Homemade Pecan Butter

Author: Cookie and Kate
Recipe type: Spread Ingredients

8 ounces (about two cups) high quality pecans, either whole or in pieces
sea salt, to taste
dash of cinnamon
1. Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant. This will take about 4
to 8 minutes.
2. Pour the toasted pecans into a food processor or highspeed
blender and blend, pausing to scrape down the
sides with a spatula often. It will be crumbly at first, but will eventually blend into supercreamy
goodness. Be
careful not to let the mixture get too hot, which seems to cause oil separation. You might have to stop and let the
mixture/machine cool down for a bit just to be safe. The amount of blending time required really depends on your
machine—y old food processor took ten to fifteen minutes to turn the pecans into pecan butter, but my fancy
Blendtec and Vitamix blenders can turn it into butter in a minute or two.
3. Add a pinch of sea salt and a dash of cinnamon. Blend again, taste, and add more salt or cinnamon if needed.
4. Pour into a small jar, seal it with a lid, and store it in the refrigerator for good measure.
Yields one cup. Feel free to to double or maybe even triple the amount of pecans in order to make a bigger batch.
You may find it easier to toast the pecans in the oven at that point.
This pecan butter is only as good as the pecans you put it in it. Seek out fresh pecans from a store with high
turnover. Bonus points if they’re local, organic and/or stored in the refrigerator.

Jan Shoffit
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Roasted Veggies and Pecans

Roasted Veggies and Pecans

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries – this easy Thanksgiving side dish is not only delicious and bursting with Fall and Holiday flavors (cinnamon, maple syrup), it’s also healthy, gluten free, vegetarian, and packed with fiber!


Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt, to taste

Roasted Butternut Squash:
1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon

Other Ingredients:
2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup (optional)


Roasted Brussels sprouts:
Preheat oven to 400 F. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
Roasted butternut squash:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
_Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Jan Shoffit
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Tailgating Cheese Bake Appetizer

With both college and professional football in full swing once again, we at Superior Pecans & Gifts, would like to introduce you to an appetizer centerpiece worthy of any Saturday and Sunday marathons. We present to you the Captain Rodney's Cheese Bake.


This cheese bake, which is super easy and fast to prepare, makes a great accessory to any tailgating situation or house gathering snack line. Serve in an 9 inch glass dish or a pie tin if you are not a dishwasher.

Mix 1/2 cup of mayo, 8 oz of cream cheese, 1 cup grated cheddar cheese, 1/2 cup Captain Rodney's Boucan Glaze, 2 green onions (chopped), 6 Ritz crackers (crushed) and 6 slices of cooked and crumbled bacon or half a cup of precook crumbled bacon.

  • Mix the mayonnaise, cream cheese, cheddar cheese, and green onions in bowl evenly then place and level in a pan
  • Top the dish with the crackers and bake at 350 degrees for 15 minutes
  • Add bacon and Glaze
The the recipe only calls for about a half cup of bacon, but if you are anything like me you will disregard the foolish suggestion and load that dish until it is nothing but bacon. Hey, you can never have too much bacon. Don’t even get me started on that Captain Rodney’s Boucan Glaze! This sweet nectar absurdly disturbingly good. Just go ahead and ignore the recommended portion of ½ a cup for this as well, the more the merrier. I pour enough of this sweet deliciousness onto my bake to make the New Orleans’s levees nervous. The combination of the bacon and the glaze (the equivalent of bacon and maple syrup) brings a much needed sweetness to this rich dish, that keeps you wanting more.
Good luck not eating it all before the games begin!
Michael Germain
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Chocolate Caramel Pecan Pretzel Bites

  • 24 small, square grid pretzels
  • 3 packages Rolo candies (8 candies each)
  • 24 Superior Mammoth pecan halves
  • 6 oz. semisweet or white chocolate chips (optional)


Preheat oven to 350 degrees F.

Line a baking sheet with aluminum foil. Place pretzel squares on baking sheet; top each with a Rolo. Bake for 2 minutes. Remove from oven and press a pecan half on top of each one, compressing the Rolo slightly.

Place pan in refrigerator to cool candies, at least 5 minutes and up to 1 day. In a small bowl, microwave chocolate chips to melt, and drizzle with a fork for garnish.

This is one of our favorite Pinterest recipes, it's the perfect combination of sweet and slightly salty.  A great treat for tailgating!

Emily Shoffit
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Creamy Temptation of Jezebel Dip

We have another Captain Rodney's product featured in our recipe list. There is a reason why, their quality ingredients are simply delicious! One jar will make two of these tasty dishes!


1/2 jar Captain Rodney's Temptation of Jezebel Sauce

16 oz cream cheese (softened)

1/4 cup green or red bell pepper (chopped)

3 Teaspoons minced onions

1/2 cup chopped pecans (We have plenty in our "Natural Pecans" section!)


Blend all ingredients. Serve with crackers or chips.


Place in refrigerator for 5 minutes.

Michael Germain
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Captain Rodney's Cheese Bake

Captain Rodney’s Cheese Bake

A delicious and easy to make game day, tailgating appetizer

½ Cup Mayonnaise

2 Cups Sharp Cheddar Cheese

2 Green Onions (chopped)

8 Oz Cream Cheese

8 Pieces of cooked bacon or ½ cup bacon bits

8 crushed Ritz Crackers

½ Cup of Captain Rodney’s Boucan Glaze


Preheat oven to 350 degrees. While waiting for oven to heat mix sharp cheddar cheese, mayonnaise, green onions, and cream cheese together in a bowl. Once the ingredients mixed equally, place into a 9-inch grease dish and level equally. Evenly distribute crushed crackers over the top. Place the cheese bake into the oven for 15 minutes or till golden brown. Generously sprinkle bacon over the top and finish the dish by pouring Captain Rodney’s Boucan Glaze on top of it all.

With an underlying layer of cream cheese, sharp cheddar cheese, mayonnaise, and green onion, these ingredients give the dish a smooth, creamy rich taste. The hint of freshness of the green onions lends the dish a slightly fresh crisp flavor. Top layer of crumbled Ritz crackers gives add to the golden brown coloring that everybody looks for. Add a ½ cup of bacon then ½ cup Captain Rodney’s Boucan Glaze. The glaze and bacon give the dish an undeniable delicious sweet and savory taste as you chew.


Michael Germain
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Momma's Pecan Pie

1 cup sugar

1 cup Karo Syrup
2 Tbsp plain flour
1 stick oleo
1 tsp vanilla flavoring
3 eggs (beaten)
1 cup pecans (Momma doesn't measure them, she just pours until they are just right.)
1 pie crust 

Combine sugar, Karo, flour, and oleo in saucepan and bring to a boil.  Pour boiling mixture over beaten eggs.  Stir in vanilla and pecans.  Pour in pie shell and bake at 350 until centers are done.   

Jan Shoffit
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Superior Spinach Burgers

You will need:
1 bag of thawed, well drained and chopped spinach

2 egg whites

1 egg 

¼ cup diced onion

½ cup shredded cheese

½ cup Superior Pecans Pecan Meal

1tsp Red Pepper Flakes

1tsp salt

½ tsp garlic powder



Mix all ingredients into a bowl.  Shape into patties and cook over medium high heat in a pan with non -stick cook spray.  Patties are done when golden and firm, usually 4-6 minutes per side.


Emily Shoffit
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