Pecan Recipes

Citrus Kale Salad with HNH Pecans Skill level: Easy  |  Prep Time: 15 minutes  |  Total Time: 20 minutes Ingredients: 1 bunch kale, leaves torn off the stalks 1 whole Jalapeno, seeded and sliced very thin (I roasted mine over an open flame on my stove to cut the heat and add more depth to the flavor) 3 whole tangerines or clementines (or 1 Orange), Peeled And Cut Into Chunks Fresh blueberries  4 ounces, weight goat cheese 1/4 cup orange juice (I used fresh squeezed) 2 Tablespoons olive oil 1 clove garlic, pressed or grated 1 teaspoon sugar Salt to taste Black pepper to taste 1 Tablespoon (heaping) sour cream 1 Cup of HNH raw or roasted salted pecans (chopped) I love The Holidays and all the eating that comes along with it. Being pregnant makes everything taste better, therefore I found myself devouring more delicious food over The Holidays than usual. But even with the excuse of “eating for two”, I found myself needing to eat something clean and light. So, this week I decided to try this Pioneer Woman recipe because it sounded fresh. And with the jalapeno it adds warmth that I need to get me through the winter. Of course, because I am a pecan businesswoman I added our pecans as a salad topper. My husband and I were very thrilled with this salad and will be making it many times as the weather gets warmer. Instructions: Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale. To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream and shake again until it’s nice and creamy. Toss the kale in half the dressing for a minute or so, then add the jalapeno slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.) At the last minute, break the goat cheese into chunks with a fork and add the pecans; toss it into the salad. Serve! (Note: because the kale holds up well, the salad can be tossed 15 minutes before serving.) More Delicious Pecan Recipes Taste The Difference. Buy California Pecans. Amazon Store

Pumpkin Pecan Coffee Cake Skill level: Easy  |  Prep Time: 15 minutes  |  Total Time: 20 minutes While trying to survive the harsh heat that comes with California summer days I decided to forgo a hot dish and try this chilled chicken salad instead. I love the bread-free option, but you can certainly use your favorite bread as a substitute. If it were Autumn, I’d put this chicken salad on a buttery croissant. Yum! I encourage you to have fun with food and recipes and adjust the ingredients to suit your own taste buds. But of course, in this recipe you must keep the pecans, they’re the best part! The crunch of the pecan is a nice surprise in every bite! Enjoy! Ingredients: For the streusel: 1 cup brown sugar ½ cup granulated sugar ½ teaspoon salt 1 ½ tablespoons cinnamon 1 cup butter, melted 2 ½ cups all-purpose flour 1 ½ cups chopped pecans For the cake: 3 cups all-purpose flour 1 ½ teaspoons baking soda 1 ½ teaspoons baking powder 1 tablespoon cinnamon ½ teaspoon salt 1 cup brown sugar ½ cup granulated sugar 1 cup butter, room temperature 2 eggs 2 (15 ounce) cans of pumpkin puree For the glaze: ½ cup powdered sugar 1 tablespoon milk Instructions: Preheat over to 350 degrees. Spray a 9×13 baking dish with non-stick spray. To prepare the streusel, stir together the sugars, cinnamon, salt, and melted butter in a medium mixing bowl until well combined. Stir in pecans. Stir in the flour. Set aside while you prepare the cake batter. Add the flour, baking soda, baking powder, cinnamon, and salt to a large mixing bowl and whisk to combine. Add the sugars and butter to a medium mixing bowl and beat with a mixer until light and fluffy. Beat in the eggs and pumpkin until combined. Add the pumpkin mixture to the flour mixture and stir until just combined. Spread the cake batter into the prepared pan. Take the streusel topping in your hands and press together to form large crumbs. Top the cake with the streusel. Cover the entire cake and use all the streusel. Trust me, use all the streusel for the most delicious outcome. Bake for 50 minutes, or until the middle of the cake is done. Use a toothpick to check the center of the cake. If the toothpick come out clean, the cake is done. Cool completely. Whisk together the powdered sugar and milk to make the glaze. Drizzle of the top before serving. Enjoy! More Delicious Pecan Recipes Taste The Difference. Buy California Pecans. Amazon Store

Chocolate Chip Pecan Cookies Skill level: Easy  |  Prep Time: 15 minutes  |  Bake Time: 9-11 minutes Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened (I used butter flavored Crisco to change things up) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract (I always add a half tsp for more vanilla flavor) 2 large eggs 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped HNH raw pecan halves I was craving the taste of a warm chocolate chip cookie, but I wanted to add some pizazz to it. So, what better solution than the addition of HNH pecans? The end result was a sensational, chocolatey, cookie with the perfect amount of crunch. The chopped pecans were a nice way to jazz up a traditional chocolate chip cookie. If your husband is the cookie monster like mine is, these cookies won’t last too long. In fact, my husband told me that I needed to hide the next batch from him. You must try the recipe for yourself, enjoy! Instructions: Preheat oven to 375 degrees Combine the flour, baking soda, and salt in one small bowl. Meanwhile, in a separate larger bowl, beat the butter, both sugars, and vanilla until creamed. Next, add the eggs one at a time, being sure to mix well after each addition. Gradually incorporate the flour mixture into the wet mixture. Now add the chocolate chips and pecans to the dough, mixing by hand. Refrigerate dough for at least an hour. Roll dough into 1 inch balls and place on ungreased cookie sheet (I like to use a silicone baking mat for ease). Place in the oven and bake for 9-11 minutes. (Ovens may vary.) Remove from the oven and allow the cookies to cool on the cookie sheet for a couple minutes, as they will continue baking on the sheet. Transfer cookies to a wire cooking rack to cool completely. Eat up and enjoy! More Delicious Pecan Recipes Taste The Difference. Buy California Pecans. Amazon Store

Rosemary Chicken Salad with Pecans & Cranberries Skill level: Easy  |  Prep Time: 15 minutes  |  Total Time: 20 minutes Ingredients: 1 lb. Cooked chicken breast, boneless and skinless 1/3 cup Hamilton Ranches pecans, chopped 1/3 cup Dried cranberries or seedless grapes 1 ¼ cup Apples (I used a mix of Golden Delicious and Fuji) 1 tsp Dijon mustard (add more if you prefer a stronger mustard flavor) ½ tsp-1 tsp Honey 2 tbsp. Mayonnaise 1 cup Greek yogurt, plain 1 tbsp. Red wine vinegar ½ tsp Onion power 2 ½ tsp Fresh rosemary (or less if you don’t want a strong rosemary flavor) Salt and pepper to taste 1 head of romaine lettuce While trying to survive the harsh heat that comes with California summer days I decided to forgo a hot dish and try this chilled chicken salad instead. I love the bread-free option, but you can certainly use your favorite bread as a substitute. If it were Autumn, I’d put this chicken salad on a buttery croissant. Yum! I encourage you to have fun with food and recipes and adjust the ingredients to suit your own taste buds. But of course, in this recipe you must keep the pecans, they’re the best part! The crunch of the pecan is a nice surprise in every bite! Enjoy! Instructions: Season the chicken breast (I used Himalayan pink salt, freshly ground pepper, garlic powder, and paprika) and bake or grill until fully cooked. Place in refrigerator until chilled. This step can be done ahead of time. Cube the apples and roughly chop the pecans and cranberries. Cube chicken and add to the cranberry, pecan, and apple mixture in one bowl. Making the dressing: in another bowl add yogurt, mayo, red wine vinegar, Dijon mustard, onion powder, fresh rosemary (chopped), salt and pepper. Hand mix until well combined. Taste it and make necessary adjustments to suit your taste buds. Add the dressing to the pecans, cranberries, apples, and chicken. Use a wooden spoon to gently combine the dry and wet mixtures. If your salad is too dry, add more mayo or yogurt. If it’s too wet add more chicken. Wash and dry the individual romaine leafs. Scoop the chicken salad into each lettuce leaf. Optional: garnish with more chopped pecans More Delicious Pecan Recipes Taste The Difference. Buy California Pecans. Amazon Store