Page: of 1 Automatic Zoom Automatic ZoomAutomatic Zoom Actual SizeActual Size Page FitPage Fit Page WidthPage Width 50%50% 75%75% 100%100% 125%125% 150%150% 200%200% 300%300% 400%400% FAMILY FEATURES W hen Thanksgiving hosts and their guests ponder must- have desserts, one of the most common favorites is an oh-so- delicious pie. […]
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FAMILY FEATURES
W
hen Thanksgiving hosts and
their guests ponder must-
have desserts, one of the most
common favorites is an oh-so-
delicious pie. More specifically, with nearly
endless possibilities and its familiar festive
flavor, pecan pie is one of America’s most
beloved holiday treats.
From nods to the Northeast’s love of
maple to celebrating sweet tastes of the
West Coast with a citrus twist, the Ameri
-
can Pecan Promotion Board is celebrating
regionally inspired recipes. While the clas
-
sic pecan pie is a hit at the Thanksgiving
table, you can make it a perfect palette for
creativity this year by enjoying local flavors
that take the festivities up a notch.
For example, putting a festive spin on
the holiday favorite can be as easy as this
sweet and savory Bourbon Bacon Pecan
Pie that’s a mouthwatering take on tradi
-
tion. Or, if you’re in need of a quick snack
everyone can share while mingling, opt for
this Chocolate Cherry Pecan Snack Mix
that takes just 20 minutes to prepare. It in
-
cludes chocolate-glazed pecans tossed with
yogurt-covered raisins, pretzels and dried
tart cherries – a staple
of the North.
When it comes to
pecans, great taste is
just the beginning.
They’re the ultimate
supernut due to their
flavor versatility and
nutritional benefits.
Next time you’re
shopping for pie
ingredients, remember
you can pick up an
extra bag to add to
favorite appetizers,
snacks, meals, desserts
and more all holiday
season long.
Find more regional
recipe inspiration by
visiting eatpecans.com.
Chocolate
Cherry Pecan
Snack Mix
Recipe courtesy of
Emily Caruso of “Jelly
Toast” on behalf of
the American Pecan
Promotion Board
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 20
Heat oven to 325 F.
In bowl, whisk egg
white, brown sugar,
cocoa powder, vanilla
extract and salt until well
blended. Add water to
thin mixture slightly.
Fold in pecan halves
until well coated. Spread
mixture onto parchment-
lined baking sheet.
Bake 15-20 minutes, or
until mixture is well set.
Stir mixture several times
during baking. Allow
pecans to cool completely
and transfer to bowl. Mix
in dried cherries, pretzels
and raisins.
Ring in the
Ring in the
Holidays
Holidays
with Regionally
with Regionally
Inspired Recipes
Inspired Recipes
1
tablespoon water
1 1/2
cups pecan halves
1
cup dried tart cherries
1
cup small pretzels
3/4
cup yogurt-
covered raisins
1
large egg white
1/4
cup light brown sugar
1 1/2
tablespoons unsweetened
cocoa powder
1/2
teaspoon vanilla extract
1
teaspoon salt
Bourbon Bacon Pecan Pie
Recipe courtesy of Emily Caruso
of “Jelly Toast” on behalf of of the
American Pecan Promotion Board
Prep time: 20 minutes
Cook time: 70 minutes
Servings: 10
1
pie dough (9 inches)
4
strips thick-cut bacon
1/2
cup dark corn syrup
1/2
cup light corn syrup
1
cup light brown sugar
2
tablespoons unsalted
butter, melted
2
tablespoons bourbon
3
large eggs
1/2
teaspoon salt
2 1/2
cups raw pecan halves
Place baking sheet in oven. Preheat
oven to 350 F.
Gently line pie pan with rolled out
pie dough. Press into edges and up
sides. Use fingers or fork to create
decorative edge. Set aside.
In skillet, fry bacon until crisp.
Remove from pan and drain on
paper towels then chop into small
pieces and set aside. Reserve 1/4 cup
bacon grease.
In large bowl, whisk dark corn
syrup, light corn syrup, brown
sugar, reserved bacon grease, butter
and bourbon. Add eggs and salt;
whisk until mixture is even. Fold in
pecan halves and chopped bacon.
Pour mixture into pie crust
and spread evenly with spatula.
Gently cover edges of pie crust
with aluminum foil. Place pie on
preheated baking sheet and bake
60-70 minutes, or until pie is set
in center.
Remove pie from oven and
cool completely before serving
or chilling.
Notes:
Pie can be made 1 day
ahead and refrigerated overnight.
Allow pie to come to room tempera
-
ture before serving.
