Description text 1 1/2 C Chopped Pecans, divided
1 C Sugar
1 C Butter, softened
1/3 Cup water
5 (1.55oz) Milk Chocolate Bars, broken into small pieces

Directions:
Line a 15x10in jellyroll pan with heavy-duty aluminum foil; lightly grease foil.
Sprinkle with 1 cup pecans to within 1 inch of the edges.
Bring sugar, butter and 1/3 cup of water to boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes of until candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds. Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using mallet or rolling pin. Store in airtight container.goes here

1 1/2 C All-Purpose Flour
1 1/2 C firmly packed Light Brown Sugar, divided
1/2 C Unsalted Butter, softened
2 3/4 C finely Chopped Pecans, divided
2 (8oz) packages of Cream Cheese, softened
1/2 C Sugar
1/2 C Heavy Cream
2 tsp Vanilla
1/2 C Light Corn Syrup
1/3 C Unsalted Butter, melted
3 lg Eggs, lightly beaten

Directions:
Preheat oven to 350
In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry
blender, cut in butter until mixture is crumbly. Stir in 3/4 cup pecans. Press
mixture into bottom of a 13x9 inch baking pan.
Bake for 10 minutes.
In a large bowl, beat cream cheese and granulated sugar with a mixer at medium
speed until smooth. Add heavy cream and vanilla, beating until combined. Pour
over prepared crust. Bake for 15 minutes. Let cool for 10 min.
In a medium bow, whisk together corn syrup, melted butter, eggs and remaining
3/4 cup brown sugar; Stir in remaining 2 cups of pecans. Pour pecan mixture over
cream cheese mixture. Bake until center is set, 40-45 minutes.

1-18.25 oz. yellow cake mix with pudding
4 large eggs
2/3 cup vegetable oil
1/3 cup water
1-8 oz. container sour cream
½ cup firmly packed brown sugar
1 tsp cinnamon
1 cup chopped pecans
Powdered Sugar Glaze:
1 cup sifted powdered sugar
1 tbsp. + 1 tsp milk
½ tsp vanilla
Drizzle over cake

Directions:
Combine first 5 ingredients. Beat 2 minutes, set aside.
Combine brown sugar, cinnamon and chopped pecans.
Pour ½ of batter in greased and floured 9x13 pan. Sprinkle ½ of sugar mixture over. Repeat with remaining sugar and batter mixture. Gently swirl with knife.
Bake at 350 for 35 minutes or until a wooden pick
inserted comes out clean. Remove from oven. Drizzle Powdered Sugar Glaze over cake, and cool. Cut into squares. Yield: 15 servings

1 lb pecan halves
1 large egg white
1 Tbsp water
1/2 tsp vanilla extract
1 cup granulated sugar
1 tsp cinnamon
1/2 tsp salt

Directions:
Preheat oven tp 250 degrees. In a mixing bowl whisk egg white with water until very frothy. In a separate bowl whisk sugar, cinnamon and salt. Add pecans and toss until evenly coated.
Pour half of the sugar mixture over pecans and toss several times, then add remaining sugar mixture and toss until evenly coated. Pour coated pecans
over a parchment paper lined baking sheet and spread into an even layer. Bake in preheated oven 1 hour, stirring every 15 minutes. Allow to cool; then store in an air tight container.

4 1/2 tsp active dry yeast
1/2 c. warm water
1 1/4 c. buttermilk
2 eggs
5 1/2 c. all-purpose flour, divided
1/2 c. and 2 Tbsp. softened butter, divided
1 c. sugar, divided
2 tsp. baking powder
2 tsp. salt
2 tsp. ground cinnamon, divided
1 c. chopped pecans, divided
1/2 c. packed brown sugar, divided
1/2 c. melted butter, divided

Directions:
Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of softened butter, 1/2 cup sugar, baking powder and salt. Blend 30 seconds with mixer on low speed. Scraping the sides and bottom of the bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups of flour. Knead for 5 minutes, or about 200 turns on a lightly floured surface. Cover dough and allow to rise for half an hour. Divide dough in half and roll each half into a 12x7 dish. Spread each half with 1 Tbs soft butter and sprinkle with 1/4 cup of the sugar and 1 Tbsp of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut roll into 12 slices.
Coat two 9-inch round cake pans with nonstick spray, insert 6 rolls per pan, coat each pan of rolls with 1/4 cup melted butter, 1/4 cup brown sugar and 1/2 cup chopped pecans, leaving a small space between slices. Cover with cheesecloth or something similar and let rise until doubled. Bake in a preheated oven at 375 for 30 minutes. Invert pans onto serving plates immediately.

1 lg carton of Cool Whip
1 can sweetened condensed milk
1 can cherry pie filling
1 (8 oz.) can crushed pineapple
3 bananas – sliced
1 cup chopped pecans

Directions:
Combine cool whip and condensed milk in a large bowl, beating well. Fold in remaining ingredients. Chill until ready to serve.

2 (8 oz.) package cream cheese
1 (8 1/2 oz.) can crushed pineapple, drained
2 cups chopped pecans
1/4 cups chopped green peppers
2 T chopped onions
1 tsp. season salt

Directions:
Soften cream cheese. Stir in crushed pineapple, 1 cup pecans, green peppers, onion and salt. Chill well. Form into a ball and roll in 1 cup pecans. Chill until serving. Serve with assorted crackers.

1/2 cup Chopped Pecans
1/2 cup Corn Syrup
1/2 cup Sugar
1 T Butter or Margarine, melted
1/2 tsp. Vanilla
1 Egg, beaten
1 Can of Crescent Rolls

Directions:
Heat oven to 350. Unroll crescent rolls and separate dough into two long rectangles. Press into bottom of ungreased 13x9 pan and 1/2 inch up the sides to form crust. Firmly press perforations to seal. Bake 8 min., and meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust. Bake 18 to 22 min. more or until golden brown. Cool completely (about 1 hr.) and cut into bars. Store at room temperature in airtight container.

1 cup butter softened
1 pkg. (8 oz.) cream cheese. softened
2 cups all-purpose flour
1/4 tsp salt
2 cups pecan halves
1 cup confectioner's sugar

Directions:
In a large bowl, beat butter and cream cheese until light and fluffy. Combine flour and salt gradually; add to the butter mixture and mix well. Cover and refrigerate for 1/2 hour or until easy to handle. Divide dough in half. On a lightly floured surface, roll out one portion into an 18 x18 rectangle. Cut widthwise into six 3-inch sections: cut each section into 3 inch x 1 inch strips. Roll each strip around a pecan half. Place 1 inch apart on ungreased baking sheets. Repeat. Bake at 350 degrees for 12-15 minutes or until the bottoms are lightly brown. Remove to racks and let cool. Roll in confectioner's sugar. Store in an airtight container at room temperature or freeze up to 3 months.

1 ¾ cup sugar
1 ¾ cup all-purpose flour
1 tsp. baking soda
2 eggs well beaten
1 large can crushed pineapple
1 tsp. vanilla
1 cup chopped pecans
Frosting:
1 cup powdered sugar
1 tsp. vanilla
13 oz. cream cheese
1 stick margarine
1 cup chopped pecans

Directions:
Mix all ingredients in order given and bake in 9 x 12 pan that has been greased and floured. Set oven at 375 degrees. Frost while hot.

1 box yellow cake mix
4 eggs
1/2cup oil
1 cup water
1 can coconut pecan frosting
1 cup chopped pecans

Directions:
Combine all ingredients (including frosting) together except eggs and pecans. Add eggs 1 at a time & stir in pecans. Bake 1 hour at 350 degrees in a greased and floured Bundt pan. Cool until cake is pulling away from pan sides before removing.
Although this cake is very easy to prepare, it will get raves from your holiday guests. The coconut pecan frosting mixed into the batter makes this cake light and wonderful.

½ cup butter
3 squares unsweetened chocolate
4 eggs
3 tablespoons light com syrup
1-1/2 cups sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 cup pecan halves (coarsely chopped)
2 9-inch frozen pie crusts, thawed

Directions:
In a microwave-safe bowl or in a sauce-pan over low heat, melt butter and chocolate. Stir and remove from heat. Set aside to cool. In a large bowl, beat eggs, syrup, sugar, salt and vanilla. Add chocolate mixture and mix well. Fold in pecans. Pour batter into two prepared pie crusts. Bake 25-30 minutes or until top is firm but pie is still soft Inside.
Let cool for 20 minutes. Then slice and serve warm with ice cream.

½ lb. butter or margarine
3 cups sugar
6 eggs
1 cup sour cream
¼ tsp. baking soda
½ tsp. salt
3 cups flour
1 tsp. vanilla extract
1 tsp. almond extract
2 cups chopped pecans, parched

Directions:
Cream butter and sugar; add eggs one at a time, mixing well. Mix dry ingredients together and add to Creamed mixture a little at a time along with sour cream. Add extracts and mix well. Add pecans last, mixing well Pour into greased and floured angel food cake pan. Bake at 325° for 1 hour. Enjoy!

1 cup drained pineapple chunks
½ cup cran raisins
½ cup fresh pecan halves
1 cup chopped granny smith apple
½ cup creamy poppy-seed dressing

Directions:
Combine ingredients and serve!

1 1/3 cups of granulated sugar
¼ cup water
1 ½ tsp. of cinnamon
4 cups of pecan halves

Directions:
Mix water with one cup of the sugar and one teaspoon of the cinnamon. Cook to soft ball.
Place pecans in syrup and stir to coat nuts thoroughly. Mix 1/3 cup of the sugar and
½ teaspoon of the cinnamon. Put pecans in sugar mixture and coat thoroughly.

2 refrigerated pie crusts (softened)
2½ cups light corn syrup
2½ cups packed brown sugar
½ cup butter melted
4½ teaspoons vanilla

Directions:
Heat oven to 425 deg. F. Grease 9x13 glass cooking dish with cooking spray. Remove 1 pie crust, roll to fit 9x13 rectangle; place in dish and trim to fit. Stir corn syrup, sugar, vanilla, eggs and butter with wire whisk. Fold in chopped nuts. Spoon ½ of mixture onto crust. Roll second crust to 9x13 rectangle; place in dish over mixture and trim to fit. Spray crust with butter-flavored spray. Bake 14-16 min. at 425 deg.. While reducing oven temp. to 350 deg., spoon remaining mixture over baked crust. Arrange pecan halves on top. Bake 30 min. at 350 deg. or until set. Serve warm with ice cream!