes until the internal temperature reaches 145°F.
15. Remove the pork from the oven and let it rest for 10 minutes before slicing.
16. While the pork rests, deglaze the skillet with chicken broth, scraping up any browned bits from the bottom.
17. Slice the pork into 1-inch thick medallions and serve with the pan juices.
Let the tender pork medallions reveal their beautiful spiral pattern when sliced, with the sweet apples and crunchy pecans creating a wonderful textural contrast. This dish pairs beautifully with roasted vegetables or a simple green salad for a complete meal that feels both rustic and refined.
Roasted Pecan and Pumpkin Seed Granola
Just as autumn leaves begin to turn, this homemade granola brings warmth and crunch to your mornings. Join me in creating a batch that fills your kitchen with the comforting aroma of toasted nuts and spices.
Ingredients
– 3 cups old-fashioned rolled oats
– 1 cup raw pecan halves
– 1/2 cup raw pumpkin seeds
– 1/4 cup maple syrup
– 2 tablespoons coconut oil
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
Instructions
1. Preheat your oven to 325°F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine 3 cups old-fashioned rolled oats, 1 cup raw pecan halves, and 1/2 cup raw pumpkin seeds.
3. In a small saucepan over low heat, melt 2 tablespoons coconut oil with 1/4 cup maple syrup, stirring until fully combined.
4. Pour the warm liquid mixture over the dry ingredients, adding 1 teaspoon ground cinnamon and 1/2 teaspoon salt.
5. Use a spatula to fold everything together until all ingredients are evenly coated.
6. Spread the mixture in a single, even layer on your prepared baking sheet.
7. Bake at 325°F for 20 minutes, then remove from oven and stir gently to promote even browning.
8. Return to oven and bake for another 15-20 minutes, watching closely until the granola is golden brown and fragrant.
9. Remove from oven and let cool completely on the baking sheet for about 1 hour to crisp up.
10. Break the cooled granola into clusters and transfer to an airtight container for storage.
A perfectly balanced blend of sweet and savory, this granola offers satisfying crunch with every bite. Try it layered with Greek yogurt and fresh berries for a parfait, or simply enjoy by the handful as a wholesome snack.
Orange Glazed Roasted Pecan Green Beans
Keeping your vegetable side dishes exciting can be a challenge, but this orange-glazed version transforms simple green beans into a standout dish. Let’s walk through each step together to ensure perfect results every time. You’ll love how the sweet and savory flavors come together.
Ingredients
– 1 pound fresh green beans
– 1/2 cup chopped pecans
– 2 tablespoons olive oil
– 1/4 cup orange juice
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Wash the green beans thoroughly and trim off the stem ends.
3. Pat the green beans completely dry with paper towels to ensure they roast rather than steam.
4. In a large bowl, toss the green beans with olive oil until evenly coated.
5. Spread the green beans in a single layer on the prepared baking sheet.
6. Roast in the preheated oven for 15 minutes.
7. While the beans roast, combine orange juice, honey, soy sauce, garlic powder, and salt in a small saucepan.
8. Bring the glaze mixture to a simmer over medium heat, stirring constantly.
9. Cook the glaze for 3-4 minutes until it slightly thickens, then remove from heat.
10. After 15 minutes, remove the baking sheet from the oven and sprinkle chopped pecans evenly over the green beans.
11. Drizzle the warm orange glaze over the green beans and pecans.
12. Gently toss everything together directly on the baking sheet using tongs.
13. Return the baking sheet to the oven and roast for an additional 8-10 minutes until the beans are tender-crisp and the pecans are lightly toasted.
14. Transfer to a serving dish immediately to prevent overcooking.
Glistening with that sweet-tangy glaze and studded with crunchy pecans, these green beans offer a wonderful contrast of textures. The orange flavor brightens the dish beautifully, making it perfect alongside roasted chicken or holiday meals. For an extra touch, sprinkle with orange zest just before serving to enhance the citrus aroma.
Roasted Pecan and Goat Cheese Stuffed Dates
Just imagine biting into a sweet, caramelized date filled with creamy goat cheese and crunchy toasted pecans—it’s an effortless appetizer that always impresses. Join me as we walk through each simple step to create these elegant bites. You’ll be amazed at how quickly they come together with minimal ingredients.
Ingredients
– 24 whole Medjool dates
– 4 oz goat cheese
– 1/2 cup chopped pecans
– 2 tbsp honey
– 1 tbsp olive oil
– 1/4 tsp sea salt
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Slice each date lengthwise with a paring knife, removing the pit but keeping the date intact.
3. In a small bowl, mix the goat cheese, honey, and sea salt until smooth and well combined.
4. Spoon approximately 1 teaspoon of the goat cheese mixture into each date, filling them evenly.
5. Sprinkle the chopped pecans over the stuffed dates, pressing gently to adhere.
6. Drizzle the olive oil evenly over the dates on the baking sheet.
7. Bake for 12-15 minutes, or until the dates are warm and slightly softened, and the pecans are lightly toasted.
8. Remove from the oven and let cool for 5 minutes before serving.
Fresh from the oven, these dates offer a delightful contrast of textures: the soft, warm fruit against the creamy cheese and crunchy nuts. For a creative twist, drizzle with extra honey or serve alongside a crisp white wine—they’re perfect for entertaining or a cozy night in.
Conclusion
Now you have 19 scrumptious ways to enjoy roasted pecans! We hope you’ll try these recipes, share your favorites in the comments, and pin this article to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
