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Pecan Recipes
Storing Pecans
Freezing Pecans
Canning Pecans
Made Available By
Cynthia Stephens
Extension Agent (Family and Consumer Sciences)
Ouachita Parish
(318) 323-2251
Microwave Southern Pralines
1 ½ cups pecan halves
2/3 cup evaporated milk
1/8 teaspoon salt
2 Tablespoons margarine
1 ½ cups light brown sugar, firmly
packed
Combine sugar, milk and salt in deep 3 quart glass dish. Mix well. Add butter. Microwave on
high setting for 7 to 9 minutes or until temperature reaches 235 degrees. Stir once while cooking.
Stir in pecans. Cool 1 minute. Beat by hand until creamy and candy begins to thicken, normally
about 3 minutes. Drop by spoonfuls onto wax paper. Let cool.
Chocolate Pecan Fudge
3 cups sugar
6 Tablespoons cocoa
Pinch of salt
1/2 cup white corn syrup
1 1/2 cups evaporated milk
2 teaspoons vanilla
2 Tablespoons margarine
1 1/2 cups chopped pecans
Mix sugar, cocoa, and salt. Add syrup and milk. Cook to soft ball stage or 240 degrees on candy
thermometer. Remove from heat, add vanilla and margarine. Let cool without stirring until
lukewarm. Beat vigorously until candy begins to lose its gloss. Add pecans and pour into greased
pan. When cool, cut into squares.
Cocoons
1 stick butter or margarine
3 Tablespoons sugar
1 1/2 cups sifted flour
1 teaspoon vanilla
3/4 cup pecans, chopped fine
Confectioners sugar
Cream butter and sugar. Add remaining ingredients. Shape into small balls or crescents and place
on greased cookie sheet. Bake at 350 degrees for about 15 minutes. Cocoons will not be brown.
Roll in confectioners sugar. Let cool before placing in containers.
Roasted Pecans
3 cups shelled pecans
salt
1/2 stick margarine
For each 3 cups shelled pecans, melt 1/2 stick (1/4 cup) margarine in shallow baking pan. Stir in
pecans, coating with margarine. Roast in slow, 275 – 300 degree oven for about 45 minutes to 1
hour. Stir at about 15 minute intervals. When done, drain on absorbent paper. Salt pecans while
still warm. Be careful not to over toast. Smaller pecans cook faster; also the amount of moisture
in pecans affects cooking time.
Peppered Pecans
1 stick melted margarine
1/2 cup Worchestershire sauce
Cayenne Pepper, optional
1 1/2 pounds shelled pecans
Salt to taste
Place margarine in baking pan. Add Worchestershire and stir until well blended. Add pecans and
stir to coat each nut piece. Put in 250 degree oven. Stir often until nuts absorb all liquid. Remove
from oven, sprinkle with salt and cayenne pepper. Stir well. Cool nuts. Store pecans in covered
airtight containers. * An electric skillet may be used; use low heat and stir often.
Mystery Pecan Pie
(Taste pecan pie and cheesecake together in this decadent dessert.)
1 package refrigerated pie crusts
4 large eggs
8 ounces cream cheese, softened
3/4 cup sugar, divided
2 Tablespoons butter, melted
1/4 teaspoon salt
2 teaspoons vanilla, divided
1 cup pecans, chopped
1 cup light corn syrup
Unfold and stack 2 piecrusts; gently roll or press together. Fit into 9” pie plate according to
package directions; fold edges under and crimp.
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an
electric mixer until smooth. Pour into piecrust. Sprinkle with pecans.
Stir together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining
1 teaspoon vanilla; pour mixture over pecans.
Bake at 350 degrees for 50 to 55 minutes or until set. Cool completely.
Banana Nut Bread
1 cup sugar
1/2 cup margarine
2 eggs
2 cups flour
1/2 cup pecans
1/2 teaspoon salt
1 teaspoon soda
1 cup bananas, mashed
1 teaspoon vanilla
Cream butter and sugar. Add eggs. Mix well; add mashed bananas and vanilla. Sift dry
ingredients; add nuts. Mix only enough to moisten dry flour. Blake 350 degrees for 1 hour.
*Freezes well.
Storing Pecans
Since pecans are a seasonal crop, you will want to store plenty for year-round use. They should
be stored as soon as they are thoroughly dry in airtight containers in a cool, dry, dark place.
Pecans are rich in oil and will become stale or rancid quickly if not stored properly. The principal
causes of rancidity are air, moisture, warm temperatures and light. Good storage must aim to
eliminate these causes.
Shelled or unshelled nuts will keep fresh for about a year if they are stored in airtight containers
in the refrigerator or several years in the freezer.
Freezing Pecans
Store in the freezer shelled or unshelled. The shelled nuts are always ready for use and shells
take up valuable freezer space.
Package shelled pecans in moisture-vapor-proof containers such as plastic cartons, glass freezer
jars, reusable cans, or plastic freezer bags. Pack tightly and exclude as much air as possible.
Unbroken kernels stay fresh longer than broken pieces.
Canning Pecans
If you don’t have sufficient freezer space to store all your pecans, store them by canning. They
may be canned by using the boiling-water bath method.
Place them in a 300-325 degree oven until they are hot throughout. This only takes a few
minutes. Do not leave them long enough to draw oil or to permit browning or roasting.
As soon as they are hot, fill hot, sterilized, thoroughly dry pint jars to top, tapping gently to get a
tight pack. Place lid on jar and screw band firmly.
Boiling Water Bath: Place jars on a rack in a hot water bath canner or a big pot with water 2
inches deep. Cover pot with lid and boil for 30 minutes. Remove jars from water and cool. Twopiece metal lids seal as the jars cool. Don’t try to seal them after removing from the water. Store
in a cool, dark place.
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of race, color, national origin, gender, religion, age, or disability. Visit our website: www.lsuagcenter.com
Louisiana State University Agricultural Center
William B. Richardson, Chancellor
Louisiana Agricultural Experiment Station
David Boethel, Vice Chancellor and Director
Louisiana Cooperative Extension Service
Paul D. Coreil, Vice Chancellor and Director
Issued in furtherance of Cooperative Extension work, Acts of Congress of May 8 and June 30, 1914, in cooperation with the
United States Department of Agriculture. The Louisiana Cooperative Extension Service provides equal opportunities in
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