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Pecan Recipes

Pecan Roll

  • 1 cup granulated sugar
  • 1 can sweetened condensed milk (not evaporated milk)
  • 2 tablespoons butter - no substitues!
  • 1 teaspoon vanilla
  • 4 cups Mid South pecans, chopped

In a non-stick skillet, melt sugar until light brown, stirring with a wooden spoon. As soon as sugar is melted, remove from heat and add the sweetened condensed milk.

Mix well and return to heat. Continue cooking until a drop of mixture forms a soft ball in cold water, approximately 15 minutes. Stir in vanilla, butter, and pecans. With buttered hands, shape into a roll 8 to 9 inches long. Place on lightly oiled wax paper and allow to cool. Cut into round slices.

Makes 16-18 servings.

Pecan Wafers

  • 1/2 sweet, unsalted butter
  • 2 cups firmly packed light brown sugar
  • 2/3 cup all-purpose flour (unbleached is best)
  • 1/4 teaspoon salt
  • 2 Large eggs, room temperature
  • 12 ounces (3/4 pound) Mid South pecans, chopped
  • 1 cup finely chopped pecans
  • 2 teaspoons vanilla

Melt butter and brown sugar in a one-quart saucepan over low heat. Set aside to cool.

Preheat the oven 350 degrees. In a large mixing bowl stir together flour and salt.

Beat eggs into cooled butter and sugar mixture. Stir in 12 oz. pecans (reserve the 1 cup of finely chopped pecans for later). Make a well in the center of the flour mixture, and pour in the butter/sugar/egg mixture. Stir to combine, then beat in vanilla.

Line cookie sheets with parchment paper, and drop wafer batter in level tablespoons about three inches apart. Leave plenty of space – each cookie sheet will hold only about nine mounds of batter. Sprinkle each mound with the reserved, finely chopped pecans. Bake one cookie sheet at a time on middle rack of oven for about 12 minutes, or until wafers are set and evenly browned.

Let wafers cool on pan for 5 or 6 minutes, then remove with a wide metal spatula to wire cooling rack. Once wafers have cooled, store in a cookie tin.

Yield: about 4 Dozen

Cinnamon Sugar Pecans

  • 1 3/4 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup plus 2 tablespoons water
  • 3 cups Mid South pecan halves
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract

Measure sugar, corn syrup, and water into a heavy, six-quart saucepan. Cover place over low heat to dissolve the sugar, about 15 minutes.

Toss the pecan halves with cinnamon and salt in a large bowl. Set aside.

Remove lid from saucepan, increase heat to moderately high, and attach a candy thermometer so that it extends down into the liquid. Boil the liquid until it temperature reaches 237 degrees F. Immediately remove the hot syrup from heat, and quickly stir in vanilla and nuts.

Working quickly, pour the syrup and nuts mixture onto a lightly oiled surface*. Using two oiled forks, separate nuts so that they don't cling together. Allow to cool to room temperature, and then break off any large clumps of nuts.

Store Cinnamon Sugar Pecans in an airtight tin.

Yield: about 3 cups

*Ideally, you should pour the hot, syrup glazed nuts onto a smooth, cold slab of marble. However, an oiled jelly-roll pan with a non-stick surface will work as well.

For best results in all your recipes, use only the finest quality pecans from Mid South Pecan Company!
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