4 of the Most Unexpected Pecan Recipes
We’ve been spending a lot of time talking about the benefits of pecans. From their numerous health benefits to their great taste, pecans check all the boxes. And while pecans are a fantastic snack, did you know that you can make some amazing recipes with pecans as an ingredient? There are many ways to use pecans. Here’s an example for you: Pecans are great as a smoothie base. They give a creaminess to your smoothie without overpowering the flavor of other ingredients.
But what are some of the most unexpected pecan recipes out there? Well, we’re here to provide you with four of them. These recipes may leave you scratching your head, but once you make them, you’ll quickly understand why they are unique and delicious. So, without further delay, let’s get started!
Mashed Sweet Potatoes with Brown Sugar and Pecans
We’re starting with one you may already know, just to get things going with something easy. Tis’ the season, after all! So, this year, skip the marshmallows and top your sweet potatoes with pecans, butter, and brown sugar instead, which will give you a crunchy, candy-like crust. You won’t be able to put your spoon down once this recipe is ready.
Let’s be honest, this is the best way to step up your mashed sweet potato game. Use a food processor to whip boiled sweet potatoes into a quick and creamy purée, then stir in eggs, maple syrup, vanilla, and lemon juice before baking into one of the best Thanksgiving casseroles you’ve ever had. The pecan, butter, and brown sugar crust will have you swooning. And if you don’t have a food processor, don’t worry. Use a potato masher to mash the boiled potatoes by hand before stirring in the other ingredients. The resulting casserole won't be quite as smooth, but it'll still be delicious. It is all about flavor after all, isn’t it?
Ingredients
For the topping:
1 cup (packed) golden brown sugar
½ cup chopped pecans (about 2 ounces)
¼ cup (½ stick) chilled butter, cut into ¼-inch pieces
For the sweet potatoes:
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1½-inch pieces
4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons salt
Instructions
Step 1
Preheat oven to 350°F. Mix sugar, pecans, and butter in a small bowl. Cover and chill until ready to use. (can be made up to 2 days ahead. Keep refrigerated.)
Step 2
Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in the colander for 15 minutes. Purée sweet potatoes in processor.
Step 3
Beat eggs, syrup, vanilla, lemon juice, and salt in a large bowl. Mix in puréed sweet potatoes. Transfer the sweet potato mixture to the prepared dish. Sprinkle pecan topping evenly over the mixture.
Step 4
Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand for 15 minutes and serve.
Apple Pecan Cranberry Salad
With all the heavy holiday consumption from the sweet potato casserole to the homemade toffee, at some point, you are going to say to yourself, “I really need a salad!” But you don’t want just any kind of salad. You want the perfect salad to keep you in the holiday mood without adding any extra pounds as the holiday season approaches.
So, how about a salad? A fresh spinach salad tossed with crisp apple slices, sweet, dried cranberries, juicy pomegranate seeds, and of course, pecan halves for that added crunch. You can’t deny it sounds amazing. Not to mention you’ll sprinkle on it the most delicious lemon vinaigrette to give it that perfect hit of tanginess. Best of all, it has the perfect amount of red and green for the holidays. This is a perfect holiday salad.
Ingredients
For the salad:
6 cups baby spinach
1 Granny Smith apple, thinly sliced
½ cup pecan halves
⅓ cup pomegranate arils
⅓ cup dried cranberries
⅓ cup crumbled goat cheese
For the lemon vinaigrette:
¼ cup olive oil
¼ cup apple cider vinegar
1 lemon, juiced and zested
1 tablespoon sugar
1 tablespoon poppy seeds
Instructions
Step 1
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest, sugar, and poppy seeds in a small bowl; set aside.
Step 2
To assemble the salad, place spinach in a large bowl; top with apple, pecans, pomegranate arils, cranberries, and goat cheese. Pour the dressing on top of the salad and gently toss to combine.
Serve immediately.
Butter Pecan Chicken
You’ve heard of butter pecan ice cream. But how about butter pecan chicken? Now, this is an unexpected pecan recipe. This is the time of year when leaves fall from the trees and the summer heat gives way to crisp fall air and sounds of Christmas approaching. And this butter pecan chicken recipe will put you right in the holiday mood.
It’s sweet and savory, cooks in one pan, and doesn’t have a lot of ingredients. Butter, brown sugar, honey, chicken broth, dried herbs, and chopped pecans simmer together in the skillet to make the most incredible sticky sweet glaze. Consider serving it with either mashed potatoes or a rice pilaf so none of that sauce goes to waste.
Here is a pro tip: Make sure your chicken breasts are all relatively the same size so they will cook evenly. If the breasts are on the thick side, don’t hesitate to pound them out. And be careful not to overcook them. No one likes dry chicken.
Ingredients
4 boneless skinless chicken breasts
Kosher salt for seasoning
pepper for seasoning
1 tablespoon oil
1 tablespoon butter
1/3 cup chopped pecans
1/3 cup butter
1/2 cup chicken broth
1/3 cup brown sugar
1/4 cup honey
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried parsley
Instructions
Step 1
Preheat a large skillet over medium-high heat. Season both sides of the chicken with kosher salt and pepper. Add 1 tablespoon oil (such as avocado oil) and 1 tablespoon butter to the hot pan.
Step 2
Place chicken in the pan and cook for about 10 min on each side (depending on thickness).
Step 3
When the chicken is almost cooked through (about 150 degrees internal temp), remove the chicken from the pan, and add pecans, butter, chicken broth, brown sugar, honey, thyme leaves, and parsley. Whisk together over medium heat, then add the chicken back to the pan.
Step 4
Simmer gently for about 5-8 more minutes, spooning the sauce over the chicken. Serve over rice or mashed potatoes when the sauce is bubbly and thickened, and the chicken is cooked through to 165 degrees.
Pecan-Stuffed Mushrooms
And for our final unexpected pecan dish, we have pecan-stuffed mushrooms! They are a great side dish for grilled steak and make a great addition to your holiday dinner menus. This recipe can be used as a great starter course or side dish for a special dinner. White button mushroom caps stuffed with a mixture of pecans, green onions, and stuffing mix are exceptional with many proteins.
What can we say about these Pecan-Stuffed Mushrooms, except… they’re totally delicious! This is a recipe we love sharing with friends and family. It’s always a hit! Most stuffed mushrooms contain cheese in the stuffing. And spinach. You’re getting something different with this recipe.
Ingredients
1 pound white mushrooms (or cremini)
4 tablespoons butter melted
¼ cup chopped green onions
¼ cup chopped pecans
¼ cup white wine or water
1 cup herb-seasoned stuffing mix (recommend Pepperidge Farm)
Instructions
Step 1
Preheat the oven to 350 degrees.
Step 2
Clean the mushrooms with a damp paper towel. Remove the stems and set them aside.
Step 3
Melt 2 tablespoons of the butter over low heat in a small saucepan or skillet. Dip each mushroom cap in the melted butter and place the top side down in a baking pan.
Step 4
Finely chop the mushroom stems. Measure 1/4 cup of chopped stems and sauté with the chopped green onions and pecans in the remaining 2 tablespoons of butter until onions are wilted. Add more butter if needed.
Step 5
Add the wine (or water) to the sautéed onions and mushrooms. Stir in the stuffing mix. Add additional wine or water a tablespoon at a time if needed to make a mixture that holds together when lightly pressed.
Step 6
Spoon the mixture into the prepared mushroom caps.
Step 7
Bake until hot, about 10 minutes, remove, let stand for 2 minutes and enjoy!
Wow, were these some amazing recipes, or what? We hope you’ve enjoyed this journey through four of our favorite pecan recipes. We are going to occasionally dedicate a blog to more pecan recipes you and the family will love.