The Maryland Guide • 9-9-21
Summer Snacks That Satisfy Cravings
(Family Features) Road trips, outdoor adventures and relaxing by the pool are some of summer's most
popular activities, and all can be more enjoyable by adding favorite snacks to the mix. Next time you bask
in the summer sun, bring along some tasty pecan snacks that allow you stay on track with wellness goals
without sacrificing those snack-time delights.
Whether you enjoy their natural sweetness straight from the bag or add them to your go-to recipes,
pecans are among the lowest in carbs and highest in fiber of tree nuts, an option that's perfect for snacking.
In fact, each ounce of pecans includes 3 grams of plant-based protein and 3 grams of fiber to go with 12
grams of "good" monounsaturated fat and only 2 grams of saturated fat.
Curb your snack cravings with a savory option like Buffalo-Pecan Pimento Cheese Dip with veggies and
crackers, or if something sweeter tempts your taste buds, dive into a tangy treat with these Mini Pecan
Lemon Berry Tarts.
Visit AmericanPecan.com for more snacking tips and recipes.
Mini Pecan Lemon Berry Tarts
Total time: 22 minutes
Mini Pecan Crusts:
Nonstick cooking spray
2 cups pecan pieces
1/4 cup butter, melted
2 tablespoons sugar
1/2 cup lemon curd
1/2 cup blueberries, raspberries
powdered sugar, for dusting (optional)
To make mini pecan crusts: Preheat oven to 350 F.
Line mini muffin tin with paper liners or spray with
nonstick cooking spray.
In food processor, blend pecan pieces, butter and
sugar until mixture forms coarse dough.
Scoop about 2 teaspoons pecan mixture in each
muffin tin. Use back of wooden spoon or fingers to
press mixture evenly along bottom and up sides of
each muffin cup.
Bake 12 minutes, or until crusts are golden brown.
Allow crusts to cool completely before removing
To assemble crusts: Spoon 1 teaspoon lemon curd
into each mini pecan crust. Top with one raspberry
or three small blueberries. Dust with powdered
sugar, if desired.
Total time: 15 minutes
1 cup raw pecan pieces
1/2 pound (2 cups) sharp cheddar cheese,
1 jar (4 ounces) sliced pimentos
2 tablespoons red hot sauce
2 tablespoons mayo
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1 tablespoon chives, freshly chopped
veggies, for serving
crackers, for serving
Preheat oven to 350 F.
On baking sheet, spread pecans and roast 8-10 minutes,
or until golden brown and fragrant, tossing
once halfway through. Remove from oven and set
aside to cool completely.
In bowl, combine cheddar cheese, pimentos with
juice, hot sauce, mayo, salt and pepper. Stir until
combined. Add 3/4 of pecan pieces and mix until
Place dip in serving bowl and top with remaining
pecan pieces and freshly chopped chives.
Serve with veggies and crackers.