A Southern tradition. The holidays wouldn’t be complete without delicious Cinnamon Pecans – baked in just the right amount of sugar and cinnamon, these pecans won’t last long. Great for having around the house at the holidays, gifts for friends or neighbors or bringing to holiday parties. These pecans are delivered in 8 oz bags.
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PUMPKIN BISQUE WITH PECANS
3 tbsps olive oil 1 1/2 tsps kosher salt, divided
2 garlic gloves, chopped
1 tbsp ground cumin
1 (29 oz) can pumpkin
6-6 1/2 cups reduced-sodium chicken broth
1 can chipotle peppers in adobo sauce
1 tbsp adobo sauce, from can
1 medium avocado, peeled and diced
1/2 cup whole buttermilk
2 tbsps fresh lime juice
2 tbsps extra virgin olive oil
8 oz. smoked sausage, sliced
1 cup black beans, drained and rinsed
1/2 tsp smoked paprika
1/2 cup toasted pecans, chopped
2. Process soup, in batches, in a food processor or blender 1 minute. Add up to 1/2 cup broth, 2 Tbsp. at a time, to reach desired consistency.
3. Process avocado, next 3 ingredients, and remaining 1/2 tsp. salt in a blender until smooth. Add up to 1/4 cup water, 1 Tbsp. at a time, to reach desired consistency.
4. Cook smoked sausage in remaining 1 Tbsp. olive oil in a large skillet over medium heat, stirring occasionally, 3 minutes. Stir in black beans and paprika, and cook 1 minute. Ladle soup into serving bowls; top with sausage mixture and avocado cream.
5. Top with toasted pecans