Ingredients

• 3 tablespoons butter 
• 4 cups pecan pieces or halves 
• 1 pack chocolate candy coating 

Directions

1. Melt butter on a 15 x 10 cookie sheet in 300 degree oven.
2. Spread pecans in pan, mixing with butter.
3. Sprinkle with salt.
4. Bake for 30 minutes stirring every 10 minutes. 
5. Melt chocolate in microwave according to package directions.
6. Stir in pecans.
7. Drop by the spoonful onto wax paper and cool.

Yields about 60 piece.

Ingredients

• 1 pound pecans
• 3 Tbs. salt
• 1 ½ quart water  

Directions

1. Preheat oven to 275° F.
2. In a large container, combine water and salt; bring to a boil.
3. Add pecans, turn off heat and stir 3 or 4 minutes.
4. Drain in a colander. 
5. Place damp pecans in a roasting pan and salt liberally.
6. Bake 10 minutes and salt to taste.
7. Continue baking 75 minutes longer shaking pan every 15 minutes.
8. Pecans should be completely dry when done.

Ingredients

• 1 cup sugar  
• 2 tablespoons honey 
• ½ cup milk
• ¾ teaspoon vanilla extract 
• Salt to taste 
• 2 cups pecans * 

Directions

1. Combine all ingredients except pecans.
2. Cook in saucepan to 240 degrees.
3. Add pecans and stir.
4. Continue cooking for one minute.
5. Pour on wax paper lined cookie sheets to cool.

*If using pecan halves, separate with fork. If using pieces, you may wish to let the pecans cool in small clusters. 

For variation, try substituting ½ cup orange juice and 1 teaspoon orange zest instead of milk and vanilla extract.

Ingredients

• 1 cup plain flour (sifted before measuring)  
• 1 stick butter 
• 2 eggs, beaten 
• 1 ½ cups brown sugar 
• ½ cup shredded coconut
• 1 cup chopped pecans 
• 2 Tbls flour 
• ½ tsp baking powder 
• ½ tsp salt 
• 1 tsp vanilla 

Directions

1. Combine flour and butter, blend to a smooth paste.
2. Spread in a 9x13 inch Pyrex dish.
3. Bake in a 325º oven for 12 minutes.
4. Combine remaining ingredients and spread over first layer. 
5. Return to 325º oven for 20 minutes.
6. When cool, spread with 1 ½ cups confectioners sugar that has been blended with the juice of 1 ½ lemons.
7. Cut into squares or bars.

Ingredients

• ½ cup butter  
• ½ cup crushed potato chips 
• ½ cup margarine 
• ½ cup chopped pecans
• 2 cups flour
• 2 tsp. vanilla 
• ½ cup sugar

Directions

1. Preheat oven to 275° F.
2. In a large bowl, mix margarine, butter, flour, and sugar.
3. Blend in potato chips, nuts, and vanilla.
4. Roll dough into balls the size of a half dollar. 
5. Place onto a waxed paper lined cookie sheet.
6. Flatten balls with a glass that has been dipped into granulated sugar.
7. Bake for 30 minutes.

Ingredients

• 3 Eggs 
• ½ cup sugar 
• 1 cup corn syrup 
• ½ teaspoon salt
• 1 teaspoon vanilla 
• ¼ cup melted butter 
• 1 cup pecan pieces 
• 1 deep dish pie shell, unbaked 

Directions

1. Beat eggs slightly.
2. Add sugar, corn syrup, salt and vanilla.
3. Mix and add Butter.
4. Stir in Pecan Pieces.
5. Pour in Pie shell and bake in preheated over at 350 degrees for 50 minutes.

Ingredients

• 1 lb grated cheddar cheese 
• 2 bundles chopped green onions 
• 1 cup chopped pecans 
• 4 Tablespoons mayo 
• Jalapeno Jelly (10.5 ounce jar) 

Directions

1. Mix first four ingredients (cheese, onions, pecans and mayo) together thoroughly.
2. Spread mixture into a shallow dish.
3. Spread pepper jelly over mixture.
4. Chill if desired.
5. Serve with Ritz crackers or other.

Ingredients

• 1 pound Monterey Jack cheese 
• 1 8 Oz. Package Softened Cream Cheese 
• ½ cup finely chopped jalapeno peppers 
• Dash of salt 
• 1 minced garlic clove (Optional) 
• 1 cup finely chopped pecans

Directions

1. Mix cheeses together.
2. Add jalepeno, salt and garlic (if desired).
3. Mix until smooth.
4. Chill until firm enough to shape into ball.
5. Roll in pecans and chill until serving time.
6. Serve with crackers.
7. This recipe can be frozen for later use.

Ingredients

• 1 Lb. Bag Cromartie Pecan Halves 
• ½ stick butter
• Salt 

Directions

1. Melt butter.
2. Mix well with pecan halves.
3. Place in single layer on baking sheet.
4. Sprinkle with salt.
5. Bake at 275 degrees for one hour, stirring every 15 to 20 minutes.
6. Add more salt as needed. 
7. Cool and enjoy!