Herbed Pecan Snack Mix

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5 c. cereal (any combination of bite-size wheat, rice or corn squares; shredded wheat cereal; round toasted oat cereal; and crispy corn or rice cereal bites)
1½ c. pretzels or chow mein noodles
1 cup pecan halves or pieces
1/3 c. butter or regular margarine (melted)
1 T dried parsley flakes
1 t. dried thyme (crushed)
½ t. celery salt
½ t. onion powder

Preheat oven to 325 degrees. Combine cereals, pretzels (or chow mein noodles) and pecans in a 13x9x2” baking pan. In a bowl, stir melted butter (or margarine) and remaining ingredients together. Pour over cereal mixture, tossing gently until well coated. Bake at 325 degrees for 25 minutes, stirring once or twice. Spread in a large shallow pan or on foil to cool before serving.
Pecan and Chicken Stuffed Mushrooms

1 lb. large mushrooms
1 T. mushroom stems (from mushrooms)
¼ c. chives or green tops of scallions (chopped)
1/3 c. pecans (chopped)
5 oz. (1 can) chicken spread
2 T. sherry
1 T. salad oil
1 egg
½ T. salt
1 dash black pepper
16-20 pecan halves (lightly toasted)
½ c. salad oil (for dipping)

Put ½ cup salad oil in cup or bowl. Wash mushrooms, remove and chop stems, reserving 1 tablespoon. Dip each mushroom cap into the oil, and place into rectangular dish or ring mold. (If using rectangular dish, larger caps should be placed in the corners.) Mix remaining ingredients (except pecan halves) and stuff caps with mixture. Top each cap with a pecan half. Cover with plastic wrap and cook 15 minutes on high in microwave oven. Let stand for five minutes before serving.
Courtesy: Georgia Pecan Commission
Chili Cheese Log with Pecans

1 packet chili seasoning
16 oz. cream cheese (softened)
3 T. salsa
½ c. pecans (chopped)
½ c. Monterey Jack cheese (shredded)

Beat chili seasoning with cream cheese and salsa. Shape into a log and coat with pecans and Monterey Jack cheese. Chill until firm. Serve with assorted crackers and vegetables.
Buttered Pecan Popcorn

8 c. popped popcorn (about 1/3 to ½ c. unpopped)
Nonstick cooking spray
½ c. pecan pieces
2 T. butter or margarine
1/3 c. light corn syrup
¼ c. instant butter pecan pudding mix (dry)
¼ t. vanilla

Preheat oven to 300 degrees. After popping, discard unpopped popcorn kernels. Spray a 17x12x2” roasting pan with nonstick cooking spray. Place the popped corn and pecans in the pan. In a separate pan, heat butter and corn syrup, then stir in pudding mix and vanilla. Pour mixture over popcorn. Bake in oven at 300 degrees for 16 minutes, stirring halfway through baking. Remove pan from oven and turn mixture onto a large piece of foil. Cool popcorn completely. When cool, break into large pieces and serve.

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