21 Delicious Pecan Dessert Recipes Amazing

You’re in for a treat! Whether you’re a pecan pie purist or love experimenting with crunchy toppings, our roundup of 21 Delicious Pecan Dessert Recipes is sure to inspire your next baking adventure. From classic Southern sweets to innovative twists, these recipes celebrate the rich, buttery flavor of pecans in every bite. Dive in and discover your new favorite dessert!

Pecan Pie

Kind of like that cozy sweater you can’t wait to slip into when the leaves start to turn, pecan pie is the dessert that feels like a hug from the inside out. I remember the first time I tried making it, the kitchen filled with the scent of toasted nuts and caramel, and I knew I had stumbled onto something special.

Ingredients

• Pie crust – 1 (9-inch)
• Pecans – 1 1/2 cups
• Eggs – 3
• Corn syrup – 1 cup
• Sugar – 1 cup
• Butter – 2 tbsp, melted
• Vanilla extract – 1 tsp
• Salt – 1/4 tsp

Instructions

1. Preheat your oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges decoratively.
3. Spread the pecans evenly over the bottom of the pie crust.
4. In a large bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla extract, and salt until smooth.
5. Pour the mixture over the pecans in the pie crust.
6. Bake for 60 minutes, or until the filling is set and the crust is golden brown. Tip: If the crust starts to brown too quickly, cover the edges with aluminum foil.
7. Remove the pie from the oven and let it cool completely on a wire rack before serving. Tip: For easier slicing, chill the pie in the refrigerator for an hour.
8. Serve at room temperature or slightly warmed. Tip: A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with the rich flavors of the pie.

Absolutely divine, the pecan pie boasts a gooey, nutty center with a crisp, buttery crust that’s impossible to resist. Try serving it with a drizzle of chocolate sauce for an extra indulgent twist.

Pecan Pie Bars

Last weekend, I found myself craving something sweet but didn’t want to spend hours in the kitchen. That’s when I remembered these pecan pie bars—a simpler, just-as-delicious alternative to traditional pecan pie. They’re perfect for when you need a quick dessert fix or are hosting last-minute guests.

Ingredients

• Flour – 1 cup
• Butter – ½ cup
• Sugar – ¾ cup
• Pecans – 1 ½ cups
• Eggs – 2
• Corn syrup – ½ cup
• Vanilla extract – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. Mix 1 cup flour, ½ cup melted butter, and ¼ cup sugar in a bowl until combined. Press this mixture into the bottom of your prepared pan.
3. Bake the crust for 15 minutes, or until lightly golden. Tip: Letting the crust cool slightly before adding the filling helps prevent sogginess.
4. In another bowl, whisk together ½ cup sugar, ½ cup corn syrup, 2 eggs, 1 tsp vanilla extract, and ½ tsp salt until smooth.
5. Stir in 1 ½ cups pecans, then pour the mixture over the baked crust.
6. Bake for 25 minutes, or until the filling is set. Tip: The bars will continue to set as they cool, so don’t worry if the center seems a bit soft.
7. Let the bars cool completely in the pan before cutting into squares. Tip: For clean cuts, wipe your knife between slices.

Velvety and rich, these pecan pie bars offer a delightful crunch from the pecans contrasted with the soft, chewy filling. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Pecan Tassies

Back when I first stumbled upon Pecan Tassies at a friend’s potluck, I was instantly hooked. The buttery crust paired with the gooey, nutty filling was a revelation, and I’ve been making them for every holiday since.

Ingredients

• Flour – 1 cup
• Butter – ½ cup
• Cream cheese – 3 oz
• Brown sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Pecans – 1 cup, chopped

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, mix flour, butter, and cream cheese until a dough forms. Tip: Cold butter and cream cheese make the dough easier to handle.
3. Press the dough into mini muffin tins, forming small cups. Tip: Use the back of a spoon to smooth the dough evenly.
4. In another bowl, whisk together brown sugar, egg, and vanilla extract until smooth.
5. Stir in chopped pecans into the sugar mixture.
6. Fill each dough cup with the pecan mixture, about ¾ full. Tip: Don’t overfill to prevent spillage during baking.
7. Bake for 20-25 minutes, or until the edges are golden and the filling is set.
8. Let cool in the tin for 5 minutes before transferring to a wire rack.

Just out of the oven, these Pecan Tassies are a delightful contrast of crisp crust and chewy filling. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Pecan Pie

Every time I think about comfort food, my mind immediately goes to the rich, decadent Chocolate Pecan Pie that my grandma used to make. It’s the perfect blend of crunchy pecans and smooth chocolate, all nestled in a flaky crust. I’ve tweaked her recipe over the years, but the soul-warming essence remains the same.

Ingredients

• Pie crust – 1
• Pecans – 1 1/2 cups
• Dark chocolate chips – 1 cup
• Eggs – 3
• Brown sugar – 1 cup
• Corn syrup – 1/2 cup
• Butter – 1/4 cup, melted
• Vanilla extract – 1 tsp
• Salt – 1/4 tsp

Instructions

1. Preheat your oven to 350°F (175°C).
2. Press the pie crust into a 9-inch pie plate and flute the edges.
3. Spread the pecans and chocolate chips evenly over the bottom of the pie crust.
4. In a large bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla extract, and salt until smooth.
5. Pour the mixture over the pecans and chocolate chips in the pie crust.
6. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they start to brown too quickly.
7. Remove from the oven and let cool on a wire rack for at least 2 hours before serving. Tip: For easier slicing, chill the pie in the refrigerator for an hour after cooling.

Unbelievably rich and satisfying, this Chocolate Pecan Pie is a showstopper with its gooey center and crisp top. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Bourbon Pecan Pie

Delightfully rich and irresistibly nutty, this Bourbon Pecan Pie has become my go-to dessert for gatherings, especially during the fall when pecans are at their peak. I remember the first time I added a splash of bourbon to the mix—it was a happy accident that turned into a family favorite.

Ingredients

• Pie crust – 1
• Pecans – 2 cups
• Eggs – 3
• Brown sugar – 1 cup
• Corn syrup – 1 cup
• Butter – 4 tbsp
• Bourbon – 2 tbsp
• Vanilla extract – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C).
2. Roll out the pie crust and fit it into a 9-inch pie plate, trimming the edges.
3. Spread the pecans evenly over the bottom of the pie crust.
4. In a medium bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla extract, and salt until smooth.
5. Pour the mixture over the pecans in the pie crust.
6. Bake for 50 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they start to brown too quickly.
7. Remove from the oven and let cool on a wire rack for at least 2 hours before serving. Tip: This allows the filling to set properly.
8. Serve at room temperature or slightly warmed. Tip: A dollop of whipped cream or a scoop of vanilla ice cream complements the pie beautifully.

Velvety smooth with a crunchy pecan topping, this pie strikes the perfect balance between sweet and boozy. Try serving it with a drizzle of caramel sauce for an extra decadent touch.

Pecan Pralines

Whenever I think of Southern comfort, my mind immediately goes to the sweet, buttery goodness of pecan pralines. There’s something about the crunch of pecans mixed with the creamy caramel that just feels like home to me. I remember making these with my grandma, who always insisted on using the freshest pecans from our backyard tree.

Ingredients

• Pecans – 1 cup
• Granulated sugar – 1 cup
• Brown sugar – 1 cup
• Butter – 2 tbsp
• Heavy cream – ½ cup
• Vanilla extract – 1 tsp

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan over medium heat, combine granulated sugar, brown sugar, heavy cream, and butter. Stir constantly until the mixture reaches 240°F on a candy thermometer, about 5-7 minutes.
3. Remove the saucepan from heat and quickly stir in the vanilla extract and pecans until well combined.
4. Working quickly, drop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
5. Let the pralines cool at room temperature for at least 30 minutes, or until they are firm to the touch.

Zesty and rich, these pecan pralines have a delightful crunch that contrasts beautifully with their creamy center. Serve them on a wooden board for a rustic touch, or package them in cute jars as sweet gifts for friends and family.

Pecan Sandies Cookies

Craving something sweet but not overly indulgent? I recently stumbled upon the perfect balance with these Pecan Sandies Cookies. They’re buttery, nutty, and just the right amount of sweet, making them my go-to treat for afternoon tea or a quick dessert.

Ingredients

• Flour – 2 cups
• Butter – 1 cup
• Pecans – 1 cup
• Sugar – ½ cup
• Vanilla extract – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Mix in the vanilla extract until well combined.
4. Gradually add the flour and salt to the butter mixture, stirring until just combined.
5. Fold in the pecans gently to avoid crushing them too much.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with the back of a spoon or your fingers.
8. Bake for 12-15 minutes, or until the edges are just starting to turn golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

What I love most about these cookies is their crumbly texture and the rich flavor the pecans add. They’re perfect on their own, but for an extra touch, try drizzling them with a little melted chocolate or serving them alongside a scoop of vanilla ice cream.

Maple Pecan Cookies

Waking up to the smell of maple pecan cookies baking in the oven is one of my favorite weekend rituals. There’s something about the combination of sweet maple and crunchy pecans that feels like a warm hug on a lazy morning. I’ve tweaked this recipe over the years to get it just right, and now, it’s my go-to when I need a little comfort or want to impress guests without spending hours in the kitchen.

Ingredients

• Flour – 1 cup
• Butter – ½ cup
• Maple syrup – ¼ cup
• Pecans – ½ cup
• Baking soda – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and maple syrup until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Gradually add the flour, baking soda, and salt to the butter mixture, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated.
4. Fold in the pecans until evenly distributed throughout the dough.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
6. Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look soft but will firm up as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nothing beats the chewy texture and rich, buttery flavor of these maple pecan cookies. Serve them with a drizzle of extra maple syrup for an indulgent treat, or pack them up for a sweet snack on the go.

Pecan Butter Cookies

Every time I bake these pecan butter cookies, my kitchen fills with the warm, nutty aroma that reminds me of autumn afternoons at my grandma’s house. They’re incredibly simple to make, yet the flavor is rich and complex, perfect for those who love a buttery, nutty treat.

Ingredients

• Butter – 1 cup
• Pecans – 1 cup
• Flour – 2 cups
• Sugar – 1 cup
• Vanilla extract – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Grind the pecans into a fine powder using a food processor, which will give your cookies a smooth texture.
3. Cream the butter and sugar together in a large bowl until the mixture is light and fluffy, about 3 minutes.
4. Add the vanilla extract and salt to the butter mixture, mixing well to combine.
5. Gradually add the flour to the mixture, stirring until just combined to avoid overworking the dough.
6. Fold in the ground pecans gently, ensuring they’re evenly distributed throughout the dough.
7. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden. The centers will still be soft but will firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Soft and crumbly with a deep pecan flavor, these cookies are a delight on their own or paired with a scoop of vanilla ice cream for an extra indulgent treat.

Pecan Fudge

Today, I stumbled upon a batch of pecan fudge that brought back memories of my grandma’s kitchen. There’s something about the rich, buttery flavor combined with the crunch of pecans that feels like a warm hug on a chilly day.

Ingredients

• Butter – ½ cup
• Evaporated milk – ⅔ cup
• Granulated sugar – 3 cups
• Semi-sweet chocolate chips – 1 cup
• Pecans – 1 cup, chopped
• Vanilla extract – 1 tsp

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
2. In a medium saucepan over medium heat, melt the butter, then stir in the evaporated milk and granulated sugar. Tip: Stir constantly to prevent the sugar from burning.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, stirring occasionally. Tip: Use a candy thermometer to ensure the mixture reaches 234°F, the soft-ball stage.
4. Remove the saucepan from the heat and quickly stir in the chocolate chips until fully melted and smooth.
5. Fold in the chopped pecans and vanilla extract until well combined.
6. Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula. Tip: For extra smooth fudge, lightly grease the spatula with butter.
7. Let the fudge cool at room temperature for 2 hours, then refrigerate for an additional hour to set completely.
8. Once set, use the parchment paper overhang to lift the fudge out of the pan and cut into 1-inch squares.

You’ll love the creamy texture and the way the pecans add a delightful crunch. Try serving these squares with a drizzle of caramel for an extra indulgent treat.

Pecan Caramel Brownies

Back when I first stumbled upon the recipe for Pecan Caramel Brownies, I was skeptical about combining nuts with caramel in a brownie. But oh, was I wrong! These brownies are a game-changer, perfectly balancing the richness of chocolate with the crunch of pecans and the gooeyness of caramel. It’s become my go-to dessert for potlucks, and trust me, they disappear faster than you can say ‘more please!’

Ingredients

• Butter – 1 cup
• Sugar – 2 cups
• Eggs – 4
• Vanilla extract – 1 tsp
• Flour – 1 cup
• Cocoa powder – ½ cup
• Salt – ½ tsp
• Pecans – 1 cup
• Caramel sauce – ½ cup

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal easier.
2. Melt the butter in a microwave-safe bowl, then stir in sugar until well combined.
3. Beat in the eggs one at a time, then add the vanilla extract. Tip: Room temperature eggs mix more evenly.
4. Sift together the flour, cocoa powder, and salt, then gradually add to the wet ingredients, mixing just until combined.
5. Fold in the pecans, reserving a handful for topping.
6. Pour half the batter into the prepared pan, drizzle with half the caramel sauce, then repeat with the remaining batter and caramel. Swirl gently with a knife. Tip: Don’t overmix to maintain distinct layers.
7. Sprinkle the reserved pecans on top and bake for 25-30 minutes, or until a toothpick comes out with moist crumbs.

Kicking back with a piece of these brownies, you’ll love the contrast between the crispy pecans and the soft, fudgy center. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat that’ll have everyone asking for seconds.

Pecan Cheesecake

Pecan cheesecake has always been my go-to dessert for family gatherings, and it’s not just because of its irresistible creamy texture. There’s something about the combination of crunchy pecans and smooth cheesecake that makes every bite a delightful contrast.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 24 oz, softened
• Sugar – 1 cup
• Vanilla extract – 1 tsp
• Eggs – 3
• Pecans – 1 cup, chopped

Instructions

1. Preheat your oven to 325°F. This ensures a perfectly baked cheesecake without overbrowning.
2. Mix graham cracker crumbs and melted butter in a bowl until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Tip: Use the bottom of a measuring cup to press the crumbs evenly.
3. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Tip: Make sure the cream cheese is at room temperature to avoid lumps.
4. Add eggs one at a time, beating well after each addition. This incorporates air, making the cheesecake lighter.
5. Stir in chopped pecans, then pour the mixture over the crust in the springform pan.
6. Bake for 50-55 minutes or until the center is almost set but still slightly wobbly. Tip: Avoid opening the oven door too often to prevent cracks.
7. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen. Chill in the refrigerator for at least 4 hours before serving.

When you slice into this pecan cheesecake, you’ll love the creamy texture paired with the crunch of pecans. For an extra touch, drizzle caramel sauce over the top before serving to complement the nutty flavor.

Pecan Cobbler

Pecan cobbler has always been my go-to dessert when I need something sweet, nutty, and utterly comforting. There’s something about the way the pecans caramelize with the sugar that makes this dish a crowd-pleaser every time.

Ingredients

• Flour – 1 cup
• Sugar – 1 cup
• Milk – 1 cup
• Butter – ½ cup
• Pecans – 1 cup
• Baking powder – 2 tsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F.
2. Melt the butter in a 9×13 inch baking dish by placing it in the oven as it preheats.
3. In a mixing bowl, combine flour, sugar, and baking powder.
4. Stir in milk and vanilla extract until the batter is smooth.
5. Remove the baking dish from the oven and pour the batter over the melted butter. Do not stir.
6. Sprinkle pecans evenly over the batter.
7. Bake for 30 minutes, or until the top is golden brown and the edges are crispy.
8. Let the cobbler cool for 10 minutes before serving. Tip: The cobbler will continue to set as it cools, so patience is key for the perfect texture.

Rich and gooey with a crispy top, this pecan cobbler is a delightful contrast of textures. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Pecan Bread Pudding

Kind of like a hug in dessert form, this Pecan Bread Pudding is my go-to when I need something comforting yet impressively delicious. It’s a recipe that reminds me of my grandma’s kitchen, where the smell of toasted pecans and cinnamon would fill the air, promising something sweet was on the way.

Ingredients

• Bread – 6 cups, cubed
• Pecans – 1 cup, chopped
• Eggs – 4 large
• Milk – 2 cups
• Sugar – ¾ cup
• Vanilla extract – 1 tsp
• Cinnamon – 1 tsp
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. Spread the cubed bread evenly in the prepared baking dish and sprinkle the chopped pecans on top.
3. In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until well combined. Tip: Letting the mixture sit for a minute helps the sugar dissolve better.
4. Pour the egg mixture over the bread and pecans, pressing down gently to ensure all the bread is soaked. Tip: For an even soak, let it sit for 10 minutes before baking.
5. Drizzle the melted butter over the top and bake for 45 minutes, or until the top is golden and the center is set. Tip: Cover with foil if the top browns too quickly.

Velvety and rich, this bread pudding is a delightful contrast of textures with the soft custard and crunchy pecans. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Pecan Muffins

Craving something sweet but not overly indulgent? These pecan muffins are my go-to for a quick breakfast or a midday snack. They’re wonderfully moist, packed with the rich flavor of pecans, and just sweet enough to satisfy without going overboard.

Ingredients

• Flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Egg – 1
• Milk – ½ cup
• Butter – ¼ cup, melted
• Pecans – ½ cup, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the egg lightly, then mix in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so stop as soon as you no longer see dry flour.
5. Fold in the chopped pecans gently. Tip: Toasting the pecans beforehand can enhance their flavor, but it’s optional.
6. Divide the batter evenly among the muffin cups, filling each about ⅔ full. Tip: An ice cream scoop makes this step mess-free and ensures uniform sizes.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Unbelievably tender with a delightful crunch from the pecans, these muffins are perfect as is or warmed with a dab of butter. For an extra treat, drizzle them with a simple glaze made from powdered sugar and a splash of vanilla extract.

Pecan Pancakes

Very few things compare to the joy of flipping a perfect pecan pancake on a lazy Sunday morning. I remember the first time I added toasted pecans to my batter—the aroma alone was enough to make me fall in love with this recipe.

Ingredients

• Flour – 1 cup
• Sugar – 2 tbsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Butter – 2 tbsp, melted
• Pecans – ½ cup, chopped

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, beat the egg, then mix in milk and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in the chopped pecans.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
6. Pour ¼ cup of batter for each pancake onto the skillet. Tip: Wait for bubbles to form on the surface before flipping.
7. Cook for 2-3 minutes on the first side, then flip and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Absolutely delightful, these pecan pancakes are crispy on the edges with a fluffy center, and the pecans add a wonderful crunch. Serve them stacked high with a drizzle of maple syrup and a sprinkle of extra pecans for that Instagram-worthy breakfast.

Pecan Waffles

Breakfast in our house isn’t complete without something warm and comforting, and these pecan waffles have become a weekend staple. I remember the first time I tried adding pecans to my waffle batter on a whim, and now I can’t imagine them any other way.

Ingredients

• Flour – 1 cup
• Sugar – 2 tbsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – ¾ cup
• Egg – 1
• Butter – 2 tbsp, melted
• Pecans – ½ cup, chopped

Instructions

1. Preheat your waffle iron to 375°F for a crispy exterior.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, beat the egg, then mix in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough waffles.
5. Fold in the chopped pecans gently. Tip: Toast the pecans beforehand for an extra nutty flavor.
6. Lightly grease the waffle iron with butter or cooking spray.
7. Pour ½ cup of batter onto the center of the iron, close, and cook for 4-5 minutes until golden brown. Tip: Don’t peek too early; it can cause the waffle to tear.

These waffles come out with a delightful crunch from the pecans and a soft, fluffy interior. Try serving them with a drizzle of maple syrup and a sprinkle of extra pecans on top for an indulgent breakfast treat.

Pecan Ice Cream

Kicking off the summer with a homemade pecan ice cream feels like a rite of passage in my kitchen. There’s something about the rich, buttery crunch of pecans swirled into creamy vanilla that screams ‘celebrate’ to me, especially during these sweltering July days.

Ingredients

• Heavy cream – 2 cups
• Whole milk – 1 cup
• Granulated sugar – ¾ cup
• Vanilla extract – 1 tsp
• Pecans – 1 cup, chopped

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is completely dissolved. Tip: For a smoother base, you can heat the mixture gently until the sugar dissolves, then cool it before churning.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: Don’t overfill the ice cream maker; leave room for expansion as it churns.
3. While the ice cream is churning, toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Let them cool slightly.
4. In the last 5 minutes of churning, add the toasted pecans to the ice cream maker, allowing them to mix evenly throughout the ice cream.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm. Tip: Press a piece of parchment paper directly onto the surface of the ice cream before freezing to prevent ice crystals from forming.

Yum, this pecan ice cream is a dream with its velvety texture and the delightful crunch of pecans in every bite. Serve it sandwiched between two chewy cookies for an irresistible ice cream sandwich, or simply enjoy it by the scoop on a hot day.

Pecan Brittle

Crunchy, buttery, and irresistibly sweet, pecan brittle is one of those treats that reminds me of my grandmother’s kitchen. Every time I make it, the smell of caramelizing sugar takes me back to those chilly autumn afternoons spent by her side, learning the secrets to perfect brittle.

Ingredients

• Pecans – 1 cup
• Sugar – 1 cup
• Butter – ½ cup
• Light corn syrup – ½ cup
• Baking soda – 1 tsp
• Vanilla extract – 1 tsp

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan over medium heat, combine sugar, butter, and corn syrup. Stir until the butter melts.
3. Once the mixture starts to boil, stop stirring and let it cook until it reaches 300°F on a candy thermometer, about 10 minutes.
4. Quickly stir in the pecans, then remove from heat and immediately add baking soda and vanilla extract. The mixture will foam up.
5. Pour the mixture onto the prepared baking sheet, spreading it out as thinly as possible with a spatula.
6. Let the brittle cool completely at room temperature, about 1 hour, then break into pieces.

Just like that, you’ve got a batch of pecan brittle that’s perfectly crisp with a deep, caramelized flavor. I love serving it alongside a cup of strong coffee or crumbling it over vanilla ice cream for an extra special treat.

Pecan Toffee

Last weekend, I found myself craving something sweet but not overly complicated to make, which led me to whip up this irresistible Pecan Toffee. It’s the perfect blend of crunchy and buttery, with a hint of vanilla that makes it hard to stop at just one piece.

Ingredients

• Butter – 1 cup
• Granulated sugar – 1 cup
• Vanilla extract – 1 tsp
• Pecans – 1 cup, chopped
• Chocolate chips – 1 cup

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a heavy-bottomed saucepan, melt the butter over medium heat.
3. Add the granulated sugar to the melted butter, stirring constantly to prevent burning.
4. Continue cooking the mixture, stirring frequently, until it reaches 300°F on a candy thermometer, which should take about 10 minutes.
5. Remove the saucepan from heat and quickly stir in the vanilla extract and chopped pecans.
6. Pour the toffee mixture onto the prepared baking sheet, spreading it evenly with a spatula.
7. Sprinkle the chocolate chips over the hot toffee and let them sit for 1-2 minutes to melt.
8. Use a spatula to spread the melted chocolate evenly over the toffee.
9. Allow the toffee to cool completely at room temperature or in the refrigerator for about 1 hour.
10. Once cooled, break the toffee into pieces and serve.

Kitchen tips: Always use a candy thermometer for accuracy when making toffee. If the pecans are too large, they can make the toffee difficult to break. For a twist, sprinkle a little sea salt over the chocolate before it sets. The final product is delightfully crunchy with a rich, buttery flavor that pairs wonderfully with the smooth chocolate and nutty pecans. Try serving it alongside a cup of coffee for a truly indulgent treat.

Pecan Truffles

Unbelievably, the first time I tried pecan truffles was at a cozy little bakery in Vermont, and I’ve been hooked ever since. There’s something about the rich, nutty flavor combined with the smooth chocolate that feels like a hug in dessert form. Today, I’m sharing my go-to recipe that’s as simple as it is decadent.

Ingredients

• Pecans – 1 cup
• Dark chocolate – 8 oz
• Heavy cream – ½ cup
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and toast the pecans on a baking sheet for 8-10 minutes until fragrant. Let them cool completely.
2. Chop the dark chocolate into small pieces and place in a heatproof bowl.
3. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes before stirring until smooth.
4. Stir in the vanilla extract and salt into the chocolate mixture.
5. Fold in the toasted pecans until they’re fully coated in the chocolate mixture.
6. Using a tablespoon, scoop the mixture and roll into balls. Place them on a parchment-lined baking sheet.
7. Refrigerate the truffles for at least 2 hours until firm. Tip: For a smoother finish, wear gloves when rolling the truffles.
8. Once set, the truffles can be rolled in cocoa powder or more chopped pecans for extra texture. Tip: If the mixture is too soft to roll, chill it for another 30 minutes.
9. Store the truffles in an airtight container in the refrigerator for up to a week. Tip: Bring them to room temperature for about 10 minutes before serving to enhance the flavors.

What makes these truffles stand out is the crunch of the pecans against the velvety chocolate, creating a perfect balance of textures. Serve them at your next dinner party as a sophisticated dessert, or keep them all to yourself for those late-night cravings.

Conclusion

Overwhelmed by the sheer deliciousness of these 21 pecan dessert recipes? Each one is a testament to the versatility and rich flavor of pecans, promising to satisfy any sweet tooth. We’d love for you to dive into these treats, share which recipes stole your heart in the comments, and spread the pecan love by pinning your favorites on Pinterest. Happy baking!