For More Than Just Pie! Pecan Halves Ingredient Spotlight

I love pecans. Love them. But somehow I forget about that fact for roughly 90% of the year, remembering only when a family member requests that I bring my favorite pecan pie for Thanksgiving. But then it's all pecans all the time...until I run out of my Thanksgiving pecan bulk buy. What do you do with your leftover pecans?

Once toasted in the oven, I find that pecans have the best crunch of all the nuts. They're great on their own as a pre-dinner snack or tossed into salads, but also retain their buttery crunch when baked into loaves of bread and cookies. I also love all the nooks and crannies in the top, which are perfect for collecting spices or holding a bit of sauce.

Pecans are actually a member of the hickory family, and the trees can continue producing nuts for hundreds of years. Pecan harvest happens in the fall, which is probably why pecan pie became such a prominent Thanksgiving staple. These nuts have a high fat content, which can cause them to quickly go rancid. Be sure to buy nuts as fresh as you can find them and then keep the nuts in the freezer for longer-term storage.

What are your favorite recipes with pecans?

More Pecan Recipes and Ideas:
Old-Fashioned Pecan Pie
Classic Southern Pralines
Pearl Couscous with Mint and Pecans
Goat Cheese Pops with Herbs, Bacon, and Pecans
Savory Spiced Pecans
Steel-Cut Oats with Dates, Coconut, Cinnamon, and Pecans
Chocolate Chip Oatmeal Cookies with Cherries and Pecans

Related: Kitchen Science: Why Toast Nuts Before Baking?

(Image: Robert Anthony/Shutterstock)

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Homemade Sparkling Cider, Potato Goat Cheese Gratin, Pumpkin Pancakes, Spiced Pecans, Breakfast Casserole & Dirt Cake New Recipes from The Kitchn

How to Make Sparkling Cider at Home

Have you ever made sparkling cider? No? Let us show you how! This is a fizzy and refreshing fall drink for everyone and it's truly easy. In addition to this bubbly treat, we had some fall-inspired recipes for you this week. There were pumpkin-chocolate pancakes and a sweetly spooky dirt cake with homemade peanut butter and chocolate puddings. And you definitely shouldn't miss those two-bite Nutella cookies!

On the savory side, there's a very simple yet totally delicious potato, squash, and goat cheese gratin, vegetarian enchiladas, and a stew with beans and chicken sausage. There are spiced pecans here too, and a breakfast strata with pancetta and Gruyere. Last but not least, get ready for election night with the El Presidente cocktail!

How to Make Sparkling Cider at Home
Potato, Squash, & Goat Cheese Gratin
Enchiladas de Pipin Rojo
White Bean & Chicken Sausage Stew
"Ham and Cheese" Breakfast Casserole
Pumpkin-Chocolate Chunk Pancakes
Savory Spiced Pecans
Two-Bite Nutella Chocolate Cookies
Peanut Butter & Chocolate Graveyard Dirt Cake
El Presidente Cocktail

Last Week's New Recipes: Spaghetti with Mascarpone and Lemon, Homemade Pasta, Spiked Pumpkin Milkshakes, Chicken Curry Egg Noodles, Pad Thai, and Sweet Potato Bread Pudding

(Images: See linked recipes for full image credits)

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Recipe: Savory Spiced Pecans Recipes from The Kitchn

Now that Halloween is behind us (how the heck did that happen!?), I immediately have to brace myself for the rushing tidal wave that brings in the holiday season. My to-do list immediately grows longer as I begin planning family gatherings, testing new Thanksgiving recipes, and pondering edible gift ideas. It's a chaotic time for sure, but I look forward to every single minute of it.

One thing I have learned over the years is that you can never start too early. Yes, I admit the stores get a bit overzealous when it comes to Christmas displays in July, but I do have to admire their forethought. (Okay, somewhat admire. For the most part it is rather quite obnoxious.) Still, it never hurt anyone to get a jump start in the right direction. As for me, I've especially been thinking about holiday hostess gifts lately, as well as easy snacks and nibbles. I want to have a smart assortment ready to make and give come "party time."

One of my most requested fall recipes is for spicy maple pecans, which I love tossing with salads, serving with an assorted cheese platter, or just eating straight from the bowl. It will always be a no-fail favorite, but in my perpetual attempt to never bore, I decided to roll out a new-and-improved version this year. With all the other sweets and treats I can rely on to flood our home, I began craving something just a bit more savory. I started out with inspiration from another Southern favorite: deviled eggs. Using those same spicy ingredientsWorcestershire, Tabasco, ground mustard, and cayenneI created an incredibly good, incredibly addictive snack.

Too good, in fact. My mother warned me to hide the pecans from my father until I had a chance to take the pictures. Despite my dad's obsession with nuts, I still gave him a handful, just as a little tease. The look on his face was all I needed to confirm what I already knew: these things are insanely delicious. "Can I have just two more?" My father whimpered. I gave in to his request but hid the container just in case. These people can't be trusted...

Savory Spiced Pecans

Makes 4 cups

4 cups (1 pound) pecans halves
1/3 cup (5 1/3 tablespoons) unsalted butter, melted
2 teaspoons Worcestershire sauce
1 1/4 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon Tabasco sauce, or to taste
1/4 teaspoon cayenne pepper, or to taste

Preheat oven to 300F.

Place the pecans in a large mixing bowl. In another bowl, whisk together the melted butter, Worcestershire sauce, salt, garlic powder, ground mustard, Tabasco, and cayenne. Pour the butter mixture over the pecans and stir until well combined. Taste a pecan and add more Tabasco or cayenne if desired.

Arrange the pecans on a large sheet pan and bake for 20-22 minutes until toasted and lightly browned, stirring halfway cooking time to prevent burning. Remove from the oven and cool completely, tossing occasionally, before transferring to an airtight container.

Related: Sweet, Salty, and Simple: 15 Snacks & Treats For Fall

(Images: Nealey Dozier)

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