Praline Pecan Crunch Snack Mix

INGREDIENTS

• 8 cups oatmeal squares cereal (14.5 oz box of Quaker Oatmeal Squares)
• 2 cups pecans, roughly chopped
• 1/2 cup dark brown sugar
• 1/2 cup light corn syrup
• 4 tbsp butter
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp salt

INSTRUCTIONS

1. Preheat oven to 250°F.
2. Grease a 13×9 inch baking pan.
3. Add cereal and chopped pecans; mix well.
4. In a microwaveable bowl, combine sugar, corn syrup, and butter.
5. Microwave 1:30; stir.
6. Microwave another 0:30–1:30, until boiling.
7. Stir in vanilla, baking soda, and salt.
8. Pour over cereal; stir to coat (careful—hot!).
9. Bake 1 hour, stirring every 15 minutes.
10. Spread on a baking sheet to cool.
11. Break into pieces once cool.
12. Store tightly covered at room temperature.

Recipe courtesy of tinaschic.com.

Ginger Spiced Pecans

INGREDIENTS

• 4 tbsp unsalted butter
• 3 cups pecan halves
• 1/4 cup sugar
• 2 tsp ground ginger
• Pinch salt

INSTRUCTIONS

1. Melt butter in a large nonstick pan over moderate heat.
2. Add pecans; cook, stirring, until beginning to brown (~4 min).
3. Mix sugar, ginger, and salt; sprinkle over pecans. Cook 1–2 min, stirring, until coated and crisp (don’t let sugar melt).
4. Spread on a baking sheet to cool.

Pecan Healthy Granola

INGREDIENTS

• 4 cups old-fashioned rolled oats
• 1 1/2 cups Sorrells Farms pecan pieces + 1/2 cup pepitas
• 3/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup melted coconut oil
• 1/2 cup honey
• 1 tsp vanilla extract
• 2/3 cup dried cranberries

INSTRUCTIONS

1. Preheat oven to 350°F; line a rimmed baking sheet with parchment.
2. Combine oats, pecans, pepitas, salt, and cinnamon.
3. Stir in oil, honey, and vanilla; spread evenly on the pan.
4. Bake 18–25 minutes, stirring halfway, until lightly golden.
5. Cool completely (≥45 min). Top with dried cranberries.
6. Break into pieces or stir for smaller clusters.
7. Store airtight 7–14 days or freeze up to 3 months (thaw before serving).

Toasted Rosemary Pecans

INGREDIENTS

• 4 cups Sorrells Farms pecan halves
• 4 tbsp unsalted butter
• 1/2 tsp sugar
• 1 1/2 tsp salt
• 1 tsp dried rosemary

INSTRUCTIONS

1. Preheat oven to 250°F; line a rimmed sheet with parchment.
2. Spread pecans and bake 15 minutes (rotate halfway).
3. Drizzle with butter; sprinkle sugar, salt, rosemary. Bake 15 minutes more (rotate halfway).
4. Cool on fresh parchment or a cool sheet (~45 min+).
5. Store airtight 7–10 days at room temperature.

Pineapple & Pecan Mini Cheeseball Bites

INGREDIENTS

• 16 oz cream cheese
• 8 1/2 oz crushed pineapple, canned
• 1/4 cup Sorrells Farms pecan pieces
• 1/4 cup green pepper, finely chopped
• 2 tsp green onions, finely chopped
• 1 tsp seasoning salt
• Pretzel sticks

INSTRUCTIONS

1. Cream the cream cheese.
2. Add remaining ingredients, reserving 1/4 cup pecans. Chill.
3. Form ~24 tablespoon-size balls; roll in reserved pecans. Keep chilled. Insert pretzel sticks just before serving.

Buttermilk Pecan Chicken

INGREDIENTS

• 1 cup ground pecans
• 1/4 cup sesame seeds
• 1 tbsp paprika
• 2 tsp salt
• 1/8 tsp pepper
• 1 cup all-purpose flour
• 1/2 cup buttermilk
• 6 boneless, skinless chicken breast halves
• 2 tbsp butter or margarine, melted
• 18 pecan halves

INSTRUCTIONS

1. Combine pecans, sesame seeds, paprika, salt, and pepper in a shallow bowl. Place flour and buttermilk in separate bowls.
2. Coat chicken with flour, dip in buttermilk, then coat with pecan mixture.
3. Place in a greased 13×9×2 inch dish. Drizzle with butter. Top each with 3 pecan halves.
4. Bake at 375°F for 30–35 minutes, until juices run clear.

Pecan Praline Cookie

INGREDIENTS

• 35 graham crackers
• 1 cup packed brown sugar
• 1 cup butter
• 1/4 tsp cream of tartar
• 1 cup chopped pecans

INSTRUCTIONS

1. Arrange graham crackers on an ungreased 10×15 sheet pan.
2. Bring sugar, butter, and cream of tartar to a boil; add nuts. Pour over crackers.
3. Preheat oven to 325°F (170°C).
4. Bake 10 minutes. Cool a few minutes; remove while still warm.

Pineapple and Pecan Cheeseball

INGREDIENTS

• 16 oz cream cheese
• 8 1/2 oz crushed pineapple, canned
• 1/4 cup pecans, chopped
• 1/4 cup green pepper, finely chopped
• 2 tsp onions, finely chopped
• 1 tsp seasoning salt

Prep Time: 20 mins   |   Total Time: 50 mins

INSTRUCTIONS

1. Cream the cream cheese.
2. Add remaining ingredients, reserving 1/4 cup pecans. Chill.
3. Form into a ball; roll in reserved pecans.

Pecan Stuffed Jalapeños

INGREDIENTS

• 8 fresh jalapeños
• 8 oz cream cheese
• 3/4 cup finely chopped pecans (or pecan meal)
• 1/4 cup brown sugar
• 4 bacon slices

INSTRUCTIONS

1. Preheat oven to 450°F. (Consider wearing gloves.)
2. Slice jalapeños lengthwise; remove seeds.
3. Combine cream cheese and pecans.
4. Place pepper halves on a cookie sheet; fill with mixture.
5. Cut bacon into fourths; coat pieces in brown sugar.
6. Wrap each pepper with bacon; secure with a toothpick.
7. Bake until bacon is done. (Optional: sprinkle extra pecans on top.)

Spinach Salad with Strawberries and Pecans

A little goat cheese or blue cheese is also delicious crumbled over this salad.

INGREDIENTS

• 8 oz torn spinach or baby spinach
• 1 1/2–2 cups sliced strawberries
• 1/2 cup pecan halves or pieces, lightly toasted
• 2–3 oz goat cheese or blue cheese, crumbled (optional)

DRESSING

• 1/4 cup canola or other salad oil
• 2 tbsp balsamic vinegar
• 1 tbsp + 1 tsp granulated sugar
• 1/4 tsp dried tarragon
• 1/8 tsp each onion and garlic powder
• Dash dry mustard

INSTRUCTIONS

1. Toss spinach with strawberries, pecans, and cheese (if using).
2. Shake dressing ingredients in a jar; drizzle and toss lightly before serving.

Serves 4–6.

Nutty Chicken Salad

INGREDIENTS

• 1/2 cup mayonnaise (light or regular)
• 1/2 cup sour cream (light or regular)
• 1 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp pepper
• 2 lb cooked, chopped chicken breasts
• 3 cups red & white seedless grapes, halved
• 1 cup chopped pecans, toasted
• Lettuce leaves (optional)

INSTRUCTIONS

1. Stir together mayonnaise, sour cream, lemon juice, salt, and pepper.
2. Fold in chopped chicken and grapes.
3. Cover and chill at least 1 hour.
4. Stir in pecans just before serving.
5. Serve in stemware lined with lettuce leaves, if desired.