Pecans make their mark in more ways than one on a traditional holiday table, but this year we’re switching things up with a few must-have menu additions—using Fisher Nuts—that are sure to become permanent fixtures. First, try stuffing them into a spicy, cheesy jalapeño popper for a whole new level of holiday heat. Next up, a Brussels sprouts recipe that is so much more than a side dish with crunchy pecans and a cheesy Parm-crusted exterior. And finally, give your classic candied pecans a pumpkin spice makeover for a snack, gift, or cookie box addition the whole family will go nuts for.

Pecan and Goat Cheese-Stuffed Jalapeño Poppers

jalapeno popperspinterest

Yields: 12 servings
Prep Time: 25 mins
Total Time: 1 hour

INGREDIENTS

1 (8-oz.) container herbed goat cheese
1 c. shredded Pepper Jack
Freshly ground black pepper
12 jalapeños
24 pecan halves from a 10-oz. bag of Fisher Pecan Halves
12 slices bacon, each slice halved
Honey, for drizzling (optional)

DIRECTIONS

  1. Preheat oven to 400°.
  2. In a large bowl, combine goat cheese, and Pepper Jack. Season with pepper.
  3. Halve jalapeños lengthwise, then use a spoon to remove seeds and veins. Fill with cheese mixture, and top each with a pecan half or two, depending on the size of the jalapeño. Wrap each with a halved slice of bacon so the seam meets on top.
  4. Place on a baking sheet and bake until bacon is crispy and peppers are tender, about 30 minutes. Cool and serve at room temperature, drizzled with honey.

Pecan and Parm-Crusted Brussels Sprouts

brussels sproutspinterest

Yields: 12 servings
Prep Time: 15 mins
Total Time: 45 mins

INGREDIENTS

1 lb. (16 oz.) Brussels sprouts, rinsed and halved
1/4 c. olive oil
1/2 tsp. Kosher salt
Freshly ground black pepper
3 garlic cloves, minced
1/2 cup finely grated Parmesan cheese
1 tsp. Fresh thyme
1/3 c. Fisher Pecan Halves, finely chopped

DIRECTIONS

  1. Preheat oven to 400 degrees° with the rack in the center third, and line a large baking sheet with parchment paper.
  2. Toss the Brussels sprouts with olive oil, salt, pepper, garlic, parmesan, thyme and pecans. Spread on the prepared baking sheet, cut side down, and roast until golden brown, about 30 minutes.
  3. Transfer to a serving dish and serve warm.

Pumpkin Spice Praline Pecans

praline pecanspinterest

Yields: 4 cups
Prep Time: 10 mins
Total Time: 1 hour

INGREDIENTS

1 large egg white, beaten
1/2 packed dark brown sugar
1/2 cup granulated sugar
3/4 teaspoon pumpkin pie spice
3/4 teaspoon ground cinnamon
1/2 teaspoon Kosher salt
12 oz. Fisher Pecan Halves

DIRECTIONS

  1. Preheat oven to 275° with a rack in the middle of the oven.
    Line a baking sheet with parchment paper.
  2. In a bowl, beat egg white and 1 tablespoon water until frothy. Set aside. In another bowl, combine sugars, pumpkin pie spice, cinnamon, and salt.
  3. Toss the pecans with the egg mixture and stir until all pieces are coated. Add the sugar and spice mixture and toss until well coated. Pour pecans onto the lined cookie sheet.
  4. Bake for 50 minutes, stirring every 15 minutes. Remove from the oven, and cool completely. Serve at room temperature, or pack in an airtight container for up to 10 days.

Photographer: Jenny Huang; Photo Assistant: Shri Prasham Parameshwaran; Food Stylist: Tyna Hoang; Food Stylist Assistant: Paul Wang; Prop Stylist: Paige Hicks; Prop Stylist Assistant: Paulina Velez, Emi Maus.