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Spicy Pecans

Original recipe makes 6 serving
  • 1 egg white, lightly beaten
  • 1 tablespoon water
  • 3 cups pecan halves
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
  3. In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
  4. Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.

Pecan Breakfast Rolls - Courtesy of Betty O'Donnell

  • 1 package frozen dinner rolls
  • 3 sticks of butter
  • 1 cup brown sugar
  • 1 cup pecans (more if you want)
  • 1 cup granulated white sugar 4 TLBS cinnamon


  1. Use 18-20 frozen rolls and cut them in half while frozen.
  2. Melt 3 sticks of butter and put 1/2 the butter in a separate bowl for later use
  3. Add 1 cup brown sugar to the remaining melted butter and mix well
  4. Put this mixture in a greased bundt pan
  5. Add at least 1 cup of pecans, slightly broken, more if you want
  6. In another bowl, mix 1 cup granulated white sugar with 4 TLBS of cinnamon
  7. Dip rolls in remaining melted butter and then roll in the cinnamon sugar (coat heavily)
  8. Place on top of the pecans in the bundt pan until the pecans are well covered (stack them on top of each other)
  9. Cover with wax paper and leave overnight
  10. They will rise above the top of the pan
  11. Remove paper carefully and bake at 350 degree for about 28-30 minutes (watch top of rolls, they will be very brown)
  12. Leave in pan about 15 minutes then turn upside down on large platter
  13. Scrape sides of pan and put on top

Pecan Turtle Pretzels


  1. Preheat the oven to 350
  2. Put parchment paper on a baking sheet
  3. Lay pretzels down on the parchment paper
  4. Place one Rollo on top of each pretzel
  5. Bake 3-5 minutes watch for them to soften but not melt
  6. Take out of the oven and add one pecan half per pretzel
  7. Let cool completely

Classic Pecan Pie

  • 1 cup Karo® Light OR Dark Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon Spice Islands® Pure Vanilla Extract
  • 1-1/2 cups (6 ounces) pecans
  • 1 (9-inch) unbaked OR frozen** deep-dish pie crust


  1. Preheat oven to 350°F.
  2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
  3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
  4. To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
  5. RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan.
  6. If pie crust is overbrowning, cover edges with foil.
  7. NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.
**High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

Tea Time Tossies


  • 1 - 3oz cream cheese softened
  • 1/2 cup butter softened
  • 1 cup flour

Mix together and make into small round balls and place in mini muffin pans. Mash each ball to make a cup.


  • 1 egg
  • 1 TLBS butter melted
  • 1tsp vanilla
  • 3/4 cup brown sugar
  • 1 cup chopped pecans

Mix all together and fill cups Bake at 325 for 15-20 min.