City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP
City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP

November is Georgia Pecan month

November is National Georgia Pecan Month. (Who knew?) Guess that means it is time for dessert.  Here are two recipes for pecan pie and pecan brittle offered to us by Sea Island Executive Pastry Chef Kurtis Baguley.

pecan brittle from Sea Island


  • 14 tablespoons                 sugar, granulated
  • 7 tablespoons                    glucose, liquid or corn syrup
  • 5 tablespoons                    water
  • 2&¼ cups                             pecan pieces
  • ½ teaspoon                        salt, table grind
  • 1 tablespoon                      butter, unsalted
  • 1 teaspoon                         vanilla extract
  • ½ teaspoon                        baking soda
  • 1& ½ cups)                          semi sweet chocolate, melted
  1. In saucepan, combine the sugar and water and bring to the boil. Add glucose and cook without stirring, bringing it to 239° F.
  2. Add pecans and cook to 311° F over medium heat, stirring constantly.
  3. Remove from heat. Stir in the salt, butter and vanilla until fully incorporated.
  4. Finish by adding the baking soda, again stirring well to incorporate
  5. Quickly pour and spread onto parchment paper on top of marble.
  6. When brittle is cooled, carefully turn over to expose the flat side and pull off the parchment paper. Spread on a thin layer of the chocolate and allow to cool.
  7. Store in a tightly covered container at room temperature.

pecan pie


  • ½ cup light corn syrup
  • ½ cup molasses
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1-1/2 cups (6 ounces) pecans
  • 1 (9-inch) par baked deep-dish pie crust
  1. Preheat oven to 350°F.
  2. Mix corn syrup, eggs, sugar, butter and vanilla using a whisk or stick blender. Lay the pecans in the bottom of the pie crust. Pour filling over the pecans; be sure to cover every one so they do not burn.
  3. Bake on center rack of oven for 60 to 70 minutes.  The pie should just be slightly risen above the edge of the crust and should spring back when touched.  Cool for 2 hours on wire rack before serving.  Refrigerate any leftovers up to 1 week.

13 comments Add your comment


November 1st, 2013
9:24 am

are these Yoda’s recipes ???


November 1st, 2013
12:04 pm

National Georgia Pecan month? Says who? The folks in Washington state signed off on this too?


November 1st, 2013
10:22 pm

No thank-you! Too many NUTS are here already!


November 2nd, 2013
5:58 am

John: Where would I currently find the best Pork Belly, Lettuce and tomato dinners/andwich?

Harry Duke

November 2nd, 2013
7:46 am

The very best, richest tasting pecan pie recipe is every bit this simple and found on the label of ALAGA red label syrup; itself a blend of cane syrup and corn syrup. Been making it this way in my family of folks from S. Georgia’, N. Florida and S. Alabama since before WW II.


November 2nd, 2013
9:12 pm

Love me some pecan pie. What a classic!


November 2nd, 2013
11:29 pm

Peacan Pie…My Brother! Only certain community members will understand and get that one. :)


November 2nd, 2013
11:30 pm


Pecan Pie…My Brother! Only certain community members will understand and get that one. :)

(the other) Rodney

November 3rd, 2013
8:06 am

Harry Duke – my Grandmother’s recipe for pecan pie uses only cane syrup (it too, made with a blend of cane and corn syrups – family has a “cane grindin’” each Thanksgiving). Since I grew up with cane syrup in pecan pie I can hardly eat one made with something else. The cane syrup gives it a dark richness that just corn or karo syrups can’t bring.

BUT – I will be using the pecan brittle recipe above :) Seems simple enough for even someone like me.


November 4th, 2013
8:51 am

Too much sugar in that pie recipe.


November 4th, 2013
2:38 pm

So where is the best place to purchase fresh pecans in the metro area?

Slim with the tilted brim

November 4th, 2013
5:28 pm


November 6th, 2013
7:55 am

The recipe would suit vegetarians as well. To make it vegan, butter can be replaced with an alternative. Pecans are good for vegetarians/vegans because they are a good source of protein. Consuming pecans is good for environment as well because pecans grow on tall trees 20-40m in height; so consuming more pecans would lead to cultivation of such trees which would be very beneficial for environment.