Mmm, is there anything more irresistible than the rich, buttery crunch of pecan candy? Whether you’re craving classic pralines, chewy turtles, or something with a creative twist, we’ve gathered 35 mouthwatering recipes that are perfect for holiday gifting, satisfying a sweet tooth, or simply treating yourself. Get ready to find your new favorite confection—you’ll want to try every single one!
Classic Southern Pecan Pralines
Just imagine biting into that perfect Southern candy with its signature sugary crust and buttery pecan crunch. Pecan pralines deliver that nostalgic caramel sweetness in every single bite. They’re surprisingly simple to make with just a handful of pantry staples.
Ingredients
– 2 cups of white granulated sugar
– 1 cup of packed light brown sugar
– A good splash of heavy cream (about 1/2 cup)
– A generous 1/2 cup of unsalted butter
– A big pinch of salt
– A couple of cups of pecan halves
– A little vanilla extract (about 1 tsp)
Instructions
1. Line two baking sheets with parchment paper and set them aside.
2. Combine 2 cups white sugar, 1 cup brown sugar, 1/2 cup heavy cream, and 1/2 cup butter in a heavy-bottomed saucepan.
3. Cook over medium heat, stirring constantly with a wooden spoon until butter melts and sugars dissolve completely (about 5-7 minutes).
4. Attach a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom.
5. Continue cooking without stirring until mixture reaches 240°F on the candy thermometer (soft-ball stage).
6. Remove pan immediately from heat and let cool undisturbed for 5 minutes until temperature drops to 200°F.
7. Add 2 cups pecan halves, 1 tsp vanilla extract, and a pinch of salt to the cooled mixture.
8. Vigorously stir the mixture for 2-3 minutes until it thickens, becomes less glossy, and starts to hold its shape.
9. Working quickly, drop tablespoon-sized portions onto prepared parchment paper, spacing them 2 inches apart.
10. Let pralines cool completely at room temperature for 30-45 minutes until firm to the touch.
They develop that classic sugary crust with a fudgy interior that melts in your mouth. The buttery pecans provide the perfect crunch against the smooth caramel base. Try crumbling them over vanilla ice cream or gifting them in decorative tins for that homemade touch.
Salted Caramel Pecan Clusters
Pecans coated in buttery caramel with a hint of salt make these clusters dangerously addictive. They’re perfect for holiday gifting or satisfying a sweet tooth craving. You’ll have these ready in under 30 minutes.
Ingredients
– 2 cups of pecan halves
– 1 cup of granulated sugar
– 6 tablespoons of unsalted butter
– 1/2 cup of heavy cream
– A good pinch of flaky sea salt
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F.
2. Spread the pecan halves in a single layer on a baking sheet.
3. Toast the pecans for 8 minutes until fragrant and lightly golden.
4. Line another baking sheet with parchment paper.
5. Combine sugar and butter in a heavy-bottomed saucepan over medium heat.
6. Stir constantly with a wooden spoon until the mixture turns deep amber, about 5-7 minutes.
7. Immediately remove the saucepan from heat to prevent burning.
8. Carefully pour in the heavy cream—it will bubble vigorously.
9. Return the saucepan to low heat and whisk until smooth, about 1 minute.
10. Stir in the vanilla extract and flaky sea salt.
11. Add the toasted pecans to the caramel and stir until fully coated.
12. Drop tablespoon-sized clusters onto the prepared baking sheet.
13. Let the clusters cool completely at room temperature for 1 hour until firm.
Serve these crunchy clusters alongside coffee for a perfect afternoon treat. The buttery caramel creates a satisfying snap when you bite into them. Try crumbling them over vanilla ice cream for an extra-decadent dessert.
Chocolate-Dipped Pecan Toffee
Kicking off with a classic holiday treat that never disappoints. This chocolate-dipped pecan toffee delivers that perfect crunch with rich, buttery sweetness. It’s surprisingly simple to make at home with just a few quality ingredients.
Ingredients
– 1 cup of unsalted butter
– 1 cup of granulated sugar
– 2 tablespoons of water
– A good pinch of salt
– 1 cup of chopped pecans
– 1 cup of semi-sweet chocolate chips
– A splash of vanilla extract
Instructions
1. Line a baking sheet with parchment paper and scatter half the chopped pecans in an even layer.
2. Combine butter, sugar, water, and salt in a heavy-bottomed saucepan over medium heat.
3. Stir constantly with a wooden spoon until butter melts completely and mixture begins to bubble.
4. Attach a candy thermometer to the saucepan, making sure it doesn’t touch the bottom.
5. Continue cooking without stirring until thermometer reads 300°F (hard crack stage), which takes about 10-12 minutes.
6. Immediately remove from heat and stir in vanilla extract – it will bubble vigorously.
7. Carefully pour hot toffee mixture over the prepared pecans on the baking sheet.
8. Spread evenly with a heatproof spatula, working quickly before toffee sets.
9. Sprinkle chocolate chips evenly over the hot toffee and let sit for 2 minutes to melt.
10. Spread melted chocolate smoothly over the toffee surface with an offset spatula.
11. Immediately sprinkle remaining chopped pecans over the warm chocolate layer.
12. Let cool completely at room temperature for 2 hours until firm.
13. Break into irregular pieces by tapping with a kitchen mallet or the back of a knife.
Done right, this toffee shatters with that signature glass-like crack. The dark chocolate provides a bitter contrast to the caramelized sugar, while pecans add earthy depth. Try crumbling over ice cream or packaging in decorative tins for holiday gifting.
Butter Pecan Brittle
Melt-in-your-mouth butter pecan brittle delivers that perfect sweet-salty crunch you crave. Making this classic candy requires precision but rewards with incredible flavor. Follow these steps carefully for brittle that shatters beautifully.
Ingredients
– 1 cup of granulated sugar
– 1/2 cup of light corn syrup
– A good splash of water (about 1/4 cup)
– A stick of unsalted butter (1/2 cup)
– A couple of cups of raw pecan halves
– A generous pinch of salt
– 1 teaspoon of vanilla extract
– 1/2 teaspoon of baking soda
Instructions
1. Line a baking sheet with parchment paper and set it aside.
2. Combine sugar, corn syrup, and water in a heavy-bottomed saucepan over medium heat.
3. Stir constantly with a wooden spoon until sugar completely dissolves, about 3-4 minutes.
4. Attach a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom.
5. Cook without stirring until mixture reaches 240°F (soft-ball stage).
6. Add butter and stir gently until fully incorporated.
7. Continue cooking until thermometer reads 300°F (hard-crack stage), about 8-10 minutes.
8. Tip: Watch carefully at this stage—the color will turn golden amber when ready.
9. Remove pan from heat immediately and stir in pecans, salt, and vanilla.
10. Quickly sprinkle baking soda over the mixture and stir vigorously—it will foam up.
11. Tip: Work fast here as the brittle begins setting quickly once soda is added.
12. Immediately pour hot mixture onto prepared baking sheet.
13. Use a heatproof spatula to spread brittle into an even layer about 1/4-inch thick.
14. Tip: Wear oven mitts—the pan and brittle remain extremely hot for several minutes.
15. Let brittle cool completely at room temperature for at least 1 hour until hardened.
16. Break cooled brittle into irregular pieces by hand or with a meat mallet.
Unbelievably crisp texture gives way to buttery, toasted pecan flavor in every shard. Serve broken pieces over vanilla ice cream for contrasting temperatures, or package in cellophane bags for holiday gifting. This brittle maintains its satisfying snap for weeks when stored airtight.
Maple Pecan Fudge
Smooth, creamy fudge gets a cozy upgrade with maple and toasted pecans. This rich confection comes together quickly with just a few pantry staples. Perfect for holiday gifting or satisfying a serious sweet tooth.
Ingredients
– 3 cups of white granulated sugar
– A ¾ cup splash of heavy cream
– A good ½ cup of pure maple syrup
– A stick (½ cup) of unsalted butter
– A big pinch of salt
– A couple of cups of chopped pecans
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal later.
2. Spread the chopped pecans in a single layer on a baking sheet.
3. Toast the pecans in a 350°F oven for 5-7 minutes, until fragrant and lightly browned.
4. Combine the sugar, heavy cream, maple syrup, butter, and salt in a heavy-bottomed saucepan.
5. Cook the mixture over medium heat, stirring constantly with a wooden spoon until the sugar dissolves completely.
6. Attach a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom.
7. Bring the mixture to a boil without stirring and cook until the thermometer reads 235°F (soft-ball stage).
8. Remove the pan immediately from the heat and let it cool undisturbed for 10 minutes.
9. Add the vanilla extract and beat the mixture vigorously with the wooden spoon for 5-7 minutes until it thickens and loses its gloss.
10. Quickly fold in the toasted pecans until they’re evenly distributed throughout the fudge.
11. Pour the fudge into your prepared pan and spread it into an even layer.
12. Let the fudge cool completely at room temperature for at least 2 hours before cutting.
Keep this fudge in an airtight container where it will stay firm yet melt-in-your-mouth tender. The maple flavor deepens beautifully over a couple of days, making it even better if you can wait. Try crumbling it over vanilla ice cream for an instant dessert upgrade.
Spicy Cinnamon Pecan Candies
Daringly spiced and perfectly sweet, these pecan candies deliver a holiday kick. They come together in minutes but taste like you spent hours in the kitchen. Keep them on hand for unexpected guests or a quick treat.
Ingredients
– 2 cups of pecan halves
– 1 cup of granulated sugar
– 1/2 cup of water
– 2 tablespoons of unsalted butter
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of cayenne pepper
– A pinch of salt
Instructions
1. Preheat your oven to 350°F.
2. Spread the pecan halves in a single layer on a baking sheet.
3. Toast the pecans in the oven for 8-10 minutes, until fragrant and lightly golden.
4. Combine the sugar and water in a medium saucepan over medium heat.
5. Stir constantly until the sugar dissolves completely.
6. Stop stirring and cook the syrup until it reaches 300°F on a candy thermometer.
7. Remove the saucepan from heat immediately.
8. Stir in the butter until melted and fully incorporated.
9. Add the cinnamon, cayenne pepper, and salt to the syrup.
10. Fold in the toasted pecans until evenly coated.
11. Working quickly, drop tablespoon-sized clusters onto parchment paper.
12. Let the candies cool completely at room temperature for about 30 minutes until hardened.
Snappy and addictive, these candies balance sweet heat with buttery crunch. Serve them alongside coffee for dessert or crumble over vanilla ice cream. They make excellent edible gifts when packaged in decorative tins.
Coconut Pecan Caramel Treats
Looking for that perfect sweet-salty crunch? These coconut pecan caramel treats deliver exactly that. Let’s get straight to making them.
Ingredients
– 2 cups of shredded coconut
– 1 cup of chopped pecans
– 1 cup of granulated sugar
– 1/2 cup of heavy cream
– 4 tablespoons of unsalted butter
– A good pinch of sea salt
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F.
2. Spread the shredded coconut evenly on a baking sheet.
3. Toast the coconut in the oven for 5-7 minutes, until golden brown, stirring halfway through.
4. Remove the coconut from the oven and let it cool completely.
5. Combine the toasted coconut and chopped pecans in a large bowl.
6. Line an 8×8 inch baking pan with parchment paper.
7. Heat the granulated sugar in a heavy-bottomed saucepan over medium heat.
8. Stir constantly until the sugar melts into an amber-colored liquid, about 5-7 minutes.
9. Carefully add the heavy cream – it will bubble vigorously.
10. Whisk continuously until the caramel is smooth.
11. Add the unsalted butter and whisk until fully melted and incorporated.
12. Remove the saucepan from the heat.
13. Stir in the sea salt and vanilla extract.
14. Immediately pour the hot caramel over the coconut-pecan mixture.
15. Mix quickly until everything is evenly coated.
16. Press the mixture firmly into the prepared pan using the back of a spoon.
17. Let cool at room temperature for 1 hour until set.
18. Cut into squares or bars.
Buttery caramel binds the toasted coconut and pecans into chewy, crunchy squares. The sea salt cuts through the sweetness perfectly. Try crumbling them over vanilla ice cream for an instant dessert upgrade.
Honey Roasted Pecan Bark
Grab your baking sheet because this honey roasted pecan bark delivers sweet crunch in minutes. Golden pecans get coated in honey and bake until fragrant. Break it into shards for snacking or gifting.
Ingredients
– 2 cups of raw pecan halves
– A good ½ cup of honey
– A couple tablespoons of unsalted butter
– A pinch of flaky sea salt
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Melt the butter in a saucepan over medium heat for 1–2 minutes until fully liquid.
3. Stir in the honey and vanilla extract, heating for another minute until the mixture bubbles lightly. Tip: Don’t let it boil hard or the honey can scorch.
4. Toss the pecans in the honey mixture until every piece is glossy and coated.
5. Spread the pecans in a single layer on the prepared baking sheet.
6. Bake for 12–15 minutes, stirring once halfway, until the pecans are deep amber and smell toasty. Tip: Watch closely after 10 minutes—they go from golden to burnt fast.
7. Remove the baking sheet and immediately sprinkle with flaky sea salt.
8. Let the pecans cool completely on the sheet, about 30 minutes. Tip: They’ll crisp up as they cool, so don’t rush it.
9. Break the cooled bark into uneven chunks with your hands or a knife.
Fragile, glossy shards offer a buttery crunch with a hint of salt balancing the honey’s sweetness. Crumble it over vanilla ice cream for a warm-cold contrast, or pack it in jars for holiday neighbors. It stays crisp for days if hidden away.
Bourbon Pecan Truffles
Oozing with rich bourbon flavor and crunchy pecan texture, these truffles are dangerously addictive holiday treats. They require no baking and come together in under an hour. Perfect for gifting or keeping all to yourself.
Ingredients
– 2 cups of finely chopped pecans
– 1 cup of powdered sugar
– 3 tablespoons of bourbon
– A splash of vanilla extract
– A couple of tablespoons of melted butter
– A pinch of salt
– Some extra powdered sugar for rolling
Instructions
1. Toast 2 cups of finely chopped pecans in a dry skillet over medium heat for 5-7 minutes until fragrant and lightly browned.
2. Transfer the toasted pecans to a food processor and pulse for 30 seconds until they reach a coarse meal consistency.
3. Add 1 cup of powdered sugar, a pinch of salt, 3 tablespoons of bourbon, a splash of vanilla extract, and a couple of tablespoons of melted butter to the food processor.
4. Pulse the mixture for 1 minute until it forms a sticky, uniform dough that holds together when pressed.
5. Chill the dough in the refrigerator for 20 minutes to make it easier to handle.
6. Scoop tablespoon-sized portions of the chilled dough and roll them into 1-inch balls between your palms.
7. Roll each ball in some extra powdered sugar until fully coated on all surfaces.
8. Arrange the finished truffles in a single layer on a parchment-lined baking sheet.
9. Refrigerate the truffles for at least 30 minutes to firm up before serving.
Perfectly balanced between sweet and boozy, these truffles have a fudgy interior that melts against the crunchy pecan bits. The powdered sugar coating creates a snow-dusted effect that makes them look professionally crafted. Try serving them alongside coffee or crumbling them over vanilla ice cream for an elevated dessert experience.
Vanilla Pecan Chews
Perfectly chewy with a satisfying crunch, these vanilla pecan chews deliver classic cookie comfort with minimal fuss. Packed with toasted nuts and rich vanilla flavor, they’re ideal for holiday baking or a simple sweet treat.
Ingredients
– 1 cup of softened butter
– 1 cup of packed brown sugar
– 2 large eggs
– 2 teaspoons of vanilla extract
– 2 cups of all-purpose flour
– 1 teaspoon of baking soda
– A pinch of salt
– 1 cup of chopped pecans
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and brown sugar together until creamy and light, about 2 minutes—this creates air for a softer cookie.
3. Crack in the eggs one at a time, mixing fully after each addition to prevent curdling.
4. Stir in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain.
7. Fold in the chopped pecans with a spatula to avoid overmixing the dough.
8. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 10–12 minutes, until the edges are golden but the centers still look slightly soft—they’ll firm up as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Chewy and nutty, these cookies have a tender crumb with toasty pecan bits in every bite. Crumble them over ice cream for a decadent dessert, or pack them for a lunchbox surprise.
Pecan Pie Candy Squares
Never underestimate how addictive these pecan pie squares can be. They deliver all the rich, buttery flavor of traditional pecan pie in convenient, handheld form. Perfect for holiday gatherings or just satisfying a sweet tooth craving.
Ingredients
– 2 cups of all-purpose flour
– 3/4 cup of butter, cold and cubed
– 1/2 cup of brown sugar, packed
– A pinch of salt
– 2 cups of pecans, roughly chopped
– 3/4 cup of corn syrup
– 2/3 cup of granulated sugar
– 3 large eggs
– 2 teaspoons of vanilla extract
– A splash of bourbon (optional)
Instructions
1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
2. Combine 2 cups flour, 3/4 cup cold cubed butter, 1/2 cup brown sugar, and a pinch of salt in a food processor.
3. Pulse the mixture until it resembles coarse crumbs, about 10-12 pulses.
4. Tip: Keep the butter cold for a flakier crust—don’t overmix.
5. Press the crumb mixture firmly into the prepared pan to form an even crust layer.
6. Bake the crust for 15 minutes at 350°F until lightly golden around the edges.
7. While the crust bakes, whisk together 3/4 cup corn syrup, 2/3 cup granulated sugar, 3 eggs, 2 teaspoons vanilla, and a splash of bourbon in a large bowl.
8. Stir in 2 cups chopped pecans until evenly coated with the syrup mixture.
9. Tip: Roughly chop the pecans for better texture—they shouldn’t be too fine.
10. Pour the pecan filling over the hot crust and spread it evenly with a spatula.
11. Return the pan to the oven and bake for 25-30 minutes at 350°F.
12. Tip: The filling is done when it’s set in the center and doesn’t jiggle when you gently shake the pan.
13. Let the squares cool completely in the pan on a wire rack for at least 2 hours.
14. Use the parchment paper to lift the entire slab out of the pan once cooled.
15. Cut into squares with a sharp knife for clean edges.
Absolutely divine when served slightly warm with a scoop of vanilla ice cream melting over the top. The buttery shortbread crust provides the perfect crunch against the gooey, caramel-like pecan filling. These squares keep well in an airtight container for up to 5 days—if they last that long.
Pecan and Sea Salt Turtles
Last-minute holiday baking just got easier with these irresistible pecan turtles. Let’s skip the fuss and dive straight into making these sweet and salty treats that come together in no time. You’ll be snacking on these crunchy, chewy delights before you know it.
Ingredients
– 2 cups of pecan halves
– A generous 1 cup of caramel bits
– A heavy pour of semi-sweet chocolate chips (about 1½ cups)
– A good pinch of flaky sea salt
– A quick spritz of cooking spray
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper, giving it a light spritz of cooking spray.
2. Arrange pecan halves in groups of four on the prepared sheet, creating little star shapes that will hold the caramel.
3. Bake the pecans at 350°F for exactly 5 minutes until they become fragrant and slightly toasted.
4. While pecans bake, melt caramel bits in a microwave-safe bowl using 30-second bursts, stirring between each until completely smooth.
5. Remove toasted pecans from oven and immediately spoon about 1 teaspoon of melted caramel into the center of each pecan cluster.
6. Let caramel set for 15 minutes at room temperature until firm to the touch.
7. Melt chocolate chips using the same double-boiler method for even melting without scorching.
8. Spoon melted chocolate over each caramel center, covering completely but letting some pecan tips show.
9. Immediately sprinkle flaky sea salt over the warm chocolate before it sets.
10. Transfer baking sheet to refrigerator and chill for 20 minutes until chocolate is completely firm.
The finished turtles offer a satisfying crunch from the toasted pecans against the chewy caramel center. The dark chocolate shell provides bitter notes that balance the sweet caramel perfectly. Try serving them slightly chilled for a firmer bite, or layer them between wax paper in gift tins for holiday presents.
Rum-Infused Pecan Bonbons
These rum-infused pecan bonbons transform simple ingredients into elegant treats perfect for holiday gifting. They combine buttery pecans with rich caramel and a splash of dark rum for sophisticated flavor. The chocolate coating creates a beautiful finish that hides the delicious surprise inside.
Ingredients
– 2 cups of pecan halves
– 1 cup of granulated sugar
– ½ cup of heavy cream
– 4 tablespoons of unsalted butter
– A generous splash of dark rum
– A pinch of fine sea salt
– 12 ounces of semi-sweet chocolate chips
– 1 tablespoon of coconut oil
Instructions
1. Preheat your oven to 350°F and spread pecan halves in a single layer on a baking sheet.
2. Toast pecans for 8-10 minutes until fragrant and lightly golden, then let them cool completely.
3. Combine sugar, heavy cream, and butter in a heavy-bottomed saucepan over medium heat.
4. Stir constantly with a wooden spoon until the mixture reaches 240°F on a candy thermometer.
5. Remove from heat and immediately stir in dark rum and sea salt—the caramel will bubble vigorously.
6. Fold in toasted pecans until every piece is thoroughly coated in caramel.
7. Drop tablespoon-sized clusters onto parchment-lined baking sheets using two spoons.
8. Chill clusters in refrigerator for 30 minutes until firm and easy to handle.
9. Melt chocolate chips with coconut oil in a double boiler over simmering water, stirring until smooth.
10. Dip each chilled pecan cluster into melted chocolate using a fork, tapping off excess.
11. Return coated bonbons to parchment paper and let set at room temperature for 1 hour.
12. Store finished bonbons in an airtight container between layers of wax paper. Ultimate texture combines crunchy pecans with chewy caramel beneath that crisp chocolate shell. The rum flavor deepens overnight, making these even better the next day. Try serving them alongside coffee or crumbling over vanilla ice cream for an elevated dessert experience.
White Chocolate Pecan Crunch
Rarely does a dessert come together so effortlessly while delivering such impressive results. White Chocolate Pecan Crunch requires minimal effort for maximum payoff, making it perfect for last-minute gatherings or sweet cravings. This no-bake treat combines creamy, sweet, and crunchy elements in every bite.
Ingredients
– A couple of cups of white chocolate chips
– A good handful of chopped pecans
– A splash of vanilla extract
– A pinch of salt
– A tablespoon of butter
Instructions
1. Line a baking sheet with parchment paper.
2. Melt the white chocolate chips and butter together in a microwave-safe bowl in 30-second intervals, stirring between each interval until completely smooth.
3. Stir in the vanilla extract and salt until fully incorporated.
4. Fold in the chopped pecans until they’re evenly coated with the white chocolate mixture.
5. Spread the mixture evenly onto the prepared baking sheet to about 1/4-inch thickness.
6. Refrigerate for at least 2 hours, or until completely firm and breakable.
7. Break the chilled slab into irregular pieces with your hands.
8. Store the pieces in an airtight container in the refrigerator until ready to serve.
Fantastically crisp and buttery, this treat shatters with each bite while the white chocolate melts smoothly on the tongue. Crumble it over ice cream for instant dessert elevation, or package pieces in cellophane bags for thoughtful homemade gifts. The salty-sweet balance keeps you reaching for just one more piece every time.
Gingerbread Pecan Bites
Keeping holiday baking simple yet special, these gingerbread pecan bites deliver warm spices and crunch in one perfect mouthful. They require minimal effort but deliver maximum flavor payoff, making them ideal for last-minute gatherings or cookie exchanges. You’ll appreciate how quickly they come together while filling your kitchen with that classic seasonal aroma.
Ingredients
– 2 cups of all-purpose flour
– 1 teaspoon of baking soda
– 1½ teaspoons of ground ginger
– 1 teaspoon of cinnamon
– ½ teaspoon of cloves
– ½ cup of softened butter
– ¾ cup of packed brown sugar
– ¼ cup of molasses
– 1 large egg
– A generous cup of chopped pecans
– A couple tablespoons of granulated sugar for rolling
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, ginger, cinnamon, and cloves in a medium bowl until fully combined.
3. Beat the softened butter and brown sugar in a separate large bowl with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add the molasses and egg to the butter mixture, beating for 1 minute until smooth.
5. Gradually mix the dry ingredients into the wet ingredients on low speed until just combined—don’t overmix.
6. Fold in the chopped pecans with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and roll each into a smooth ball between your palms.
8. Roll each dough ball in the granulated sugar to coat completely before placing them 2 inches apart on prepared baking sheets.
9. Bake for 10-12 minutes until the edges are set but centers still appear slightly soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
These bites strike a perfect balance between crisp edges and chewy centers, with the pecans adding welcome texture against the spicy molasses backbone. Try serving them slightly warm with a cold glass of milk or crumbling them over vanilla ice cream for an easy dessert upgrade. Their sturdy texture makes them excellent for shipping or gifting in festive tins.
Espresso Pecan Toffee Bars
Rustle up these espresso pecan toffee bars when you need a sophisticated yet easy dessert. Rich toffee meets bold coffee flavor with a satisfying crunch. They’re perfect for potlucks or late-night cravings.
Ingredients
– 1 cup of all-purpose flour
– ½ cup of brown sugar, packed tight
– ½ cup of unsalted butter, cold and cubed
– 1 large egg
– 2 tablespoons of strong brewed espresso, cooled
– 1 teaspoon of vanilla extract
– A generous pinch of salt
– ½ cup of chopped pecans
– ¼ cup of toffee bits
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine the flour, brown sugar, and salt.
3. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
4. Press this mixture firmly into the prepared pan to form an even crust layer.
5. Bake the crust for 15 minutes, until lightly golden around the edges.
6. While the crust bakes, whisk together the egg, cooled espresso, and vanilla extract in a small bowl.
7. Remove the crust from the oven and sprinkle evenly with chopped pecans and toffee bits.
8. Pour the espresso-egg mixture carefully over the nuts and toffee.
9. Return the pan to the oven and bake for another 20–25 minutes, until the topping is set and doesn’t jiggle. Tip: Check at 20 minutes to avoid over-baking.
10. Let the bars cool completely in the pan on a wire rack. Tip: For clean cuts, chill the bars in the refrigerator for 30 minutes before slicing.
11. Use a sharp knife to cut into squares.
Zesty coffee notes cut through the buttery toffee sweetness, while pecans add a welcome crunch. Serve these bars slightly chilled with a drizzle of caramel or crumbled over vanilla ice cream for an extra treat.
Conclusion
Ready to indulge? These 35 pecan candy recipes offer something for every sweet craving—from classic pralines to creative twists. We hope you find a new favorite! Don’t forget to leave a comment sharing which recipe you loved most, and pin this roundup on Pinterest to save for later. Happy candy-making!
