Pecan

With glacéed fruit, spices, and no small amount of rum, this elegant fruitcake recipe is no joke.

This summer dessert takes you far beyond zucchini bread, swapping apples for summer squash in a crisp that gets a boost from ginger and crunchy pecans.

Brown sugar and chopped pecans form a crackly topping as this sweet potato casserole bakes.

This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange and topped with a brown sugar-pecan crumble.

Pecans take on a lovely maple taste with caramel tones when toasted, so they're amazing in this nutty maple scone recipe.

Our favorite carrot cake is moist, full of shredded carrot and fragrant spices, and topped with an extra-tangy cream cheese frosting.

The addition of cardamom gives this classic coffee cake a flavorful and unexpected zing

Bananas, pineapples, pecans—this Hummingbird cake has a little something for everyone.

Bourbon, toasted coconut, pecans, chocolate chips—these loaded blondies from Cheryl Day have pretty much everything.

This satisfying snack mix comes together easily, especially when you’ve saved some of your leftover biscuits to make it.

This glorious Morning Glory muffin recipe includes crushed pineapple, shredded carrot, shredded apple, toasted pecans, and coconut.

This chocolate-drizzled caramel nut tart offers a refreshing pivot from the standard Thanksgiving pies.

This eggnog pie recipe appeared as a part of Gourmet’s 1975 Thanksgiving menu.

Also known as the hummingbird cake, this sweet and spiced cake originated in Jamaica.

Coconut, pecans, and chocolate—this classic German chocolate cake satisfies any sweet tooth.

A classic Southern cake, after winning first prize at the county fair in Columbus, Georgia, Lane Cake also earned the name “Prize Cake.” 

The coconut-pecan filling stays inside this take on classic German chocolate cake. On the outside? A rich, silky chocolate glaze.

Bar cookies are always brilliant, but these bars are extra brilliant because salty Ritz crackers add balance to an otherwise strictly sweet treat.

These spiced nuts are tangy, spicy, and the perfect thing to nibble on during the holidays. With extra crunch from cornflakes and a determined kick from cayenne, these will keep you coming back for more.

A little yogurt makes a flaky piecrust extra tender and the butter taste extra good!

When I was growing up in Louisiana, fall meant pecans littering the ground from the stately trees in our suburban neighborhood. On walks home from the bus stop, we would dip into various neighbors’ backyards and gather as many pecans as would fit in our pockets and backpacks. My favorite thing to do once all the nuts had been shelled (by hand!) was to make pecan pie. This recipe uses cane syrup, which adds a more complex sweetness than corn syrup. Plus, by toasting the pecans, you bring out the .…

This vegan pecan pie is flavored with coconut oil, maple syrup, and almond milk, while tapioca flour takes on the role of thickener, replacing eggs.

A few tweaks to the standard icebox cake formula make this version stand out: jam (in this case, peach) folded into half of the whipped cream for a fruity element, Ritz crackers that go delightfully soft in the freezer but still make a case for belonging in dessert with their salty, buttery flavor, and a layer of butter pecan ice cream right through the middle.

This is bread topped with an easy chile-pecan paste that can be used in so many different ways, but the paste spread on some bread and topped with slices of Brie, sprinkled with sugar, and then broiled.