Oatmeal Baked Apples with Cinnamon and Pecans

Oatmeal baked apples with cinnamon and pecans
Photograph and recipe courtesy of: Marina Delio

Warm baked apples are a comforting breakfast (or dessert!) on a cold, winter day. They are even better stuffed with cinnamon and pecan oatmeal. Here’s a delicious vegan and gluten-free recipe:


4-6 apples, large enough for stuffing
2 cups oats
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
1 cup and 2 tbsp milk
½ cup applesauce
¼ cup maple syrup
½ tsp vanilla extract
1 tbsp coconut oil
¼ cup Pearson Natural Pecan Pieces
1 tbsp brown sugar


Preheat oven to 350 degrees F. Slice the top off of the apples. Scoop out the inside of the apple, including the seeds, with a spoon or knife. Be careful not to pierce the apples, since they will be used as a bowl for the oatmeal.

Mix the dry ingredients: oats, baking powder, salt, cinnamon and nutmeg. In a different bowl mix the wet ingredients: milk, applesauce, maple syrup, vanilla and coconut oil. (Make sure the coconut oil is melted. It only needs to be slightly warm in order to melt.)

Once both the dry and wet ingredients are mixed, combine them into one bowl and mix them together. Fill each apple with the oatmeal mixture. (No need to worry about over-stuffing.)

Place apples upright in a cake pan and bake for 30 minutes.

Wait a few minutes for the apples to cool. Top with chopped pecans and drizzle with honey. For a yummy dessert, serve with vanilla ice cream!

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Easy Pecan Ideas for Your Holiday Recipes

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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping
Image and recipe property of: Melissa Herald

Forget the marshmallows! Try a sweet, crunchy pecan topping on your sweet potato casserole this Thanksgiving. This recipe is not only delicious, it’s also gluten-free and paleo-friendly!

Sweet Potatoes:

4 sweet potatoes (large)
½ cup canned coconut milk
1 Tbsp coconut oil
½ orange, juiced
1 Tbsp maple syrup
1 tsp cinnamon
½ tsp nutmeg


¾ cup Pearson Natural Pecan Pieces
1 tsp cinnamon
1 Tbsp maple syrup
1 tsp melted coconut oil


  1. Preheat oven to 350 degrees F.
  2. Rinse and peel sweet potatoes; cut into chunks and boil.
  3. When sweet potatoes are finished (soft and easy to pierce with a fork), drain and dump into mixing bowl. Add coconut milk, coconut oil, orange juice, maple syrup, cinnamon and nutmeg. Mix until smooth and blended.
  4. Put mashed sweet potatoes into an oven safe casserole dish. Smooth out the top with a spatula.
  5. In another bowl, combine pecan pieces, cinnamon, maple syrup and coconut oil. Stir until pecan pieces are coated.
  6. Pour pecan topping evenly over sweet potatoes.
  7. Bake for 15 minutes or until brown.

Not on a special diet? Top with brown sugar and cinnamon for a little extra sweetness. Enjoy with friends and family!

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Pecan Cinnamon Rolls

Pecan Cinnaman Rolls
Image and recipe property of: Jenny Steffens

Ingredients for Cinnamon Rolls:

2 sheets (1 pkg) Puff Pastry
2 tbsp butter
1/4 cup sugar
1/2 cup brown sugar
2 tablespoons cinnamon

Ingredients for Pecan Topping:

12 tbsp butter, softened
1/2 cup brown sugar
1/2 tsp salt
1 cup of Pearson natural pecan halves


Muffin pan
Electric mixer and bowl


Preheat the oven to 400 degrees (F). Defrost puff pastry, but keep cold.

Create the gooey pecan topping by combining the 12 tablespoons of butter, salt, and ½ cup of brown sugar. Mix in electric mixer until creamy. Put a spoonful of topping mixture in each cup. Place four pecans halves in each cup and smash down to cover the bottom of each cup evenly.

Lightly flour surface and unfold puff pastry sheets. Lightly flour puff pastry. Melt the 2 tablespoons of butter and brush onto one side of the pastry. Sprinkle the same side evenly with sugar, brown sugar and cinnamon. Roll up the puff pastries and slice each roll into six pieces. Place each piece standing up (like a cinnamon roll) on top of the pecans and topping mixture.

Bake for 25-30 minutes or until golden brown. Place parchment paper in a baking sheet. After cinnamon rolls have cooled for a few minutes, flip rolls on the parchment paper. (Do not let them cool completely in muffin pan.) Scoop out filling with a spoon, if necessary. Be careful; the topping is very hot.

The rolls and sweet and gooey, perfect for a special breakfast!

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Fun Facts about Pecans


pecan facts

| Infographics

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The Nutritional Value of Pecans

“More pecans, please!”

Pecan pies are a tasty Thanksgiving dessert, but did you know that pecans have health benefits? They have natural antioxidants and have been known to reduce bad cholesterol. Fresh, in-shell Georgia pecans are great for cracking and great for you heart!

Pecans are the only tree nuts in the U.S. native to America. They have been growing on American soil for hundreds of years. Here are just a few nutritional facts about this native American tree nut:

Good Source of Protein

Pecans are a good, natural source of protein. In one serving size of pecans (about 1 cup, chopped) there are 10 grams of protein. The American Journal of Clinical Nutrition suggests that they may help with maintaining and losing weight.

Rich in Nutrients

Pecans provide nutrients that the human body needs, such as: vitamin A, vitamin E, folic acid, thiamin, manganese, potassium and zinc. A handful of pecans have a wide variety of vitamins and minerals. They are also a natural source of fiber.

Natural Antioxidants

In recent years, studies have shown that eating pecans every day can help prevent heart disease. The Vitamin E naturally occurring in pecans is an antioxidant. Antioxidants are an important part of everyday health; they help prevent the risk of heart disease and cancer. Pecans contain a high capacity for antioxidants compared to other nuts.

Remember to eat pecans for your health! Click here to order a bag of our in-shell new crop pecans, available in November.

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Dress Up Your Salad with Fresh Pecans


Salad with Strawberries and Pecans

Everyone loves praline and maple pecans, but our fresh pecans are also great addition to your pantry. They are great for both snacking and adding to side salads and dishes. Pecans are great for texture and protein, and they pair well with fruit and cheese. Throw out the ranch and try one of these great salad ideas!

  • Romaine and red leaf lettuce with sliced strawberries, pecan halves, and blue cheese with a with a drizzle of sweet, reduced balsamic vinegar.
  • Mixed greens with cherry tomatoes, onions, bell peppers and feta cheese in our Creamy Vidalia Onion salad dressing.
  • Arugula salad with pears, pecans, and goat cheese tossed in white-wine vinegar, olive oil and mustard vinaigrette.
  • Chunky chicken salad with chopped grapes, apples and pecans on a bed of iceberg lettuce with a warm, toasted croissant.

Sweet, roasted pecans are tasty on salads too! They still pair well with blue cheeses, fruit and vinaigrettes.

Happy Salad Tossing!

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How to Toast Pecans

Toasted pecans are wonderful as a topping on desserts, pancakes or a warm bowl of oatmeal. Store them in an airtight container for snacking! Here are a few tips for toasting your pecans:

  • Buy pecan halves or unshelled pecans. Fresh, whole pecans are best!
  • Make sure to use cooking spray or a little butter to coat pecans before toasting. It will help prevent sticking and burning. If you prefer to toast dry pecans, you may want to use parchment paper.
  • If you have been storing pecans in the freezer, let them thaw completely before toasting.
  • Once you have toasted your pecans, you can chop them into pieces and store them in the freezer for later use.

Toasting pecans in a pan:

Melt salted butter in a nonstick pan. Toss pecans in butter on medium-high heat until warm, toasted and nutty. Lay pecans on paper towel to let them cool and dry.

Toasting pecans in the oven:

Preheat oven to 375 degrees Fahrenheit. Lightly spray baking sheet with cooking spray (or lay down sheet of parchment paper). Spread pecans evenly over baking sheet, making sure there is only one layer of pecans. Toast for 2-3 minutes, turn pecans over with a spatula, and toast for another 2-3 minutes. Keep an eye on your pecans, because they will burn quickly. When you smell a warm, nutty aroma, they are ready to eat!

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Peach Ice Cream

Wondering what to do with all those frozen peaches? Try making some fresh, homemade peach ice cream – it isn’t just for summer! It’s also the tastiest way to use your last batch of peaches and make the most of those warm, Fall afternoons. (Hint: Don’t want to go to the trouble of making homemade peach ice cream? Mix some frozen peach slices with good, store bought vanilla ice cream!)

Peach Ice Cream

2-2 ½ cups frozen peaches, chopped and peeled
2 cups heavy cream
1 can sweetened condensed milk
½ cup sugar
1 tbsp lemon juice
½ tsp vanilla or almond extract
½ tbsp honey, optional


Combine frozen peaches (tips on freezing peaches), lemon juice, and ½ cup sugar and stir. Cover and let sit in until peaches thaw. Process peaches and mix in other ingredients. Cover and chill for 3-4 hours, then pour mixture into ice cream maker and make according to instructions.

Serve in a mini pie crust with fresh raspberries for a garnish!

Recipe adapted from: Creations by Kara

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Salted Caramel Praline Cheesecake

Pecan and Caramel Cheescake

For the Crust:

1 cup pecans * I added a bit more, I needed extra for garnishing my mini cheesecakes

1 stick plus 1/2 teaspoon unsalted butter, melted

1/4 cup sugar plus 2 1/2 tablespoons extra for pecan roasting.

2 tablespoons heavy cream

Pinch of salt

2 packets graham crackers (about 10 ounces), crushed

Set Oven at 375. Line baking sheet with parchment paper, * important because you will not want to wash the sticky mess off of your pan when finished cooking. Mix pecans with 1/2 tablespoon melted butter, 1 tablespoon sugar and the 2 tablespoons cream with a pinch of salt. Bake for about 5 minutes. They should be toasted and bubbly. With a fork, pick out pecans so they don’t get stuck to the pan, let cool.

Set aside 14 -16 pecans to garnish the cupcakes. If doing a traditional cheesecake using a spring form pan you will need about 12 pecans for garnishing the top. Take the rest and place in a food processor along with the graham crackers, pulse to make fine crumbs, next add melted butter and sugar. Pulse until fine. Pour into pan and form with hands a sturdy wall for your cheese cake.

For the Filling:

3 8oz packages cream cheese,

1 13-14 oz. can dulce de leche

2 tablespoons all purpose flour

3 teaspoons kosher salt * I used 2 teaspoons Fleur de sel

1 ¼ cup granulated sugar * I used 1 cup of sugar

1 tablespoon vanilla extract

4 large eggs, at room temperature

With a electric mixer cream together cream cheese, add can dulce de leche mix until smooth and creamy. Add flour and salt. Mix for about 5 minutes making sure all lumps are gone. Add sugar, mix until smooth. Add Vanilla. Beat in egg one and a time for about 30 seconds, but please don’t over beat. Pour cream cheese mixture over your prepared crust.

Bake at 300 degrees. I baked my cheese cake in a loaf pan and as well as muffin tins. I divided my batter and guessed on the time of cooking for the loaf pan. *If using a spring form pan remember to put foil around the bottom of the pan to insure no water gets in. Place in a water bath. The original recipe says to bake for 55- 65 minutes which is for the spring form pan size. Of course mine did not take so long due to my small choice of pans. Cupcakes 18-23 minutes, *they may take longer so don’t be afraid to jiggle them, look for a wobbly center and firm sides. That should be about the right look. Cracked is not a sign that they are fully cooked. So don’t over cook them. Bake the loaf pan for about 40 minutes. Let cool completely and then transfer to Refrigerator to firm up for 4- 8 hours.

Recipe Property of Baking Chic.

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