What to do with Pecans?

How to Make Pecan Pie

• 1 cup white corn syrup
• 1 cup dark brown sugar
• 1/3 cup melted butter
• 3 eggs - slightly beaten
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 heaping cup pecans
• 1 unbaked 9 inch pastry shell

Mix all ingredients well in a bowl Pour into unbaked 9 inch pastry shell Bake at 350 for 45 to 50 min. or until knife inserted in center comes out clean. Cool

My Note: My pecan pie got "rather brown," because when I inserted the knife in the center to see if it was done, I didn't think it was. So I shouldn't have cooked it the extra 10 min. that I did. But it still tasted great.

Pecan Pie 2

• 3 eggs
• 1 c. dark syrup
• 1/4 c. brown sugar
• 2 T. butter (melted)
• 1 tsp. vanilla
• 1/4 tsp. salt

Beat eggs slightly, then add syrup, sugar, butter, salt and vanilla. Stir pecans in last. Bake at 450 for 10 minutes, then 350 until done.
Recipe from an Amish Recipebook

Chocolate Pecan Pie

• 9 inch unbaked pie shell
• 1/3 cup butter
• 1/3 cup cocoa
• 2/3 cup sugar
• 1/4 tsp salt
• 3 eggs - slightly beaten
• 3/4 cup light corn syrup
• 1 cup chopped pecans - optional
• 1 cup pecan halves

Heat oven to 375°. In a medium saucepan over low heat melt butter, add cocoa and stir until mixture is smooth. Remove from heat, cool slightly. Stir in sugar, salt, eggs, and corn syrup, blend thoroughly. Stir in chopped nuts.
Pour into unbaked pie shell. Place pecan halves over top. Bake 40 minutes. Cool. Cover. Let stand about 8 hrs before serving. Garnish with sweetened whipped cream, or ice cream. Makes 1 pie.

Pecan Pralines

• 2 cups white sugar
• 1 cup brown sugar
• 1 tablespoon butter
• 1/2 cup milk
• 3 cups pecans

Combine first 4 ingredients and bring to a boil. Add pecans and cook 4 minutes. Remove from heat and drop by spoonfuls onto waxed paper.
Recipe from 1974

Pralines 2

• 1 7/8 cups powdered sugar
• 2 cups hickory nuts or pecan meats, cut in pieces
• 1 cup maple syrup
• 1/2 cup cream

Boil first three ingredients until, when tried in cold water, a soft ball may be formed. Remove from fire, and beat until of a creamy consistency; add nuts, and drop from tip of spoon in small piles on buttered paper, or mixture may be poured into a buttered tin and cut in squares, using a sharp knife.
Recipe from Fannie Farmer 1893

Creamy Pralines

• 2 cups granulated sugar
• 3/4 tsp. soda
• 1 cup light cream
• 1 1/2 tblsps. butter
• 2 cups pecan halves

Combine sugar and soda in 3 1/2 quart saucepan; mix well. Stir in cream.

Bring to boiling over medium heat, stirring constantly. Reduce heat; cook and stir to soft ball stage (234). (Mixture caramelizes slightly.) Remove from heat; add butter.

Stir in pecans; beat till thick, 2 to 3 minutes.

Drop from tablespoon onto waxed paper. (If candy becomes to stiff, add a tablespoon hot water.) Make 30.
See the recipe: Creamy Pralines.

Pecan Turtles

• Pecans
• package of caramels

Place pecans in groups of 3 on a cookie sheet, add a caramel on top. Place in oven until caramel melts over the pecans.
Frost while warm to give frosting a glazed look

Frosting
• 1 square of sweet chocolate
• 1 Tblsp butter
• 1/21/2 tsp vanilla
• 1 cup powdered sugar
• 2 Tblsp hot milk

Melt choc and butter, add vanilla, powdered sugar and hot milk. (Add extra sugar for more body) Beat with a spoon until smooth.

Pecan Coconut Candy

• 2 boxes powdered sugar
• 1 stick margarine
• 1 can sweetened condensed milk
• 2 cans coconut
• 1 qt. pecans
• 1/2 stick paraffin
• 1 large pkg. chocolate chips

Melt margarine. Sift in sugar and then add milk. Cream well. Add coconut and pecans; mix. Form into small balls. Then for dipping, melt block of paraffin and chocolate chips in double boiler. Dip in balls. Place on waxed paper. Chill in refrigerator.
See the recipe: Pecan Coconut candy

Pecan Crescents

• 1/2 lb. butter (2 sticks)
• 2 c. flour
• 2 c. chopped pecans
• 5 tbsp. sugar
• 2 tsp. vanilla
• 1/2 tsp. salt

Cream butter and sugar; add vanilla. Sift flour and salt, stir into mixture. Add pecans and mix well. Take some dough about the size of a walnut and shape into a crescent. Bake slowly at 325 degrees about 20 minutes. While warm, roll into powdered sugar.
Recipe from 1963

Pecan Crispies

• 1/2 c. shortening
• 1/2 c. butter
• 2 1/2 c. brown sugar
• 2 well beaten eggs
• 2 1/2 c. flour
• 1/4 tsp. salt
• 1/2 tsp. soda
• 1 c. chopped pecans

Thoroughly cream shortening, butter, and sugar. Add eggs and beat well. Add sifted dry ingredients. Add nuts. Drop from teaspoon, about 2 inches apart onto greased cookie sheet. Bake at 350 for 12 to 15 minutes.

Spiced Pecans

• 1 egg white
• 1 tsp. cold water
• 1 lb pecan halves
• 1/2 c. sugar
• 1/4 tsp. salt
• 1/2 tsp. ground cinnamon

In a mixing bowl, beat egg white lightly. Add water; beat until frothy but not stiff. Add pecans and stir until well coated. Combine sugar, salt and cinnamon. Sprinkle over pecans; toss to mix. Spread in a 15x10 inch greased baking pan. Bake at 250 for 1 hr, stirring occasionally. Yields: About 4 cups.