Pecan Patties — 86 Comments

  1. Maybe 1 tsp. of vanilla (I am a minimalist)

    I bet you would need to have those good Camp “D” pecans to make ’em that good too. Those pecans no doubt would make castor oil taste like ice cream. Well maybe not……….

  2. 1 tsp. vanilla. I plan on making a batch later this week. I leave my pecans whole. It looks pretty and that’s just less work (unless you buy pecan pieces)

    BTW…….Sat I made Fruit Cakes. You never did get yours last year (Hubby took it from the freezer and ate it about a month ago) I put another one in the freezer with your name on it. Today was spent making “Martha Washington Balls”. My Blood Glucose has risen just smelling all the sugar!

    • Steffi, most of my pecans are too big to leave hole, so I just break them. I love big pieces of pecan in my praline, so I might consider doing away with pulsing any of them at all. And I just got through telling Granny Sue’s Blog last night that I never get fruitcake and don’t know how to make them. I didn’t want to ask, but man, I was sure hoping you would remember the fruitcake! I really, really want some! I might be making a run over your way soon. If so, I’ll let you know. My mother used to make Martha Washington’s, too. Heather took over that tradition a few years back, but I’m not sure she’s kept it up.

      • Yep! It’s the pecans and I have 3 trees in my yard and only about 3 pecans on all of them this year! But, I have about 6-10 gallons shelled and in the freezers from last year.

          • Actually, we have a bumper crop about every 3 years and a so-so crop every couple of years.

            I make all sorts of stuff with them. I grind them to dredge fish fillets and pork chops in them for baking, make pies, cookies, candy and top casseroles with some.

            And then, I give a bunch to friends and relatives. I sent a bulging, gallon ziplock bag home with my daughter for her holiday baking and one to my son for his.

    • Thank you, Mamabug. I visited your blog this morning, too. Welcome to the bayou and I hope you become a regular reader here. If you look in the “categories” I think you might find some wild flower photos under “Name this Flower”, since you’re an enthusiast. BW

  3. I’d say a teaspoon and a half. I found a recipe a couple of years ago that used cook and serve buttercotch pudding that isn’t quite traditional in texture but works pretty well on a humid day if your pinched for time.

  4. I go with the 1 tsp. as that is what most recipes call for. Those look and sound really good. I may have to try that this week-end.

  5. Suweeet…

    So do I get Patty the fishing artist or couple pecks of pecans in a big box of kumquats or….

    Spent a long time between 4is and 20 making fudge, rice crispy treats, popcorn, etc etc etc.

  6. LOL

    I wouldn’t have had a clue!

    They look yummy.

    Are they similiar to pecan brittle? Kinda what they look like: little dabs of brittle.

    I’ve no pecan source anymore. The family farm is no longer ours. You have to have trees, know someone who has trees or bite the bullet and buy them at the store.

    • Yes, it was losing its leaves. They look really sad in the winter! Okay, privacy fence across the back to keep out Lawn Mower Man and yard apes from back-door neighbor. Then 4 satsumas and 1 kumquat in front of back fence. Sound good? I still have a gift for you. Don’t you even want to know what it is? Email your mailing address again so I can ship this package. Gonna cost me a small fortune . . . .

  7. Good I’ll come back after I get off Terrebonne double secret probation. Tip for anyone visiting down there.
    Stay off Klondike Road. It’s not faster any where even if shorter. Speed kills.

  8. I have the teeth to eat them this year!! ūüôā And one of my trees is loaded, one has a small crop and the one that tastes the best with a shell you need a sledge hammer for, had about 4 clusters of 3-5 pecans each on the entire tree!! We water them with soaker hoses for 24 hours, once a month during the dry months and get rewarded with a big crop usually. I have about 10-12 gallons picked up and bagged on the back porch for my mom to shell.

    • Uh huh, I see how you slipped that in there . . . . letting Mom shell the pecans!!! (Shhh, I don’t like shelling them, either!)

      • Mom has to have something to do to keep her from being outside where she falls all the time. But, she loves to shell pecans. I used to let anyone who wanted them pick them up after I had gathered what I needed until she got in such frail health and now she asks me to do it for her. I seldom get the ones she shells since I keep a enough for me here. She gives them by the quart and gallon bag to her friends. Her doctor gets them for every holiday and the neighbors, her favorite bank teller and nearly anyone else who wants some and asks for them. There are some who buy them from her too. I still have a couple of gallons here I have to crack and pick out for my freezer. And the yard is still pretty much covered. Wish you lived near, she would swap you pecans for fresh fish any day of the week.

        • Oh, dear, and I would GLADLY swap her some fresh trout and red fish filets for some of her good shelled pecans. Talk about make some great pecan candy and pecan pies! And I’d put it some in my chocolate fudge, too! Please tell her I asked about her and wished her a very merry Christmas!!!

  9. Love the recipe and very easy to print. I will try Pecan Patties soon. Just looked for your Sweet Potato Pie recipes so we could make the half circle pies like the kids call them. Please post more recipes to get me in the Christmas Spirit—I feel like
    SCROOGE this year!

    • Dear Mrs. Scrooge, I need to try to make some pies tomorrow for a Christmas party Saturday. Hey, when your kids pout and say, “Oh, if I only had one of Mom’s sweet potato pies for my party, it would be complete!” Yeah, butter me up!! Ok, so let’s get out of this frump, but I know it’s the “warm” weather we’ve been having that does not put us in the holiday mood. So, let’s think cooler temps together!

    • Well, take it easy on the sugar, there my friend!!!!! Gotta watch those levels!! But they are so good . . . . . I hope you enjoy making them. I know you’re going to take some to work!!!

  10. I made those last week and they were perfect! I’ve tried the last few years but the humidity here is usually too high for those. I tried one batch with vanilla and one batch with rum flavor instead of vanilla. I liked the last one better. Have you tried pecan pie bark?

    • Oh great! Will have to try the rum flavoring!!! Was looking at it in the grocery store earlier today, wondering if that would be good. And here you are with the answer!!!

        • Pecan Pie Bark
          2 sticks butter
          1 cup white sugar
          1 ¬ľ cups pecan pieces
          About 2 packages of honey graham crackers

          Preheat oven to 325 degrees.  Lay your graham crackers tightly across a lightly greased rimmed baking sheet.  Trim crackers to fit in the sides of the pan if needed.  Set aside.  In a saucepan, bring the butter, sugar and pecans to a boil over medium heat for 3 minutes, stirring constantly.  Carefully and evenly pour boiled mixture over graham crackers, spreading pecans around evenly.  Immediately put the baking pan into the oven and bake for 8 minutes.  Allow graham crackers to cool completely and break into pieces.  Store in an airtight container.

          I usually double the recipe.

  11. Too much sugar for me just now, and most of my friends and relatives are either diabetic or dieting. Sigh. But the recipe is safely tucked in my file, and when I get to the point where I’ve met my little “goal,” I intend to indulge in some sweetness. These will be on the list!

    • Hi Linda. I read your latest post, but was on my smart phone, which I seldom get online on it, and didn’t take the time to leave a comment. I really enjoyed it, and remembered the milk-jug ring lyrics were my favorite! Such genius in creativity! Merry Christmas to you and Miss Dixie!

  12. Hello, Foamheart. This is a test. I’m typing this in Word and will now attempt to copy and paste it into a comment on the blog. Here we go to see if this works.
    Guess what? It worked, so I have no clue what you were or weren’t doing!!!

  13. Dear readers,
    When you say your prayers, please pray for a peaceful passing for our cyber friend, Blufloyd. He possibly only has a few more days on this earth. Thank you for all the private messages asking about his condition. I have spoken to him, but they are keeping him sedated because of the pain. May God have mercy and grant him a peaceful passing. Amen. And one final Merry Christmas to the best freshwater fisherman I’ve ever known. Merry Christmas, Steve.

  14. These look so good! I’m going to give them a try over the holidays. I have a real weakness for pecans They are great anytime of the year but especially good during the holidays. b

    • Howdee Brian, this a good place to learn those culinary cajun delights from the old days and a few good folks along the way.
      Glad to see you here.

      • AHA! So you know our new friend, Brian? Y’all must frequent some of the same cool cooking forums, right? Well, I’m glad he’s here, too!

    • Welcome to this bayou blog, Brian, and so glad to have you here! Please take your time, and browse around. Comments and suggestions welcome! Merry Christmas!

      • Howdy howdy Kev. And thank you Wendy. I’ve Been lurking for a while. Lots of good stuff here. You’ve made a real comfortable spot on the internet.
        And yes I do know Kevin. He’s been extremely helpful and awesome support with bringing my Creole and Deep Southern cooking to a higher level. Ask him about his new grinder!
        Happy to be here!

  15. Anyone on here ever hear of trash can fudge or perhaps coffee can fudge? It is supposed to be soft enough to just dip your fingers/spoon into and eat.

  16. Yes I have heard of it, my Mom talked about making fudge in college on the radiator. They didn’t have mini refridgerators, heck you were lucky to have an icebox in the house. But it was fudge and they would pass around the wooden spoon till the fingers became involved.

    I have some of her old recipes, even the one she said she and her sister would sometimes make after school when they were lucky enough to have the sweets. But I checked and all say bring to a boil.

  17. I waited at least till Christmas Eve. I want to wish everyone here a save and happy holiday season, and a very Merry Christmas. I am sure you’ve all been good too!

    Merry Christmas to all.

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