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Go nuts with pecan recipes

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When I get my Sunnyland Farms pecan catalog from Jane Willson in Georgia, I know autumn is here. Their pecan harvest starts in October.  
The catalog is very informative about growing, harvesting, and processing pecans. I’m interested because my daughter Stevie has two pecan trees in her yard that have pecans on them this year. I’m looking forward to tasting them.
I’ve always loved pecans, and I enjoy finding new ways to use them. I’ve added them to all kinds of salads, also fruit, with good results, and of course everyone knows how good they are in desserts of all kinds.
My mom’s favorite pie, and the one she made most often, was pecan, and I still use her old faded and stained recipe card when I make it. I tried a couple new pecan recipes last weekend that I think you’ll like. The Pecan Pie Muffins are great for brunch or a snack, and if you like popovers, you need to try these Pecan Popovers. I was looking through some ancient Southern Living magazines and found both these recipes.
Check out Jane Willson, Sunnyland Farms, Inc., Albany, Georgia 31706 (www.sunnylandfarms.com). Everything I’ve ever ordered from them has been great.

Mom’s Pecan Pie
1/3 c. butter
3/4 c. firmly packed brown sugar
3 eggs
1 c. dark corn syrup
1 c. whole pecans
1 t. vanilla
1/4 t. salt
Cream butter and sugar and add 3 beaten eggs. Stir in corn syrup, pecans, vanilla, and salt. Put in pie crust and put in preheated 450 degree oven for 10 minutes, then reduce heat to 350 degrees for 30-35 minutes.

Pecan Pie Muffins
1 c. chopped pecans
1 c. firmly packed brown sugar
1/2 c. all purpose flour
2 large eggs
1/2 c. butter, melted
Combine pecans, brown sugar and flour in large bowl. Make a well in center.  Beat eggs till foamy; and add butter. Add to dry ingredients, stirring just until combined. Put foil liners in muffin pans and spray with cooking spray.  Put batter into cups, filling 2/3 full. Bake at 350 degrees for 20-25 minutes.  Remove from muffin pans and cool. Makes 9 muffins.

Pecan Popovers
1/2 c. butter, softened
2 T. honey
4 eggs
2 c. milk
3 T. butter, melted
2 c. all purpose flour
1/2 t. salt
1/3 c. finely chopped pecans
Stir together 1/2 c. butter and honey;  cover and chill until ready to serve.  Whisk together eggs, milk, and melted butter in large bowl; add flour and salt, stirring until smooth. Stir in pecans. Spoon batter into 8 (6 oz.) greased custard cups (or use a popover pan if you have one) and put on baking sheet.  Bake at 400 degrees for 40 minutes, or until firm.  Immediately prick popovers with a fork to release steam.  Serve with honey butter.  Makes 8 popovers.