Fresh From the Farm: 6 Mississippi Pecan Recipes

This article first appeared in the October/November 2023 issue of eat. drink. MISSISSIPPI.

Image courtesy of Azerbaijan Stockers, Freepik

Fall is the perfect time to buy freshly harvested Mississippi pecans – their season is October through December. There are farms from Natchez to Tishomingo and from Tunica to Moss Point, so pick your favorite grower and opt for a bag of fresh pecans that have been cracked and blown and give these six great recipes a try! Grab a couple big bowls and some nut picks and spend a lovely afternoon with relatives and friends telling stories, sipping wine, and picking pecans. To find a farm near you, visit www.MSPecans.org.

Roasted Hot Pepper Pecans Ingredients:

• 1 stick butter, melted

• 4 cups pecan halves

• 4 Tablespoons Worcestershire sauce

• 4 Tablespoons hot sauce

• Salt to taste

Method:

1. Melt the butter in a heavy sauté pan or skillet. Add the pecans and pan roast over medium heat until the butter is nearly gone and almost absorbed.

2. Add the Worcestershire sauce and hot sauce a few drops at a time, stirring constantly until well mixed and fully absorbed.

3. If the pecans get soft, spread on a baking sheet lined with aluminum foil. Spread the pecans onto the prepared baking sheet and sprinkle with salt. Bake 5-10 minutes at 325 until crisp.

4. Allow to cool and store in airtight container.

Spicy Glazed Pecans Ingredients:

• 1/2 cup sugar

• 1/4 cup unsalted butter (1/2 stick)

• 1/2 teaspoon cayenne pepper (more to taste)

• 1 Tablespoon water

• 1-1/2 cups pecan halves

• Salt to taste

Method:

1. Line a baking sheet with aluminum foil and lightly oil with vegetable oil.

2. Combine sugar, butter, cayenne pepper and water in a medium saucepan or skillet over medium-low heat.

3. When butter has melted, add pecans. Cook about 10 minutes, stirring constantly.

4. Pour pecans onto prepared foil and spread out to separate the pecans. Add salt and let cool for 30 minutes.

5. Store in an airtight container.

Spicy and Sweet Cocktail Pecans This recipe is courtesy of Marie Asselin, FoodNouveau.com

Ingredients:

• 3 cups pecan halves

• 2 Tablespoons olive oil

• 2 Tablespoons maple syrup

• 1/2 teaspoon Spanish smoked sweet paprika (also called Pimenton), optional

• 1/4 teaspoon cayenne pepper

• 1 teaspoon flaky sea salt

• Freshly ground black pepper

Method:

1. Preheat the oven to 325. Line a baking sheet with parchment paper or aluminum foil.

2. In a large bowl, whisk together the olive oil, maple syrup, paprika and cayenne pepper. Add the pecans and stir to coat.

3. Spread the pecans onto the prepared baking sheet and sprinkle with salt and pepper.

4. Bake for 12-15 minutes. Nuts are ready when they release their aroma, appear to be sizzling, and seem to be browned in bits.

5. Transfer to a cooling rack and store in an airtight container.

Sweet, Spicy & Salty Candied Pecans Recipe courtesy of Jennifer Segal Ingredients:

• 2 cups pecan halves

• 1/2 cup powdered sugar

• 3/4 teaspoon kosher salt

• 1/2 teaspoon cayenne pepper (more to taste)

• 4 teaspoons water

Method:

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or aluminum foil.

2. In a medium bowl, whisk together the sugar, salt and cayenne pepper. Add the water and stir until a sticky glaze is formed.

3. Add pecans and stir to coat evenly.

4. Transfer the pecans to the baking sheet and spread them so they do not touch. Bake 10-12 minutes until pecans are crusty on top and caramelized and golden on the bottom.

5. Cool completely and store in an airtight container.

Candied Pecans Ingredients:

• 2 Tablespoons salted butter

• 3 cups pecan halves

• 1/2 cup light brown sugar

• 1/2 teaspoon cinnamon

• 1 teaspoon kosher salt

• 1/4 cup water

• 1 teaspoon vanilla

Method:

1. Preheat the oven to 350. Line a baking sheet with parchment or aluminum foil.

2. In a large skillet, melt the butter over medium heat. Add the pecans and stir constantly for 3 minutes to lightly toast the pecans.

3. Add the brown sugar and stir another 2 minutes until the sugar is melted.

4. Stir in cinnamon, salt and water. Cook, stirring constantly, until the water evaporates, 1-2 minutes. Add the vanilla and stir to coat.

5. Spread on the prepared baking sheet and bake 5-7 minutes until fragrant and lightly crisp.

6. Cool completely and store in airtight container.
   

Image courtesy of Nanxi Wei, Unsplash

Maple Pecans This recipe is courtesy of Sally Sampson Ingredients:

• 4 cups pecan halves

• 1/2 cup maple syrup

• 2 Tablespoons unsalted butter, melted

• 1/2 teaspoon kosher salt

• 1/2 teaspoon cayenne pepper

• 1/4 teaspoon black pepper

• 1 large egg white at room temperature, whipped

Method:

1. Preheat the oven to 350. Line a baking sheet with parchment or aluminum foil.

2. Spread the pecans on the prepared baking sheet and toast 10 minutes until fragrant.

3. Lower the oven temperature to 250.

4. Meanwhile, in a bowl, whisk together the melted butter, syrup and spices. Whisk the egg white until frothy and fold in.

5. Add the hot pecans and mix well to coat.

6. Return the pecans to the oven for another 30-40 minutes until the nuts are golden.

7. Allow to cool and store in an airtight container.