12 Pecan Desserts That Taste Like Grandma’s Holiday Kitchen

Some smells take you right back home. Butter, brown sugar and toasted nuts in a warm oven is one of them. These pecan desserts are the ones families fight over, from classic pie to gooey bars, sticky buns and melt in your mouth cookies. Every slide has a simple recipe, so you can bake along and see which one wins your table this year. If you love old fashioned holiday baking, you may also like these Thanksgiving pies that deserve a spot next to Grandma’s pumpkin pie..

Why Pecan Desserts Win Every Holiday Table

Pecans are buttery, a little sweet and toast up beautifully, which is why pecan desserts show up at almost every holiday gathering. They work in pies, bars, cookies and breakfast bakes. Before we start, a quick question: are you a gooey filling person or a crunchy topping person? Keep your answer in mind, because this list has plenty of both. The first recipe is the easiest way to get that toasty pecan flavor in minutes.

You will need: 2 cups pecan halves, 2 tablespoons melted butter, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, a pinch of salt.

How to make it: 1. Heat the oven to 350F. 2. Toss the pecans with butter, sugar, cinnamon and salt. 3. Spread on a lined sheet pan. 4. Bake 8 to 10 minutes, stirring once, until fragrant. 5. Cool and use on ice cream, oatmeal or any dessert on this list.

Classic Pecan Pie, the Queen of Pecan Desserts

This is the pie that started all pecan desserts. A flaky crust, a glossy caramel filling that sets like soft custard, and rings of pecans on top that turn crisp in the oven. It is rich, so small slices go a long way. A dollop of whipped cream cuts the sweetness perfectly. Quick poll: whipped cream, vanilla ice cream, or nothing at all? Tell us your pick.

You will need: 1 unbaked pie crust, 1 cup corn syrup, 1 cup brown sugar, 3 eggs, 1/3 cup melted butter, 1 teaspoon vanilla, pinch of salt, 1 1/2 cups pecan halves.

How to make it: 1. Heat the oven to 350F. 2. Whisk syrup, sugar, eggs, butter, vanilla and salt. 3. Spread pecans in the crust and pour the filling over. 4. Bake 55 to 60 minutes until the center barely jiggles. 5. Cool at least 2 hours before slicing.

Chocolate Pecan Pie for Fans of Rich Desserts

Of all the chocolate pecan desserts, this is the easiest. Take the classic pie and add a layer of melted chocolate chips. The chocolate sinks into the filling and makes it taste like a candy bar in a crust. This one is great for anyone at the table who says regular pecan pie is too sweet, because the dark chocolate balances it out. Would you try it with a splash of bourbon or keep it family friendly?

You will need: 1 unbaked pie crust, 3/4 cup semi sweet chocolate chips, 1 cup corn syrup, 3/4 cup brown sugar, 3 eggs, 1/4 cup melted butter, 1 teaspoon vanilla, 1 1/2 cups pecans.

How to make it: 1. Heat the oven to 350F. 2. Scatter chocolate chips and pecans in the crust. 3. Whisk the remaining ingredients and pour over. 4. Bake 55 minutes until set at the edges. 5. Cool completely so the chocolate firms up before slicing.

Maple Nut Tart With a Pretty Lattice Top

Swap the corn syrup for real maple syrup and you get a tart with a deeper, woodsy sweetness. A simple lattice of pastry strips on top makes it look like it came from a bakery window, even though it only takes a few extra minutes. It is a lovely choice when you want something a little more elegant for a holiday dinner.

You will need: 1 tart crust plus extra dough for strips, 3/4 cup pure maple syrup, 1/2 cup brown sugar, 2 eggs, 3 tablespoons melted butter, 1 teaspoon vanilla, 1 1/2 cups chopped pecans.

How to make it: 1. Heat the oven to 375F. 2. Whisk syrup, sugar, eggs, butter and vanilla. 3. Stir in the nuts and pour into the crust. 4. Lay pastry strips across the top in a lattice. 5. Bake 35 to 40 minutes until golden, then cool before serving.

Pecan Pie Bars, the Crowd Pleaser of Holiday Desserts

Love pecan pie but hate cutting neat slices for twenty people? These bars are your answer. A buttery shortbread base gets topped with the same gooey filling and baked in one pan. They travel well, they slice clean once chilled, and kids can grab one with their hands. This is one of those pecan desserts that disappears first at every potluck.

You will need: Base: 2 cups flour, 1/2 cup sugar, 3/4 cup cold butter. Filling: 1 cup brown sugar, 3/4 cup corn syrup, 3 eggs, 1/4 cup melted butter, 1 teaspoon vanilla, 2 cups chopped pecans.

How to make it: 1. Heat the oven to 350F and line a 9×13 pan. 2. Rub flour, sugar and butter into crumbs, press into the pan and bake 18 minutes. 3. Whisk the filling and stir in the pecans. 4. Pour over the warm base and bake 25 minutes. 5. Chill before cutting into bars.

Fudgy Brownies With a Crunchy Nut Topping

Some people say brownies should never have nuts. We think toasted pecans on top are the best part. They stay crunchy against the fudgy middle and add a little salty, buttery bite. So which team are you on? A: brownies with nuts. B: no nuts ever. C: nuts only on top. D: give me the corner piece and I do not care.

You will need: 1/2 cup butter, 1 cup sugar, 2 eggs, 1 teaspoon vanilla, 1/3 cup cocoa powder, 1/2 cup flour, 1/4 teaspoon salt, 3/4 cup chopped pecans.

How to make it: 1. Heat the oven to 350F and grease an 8 inch pan. 2. Melt butter and stir in sugar, eggs and vanilla. 3. Fold in cocoa, flour and salt. 4. Spread in the pan and scatter pecans on top. 5. Bake 22 to 25 minutes and cool before cutting.

Sweet and Salty Candied Pecans

Not all pecan desserts need an oven for long, and these are the snack that makes guests hover near the bowl. A light egg white coating helps the cinnamon sugar cling to every nut, and a slow bake turns them crisp and glossy. Pack them in jars for easy homemade gifts, or sprinkle them over salads and ice cream. Have you ever made edible gifts for neighbors? This is the perfect starter recipe.

You will need: 1 egg white, 1 tablespoon water, 1 pound pecan halves, 1 cup sugar, 1 teaspoon cinnamon, 1 teaspoon salt.

How to make it: 1. Heat the oven to 250F. 2. Whisk egg white and water until frothy, then toss with the pecans. 3. Mix sugar, cinnamon and salt and coat the nuts. 4. Spread on a lined pan. 5. Bake 1 hour, stirring every 15 minutes, then cool and break apart.

Cinnamon Streusel Coffee Cake

Coffee cake is the dessert you are allowed to eat at breakfast, and nobody will judge you. This one has a soft sour cream crumb, a ribbon of cinnamon sugar through the middle, and a crunchy pecan streusel on top. It is perfect for holiday mornings when the house is full and everyone wants something warm with their coffee.

You will need: Cake: 2 cups flour, 1 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 cup butter, 2 eggs, 1 cup sour cream. Streusel: 1/2 cup brown sugar, 1/2 cup flour, 1 teaspoon cinnamon, 4 tablespoons butter, 3/4 cup chopped pecans.

How to make it: 1. Heat the oven to 350F. 2. Beat butter and sugar, then add eggs and sour cream. 3. Mix in the dry ingredients. 4. Rub the streusel together. 5. Layer half the batter, half the streusel, then repeat. Bake 40 minutes.

Mini Pecan Tassies for Cookie Trays

Tassies are the cutest pecan desserts: tiny pecan pies baked in a mini muffin pan with a tender cream cheese crust. They are two bites of pure holiday joy, and they look adorable on a cookie tray. Make the dough a day ahead and you can fill and bake a whole batch in under an hour. How many do you think you could eat in one sitting? Be honest.

You will need: Crust: 3 oz cream cheese, 1/2 cup butter, 1 cup flour. Filling: 1 egg, 3/4 cup brown sugar, 1 tablespoon melted butter, 1 teaspoon vanilla, 2/3 cup chopped pecans.

How to make it: 1. Beat cream cheese and butter, then mix in flour and chill 1 hour. 2. Press small balls into a mini muffin pan. 3. Whisk the filling ingredients and stir in pecans. 4. Spoon into the shells. 5. Bake at 325F for 25 minutes and cool in the pan.

Melt in Your Mouth Sandies

Sandies get their name from their tender, sandy texture. Finely chopped pecans are folded into a simple butter dough, then the cookies get rolled in powdered sugar while still warm. Cut them into hearts and stars and they become the prettiest cookies on the plate. They also keep for a week in a tin, if they last that long.

You will need: 1 cup butter, 1/2 cup powdered sugar plus more for coating, 2 teaspoons vanilla, 2 cups flour, 1/4 teaspoon salt, 1 cup finely chopped pecans.

How to make it: 1. Heat the oven to 325F. 2. Beat butter, sugar and vanilla until fluffy. 3. Mix in flour, salt and pecans. 4. Roll and cut into shapes, or roll into balls. 5. Bake 15 to 18 minutes, then dust with powdered sugar while warm.

Gooey Caramel Sticky Buns

Sticky buns are cinnamon rolls baked upside down on a layer of butter, brown sugar and pecans. When you flip the pan, the caramel runs down every swirl. They take a little time because of the rising, but the smell alone is worth it. Poll time: A: sticky buns, B: classic cinnamon rolls with icing, C: both, because it is the holidays.

You will need: Dough: 1 can or batch of cinnamon roll dough. Topping: 1/2 cup butter, 3/4 cup brown sugar, 2 tablespoons honey, 1 cup pecan halves.

How to make it: 1. Heat the oven to 375F. 2. Melt butter, sugar and honey in a 9 inch pan. 3. Scatter pecans over the caramel. 4. Set the rolls on top and let them rise 20 minutes. 5. Bake 25 minutes, rest 2 minutes, then flip onto a plate.

Butter Pecan Cookies That Beat Fancy Desserts

Browning the butter first gives these cookies a nutty, toffee like flavor that pairs perfectly with toasted pecans. They bake up soft in the middle with crisp golden edges. If you only bake one of these pecan desserts this season, many readers say this is the one. Which recipe from this list are you making first? We would love to know.

You will need: 1 cup butter, 1 cup brown sugar, 1/2 cup sugar, 2 eggs, 2 teaspoons vanilla, 2 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups toasted chopped pecans.

How to make it: 1. Brown the butter in a pan until golden and nutty, then cool 10 minutes. 2. Whisk in both sugars, eggs and vanilla. 3. Stir in flour, soda and salt, then the pecans. 4. Chill the dough 30 minutes. 5. Bake scoops at 350F for 10 to 12 minutes.