For  over  60  years,  Deep  South  Pecans  are  the  Best

Here a just a few of the many recipes including
Deep South Pecans:

Pecan Bark  |   Pecan Pralines  |   Osgood Pie
Pecan Pound Cake |  Pecan Dream Bars  |   Pecan Lace Cookies 
Date Bars   |   Flat Nut Cookies  |  Pumpkin Pecan Pie
Spiced Pecans  |    Alabama Pecan Pie   |   Hot Smokey Pecans

1 package white chocolate candy melts
2 Tablespoons margarine
11/2 cups chopped pecans
In a Pyrex dish, spread pecans as thinly as possible.  Microwave 1 1/2 minutes then stir.  Return dish to microwave and cook 1 12/2 minutes longer.  Remove and stir well.  Set aside.  Empty candy melts in Pyrex bowl and microwave for 1 1/2 minutes, remove and stir until very smooth.  Then return to microwave and cook 1 more minute.  Stir well then add pecans.  Spread very thin on cookie sheet which has been covered with wax paper.  Refrigerate 10 minutes, take out and break into pieces.

PECAN PRALINES

Brown 1 cup of sugar in an aluminum saucepan. Bring to a boil the following ingredients:
2 cups of sugar
1 tablespoon butter
1 cup of milk
1 cup of pecan meats
Pour milk and sugar mixture into browned sugar. Cook to soft ball stage. Remove from fire, beat until creamy and drop by spoonfuls on buttered plate.

1 cup sugar
1/2 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vinegar
1/2 cup broken pecan meats
1/2 cup raisins
2 eggs
Cream butter and sugar. Add cinnamon, nutmeg, vinegar, nut meats and raisins. Add well-beaten eggs. Pour in uncooked pie shell and bake 50 to 80 minutes at 350°

3 sticks butter
2 cups sugar
5 eggs
1 teaspoon butter flavoring
1 teaspoon vanilla
1 cup chopped pecans
2 cups all purpose flour
Cream butter and sugar until light and fluffy.  Add eggs, one at at time, beating after each addition.  Blend in flour and flavorings and fold in pecans.  Pour into greased and floured 10-inch tube pan.  Bake 325^o for 1 hour.  

1 1/2 cups all purpose flour
1 3/4 cups brown sugar - divided
1/2 cup butter (1 stick)
1/2 cup light corn syrup
4 eggs
1/3 cup melted butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 (8 ounce heath bar brickle chips)                                               Preheat oven to 350^o Lightly grease a 13 X 9 X 2 baking pan.

Crust
In a small bowl combine flour, 3/4 cup brown sugar - cut in butter until mixture resembles coarse crumbs.  Press into prepared pan.  Bake for 15 minutes.

In a medium bowl, combine eggs, remaining 1 cup of brown sugar, corn syrup and melted butter, stir until smooth.  Stir in vanilla, pecans and brickle chips.  Pour over hot baked crust.  Bake 30 minutes.  Then let cool completely before cutting into squares.  Makes 2 dozen.

4 Tablespoons flour
1 cup sugar
1 egg beaten
1/3 teaspoon baking powder
2 teaspoons vanilla
1 1/3 cups finely chopped pecans
1/8 teaspoon salt
1/2 cup butter melted
Mix together pecans, sugar, flour, baking powder and salt.  Add melted butter, vanilla and egg.  Blend well.  Line baking sheet with parchment paper.  Preheat oven to 325^o .  Drop dough by a small teaspoonful into sheet 3 inches apart.  Bake 8 to 12 minutes (watch them).  Cool, then peel off parchment paper.  Makes 3 to 4 dozen.

3/4 cup plain flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup brown sugar
2 eggs
1/4 cup melted shortening
1 pkg. (8 oz.) chopped, pitted dates
1 cup chopped pecans
Sift dry ingredients, add shortening and eggs, mix well. Add nuts and dates. Pour into 9 x 12 greased pan. Bake at 300° for 20 25 minutes, until mixture is firm.
Double ingredients for cake
Bake at 325 degrees for 1 hour.

1/2 pound butter or margarine
1 cup white granulated sugar
1 egg yolk (well beaten)
2 cups plain white flour
vanilla to taste (1 teaspoon usually)
1 egg white (slightly beaten)
1 cup finely chopped pecans
Cream butter and sugar. Add egg yolk. Blend well. Add flour and vanilla. Mix and spread evenly on greased cookie sheet. Brush egg white over top with pastry brush. Sprinkle nuts over top. Press nuts in slightly with palm of hand. Bake at 350° approximately 15 minutes or until brown. Cut in square..

4 Tablespoons melted butter
1/2 cup sugar
3 eggs
1 cup canned pumpkin
1 teaspoon vanilla
1 cup chopped pecans
1 cup dark Karo syrup
1 deep dish pie shell
Whipped cream

Preheat oven to 350^o Beat eggs well, beat in syrup, sugar, pumpkin and vanilla until wet blended.  Arrange pecans in bottom of unbaked pie shell.  Slowly pour egg mixture over the pecans.  Bake for 1 hour or until set.  Serve with whipped cream or Praline sauce (see below)

                                                                                   
                                                                                                 .
PRALINE  SAUCE

1 cup brown sugar
1/2 cup half-n-half
1/2 cup butter
1/2 cup chopped pecans
1/2 teaspoon vanilla
Combine first three ingredients in a pan over medium heat.  Warm for 1 minute stirring.  Remove from heat, then stir in pecans and vanilla.  Serve over pie or good by itself served over ice cream.

1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 cup boiling water
1/8 teaspoon cream of tartar
2 cups nuts
Method: Toast pecans lightly - add sugar, cinnamon and cream of tartar to boiling water and cook to soft boil. Stir in vanilla and pecans. Spread in pan to cool, then break apart.

1/3 cup butter
1 cup sugar
3 eggs
1 teaspoon vanilla
1 1/4 cups pecan halves
1 cup dark Karo syrup
1 deep dish pie shell
Cream butter and sugar, add well-beated eggs.  Beat well and add syrup, vanilla and pecans.  Pour into unbaked pie shell and bake in moderate oven (350^o) for 50 to 55 minutes or until firm.

1/4 cup melted butter
1/2 teaspoon hot sauce
2 cups pecan halves
2 Tablespoons soy sauce
1 Tablespoon Worcestershire sauce
Stir together all ingredients.  Spread pecans in a single layer in 15 X 10 inch jellyroll pan.  Bake at 300^o check them and stir around on pan a couple of times.  Bake for 25 minutes or until toasted.  Makes 2 cups