butter pecan

Butter Pecan Shortbread Cookies. These tender and buttery shortbread cookies are loaded up with toffee bits and pecans. These easy to make cookies will soon be a family favorite!

Butter Pecan Shortbread Cookies

salted butter (room temperature)

brown sugar

sugar

tsp vanilla extract

all purpose flour

toffee bits

pecans (chopped)

In a large mixing bowl add the room temperature butter and sugars. Beat or mix together until combined.

Add in the vanilla extract and egg. Mix to combine.

Stir in the all purpose flour. Fold in the toffee bits and chopped pecans.

Divide the cookie dough in half. Lay a piece of plastic wrap on the counter. Place one half of the cookie dough on the plastic wrap. Using the plastic wrap, roll the dough into a long round shape. Roll it against the counter to get the dough compact and round. Make sure the cookie dough is completely wrapped in the plastic wrap and place in the fridge to chill. Do the same with the second half of the shortbread cookie dough.

Chill the cookie dough for at least 2 hours. Preheat the oven to 350 degrees.

Remove the cookie dough from the refrigerator and remove the plastic wrap. Using a large knife slice the cookie dough into 1/2 inch rounds.

Place the shortbread cookie rounds on a large baking sheet that is lined with a silicone baking mat or parchment paper. Press the edges of the cookies in to smooth out from cutting.

Bake the cookies for about 12-14 minutes until cooked through. Cookies will be slightly golden on the outside. They will not spread much or rise.

Store the cookies in sealed containers at room temperature.

An easy dessert recipe with a no-bake filling made from brown sugar swirled with warm melted butter mixed with cream cheese, pecans and whipped topping over a simple pecan shortbread crust. Special enough for Thanksgiving and Christmas but easy enough for anytime!

Pecan Cream Deep Dish Pie

flour

butter,

pecans

salt

8-oz packs cream cheese,

butter, melted

vanilla extract

8-oz tubs cool whip, divided

This sweet moonshine recipe makes dessert in a jar! The perfect sweet spirit for sippin’, shootin’, or using as a base in your next favorite cocktail.

Delicious Butter Pecan Moonshine 

water

dark brown sugar

Moonshine

oz Salted Caramel-flavored Moonshine

tbsp butter pecan syrup

In a saucepan combine the water and sugar over medium heat.

Whisk until all the sugar is dissolved.

Remove from heat.

Add the butter pecan syrup and vanilla.

Allow to cool.

Once cooled, combine the syrup mixture with the caramel and regular moonshine.

Serve in mason jars.

For an extra kick, add a scoop of ice cream to your mason jars while servin

A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe!

Pecan Cream Pound Cake with THE BEST Pecan Cream Cheese Frosting

real butter (2 1/2 sticks)

eggs (room temperature)

baking soda

sour cream

half-and-half

butter

cream cheese

real butter (1/2 stick)

1-lb box powdered sugar

Perfect pancakes for  “breakfast for dinner,” special holiday or Sunday breakfast! These special, yet easy banana pancakes taste exactly like banana nut bread.

Banana Butter Pecan Pancakes

bananas (mashed)

baking mix (like Bisquick or Jiffy)

tbsp sugar

milk*

unsalted butter

*You may need to add more milk--depending on how much liquid is in the bananas. Mine were just getting freckles so I needed 3/4 cup. I suggest starting with slightly less just in case. Add enough to get a good, thick pancake batter.

Melt the butter over medium-high heat in a heavy skillet. When butter starts to sizzle, add the pecans. Stir constantly until nicely toasted and you get that "buttered pecan" aroma. The butter will brown, but that's part of the flavor! Just don't let them burn. Remove from heat and let them cool to room temp.

In a large bowl, mix remaining ingredients and add the cooled pecans (yes, add whatever butter remains in the skillet) and stir until combines. Let that sit while you heat and prepare your griddle (or skillet, whatever you cook pancakes in/on). I start with greasing the griddle with about 1/4 tsp butter and rubbing it around the griddle with a paper towel (save the paper towel--because it's good for re-greasing when necessary if you're making a lot of pancakes at one time).

Pour batter on griddle/pan using a scant 1/4 cup of batter. When bubbles appear on top of the pancake, flip it and cook for another 3-5 minutes or until the underneath is golden brown.

These can be kept warm in a 200 degree F oven while you make the entire batch.

Recipe makes 8 pancakes. Since they are rich, 2 pancakes per serving seemed adequate to me, but appetites vary.

These ooey gooey chocolate chip cookies are baked with savory pecans, rich dark chocolate, and nutty brown butter. The outside is golden and crispy and the inside remains soft and melty.

Butter Pecan Chocolate Chip Cookies

(250 grams) all purpose flour

tsp baking soda

cinnamon

(200 grams) dark brown sugar, packed

(100 grams) granulated sugar

tbsp molasses

eggs

chocolate

pecan halves, roughly chopped + more for topping

Flaky sea salt

First, brown the butter. Add the 1 cup of butter to a saucepan over medium heat. Melt and continue to stir until it turns a rich amber color and gives off a nutty scent. Click here for more details on how to brown butter. 

Pour into a large mixing bowl (making sure to scrape in the browned bits at the bottom of the pot) and set aside to cool. 

In a smaller bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

Once the brown butter is no longer hot, add the brown sugar, sugar, and molasses to the bowl. Whisk to combine. You can either do so by hand or with an electric mixer. It should resemble the texture of a slushie.

Whisk in the eggs and vanilla until fully combined. 

Pour in all of the dry ingredients and mix to incorporate. Switch to a rubber spatula to fold in the ingredients once the dough starts to thicken. 

Fold in the dark chocolate and pecans. At this point, the dough should be sticky and able to hold its shape when scooped. If it&#8217;s too thin, place it in the refrigerator uncovered for about 30 minutes to cool. 

But if it&#8217;s already at the right consistency, scoop out the cookie dough using a large 2oz scoop or 1/4 measuring cup. Place the scoops side by side on a plate or small baking sheet lined with wax or parchment paper. 

Place extra chocolate chips and pecans on top of each cookie and chill for at least 30 minutes, but they can also be left overnight. 

When ready, place 5-6 large cookies on a large baking sheet lined with parchment paper and bake at 350F for 13-15 minutes. If your cookies are smaller than 2oz, bake for 10-12 minutes. The cookies are ready when the edges are golden and the middle looks puffed, pale, and a bit underdone. 

When they&#8217;re hot from the oven, sprinkle the tops with a bit of sea salt and transfer to a cooling rack. If the cookies are too soft to move, let them sit on the cookie sheet for about 5 minutes and then try again. 

Bake the remaining cookie dough and dig in!

These were delicious. I used Hershey's cocoa instead of the chocolate chips. Since I didn’t have any Chips  on hand. It was a great substitute. The butter was a neat little bonus too. Thx for sharing this recipe.

This dough tasted AMAZING!! But, my cookies turned to batter in the oven. They almost looked like lace cookies. I don’t know what I did wrong. I even chilled the dough overnight in the freezer. I’m going to have to try again and figure out where I went wrong. Love all of your recipes!

Wonderful. I always get rave reviews.  I use 2 1/2 cups of flour. Otherwise, they are too runny.

These cookies are dangerously good! I am making them for my second time now for a crowd. Never knew that boiling the butter would make a cookie this good, thanks for the recipe!

https://www.youtube.com/watch?v=osaRZqSKEPQ

FULL RECIPE: https://butternutbakeryblog.com/butter-pecan-chocoate-chip-cookies/

Video made in partnership with Adobe #ad

Website: https://butternutbakeryblog.com/
Instagram: @butternutbakery
Facebook: @butternutbakeryblog

Butter Pecan Chocolate Chip Cookies | #AdobePartner

Carolina Pecan Bars

½ cups pecans, roughly chopped

white sugar

butter (two sticks)

eggs, room temperature

maple extract

baking powder

milk

oz cream cheese

Preheat oven to 350 degrees F and grease a 9x13 baking dish.

Over medium heat, melt 1 tablespoon of butter in a small skillet. Once melted added chopped pecans and stir until toasted, 3-4 minutes. Remove from heat.

In a large bowl, combine sugar and 1 cup butter. Beat until fluffy. One at a time, add the eggs, beating to combine then add vanilla and maple extracts.

In another large bowl, combine flour, baking powder, and salt. Thoroughly mix.

Slowly add the dry mixture to the wet mixture, alternating with the 1 cup of milk. Mix until just combined, then fold in the toasted pecans.

Transfer batter to the prepared baking dish and bake for 30-35 minutes or until inserted toothpick comes out clean.

As cake bakes, start on the frosting: combine powdered sugar, cream cheese, ⅔ cup butter, vanilla extract, and maple extract in a large bowl. Beat until smooth then add just enough milk to make the consistency spreadable.

Once cake is done baking and cool enough to handle, divide in half. Scoop out one half of the cake into a large bowl and crumble it. Stir ¼ of the frosting into the crumbled cake. Repeat process with a second half of the cake.

Transfer the cake crumble back into the baking dish and press into one even layer.

Top the pressed cake with the remaining frosting. Sprinkle with additional pecan pieces if desired.

Refrigerate until fully set, 4 hours or overnight. Cut into small squares and serve chilled.

Get your glass of milk ready! This cake is ooey, rich, and full of butter pecan flavor. Using the pecan-flavored cake mix is genius. Adding the pecans on top gives a little extra crunch. Make this for friends and family and it will disappear quickly!

Butter Pecan Gooey Cake

box(es) butter pecan cake mix

cup(s) butter, melted

cream cheese (softened)

teaspoon(s) pure vanilla extract

confectioners' sugar

cup(s) chopped pecans

Butter, vanilla and pecans, what more could you want??

Butter Pecan Cake

Cake:

(2 sticks) unsalted butter, room temperature

all-purpose flour

buttermilk

pecans, roughly chopped

Glaze:

(1 stick) unsalted butter, room temperature

pecan extract or vanilla extract

powdered sugar,

Butter Pecan Pound Cake

Preheat oven to 350º F and lightly grease 1-2 9x5-inch loaf pans with butter or non-stick spray.

In a medium bowl, whisk together flour, baking powder and salt, then set aside.

In a large bowl or mixer, cream together butter and sugars (white and brown) for 3-5 minutes, or until fluffy and lightened in color.

Beat in eggs and vanilla extract, then alternate between adding the buttermilk and the flour mixture, beginning and ending with the dry ingredients.

Once fully incorporated, fold in chopped pecans, then pour mixture into greased loaf pans.

Place in oven and bake for 55-60 minutes, or until toothpick inserted in center comes out clean.

While cake bakes, whisk together butter, brown sugar and water in a small saucepan over medium heat.

Remove from heat and stir in vanilla extract, then whisk in powdered sugar as needed.

Pour glaze all over cake, then let it set.

Moist Southern Butter Pecan Cake loaded with pecans and frosted with a pecan brown sugar cream cheese frosting!

Southern Butter Pecan Cake

pecan chips

unsalted butter (melted)

brown sugar (packed)

unsalted butter (room temperature)

oz cream cheese, room temperature

unsalted butter, room temperature

light brown sugar ((soft, with no lumps))

salt, pinch

Preheat oven to 350. Generously grease 2 9-inch cake pans with shortening and lightly dust with flour. Set aside.

In a large bowl, toss pecan chips with melted butter and cinnamon.

Place in a single layer on a baking sheet and bake at 350 for 6 minutes, flipping halfway. Pecans should be fragrant &amp; slightly crunchy when removed from the oven. They will become crunchier as they cool.

Let pecans cool on the pan once cooled, removed 1/2 cup of pecans, and blend in a food processor until creamy. Set aside until ready to use.

Prepare the Pecans

In a medium bowl, sift together flour, baking powder, and salt. Set aside.

In a large bowl, cream together granulated sugar, brown sugar, and butter.

Mix in eggs and egg yolk.

Mix in vanilla extract, maple extract, and sour cream.

Mix the dry ingredients into the wet ingredients, alternating with the milk.

Once batter is combined and fluffy, stir in the pecan butter and 1/2 cup of the butter pecan chips (reserve the other 1/2 cup for the frosting)

Pour batter evenly into prepared pans and bake for 25-28 minutes or until a toothpick inserted into the center comes out clean (may need more or less time so check on it at the 25-minute mark)

Allow the cakes to cool in the pan until the pans are cool enough to touch, and then carefully, remove them from the pans and allow them to cool completely on a cooling rack.

Make the cake!

In a large bowl, cream together cream cheese, and butter.

Add brown sugar and mix until fluffy and light. (The brown sugar should be completely mixed in and creamy without a gritty texture)

Mix in vanilla extract, maple extract, and a pinch of salt.

Gradually mix in powdered sugar until frosting is smooth and creamy.

Frost cooled cakes.

Make The Frosting

I made this southern butter pecan cake for my 70th birthday.  I was invited to a friend's house for dinner but because she does not bake and I bake all the time, she asked that I bring my own birthday cake!  Weird, I know.  I made the right decision with my choice because this cake is incredible (although everything on Divas Can Cook is wonderfully delicious).  I followed this recipe exactly as written.  Do not leave out the maple extract!  Even though it calls for very little in the cake batter and the frosting, it is an essential ingredient.  Also do not skip the toasting of the pecan chips in the oven as toasting nuts really brings out the flavor.  This cake is a WINNER!  Everyone at the dinner wanted to take an extra piece home with them!

So delicious!!! I took my neighbor a piece &amp; she immediately asked for the recipe lol we all love this cake!!!

Hi. Let me tell you this is the best pecan cake ever!  I made it last week and it was a hit with my family.  This was my first time ever baking a cake. My family loved that there were pecans throughout the cake and icing.  Already, I’ve been asked to bake another pecan cake.  The only difference I made was for the icing.
I used 2 cups of powdered sugar and it was delicious.  By the way, the maple extract took the cake to another level.

Thank you so much.

Delicious! Made it as cupcakes and they were a big hit! Will definitely make these again.
I did used Pillsbury vanilla frosting to save time - just added 1/2 tsp vanilla, ~1 tbsp milk &amp; 2 handfuls of toasted pecans. Sweetness mellowed with the milk and the end product complimented the cupcakes really well.

I made this cake for Thanksgiving and it was gone in 60 seconds. Not really but it was gone pretty quick, everyone loved it!! The first batch of pecans were cooked too long, so I had to go back to the store to buy more. The second batch came out perfect, I had to use less time than instructed because of my oven. My family is begging me to make it again but bake two this time for New Years. This is my favorite cake from her, well tied with Red Velvet cake

This cake is a very good cake. The flavor is exceptional; it's moist, and the toasted pecans are my favorite. With that being said, I was eager to try a piece when I finished putting it together. The piece was not too big, but was more than enough, because the cake is a bit on the rich side. An overall good cake, but a little bit too rich for my taste. I loved the way the icing clung to the cake, but It was a bit too sweet for my taste as well;  And the thought was mutual among 2 other family members. I would love to find a cake that just had a hint of glaze for the frosting. Not everyone likes sugar that much.

I followed your recipe without d maple syrup extract(not available in our area)and it was a success!they loved it and keep on asking me to bake d same for christmas..thank you for sharing your recipes to us..

Could I use a bunt pan?  If so how do I change baking temp and time?  Thank you.  My hubby's birthday is coming up.  He always get pecan pie because he loves pecans.  This will be a great treat and change for him.

Hi there Monique. I made this cake yesterday and it was the bomb. The pecan flavor was on point. So moist &amp; delicious. Omg and that brown sugar creamcheese glaze and that maple ughh. Thanks for sharing your recipe.

I made this and omg my granny would have been so proud!!! Simply amazing!!! My husband enjoyed it so much. This is a keeper.

Loved this recipe! I especially love the way it's made (creaming the pecans to add into the batter was on point)! The first time I made the batter, I creamed the butter too much and it was overly soft/warm so my batter separated. I restarted with my butter at the right temp. and it was a success. I definitely had to bake for more than the recommended time (maybe 38mins. - which sounds crazy but it still turned out perfect). The flavor was phenomenal and it was super moist. I have to also add that the frosting is TO LIVE FOR!!! Just recently found your site and actually made the 'Heavenly Whipping Cream Pound Cake' the night before and it was a success! Thank you so much for what you do!

I made this Buttered Pecan cake and it was FABULOUS! I shared with family and friends and they raved over this cake and how moist and delicious it was. This one is definitely a winner. Thanks, Monique for sharing this delightful recipe.

Winner!! The flavor is amazing. This was my first time baking with maple extract, and I love it. I only had dark brown sugar, and the  flavor was great! I made this Friday eve after work. With a banana, and cup of coffee, best weekend breakfast ever!! Thank you for this amazing recipe. It’s a keeper!

Butter Pecan Fudge 

heavy whipping cream

vanilla

⅓ cup toasted pecans, chopped

Butter Pecan Fudge

In a medium-sized saucepan, add butter, heavy cream, granulated sugar, brown sugar, salt, and cinnamon. Stirring continuously, bring mixture to a boil until the temperature reaches 235 degrees F.

Remove pan from heat and add vanilla, do not stir mixture.

Allow mixture to cool to about 105 degrees F, or for about 30 minutes.

Vigorously stir the mixture for 1-2 minutes until it thickens. Add powdered sugar and pecans and continue stirring until the mixture loses its shine.

Spoon fudge onto a sheet of parchment paper and roll into log shape.

Top 11 butter pecan recipes from across the web

The most viewed butter pecan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butter Pecan Shortbread Cookies

Pecan Cream Deep Dish Pie

Delicious Butter Pecan Moonshine

Pecan Cream Pound Cake with THE BES...

Banana Butter Pecan Pancakes

Butter Pecan Chocolate Chip Cookies

Carolina Pecan Bars

Butter Pecan Gooey Cake

Butter Pecan Cake

Southern Butter Pecan Cake

Butter Pecan Fudge

Top 11 butter pecan recipes from across the web

The most viewed butter pecan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butter Pecan Shortbread Cookies

Pecan Cream Deep Dish Pie

Delicious Butter Pecan Moonshine

Pecan Cream Pound Cake with THE BES...

Banana Butter Pecan Pancakes

Butter Pecan Chocolate Chip Cookies

Carolina Pecan Bars

Butter Pecan Gooey Cake

Butter Pecan Cake

Southern Butter Pecan Cake

Butter Pecan Fudge

The most viewed butter pecan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine