Pecan Recipes Perfect for Fall

When the air turns crisp and the leaves begin to change colors, there’s nothing quite like incorporating seasonal ingredients into your kitchen creations. Pecans, with their naturally buttery and slightly sweet flavor, are a quintessential fall ingredient. Whether you’re baking up a storm for Thanksgiving, preparing treats for a cozy evening, or simply looking for new ways to enjoy this versatile nut, pecans are sure to bring warmth and richness to your dishes. From savory side dishes to indulgent desserts, pecans add a delightful crunch and depth of flavor that embodies the essence of autumn.

In this article, we’re diving into some irresistible pecan recipes perfect for fall. From classic pecan pie to creative twists like pecan-crusted chicken and pecan-studded brownies, these recipes will help you make the most of the fall season.

Why Pecans Are Perfect for Fall

Pecans have a long history in American culinary traditions, especially in the southern United States, where pecan trees flourish. Their rich, nutty flavor pairs beautifully with the warm spices and sweet ingredients that dominate fall baking. Pecans are also incredibly nutritious, packed with heart-healthy fats, fiber, and antioxidants, making them not only delicious but also a smart choice for your fall recipes. As the days get shorter and cooler, incorporating pecans into your meals is a great way to add a comforting and wholesome element to your seasonal dishes.

Classic Pecan Pie

Ingredients:

• 1 cup light corn syrup
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups pecan halves
• 1 unbaked 9-inch pie crust

Instructions:

1. Preheat the oven to 350°F (175°C). Place your unbaked pie crust in a 9-inch pie pan.
2. In a large bowl, whisk together the corn syrup, sugar, melted butter, eggs, vanilla extract, and salt until smooth.
3. Stir in the pecan halves, making sure they are fully coated with the filling mixture.
4. Pour the mixture into the pie crust, arranging the pecans so they are evenly distributed.
5. Bake the pie for 55-60 minutes, or until the filling is set and slightly puffed. The center should still have a slight jiggle but will firm up as it cools.
6. Let the pie cool for at least 2 hours before serving. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.

Tips for the Perfect Pecan Pie:

• To prevent the crust from over-browning, you can cover the edges with foil halfway through baking.
• For a deeper flavor, substitute dark corn syrup for the light variety or add a tablespoon of bourbon to the filling for a boozy twist.
• Toast your pecans before adding them to the pie for an extra layer of flavor.

Pecan-Crusted Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup pecans, finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• 2 large eggs, beaten
• 1/4 cup all-purpose flour
• 2 tbsp olive oil (for frying)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, combine the chopped pecans, panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Set up a dredging station with three bowls: one for the flour, one for the beaten eggs, and one for the pecan breadcrumb mixture.
4. Coat each chicken breast in flour, shaking off the excess, then dip into the beaten eggs, and finally press into the pecan mixture, ensuring it’s fully coated.
5. Heat olive oil in a large oven-safe skillet over medium heat. Brown the chicken breasts on each side, about 2-3 minutes per side.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
7. Serve with a side of roasted vegetables or a fresh salad for a wholesome meal.

Tips for Success:

• If you prefer baking over frying, you can skip the stovetop step and bake the pecan-crusted chicken directly on a sheet pan lined with parchment paper at 375°F for 25-30 minutes.
• To make this dish gluten-free, substitute the panko breadcrumbs for a gluten-free variety or use almond flour.

Maple Pecan Granola

Ingredients:

• 3 cups rolled oats
• 1 cup pecans, roughly chopped
• 1/2 cup shredded coconut (optional)
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• 1/2 cup dried cranberries or raisins (optional)

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, pecans, and shredded coconut.
3. In a small saucepan, heat the maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt over low heat until smooth and combined.
4. Pour the maple mixture over the oat and pecan mixture, stirring to coat all the ingredients evenly.
5. Spread the mixture onto the prepared baking sheet in an even layer.
6. Bake for 25-30 minutes, stirring once halfway through, until golden brown and crispy.
7. Allow the granola to cool, then stir in the dried cranberries or raisins if using. Store in an airtight container for up to 2 weeks.

Tips for Customizing Your Granola:

• Feel free to add your favorite seeds (like flaxseeds or chia seeds) for an extra boost of nutrition.
• For a sweeter granola, add a handful of chocolate chips once the granola has completely cooled.
• This granola is delicious on its own as a snack, but it’s also perfect as a topping for yogurt, oatmeal, or even ice cream!

Pecan Brownies

Ingredients:

• 1 cup unsalted butter, melted
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar, packed
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 cup pecans, chopped
• 1/2 cup semi-sweet chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
3. Add in the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually fold this dry mixture into the wet ingredients until just combined.
5. Stir in the chopped pecans and chocolate chips if using.
6. Pour the batter into the prepared pan and spread it out evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the brownies to cool in the pan before slicing into squares.

Tips for Gooey Brownies:

• If you prefer a fudgier brownie, underbake them slightly and let them finish setting as they cool.
• Toast the pecans before adding them to the batter for an even richer flavor.
• You can also add a sprinkle of sea salt on top before baking for a salty-sweet combination that’s irresistible.

Pecan-Stuffed Acorn Squash

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1/2 cup pecans, roughly chopped
• 1/4 cup dried cranberries
• 2 tbsp maple syrup
• 2 tbsp unsalted butter, melted
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet lined with parchment paper.
2. Roast the squash for 25-30 minutes, or until the flesh is tender.
3. In a small bowl, mix together the chopped pecans, dried cranberries, maple syrup, melted butter, cinnamon, salt, and pepper.
4. Flip the squash halves over and stuff each with the pecan mixture.
5. Return to the oven and bake for an additional 10 minutes, until the pecans are toasted and fragrant.
6. Serve warm as a side dish or a light vegetarian main course.

Tips for Variations:

• You can also use other types of winter squash, such as butternut or delicata, for this recipe.
• For added protein, stir in some cooked quinoa or wild rice with the pecan mixture.
• Drizzle with a little extra maple syrup just before serving for an extra touch of sweetness.

Pecan Apple Crisp

Ingredients:

• 6 cups apples, peeled and sliced
• 1 tbsp lemon juice
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup pecans, chopped
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, toss the apple slices with lemon juice, granulated sugar, brown sugar, and cinnamon. Spread the apple mixture evenly in the prepared baking dish.
3. In a separate bowl, combine the flour, oats, pecans, and melted butter to create the topping.
4. Sprinkle the topping evenly over the apples.
5. Bake for 35-40 minutes, or until the topping is golden brown and the apples are tender.
6. Serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for the Best Apple Crisp:

• Use a mix of sweet and tart apples, such as Granny Smith and Honeycrisp, for a balanced flavor.
• For a gluten-free option, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
• Add a pinch of nutmeg or cloves to the topping for extra warmth and spice.

Nutritional Benefits of Pecans

Pecans are not only delicious but also packed with essential nutrients. They are rich in healthy fats, particularly monounsaturated fats, which are beneficial for heart health. Pecans are also a great source of fiber, vitamins such as vitamin E, and minerals like magnesium and zinc. These nutrients contribute to improved brain function, reduced inflammation, and better digestion. Including pecans in your fall recipes is an easy and tasty way to boost the nutritional value of your meals.