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Nutritional
Values of Pecans |
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According to the Georgia Pecan Commission, pecans are an
excellent source of oleic acid, a fatty acid found in abundance in olive oil and other monounsaturated fats. These
fats have a protective effect on the blood, lowering total blood cholesterol and
preserving the good HDLs that help combat heart disease.
In addition to improving cardiovascular health, pecans contain hytochemicals and are
believed to be helpful in fighting some cancers, including colon and stomach cancers,
according to Frank Sacks, associate professor of medicine at Harvard Medical School.
The nuts have also been proven to be effective for diabetics, especially those placed on
low-fat diets. The fiber in pecans is mostly insoluble, which has been linked to reduced
cholesterol levels and shown to be helpful in warding off colon cancer. The pecans also
contain an abundance of vitamins, minerals, antioxidants and fiber (see chart below).
Comparing fat and calories with other nuts, pecans fall right in the middle with 189
calories per ounce. However, only 1.5 grams of the pecan's fat is saturated.
Click to see the
chart of
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Pecan Toffee |
1/2 lb. pure butter
1 cup white sugar
1 Tbs. Karo
3 Tbs. cold water
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1/2 cup chopped pecans
1/4 cup pecan meal
4 oz. grated milk choc.
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Melt butter over medium heat. Add sugar slowly, stir until it dissolves. Add Karo and water. Cook over
medium heat until it reaches 290 degrees. Immediately remove from heat and pour into buttered 15 x 9 cookie sheet. Spread to 1/4 thickness. Sprinkle chocolate over the top immediately. As soon as chocolate melts, swirl it with a fork. Sprinkle pecan meal over the top. Chill and crack into pieces.
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Chocolate Pecan Pie |
4 oz. German sweet choc.
1/4 cup butter or margarine
1 2-oz. can evaporated milk
1-1/2 cups sugar
3 Tbs. cornstarch
1/8 tsp. salt
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2 eggs
1 tsp. vanilla extract
1 can flaked coconut (3½ oz.)
1 cup pecan pieces
1 uncooked 8 in. pie shell
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Melt chocolate and butter in a
saucepan over low heat. When melted gradually stir in milk. Remove from heat and
set aside. In a mixing bowl, combine sugar, cornstarch and salt. Beat in eggs
and vanilla. Gradually blend in chocolate mixture, add pecan pieces and coconut,
stirring well. Pour into crust. Bake 1 hour at 325.
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Fours
(chocolate covered caramel candy) |
1 cup white sugar
1 cup brown sugar
1 cup corn syrup (lite or drk)
1/2 lb. pure butter
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1 tsp. vanilla
2 cups cream (or Half&Half)
1 lb. chopped pecans
24 oz. dipping chocolate
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Bring sugars, corn syrup, butter and 1 cup cream to a boil. Slowly add the other cup of cream., stirring often (to prevent burning). Cook to firm ball stage or 236 degrees. Remove from heat at once, add 1 tsp. vanilla and pecans. Stir well, pour into a well buttered pan (48 sq. inches and 1 inch deep). When cool, cut in 1 inch squares and freeze. Melt chocolate in double boiler (use very low heat). You can also use a microwave oven (defrost setting) or preheat oven to 200 degrees, turn oven off and wait 15 minutes, put chocolate in oven for about 45 minutes. Dip individually frozen candy in chocolate and place on wax paper.
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Pecan Tassies |
3 oz. cream cheese (softened)
1/2 cup oleo
1 cup flour
2/3 cup brown sugar
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1 large egg
1 tsp. vanilla
1 cup pecans (midget pieces)
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Crust:
Cream together cream cheese, oleo and flour. Chill for 1 hour. Roll into 1 inch balls and place in 24 nut cups. (Use nut cup tins, not necessary to have paper.) Press the balls into the shape of the tins. Sprinkle the bottom of each tassie with pecans (using 1/2 cup pecans).
Filling:
Blend well - brown sugar, egg and vanilla. Fill each tassie 2/3 full of batter. Sprinkle top with remaining pecan. Bake at 350 for 23 min. Cool and remove from tins.
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Honey Pecan Nuggets |
2/3 cup honey
1-13oz can evaporated milk
6 T. oleo
6 T. flour
1 1/4 cup sugar
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1 t. vanilla
1 cup chopped pecans
1/3 cup dipping chocolate
1 cup pecan meal
1 cup pecan halves
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Bring to a bubble, stirring constantly: honey, milk, oleo, flour and sugar until mixture reaches 242 degrees. Remove from heat and add vanilla and chopped pecans. Mix well and pour into well buttered 8x8 pans. Sprinkle top with grated chocolate while hot. Swirl with fork as it melts. Allow to cool to room temperature (over night is best) and slice into 36 or 49 squares. Drop each square in pecan meal, roll into a ball and place a pecan half on top.
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Cranberry Pecan
Bar |
1/4 cup margarine or butter
1/4 teaspoon baking soda
1 cup all-purpose flour
1/2 cup chopped pecans
1/2 cup orange juice
1/2 cup chopped cranberries
1 egg
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1/2 teaspoon baking powder
1/2 cup packed brown sugar
1 teaspoon finely grated orange peel
powdered sugar
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In a mixing bowl beat margarine or butter with electric mixer on medium speed for 30 seconds. Add about 1/2 of the flour, the brown sugar, orange peel, half the orange juice, the egg, baking powder, and baking soda, Beat until
thoroughly combined, Beat in remaining flour and orange juice, Stir in pecans and cranberries, Spread into and
un-greased 11x7x1.5 inch baking pan., Bake at 350
for about 25 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Sift powdered sugar over the top. Cut into bars. Makes 24.
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Pecan Supremes |
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
1 cup (4 oz.) chopped pecans
1 cup (6 oz.) semisweet chocolate chips
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2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
3/4 cup quick oats
3/4 cup dark brown sugar, packed
3/4 cup white sugar
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Preheat oven to 300 degrees F. In a medium bowl combine flour, soda, salt and oats. Mix well with wire whisk and set aside. In a large bowl blend sugars with a electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until fully combined. Add the flour mixture, pecans and chocolate chips, and blend at low speed just until combined. Do not
over mix. Drop dough by rounded tablespoons onto un-greased cookie sheets, 1 1/2 inches apart, Bake for 18-20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.
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| Praline Candy |
4 cups sugar
2 cans of cream
1 stick butter
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2 tsp. vanilla
large bag of pecans (whole or halves)
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Put 1 cup of water in freezer to test doneness. Combine in sauce pan sugar, cream and vanilla. Cook about 15 minutes on medium setting
Bring to a boil. Add butter. Keep stirring because mixture will boil over. After 45 minutes of cook time drop some in test water from freezer. If it forms a ball, candy is ready. Add pecans and stir a few more minutes to cover pecans. You can butter counter or pan to put candy in after it's finished. Let cool and cut.
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Cheeseball Recipe |
| 1- 8 oz package cream cheese
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1 stick of butter or margarine
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Make sure the two are soft. Blend the two together.
Add garlic salt or garlic powder depending on how much
salt and garlic you like. I generally use 3/4 tsp. to
1 tsp. of garlic salt. Chop 1/2 to 3/4 cup of pecans and add to mixture.
Shape into a ball and roll the cheese ball in chopped pecans.
Store in the frig. and serve with crackers.
(You may also add chopped parsley and pimentos to the outside or inside to make a holiday festive cheese ball.)
Submitted by Alana Romanowski
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Pecan Graham Crust |
1 cup graham cracker crumbs
1/2 cup chopped pecans
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1/2 cup unsweetened coconut flakes
3 tablespoons butter,
margarine may be used
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Preheat oven to 350 degrees F. (175 degrees C.) Place graham cracker crumbs, pecans and coconut flakes on a cookie sheet Place in oven for 15 minutes, stirring every 5 minutes. Remove the crumb mixture and let cool. In medium bowl, melt butter in microwave, about 30 seconds depending on your microwave. Add crumb mixture to butter and mix together well making sure butter is well incorporated. Use as crust for your favorite cheesecake, torte or cream pie.
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| White Chocolate Raspberry Cheesecake
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| CRUST |
2 cup plain dry bread crumbs
1/2 cup chopped pecans
1/2 cup butter
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1 teaspoon cinnamon
1/2 cup sugar
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| FILLING |
2 pound Room temperature cream cheese
1 cup sugar
5 jumbo eggs
6 ounce melted white chocolate
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1 pint raspberries
1/2 cup whipping cream
1/4 cup cornstarch
1 tablespoon vanilla
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| TOPPING |
2 tablespoon rum - optional
1 pint raspberries
1/2 cup water
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1/2 cup sugar
1/4 cup cornstarch
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For crust:
Put pecans in small bowl with butter and microwave on high 1 1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides.
For filling:
Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1 1/2 hours in which a pan of water has been placed on the bottom rack.
Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. For topping: 1 pint raspberries 1/2 cup water 1/2 cup sugar 1/4 cup cornstarch 2
Tbl. rum (optional). Stir sugar and cornstarch WELL in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum, Pour over cooled cake.
(I refrigerate the cake for a day first, then put topping on just before serving). This recipes is from Ann
Raisler.
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Pecan Salad Dressing |
13oz.
pkg cream cheese
1/3 cup mayonnaise
1/3 cup orange juice
1 T. lemon juice
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1 T. sugar
1/4 t. salt
1/3 cup chopped pecans
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Soften cream cheese. Add remaining ingredients except pecans. Beat until well blended. Stir in pecans. Chill well. Serve with fruit or crisp salad greens.
Yield: 1 1/3 cups
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Click
here for printed versions of some of our favorite recipes
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. ©1997-2008
Mountain States Pecan, LLC. All rights reserved.
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