3 Tasty Recipes for National Pecan Day!
National Pecan Day is observed on April 14 this year. The day has been celebrated since 1996 in the U.S. and was initiated by the National Pecan Sheller’s Association. Farmview Market just received our spring crop of pecans and we can’t wait to celebrate the day. Did you know pecans are a good source of protein and unsaturated fats? They're both delicious and nutritious!
We have pulled together some savory and sweet recipes for National Pecan Day that you can easily make at home. Whether you say pee-can or peh-kahn, we're pronouncing these pecan recipes as some of the best we've tasted!
Pecan Pie Bars
- 2 1/2 cups all-purpose flour
- 2/3 cup powdered sugar
- 3/4 cup chopped toasted pecans
- 1/2 tsp. kosher salt
- 1 cup butter, cubed
- Vegetable cooking spray
- 3/4 cup cane syrup
- 1/2 cup dark brown sugar, firmly packed
- 6 tbsp. heavy cream
- 6 tbsp. butter
- 1/4 tsp. kosher salt
- 1 tsp. vanilla extract
- 3 cups toasted pecans, coarsely chopped
Preheat oven to 350 degrees. Pulse flour powdered sugar, pecans and salt in a food processor 8 to 10 times or until thoroughly combined and pecans are finely chopped; add butter and pulse 8 or 9 times, or until mixture resembles coarse meal.
Line the bottom and sides of a 13x9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over the sides. Lightly grease foil with cooking spray. Press mixture onto bottom of prepared pan. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Cool completely on a wire rack.
Bring syrup, brown sugar, cream and butter to a boil in a large saucepan over medium heat, stirring constantly until butter melts and mixture is smooth. Boil, stirring constantly for 1 minute. Remove from heat, and stir in vanilla and pecans. Pour hot filling over cooled crust.
Bake at 350 degrees for 14 to 16 minutes or until filling bubbles in center. Cool bars completely in pan on a wire rack (about 1 hour). Chill bars 1 hour before cutting.
- 1 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- 1/2 tsp. ground cinnamon
- 1/2 tsp. dried orange peel, ground
- 1 pound pecan halves
- 4 tbsp. unsalted butter
- 1/4 cup light brown sugar, packed
- 2 tbsp. dark brown sugar, packed
- 2 tbsp. water
Line a half sheet pan with parchment paper and set aside. Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.
Apple, Goat Cheese, and Pecan Pizza
- 1 pound Six-grain pizza crust
- 3 cups (about 8 oz.) Fuji apple, thinly sliced
- 1 cup (4 ounces) crumbled goat cheese
- 2 tsp. fresh thyme, chopped
- 1 tbsp. extra-virgin olive oil
- 2 tsp. Dijon mustard
- 1 tsp. fresh lemon juice
- 1 1/2 tsp. honey
- 2 cups baby arugula
- 3 tbsp. toasted pecans, chopped
- Cooking spray
Preheat oven to 450 degrees.
Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust. Top with cheese. Sprinkle thyme evenly over cheese.
Bake in preheated oven for 8 minutes or until cheese melts and begins to brown.
Combine oil and next Dijon, lemon juice and honey in a medium bowl, stirring with a whisk. Add arugula, and toss gently to coat.
Sprinkle pecans evenly over pizza. Top with arugula mixture. Cut pizza into 6 wedges.
Note: Crumbled feta can be substituted for the goat cheese in this recipe.