Many people express uncertainty about how to use pecan oil or truffle oil, but it is actually very easy!  You don't need a special recipe.  Below are a few of our favorite recipes or easy ways to enjoy our oils.  Feel free to send us your favorites, too!  We love to share new ideas and recipes on our Facebook and Instagram pages so be sure to follow us and don't forget to tag Pecan Ridge Plantation in your posts!

* Allergy Warning: Pecan oil and pecan truffle oil is not suitable for individuals with tree nut allergies!

Pecan Oil Uses:

- Use as a dipping oil by adding a small amount of parmesan, pesto, or your favorite seasoning flavor and enjoy with bread (Check out our NEW line of seasoning flavors!)

- Use as a salad dressing or when grilling romaine lettuce

- Pan-sear, grill, fry, marinate, or saute meat, seafood, or vegetables

- Use as a butter substitute when baking, on popcorn, or on grilled cheese sandwiches

- Great to use on eggs of any kind

- Use on baked potatoes, sweet potatoes, etc...

- Use in place of any other culinary oil

Pecan Truffle Oil Uses:

- Use as a finishing oil by sparingly drizzling truffle oil over a dish at the end of preparation

- Season vegetables such as asparagus, Brussel sprouts, cauliflower, sweet potatoes, corn, squash, and mushrooms

- Use on eggs, whether scrambled, in an omelet, or poached and on grits

- Drizzle over popcorn, potatoes, pasta, risotto, or even chips

- Use on salads

- Mix with dry seasoning for a salad dressing or marinade (We love to use Good Seasonings Italian Dressing dry mix with water, white vinegar, and pecan truffle oil!  This is great for salads and for sautéing shrimp or chicken.)

- Use on mushrooms and cheesy dishes like macaroni, pizza, pimento cheese, etc...

- Add a few drops to soup

- Finish a fish filet, filet mignon, duck breast, or piece of lamb



Truffle Butter

(Compliments of Chef Lara Lynn Carter)


1 lb. salted butter (We prefer Sparkman's Cream Valley)

6 Tbsp. Pecan Ridge Plantation pecan truffle oil

2 Tbsp. fresh chopped chives

1 tsp. coarse salt

1 tsp. coarse ground black pepper 


Directions: Allow butter to soften at room temperature.   Mix all ingredients together in a food processor or blender.  Serve at room temperature or allow to soften for best results.  

*If using unsalted butter, double the amount of salt in the recipe above.


The BEST  Peanut Brittle - Microwave Version


4-5 (heaping) cups raw peanuts, preferably refrigerated

1 cup sugar

3/4 cup white corn syrup

1/4 tsp salt

1 Tbsp. Pecan Ridge Plantation pecan oil

2 tsp. vanilla

2 tsp. baking soda

Greased and warm baking sheet (Put in oven on warm)


Note: If peanuts are at room temperature, you may need to decrease cooking time.  Also, microwave power varies.  The cooking times below are for a 750 watt (older) microwave.  Newer microwaves are usually about 1100 watts and will probably require about half of the cooking time.  Using an instant read thermometer and checking at various intervals is recommended.  For newer microwaves, you may want to cook in 3 minute intervals rather than 6 minute intervals.

1. In a large microwaveable bowl, stir together peanuts, sugar, corn syrup, and salt. 

2. Microwave on high for 6 minutes, stir, and microwave for another 6 minutes. 

3. Stir and microwave for another 2 minutes. 

4. Stir in vanilla and pecan oil. 

5. Microwave for another 2 minutes. 

6. Check temperature with an instant read thermometer being careful to first mix thoroughly to avoid "hot spots."  (It should be approx. 295 degrees Fahrenheit.  However, microwaves vary.  See note above.)   Microwave for another 20-30 seconds.  (Final temperature should be 303-305 degrees Fahrenheit.  Anything above 295 degrees Fahrenheit is OK.)  

7. Stir in baking soda and mix well. 

8. Spread onto a greased and heated baking sheet. 

9. Let the brittle cool and then break into small pieces. 

10.  Store in a Ziploc bag to prevent moisture from making the brittle sticky. 


Fall Bistro Salad


Candied Pecans:

3/4 cup chopped pecans

 1 Tbsp. Pecan Ridge Plantation Pecan Oil

1 Tbsp. brown sugar

1/4 tsp. ground cinnamon



8 cups chopped romaine lettuce

1 large apple, cored and sliced thin

1 cup dried cranberries

1/2 cup feta cheese (can also use shredded sharp cheddar, blue cheese, or goat cheese, if you prefer)


Maple-Balsamic Dressing:

1/4 cup Pecan Ridge Plantation Pecan Oil

1/4 cup balsamic vinegar

3 Tbsp. maple syrup

1 tsp. Dijon mustard

1/4 tsp. dried thyme

salt and pepper to taste



1.  Make the candied pecans:  In a medium skillet over medium-high heat, saute pecans in pecan oil, sugar, and cinnamon until pecans are coated, beginning to turn golden and fragrant (about 5 min).  Remove from heat and cool.

2.  In a large salad bowl, arrange lettuce with sliced apples, dried cranberries, and cheese on top.  Add candied pecans to salad mixture.

3.  Make the salad dressing: In a jar with a tight-fitting lid, shake all dressing ingredients until smooth. 

4.  Serve salad with dressing drizzled on top.  Toss before serving.

Vidalia Onion Grits with Pecan Truffle Oil

(Compliments of Chef Lara Lynn Carter)



1 cup course ground grits

4 cups chicken broth

1 Tbsp. Sparkman Dairy butter

3 Tbsp. Pecan Ridge Plantation Pecan Oil

2 cups Vidalia onions, chopped

2 Tbsp. fresh thyme leaves

1 cup freshly grated Parmesan cheese

Pecan Ridge Plantation Truffle Oil for finishing



In a large pot, bring grits, broth, and butter to a boil.  Boil for one minute.  Reduce heat and simmer for one hour, stirring occasionally.  Add water, if needed.  While the grits cook, caramelize the onions in pecan oil until tender and golden.  When the grits are done, remove the pot from heat and stir in caramelized onions, thyme, and cheese.  Spoon the grits onto a plate or into bowls.  Drizzle with a teaspoon of pecan truffle oil. 

Strawberry Salad


1 bag spinach leaves (de-stem and tear into bite-size pieces)

1 pint strawberries, sliced

1/2 cup chopped pecans

Feta Cheese

Mix spinach and strawberries together, but save pecans and cheese until ready to serve. 

Top with Pecan Ridge Plantation pecan oil or create your own dressing below.



2 Tbsp. sesame seeds

1 Tbsp. poppy seed

1/4 tsp. paprika

1/4 cup honey

1/4 Worcestershire sauce

1/2 cup Pecan Ridge Plantation Pecan Oil

1/4 cup red wine vinegar

1/8 cup sugar

Mix all dressing ingredients together and pour over salad just before serving.  Add pecans and feta cheese.

A Fall Favorite...Pumpkin Gooey Bars

Preheat oven to 375 degrees.  Grease a 9x13 pan lightly with pecan oil or cooking spray. 
1 package yellow cake mix
1/2 cup Pecan Ridge Plantation Pecan Oil
1 egg
Mix together using an electric mixer and spread in bottom of pan, packing lightly.
1/2 cup Pecan Ridge Plantation Pecan Oil
16 oz. box powdered sugar
3 eggs
1 (15-oz.) can pumpkin
8 oz. package cream cheese, softened
1 tsp. cinnamon
Beat topping ingredients together with an electric mixer.  Pour on top of crust.  Bake at 375 degrees for 45 minutes.  When done, the center should be a little gooey.  After cooling, sprinkle with powdered sugar, if desired.

Pecan Ridge Plantation Granola

Mix together:

 4 cups of oatmeal (regular)

 2 cups of Pecan Ridge Plantation pecans

 2 cups of coconut (shredded

 ½ cup of pumpkin seeds (unsalted)


Combine with:

 ¼ cup of Pecan Ridge Plantation Pecan Oil

 ½ cup of honey

½ tbsp. of salt

1 tsp. of cinnamon


Pour mixture into a foil lined baking or jelly roll pan and bake 25–45 minutes at 325–350 degrees.  Be sure to stir often and bake to a light brown.  Cooking time will vary for different ovens; so, it is important to stir, watch and remove from oven when light brown.  Place in air-tight container when cool.

Granola may be eaten as cereal with milk, mixed with other cereals, eaten over yogurt or is delicious when eaten as a snack.

Vinaigrette Salad Dressing:
3/4cup Pecan Ridge Plantation Pecan Oil
1/4cup white wine vinegar
1/2tsp. dried basil
3/4tsp. dried parsley
3/4tsp. salt
3/4tsp. black pepper
1tsp. dried mustard
3 cloves garlic, finely chopped
Mix all ingredients together and pour over salad just before serving.  Toss and enjoy.

Pecan Ridge Plantation Pulled Pork Burrito

(As prepared on FOODYTV's popular show, Taste This TV, with Celebrity Chef Joe Ciminera.  Video coming soon.)


1/2 cup Pecan Ridge Plantation Pecan Oil

4 cups prepared pulled pork

2 cups BBQ sauce, preferably homemade

2 cups yellow rice or Spanish rice, prepared to package directions

4 large tortilla shells

1 cup shredded cheddar cheese


Cover the bottom of a large non-stick sauté pan with Pecan Ridge Plantation Pecan Oil and heat up slowly until oil is hot.  Mix barbeque sauce and pork together, reserving 1/4 cup of barbeque sauce for later.  Spoon 1 cup of the pork mixture, 1/2 cup rice, and 1/4 cup cheese into the center of each tortilla.  Fold tortilla burrito-style around this mixture and place in sauté pan with pecan oil.  (Note: You may only be able to put two tortillas in the pan at the time.) Drizzle remaining barbeque sauce over tortillas and sprinkle with cheese.  Add a small amount of pecan oil to the top of each tortilla. Cook until thoroughly heated on both sides being careful not to burn. Enjoy.