Pecan Recipes

Recipe: Royalty Pecan & Kale Couscous

Spicy Tex Mex Meatballs
Here's an easy recipe featuring our Tex Mex pecans that you can add to any meal. It's incredibly versatile in that you can adjust the spiciness up or down, depending on personal preference. We like pork for this recipe, but you can substitute a meat lower in fat, like turkey, if you prefer.
Serve with a side salad and your favorite pasta or rice (or substitute spaghetti squash or riced cauliflower if you prefer).
Ingredients
- 1lbs pork mince
- 1 egg
- 1 tsp. garlic (or 2 finely chopped garlic cloves)
- 2 tsp. salt
- 1.5 tsp. black pepper
- finely chopped chives (as much you have/want)
- 1/4 cup Royalty Pecan Tex Mex Pecans
- Your preferred oil for browning the meatballs in a pan
- Additional spices to taste (cayenne pepper, cumin, chili powder, etc)
Instructions
- Chop the Tex Mex Pecans into a fine chop. The finer the better, since we’ll mix this with the meat.
- Combine all ingredients in a large bowl and mix well. Roll the meat mixture into balls.
- In a skillet, non-stick frying pan, or electric frying pan, heat the oil and brown the meatballs on all sides.
- Move them into a casserole dish and bake at 350F for 10 - 20 minutes depending on the size of your meatballs. To make sure they are fully cooked cut one in half or use a meat thermometer to check for an internal temperature of 145°F.

Recipe: Peach Cinnapecan Crisp

Chewy Cranberry Pecan Granola Bars

Recipe: Pecan Berry Parfait
Recipe: Pecan Cranberry Spinach Salad

Recipe: Pumpkin Pecan Pesto Pasta

Recipe: Mini Pecan Shortbread Tarts

Recipe: Gluten/Wheat Free Pecan Pancakes

Recipe: Sweet Coffee Glazed Pecans

Recipe: Cranberry Pecan Sweet Potato Salad
Looking for new ideas for Thanksgiving dinner? Try this amazing (and nutritious!) creation made with roasted sweet potatoes, spinach, cranberries, pecans, and a homemade balsamic vinaigrette. Our Cranberry Crunch roasted and flavored pecans would be perfect in this dish, but you can also start with fresh Royalty Pecan halves and toast them yourself. This recipe was sent to us by Kimberley in North Carolina.
Ingredients
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
Directions
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.