This recipe was submitted by Michelle in Minnesota.
In a small bowl, whisk together olive oil, balsamic vinegar, orange juice, garlic, tarragon, thyme, salt, and pepper. Set aside.
Cook couscous according to package. When cooked, drain and set aside.
In a large bowl, combine kale, apple, green onions, garbanzo beans, and cranberries. Add the olive oil and herb dressing. Stir in chopped pecans.
Serve as a healthy side dish or lunch salad along with your choice of protein.
]]>Serve with a side salad and your favorite pasta or rice (or substitute spaghetti squash or riced cauliflower if you prefer).
Ingredients
Instructions
YOU’LL NEED:
INSTRUCTIONS
NOTES
Total Time
Prep: 25 min. + chilling Bake: 20 min.
Makes 2 dozen
INGREDIENTS:
CRUST:
DIRECTIONS:
The new pecan season won’t reach its peak until November, but peach season is currently in full swing. This recipe features peaches and pecans in a buttery, sweet, crunchy treat.
Peach Pecan Filling
Crumble for Topping
Preheat the oven to 350°F.
Make the filling by mixing peaches, Cinnapecans, sugar, flour, vanilla, and salt until well combined. Scoop mixture into a lightly greased 9-inch baking dish.
To make the topping, first whisk together brown sugar, flour, granola, cinnamon, and salt until thoroughly blended. Then add softened butter and stir until the mixture is crumbly.
Sprinkle topping over peach pecan filling and bake at 350°F for 40-45 minutes.
]]>This recipe and photo were submitted by Ellen in Virginia. Thank you for sharing Ellen!
1 ½ cups Royalty Pecans
1 ½ cups oats
½ cup dried cranberries
Or use 3 cups of our Cranberry Maple Granola
Then add:
1 tsp salt
½ cup Raw Farm Honey
1 tbsp coconut oil
1 tsp vanilla extract
½ tsp almond extract
1 egg
Preheat oven to 350 degrees F.
Add pecans to a food processor and pulse to break into smaller pieces.
In a large bowl, combine granola mixture (pecans, granola, oats). In a separate bowl, whisk together honey, coconut oil, and extracts. Fold wet ingredients into the oat-pecan mixture to combine and coat. Whisk egg before adding to mix.
Firmly press mixture into a 7″ x 11″ pan. Bake bars for 15-20 minutes until golden and set.
Allow bars to cool before removing from pan and cutting into desired portions for granola bar size.
Enjoy!
**Store granola bars in individual sealed bags or separated in airtight containers.
]]>Homemade buttery crust filled with caramelized Royalty Pecans in a rich, delicious filling enhanced with our secret ingredients.
Try our Cocoa Fudge, White Chocolate, Chocolate Chip, or our signature Royalty Pecan Pie. ...Or a combination of all of them :)
This handmade sweet bread is chock-full of fresh apples and Royalty Pecans and topped with a caramel glaze. So deliciously gooey and crumbly it falls apart in your hands.
Order our signature breads here
Ice cream is the perfect dessert to cool off a 4th of July party. Top it with our candied pecans or Royalty Pecan Praline to take it to the next level.
]]>The amount of each ingredients for this recipe depends on your whim and on how many servings you want to make. This dessert is so simple, you don’t need to worry too much about specific measurements.
Since it’s July, we used fresh strawberries, raspberries, blueberries, and blackberries for a red, white, and blue theme. Choose your favorite seasonal berries and add as much or as little of each ingredient as you want. For a refreshing twist, try using frozen fruit.
Pour heavy whipping cream into a mixing bowl. Using an electric mixer, whip the cream until soft peaks form (about 5 min.). We like the taste of the rich cream without added sugar, but feel free to mix in 1-2 Tablespoons of sweetener, sprinkling in just a little at a time.
Layer the fresh whipped cream and fruit into a serving dish. You can mix the pecans throughout the parfait or sprinkle them on top. They add a nutty crunch to this creamy, sweet and tart dessert. The perfect combination!
If you’re serving these at a party, you can prepare your parfaits in advance and keep them covered and refrigerated until it’s time for dessert.
]]>
1 Cup fresh baby spinach leaves
¼ Cup Cranberry Crunch
½ Apple, cored and diced
1 Tablespoon chopped red onion
¼ Avocado, peeled and sliced
1 Tablespoon balsamic vinaigrette salad dressing
Place spinach, cranberries, pecans, apple, onion, and avocado into a bowl. Drizzle with balsamic vinaigrette. Toss salad until coated and enjoy!
]]>Combine the first eight ingredients in a food processor. Blend until smooth. Toss with hot pasta and bacon pieces. Serve immediately garnished with additional Parmesan cheese.
]]>Line an 8×8 or 9×9 baking dish with parchment paper and spray it with non-stick cooking spray. Fill the prepped baking dish with bread pieces and cover that with melted butter.
In a large bowl, whisk together eggs, corn syrup, sugar, brown sugar, vanilla, cinnamon, salt, and pecans. Pour the mixture over the bread and make sure all the bread pieces are completely coated.
Bake at 375 for 45 minutes.
Recipe adapted from justapinch.com
]]>Thoroughly mix together flour, powdered sugar, and corn starch. Add dry ingredients to softened butter and cream together. If dough becomes too thick or crumbly, you may need to knead it with your hands.
While the dough is soft, divide it into small balls (about 1 inch diameter) and place them on a cookie sheet lined with parchment paper. Use a spoon or melon baller to shape the dough into mini tart shells. (If you’re not comfortable shaping the tarts by hand, you could press the dough into a greased mini muffin tin.) Chill in the fridge for at least an hour.
Remove chilled tart shells from the fridge and bake at 350 degrees for 15-20 minutes. Let cool.
Add a spoonful of fruit preserves to each tart shell and top with pecan halves*.
Makes about 2 dozen.
*For added flavor and flair, use roasted and flavored pecans like our signature Cinnapecan or Dulce de Leche.
]]>Toast the pecans and set aside enough halves to add one on each pancake. Chop remaining toasted halves into pieces.
Mix the pancake mix, baking flour, and almond flour thoroughly and set aside. Mix the egg, pecan oil, and milk until all are blended together. Add the egg mixture to the flour mixture and mix until all is blended, then add the chopped pecans.
Pour 1/4 cup of the batter onto your hot grill or pan. Just before turning the pancakes, place one pecan half in the center of each pancake (top side of the batter should still be soft and uncooked). When ready, flip pancakes and cook until done.
Top with your favorite syrup, fresh fruit, preserves, or honey.
Tip: After devouring one of these pancakes fresh, stash the leftovers in your fridge or freezer and warm one up later for a quick and tasty breakfast or snack. Perfect for busy kids headed to school (or busy grown-ups headed to work)!
]]>3 cups of shelled Royalty Pecans
1⁄4 cup sugar
1⁄4 cup brown sugar
1⁄4 cup water
1 tablespoon Southern Pecan Coffee (ground)
2 teaspoon ground cinnamon
1 dash salt
Spread pecans on an ungreased roasting pan. Bake at 350° F for 10 minutes, stirring after 5 minutes.
Combine sugars and remaining ingredients in a saucepan. Cook over medium-low heat until sugar and coffee dissolve, stirring often.
Add pecans, and cook 3 minutes, stirring constantly. Remove from heat. Spread coated pecans on ungreased pan. Bake at 300° F for 15 minutes, stirring every 5 minutes. Cool completely; store in an airtight container.
]]>1-2 large sweet potatoes, cubed (about 1 ½ lbs.)
2 tablespoons olive oil plus 1/3 cup olive oil, divided
sea salt and freshly ground pepper
1 tablespoon honey
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
4 oz. fresh baby spinach
1 ½ cups Cranberry Crunch Royalty Pecans*
½ cup crumbled feta or blue cheese
Preheat oven to 425°F. Lightly oil a baking dish.
Place potatoes on the prepared dish and drizzle on 2 tablespoons olive oil. Season with salt and pepper. Toss to coat potatoes well and arrange them in one layer. Roast potatoes until golden brown (about 30 minutes) and set aside.
Create a homemade vinaigrette by combining honey, balsamic vinegar, mustard, and some salt and pepper in a small mixing bowl. Whisk well to combine. Add 1/3 cup olive oil and whisk again to emulsify.
Place the spinach in a large mixing bowl and add half of the vinaigrette. Toss to coat. Place spinach on serving plates. Top with roasted potatoes, cranberries, pecans and cheese. Drizzle with the rest of the vinaigrette.
*To make your own toasted pecans:
Heat a small skillet over medium high heat. When the skillet is hot, add shelled Royalty Pecans and toss continuously until just barely golden. Remove from heat and pan immediately.
]]>As some of you may already know, zucchini can offer more than just a low-calorie veggie side dish. This summer squash contains beneficial phytonutrients, vitamins, and minerals, as well as the power to enhance your sweet breads and bran muffins. Add some nutritious pecans, whole grains, and other real food ingredients, and you have a delicious healthy snack. This recipe was submitted by Anne in Illinois. Find more of her wonderful recipes at Asquaredblog.com.
Preheat oven to 350° F. Prepare a muffin pan by either lightly coating the cups with cooking spray or lining each with paper liners.
In a large bowl, combine flours, cinnamon, baking soda, salt, baking powder, and pumpkin pie spice. Mix well until ingredients are incorporated. Create a well in the center of the mixture. Set aside.
In a second bowl, combine eggs, zucchini, sugar, oil, and maple syrup. Pour into the well of the dry ingredients and stir until the entire mixture is moistened. Do not overmix. Fold in the chopped dates and pecans.
Spoon batter into prepared muffin cups, filling each cup about 1/2 to 2/3 full. Bake for 27-30 minutes, until a toothpick inserted in the center comes out clean. Makes about 18 muffins.
]]>We’ve substituted typical sweet bread ingredients like butter and all-purpose flour with healthier alternatives like coconut flour, pecan butter, and pecan oil.
Mix the dry ingredients together. In a separate bowl, beat the eggs and egg whites with the pecan butter, pumpkin puree, maple syrup, lemon zest, and vanilla. Combine all ingredients and stir. Beat with an electric mixer on high for 2 minutes in order to create a fluffy texture. Mix in the pecans. Pour batter into a lined loaf pan.
Combine ingredients for the streusel topping. Layer the streusel mixture on top of the bread batter and bake at 350° for 50-60 minutes, until the bread is lightly browned and passes the toothpick test.
Adapted from a recipe by fastpaleo.com.
]]>If you want a simpler method, try substituting the melted chocolate chips with a bit of chocolate hazelnut spread. You could also use other berries, like raspberries or cherries, or just mix them together. Just make sure you don’t add too much filling so it doesn’t bust out of the pastry!
Carefully flatten out thawed puff pastry sheet onto a lightly floured cutting board. Slice it into 4 equal squares and set them on a prepared baking sheet. In a small bowl beat the egg and water until fluffy. Use a brush to outline the edges of the pastry squares.
Prepare strawberries: wash, remove stems and leaves, and slice.
Melt the chocolate and butter in a double boiler, stirring frequently to blend. Remove from heat as soon as the chocolate is melted. (Optional: stir in freshly grated lemon zest.)
Evenly divide the strawberries and pecans among each piece of pastry, keeping them in the center of the square. Then evenly spoon the chocolate mixture over each mound of strawberries and pecans.
Fold the pastry squares diagonally in half, forming triangles. Seal the edges by gently pressing together with your finger, a spoon, or a fork. Use a sharp knife to cut a small steam vent on top of each turnover. Brush the tops with the beaten egg and sprinkle with sugar.
Preheat oven to 425°F and bake for 7-10 minutes or until golden brown.
For decorative effect, serve with melted chocolate drizzled over the top.
]]>Serving suggestion: pair with multi-grain crackers, fresh berries, spinach, and raw or roasted tomatoes.
Once you have everything cleaned, chopped, and ready to go, combine ingredients until well blended. Refrigerate any leftovers immediately.
]]>Everyone knows that Brussels sprouts are supposed to be healthy, and they are, but they can also be deliciously prepared. Good food is supposed to be enjoyable! Try this sweet and savory blend of real food ingredients for a satisfying heart-healthy dish.
Whisk together the balsamic, Dijon, and honey in a small sauce pan. Bring to a slow simmer on the stove.
While the vinegar reduces, heat the coconut oil in a skillet over medium heat. Once the oil is hot, add the minced garlic and Brussels sprouts. Stir occasionally, allowing Brussels sprouts to sear on each side. Cook for 8 to 10 minutes, until the sprouts begin to crisp and are cooked through. Remove from heat.
Check on the balsamic reduction: it is ready when it has reduced to about half (¼ cup), and is thick enough to coat the back of a spoon. Once it is ready, pour it over the cooked Brussels sprouts and toss to coat. Stir in half of the cherries and pecans, and sprinkle with salt and pepper.
Transfer the sprouts to your serving dish, and top with remaining cherries and pecans. Serves 2-3 people.
]]>The recipe calls for toasted pecans, which you can easily toast yourself or use our Royalty Roast (roasted and lightly sprinkled with sea salt). You could use raw pecans, but we find that lightly roasting shelled pecans helps to bring out a stronger, nuttier flavor.
Have you ever done a taste test comparing a recipe with raw vs. roasted pecans? What do you think? Can you tell a difference?
Salad
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Dressing
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If you want to lightly roast the pecans yourself, pre-heat the oven to 350°F. Evenly distribute pecans on a baking sheet and cook in the oven for about 4 minutes. Remove from oven and set aside to cool. Or you could use our roasted and lightly salted pecans.
In a large bowl, mix spinach, tomatoes, Bell pepper, cheese, and pecans. Set aside.
In a blender mix strawberries, olive oil, vinegar, lime, and sriracha seasoning until well combined. Add chia seeds. Divide salad equally between 4 plates. Top with hemp hearts and strawberry sriracha dressing.
]]>Cook pasta according to package directions.
Sauté mushrooms and garlic in pecan oil over medium heat until mushrooms are tender. Add peppercorns and chicken broth. Continue to cook until mixture is hot and starts to bubble. Reduce heat to low.
In a small bowl, stir flour into cream until all lumps are dissolved. Slowly add mixture to mushrooms. Add brandy and continue to cook until mixture starts to thicken. Remove from heat and stir in lemon juice. Serve sauce over cooked pasta.
In a small bowl, combine pecans, feta and basil. Add tomatoes, if desired. Sprinkle over sauce.
This recipe combines the subtle, earthy flavors of portabella mushrooms in a rich brandy cream sauce. Cracked peppercorns add a little heat while the toasted pecans, basil and feta add a perfect fresh finish.
]]>This recipe was sent to us by Jill in Michigan. You can find this and other great recipes over at Haaps & Barley.
Preheat oven to 375°F. In a large bowl, toss carrots, sweet potatoes, and garlic with olive oil, cayenne, cardamom, cloves, cinnamon, curry powder, 1 teaspoon salt, and ¼ teaspoon pepper. Spread over two baking sheets. Roast until tender, stirring halfway through, for 40-45 minutes.
Meanwhile, melt butter in a skillet over medium heat. Add pecans, maple syrup, and remaining salt and pepper; cook until fragrant, stirring frequently, for about 5-7 minutes. Remove from heat and transfer to a food processor; purée with water until smooth.
In a large stockpot over medium heat, add roasted vegetables and stock. Cover and simmer 20 minutes. With an immersion blender or in a food processor, blend until smooth. Stir in pecan cream and cook another 5 minutes.
Serve immediately or allow to cool and refrigerate in an airtight container.
]]>Serves 4
Preheat oven to 350° F. Rinse chickens in warm water and pat dry with paper towels. Coat chickens with Texas olive oil and season with salt, pepper and chili powder. Place chickens in a baking pan and cook for 25 minutes. Cover with foil and cook the chickens for another 35 minutes or until done. Set aside.
In a food processor, combine extra virgin Texas olive oil, parsley, Serrano peppers, garlic, Parmesan cheese and purée until smooth. Fold in pecan pieces. Season with salt to taste.
In a large pot of boiling salted water, add pasta and cook, following instructions on the package. When the pasta is ready, transfer to a bowl and toss with enough pesto to coat.
Divide pasta onto 4 plates. Cut chickens in quarters, removing the backbone. Place ½ chicken on top of each plate with pasta and garnish with a little extra pesto on top.
]]>We think this dish could be especially enhanced by adding a few of our signature Maple Balsamic pecans. The delicious coating on our Maple Balsamic pecans has been compared to raisins with a sweet, tart, and spicy flair.
Preheat oven to 350°F. Cover the sweet potatoes in oil and bake them on a rimmed baking sheet for 1 to 1 ½ hours, until very tender. (You can cook them in the microwave to speed the roasting time.)
Let potatoes cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl – it should just fall out of the skin. Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability. Mix in the cream cheese (or plain Greek yogurt), 4 Tbsp. butter, syrup, bourbon, cinnamon, 1 tsp. salt and pepper. Use a hand mixer or immersion blender to puree until smooth.
Scoop the potato puree back into the potato halves. Mix the remaining 2 Tbsp. of melted butter with the breadcrumbs and chopped pecans (or Maple Balsamic pecans). Salt and pepper to taste. Sprinkle the mixture over the tops of the sweet potatoes.
Bake another 15-20 minutes.*
*These can be made 2-3 days in advance and kept in the fridge in an airtight container. If coming out of the fridge, bake 30-40 minutes or simply heat them up in the microwave until thoroughly warm.
]]>Preheat oven to 350°F. Pour olive oil into a non-stick frying pan on the stove and set it on medium heat.
Mix pecan meal, cheese, oregano, basil, salt, and pepper in a large, flat dish. Whip eggs in a separate bowl.
Coat chicken breasts with beaten egg mixture, then lay them in the dry ingredients. Make sure the chicken is covered well. Using tongs or a fork, gently and slowly lay the chicken breasts into the heated oil. Be careful not to splash, and don’t let any hot oil touch your skin.
Fry the coated chicken breasts in the olive oil for just 1 minute on each side, then arrange them in a glass baking dish. Sprinkle chopped pecans over the top. Bake the chicken for 20-30 minutes (or longer if needed).
* We have some of these excellent, locally made ingredients available at our gift shop: natural shelled pecans, roasted and salted pecans, olive oil from Sandy Oaks Olive Orchard, and a variety of delicious Texas cheeses.
]]>Here are a few ideas: add fresh, crushed strawberries between the layers; add a layer of custard or cream cheese frosting over the filling; decorate the frosted top with some of our signature Pecan Delicacies (try our CocoaBlanca, Dulce de Leche, or Texas Pecan Toffee).
Preheat oven to 375 F. Line bottom of 3 (8″) round layer-cake pans with circles of waxed paper.
Separate eggs, putting whites into an electric mixing bowl and yolks into a small bowl. Let whites warm to room temperature (about 1 hour). With mixer at high speed, beat whites with 1/4 teaspoon salt until soft peaks form. Gradually beat in 1/2 cup granulated sugar (2 Tablespoons at a time) until stiff.
With the same beaters, beat yolks until thick and light. Gradually beat in the rest of the granulated sugar, beating until thick (about 3 minutes), then beat in 1 teaspoon vanilla.
Combine ground nuts, bread crumbs, baking powder, and salt. Turn dry ingredients into yolk mixture with a rubber scraper, mix well with under-over motion, and fold into whites just to combine.
Divide batter evenly into pans. Bake 25 minutes, or until surface springs back.
Combine ingredients, beat until still, then refrigerate. After cake has baked and cooled, spread filling between the layers.
Melt chocolate and butter in a double boiler. Remove from heat and add sugar, vanilla, and hot water. Pour frosting over the top of the cake and let it drizzle down the sides.
]]>Use natural raw pecans or toast the pecans first to bring out the nutty flavor. If you’re feeling creative, you could also use fresh apples to make your own pan-fried apples without any added sugar.
In a mixing bowl, toss apples, caramel syrup and cinnamon until well mixed.
In another bowl, mix granola and pecans.
In each of 4 goblets or parfait glasses, spoon 1/4 of the apple mixture and then 1/4 of the granola mixture. Spoon on 1/4 cup of yogurt. Make sure each layer is visible around the edge of the glass so you can see the layers; repeat layers.
Garnish the top of each parfait with additional chopped pecans and drizzle on caramel syrup.
Makes 4 servings.
]]>Beat eggs, juice, and oil. Add sugar and beat again. Add everything else and stir well.
Drop onto ungreased cookie sheet. Bake at 350 for 15-20 minutes until golden brown.
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