#pecancrunch

This Maple Roasted Acorn Squash Salad with Pomegranate Vinaigrette is a delightful combination of sweet, savory, and tangy flavors. Roasted acorn squash pairs perfectly with crisp mixed greens, juicy pomegranate seeds, and crunchy pecans, all tossed in a flavorful pomegranate vinaigrette.

Ingredients: 2 acorn squash, halved and seeds removed. 2 tablespoons maple syrup. 2 tablespoons olive oil. Salt and pepper to taste. 6 cups mixed greens. 1/2 cup pomegranate seeds. 1/4 cup chopped pecans. For the vinaigrette:. 1/4 cup pomegranate juice. 2 tablespoons apple cider vinegar. 1 tablespoon maple syrup. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Put olive oil and maple syrup in a small bowl and mix them together. Use the maple syrup and olive oil mix to coat the cut side of each acorn squash half. Add pepper and salt. Put the squash halves on a baking sheet that has been lined with parchment paper, cut side down. Roast the squash in an oven that has been heated up for 30 to 35 minutes, or until it is soft and caramelized. In a small bowl, whisk together the pomegranate juice, apple cider vinegar, maple syrup, olive oil, salt, and pepper to make the vinaigrette. While the squash is roasting. Let the squash cool down a bit after it's done cooking before cutting it into thin wedges. Put the mixed greens, pomegranate seeds, and chopped pecans in a large salad bowl and toss them together. Put the acorn squash slices on top of the salad. Add the pomegranate vinaigrette to the salad and serve right away.

Prep Time: 15 minutes

Cook Time: 35 minutes

Enjoy the tastes of fall with this rich caramel apple cream cheese dip. It has just the right amount of sweet caramel, sour cream cheese, crunchy apples, and pecans for a little extra crunch.

Ingredients: 1 package 8 ounces cream cheese, softened. 1/2 cup caramel sauce. 1/4 cup powdered sugar. 1/2 teaspoon vanilla extract. 1 cup diced apples. 1/4 cup chopped pecans optional.

Instructions: In a mixing bowl, beat the softened cream cheese until smooth. Add caramel sauce, powdered sugar, and vanilla extract. Mix until well combined. Fold in diced apples and chopped pecans if using. Transfer the dip to a serving dish. Chill in the refrigerator for about 30 minutes before serving to allow flavors to meld. Serve with apple slices, pretzels, or graham crackers for dipping.

Prep Time: 15 minutes

Cook Time: 0 minutes

This dish, Maple Pecan Chicken, is both sweet and savory, with the richness of maple syrup and the crunch of pecans. The Dijon mustard gives the flavors a tangy kick that balances them out, making for a delicious meal.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup maple syrup. 1/2 cup chopped pecans. 2 tablespoons Dijon mustard. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. Cut up some pecans and put them in a small bowl. Add some maple syrup and Dijon mustard. Set a pan on medium heat and add the olive oil. Cook chicken breasts in a pan for two to three minutes on each side, or until they turn brown. Put the chicken in a baking dish. Spread the maple-pecan mix on top of the chicken. After the oven is hot, bake the chicken for 20 to 25 minutes, or until it is fully cooked. Serve hot, and if you want, top with more chopped pecans.

Prep Time: 10 minutes

Cook Time: 25 minutes

Discover a cozy fall dessert that blends fudgy chocolate brownies with tart apple chunks, warm cinnamon, and crunchy pecans. Gluten‑free or coconut‑oil swaps work too. Get the recipe!

A tasty sweet potato crisp with a crunchy pecan streusel on top. This can be a cozy dessert or a holiday side dish.

Ingredients: 4 medium sweet potatoes, peeled and sliced. 1 cup pecans, chopped. 1/2 cup brown sugar. 1/4 cup all-purpose flour. 1/4 cup rolled oats. 1/4 cup unsalted butter, melted. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt.

Instructions: Before you start cooking, heat the oven to 375F 190C. In a baking dish, put the sliced sweet potatoes. Put chopped pecans, brown sugar, flour, oats, melted butter, cinnamon, nutmeg, and salt in a bowl. Combine well. Spread out the pecan mixture on top of the sweet potatoes. Put foil over the baking dish and bake for 30 minutes. Take off the foil and bake for another 20 to 25 minutes, or until the topping is golden brown and the sweet potatoes are soft. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 55 minutes

These Pumpkin Spice Coffee Cookies are the best thing to eat in the fall. They taste great with coffee or tea in the morning because they are full of warm spices, pumpkin flavor, and chocolate chips. If you want, you can add pecans to these cookies for an extra crunch. A sprinkle of powdered sugar makes them look fancy.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup canned pumpkin puree. 1 egg. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp salt. 1/2 cup semi-sweet chocolate chips. 1/4 cup chopped pecans optional. 1/4 cup powdered sugar for dusting.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms. Fold in the chocolate chips and chopped pecans if using. Drop spoonfuls of cookie dough onto the prepared baking sheet, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are cooled, dust them with powdered sugar for an extra touch of sweetness. Enjoy your delicious Pumpkin Spice Coffee Cookies with a hot cup of coffee!

Prep Time: 20 minutes

Cook Time: 10-12

Brown Butter Cinnamon Crinkle Cookies with Pecans are rich and flavorful, with nutty brown butter flavor, cinnamon warmth, and the crunch of chopped pecans. The crinkled powdered sugar coating on these delectable cookies adds a delightful touch.

Ingredients: 1 cup 2 sticks unsalted butter. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 2 teaspoons ground cinnamon. 1/2 cup chopped pecans. 1/2 cup powdered sugar for coating.

Instructions: In a medium saucepan, melt the butter over medium heat. Continue to cook the butter, stirring frequently until it turns a deep golden brown color and has a nutty aroma. Remove from heat and let cool. In a large bowl, mix the cooled brown butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans. Cover the cookie dough and refrigerate for at least 1 hour, or overnight. Preheat your oven to 350F 175C and line baking sheets with parchment paper. Shape the chilled cookie dough into 1-inch balls and roll each ball in powdered sugar to coat. Place the coated dough balls on the prepared baking sheets, leaving some space between each cookie. Bake the cookies for 10-12 minutes or until they are set and the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy these delicious Brown Butter Cinnamon Crinkle Cookies with Pecans!

Prep Time: 20 minutes

Cook Time: 12 minutes

Indulge in the rich, chocolatey goodness of this Brownie Pie with a delightful twist of crunchy pecans. It's the perfect dessert for any chocolate lover!

Ingredients: 1 cup of semisweet chocolate chips. 1/2 cup of unsalted butter. 1 cup of granulated sugar. 2 large eggs. 1 teaspoon of vanilla extract. 1/2 cup of all-purpose flour. 1/4 cup of cocoa powder. 1/4 teaspoon of salt. 1/2 cup of chopped pecans.

Instructions: Preheat your oven to 350F 175C and grease a 9-inch pie pan. In a microwave-safe bowl, melt the semisweet chocolate chips and unsalted butter in 30-second intervals until smooth. Stir in between intervals. Once melted and smooth, add the granulated sugar and mix well. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the chocolate mixture, stirring until well combined. Fold in the chopped pecans. Pour the brownie batter into the greased pie pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the Brownie Pie cool for about 15 minutes before serving. Slice and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes