Pecan Recipes

As we enter the holiday season, remember that pecans are not just for dessert! There are many delicious ways to incorporate pecans into your favorite recipes. This recipe has tasty, healthy ingredients and fits well with many dishes, like shrimp, chicken, salmon, tilapia, steak, eggplant ... take your pick!

2013 Royalty Pecans™ Recipe Challenge Winner: Healthiest Recipe. This recipe was submitted by Michelle in Minnesota.

This fruity, decadent dessert is sure to be impressive at any holiday dinners, BBQs, or get togethers! This recipe was submitted by Karl in Minnesota. He suggests using our Old Fashioned Vanilla Peaches, but you could also try it with our traditional pickled Peaches or Spiced Peaches.

This year, in addition to your traditional holiday treats, we want to inspire you to try something new. Like many of you, we've been collecting recipes over the years, and we want to share some of our favorites. So check out our top five holiday recipes and let us know what you think!

Winning Recipe | Best Appetizer or Entree

Creamy risotto, aromatics, Pecorino Romano cheese, and butternut squash are taken to a new level when studded with gorgeous Royalty Pecans. The dish is completed with an extra smattering of pecan halves slathered in a maple glaze and sprinkled with sea salt. This winning recipe was submitted by Shauna in Utah. You can find more great recipes on her blog at HAVEYourselfatime.com.

Ingredients

• 1 ½ cups of Royalty Pecans
• ½ stick salted butter
• 1 ½ cups butternut squash, peeled and diced
• ½ red onion, diced
• 1 shallot, sliced thin
• 4 cloves garlic, minced
• salt and pepper
• 4 sprigs fresh thyme
• 1 ¾ cups Arborio rice
• 6 cups chicken broth
• ¼ cup heavy cream
• 1 cup Pecorino Romano cheese
• ¼ cup pure maple syrup
• ½ teaspoon Himalayan sea salt
• ½ pound bacon, cooked and diced

Directions

In a deep skillet, melt 2 tablespoons of butter over medium heat. Add the squash, onion, shallot, and garlic. Chop one cup of the pecans and add them to the pan. Sprinkle with salt, pepper, and half of the thyme leaves. Cook until the squash is softened and the onion is translucent. Remove to a plate, and set aside.

In the same skillet, melt the remaining butter. Add the Arborio rice and toast for a few minutes on medium high heat. When the rice is slightly golden, begin adding the chicken broth.

Pour the chicken broth into the rice ½ cup at a time. Stir the rice continuously and allow the liquid to absorb before adding another ½ cup. This process should take at least 30 minutes. When all of the broth is used, the rice will be tender but will still have an al dente bite.

When the rice is done, add the pecan and squash mixture. Add the cream and ¾ cup of cheese. Stir gently to combine.

In a small saucepot, add the remaining pecans. Toast over medium heat for a minute until fragrant. Add the maple syrup and stir. Heat for a couple of minutes until the syrup is sticky and adheres to the pecans. Pour the pecans onto parchment paper and sprinkle with sea salt. Allow to dry for a few minutes.

Serve the risotto with a sprinkle of fresh thyme, the diced bacon, the remaining cheese, and the maple glazed pecans.

If you like sweet potatoes or candied yams, you'll love these hearty, sweet potato pancakes. Enjoy them plain or drizzle on some homemade butter pecan syrup ...

This month, inspired by Father's Day, we have a great recipe you can use whether you're cooking on the grill or in the oven. For a delicious, more heart healthy option, use a lean venison backstrap or chicken breast.