New items will be announced soon on our Facebook page. Pecans are a delicious fundraiser. Call us today for more information.
Follow Me on Pinterest
Order Status Shopping Cart WishList
Category List
Featured Items
Tin Full of Roasted and Salted Pecans
The plumpest Mammoth Halves from the new crop are roasted to perfection before being lightly salted and packaged in our beautiful tins. This item is available year round.
Pecan Pie (9" Pie)
Give our Old Fashioned Southern Pie a try. We bake our delicious pies from scratch daily.
Best Sellers
Cello Mammoth Halves
Pecans at their best! These colorful one pound cello packs are filled with Whaley's finest new crop natural pecan halves. Only the best halves carry the Whaley name.
Cello Medium Pieces
Our fresh new crop pecan pieces in one pound cello packs come in all sizes that will meet your every need. Ideal for pecan pies, cookies, brownies or eating out of the bag!
Whaley Pecan Recipes
Pecan Recipes
Cooking With Pecans
Did you ever guess that there are so many ways to use pecans? You can prepare many appetite-appealing main dishes and desserts that will be sure to delight the entire family. Each recipe has been carefully tested - all are 100% delicious!
1 cup sugar
½ cup corn syrup
¼ cup butter, melted
3 eggs, well beaten
1 cup pecans
1 unbaked 9-inch pie shell
Mix sugar, syrup, and butter. Add eggs and pecans. Fill unbaked pie shell with mixture and bake in moderately hot oven (400 F) for 10 minutes. Reduce heat to moderate (350 F) and continue baking for 30-35 minutes.
1 large egg
¾ cup honey
¼ cup canola oil
1 teaspoon vanilla extract
1 cup grated carrots
1 cup chopped pitted prunes
½ cup chopped pecans
1 cup whole wheat flour
1 cup instant oats
½ teaspoon baking soda
½ teaspoon salt
1/8 teaspoon allspice (optional)
Preheat oven to 350 F. Grease a 9-inch-square baking dish. In a large bowl, beat together egg, honey, oil, and vanilla until blended. Stir in carrots, prunes, and pecans. In medium bowl, combine whole-wheat flour, oats, baking soda, salt, and allspice. Stir into honey mixture until well combined. Spread evenly in pan and bake 20 minutes or until toothpick inserted in center comes out clean. Cool before serving. Makes twelve 3-by-2-inch bars.
6 ounces semi-sweet chocolate chips
1/3 cup creamy peanut butter
1 cup chopped pecans
6 ounces butterscotch chips
Melt peanut butter, chocolate chips, and butterscotch chips until well blended. Add nuts and stir until well coated. Drop by teaspoon onto wax paper and chill until set.
2 sticks margarine
¾ cup sugar
8 ounces chopped dates
1 teaspoon vanilla
2 cups Rice Krispies
1 cup finely chopped pecans
Powdered sugar
Combine margarine, sugar, and dates in a medium saucepan. Bring to boil over medium-high heat and boil for 10 minutes, stirring constantly to prevent scorching. Remove from heat and stir in vanilla. Combine Rice Krispies in a large bowl. Pour date mixture and mix together well. Cool completely and form into small balls. Roll balls in powdered sugar and store in an airtight container.
6 eggs separated
2 ½ tablespoon plain flour
3 cups pecan meal (7/8 lb.)
1 ½ cup sugar
1 teaspoon baking powder
Beat egg yolks and gradually add sugar. Blend in flour and add baking powder. Add the pecan meal and fold in the egg white stiffly beaten. Line 3-8” pans with wax paper. Bake cakes for 30 minutes at 350 F.
1 pint whipping cream
1 teaspoon vanilla
1 cup powdered sugar
Beat cream until stiff, mix with powdered sugar and vanilla. Spread on cake layers and sides. Sprinkle with Pecan meal or chopped pecans and refrigerate cake.
1 package yellow cake mix
3 eggs
½ cup margarine, softened
2 cups chopped pecans
One 8 ounce package cream cheese, softened
3 2/3 cup confectioner’s sugar
1 teaspoon butternut flavoring (Its called Vanilla Butter & Nut)
In a mixing bowl, combine cake mix, 1 egg, and margarine. Stir in pecans and mix well. Press into greased 9 x 13 baking pan. In another bowl, beat the cream cheese, sugar, flavoring, and remaining eggs until smooth. Pour over pecan mixture. Bake at 350 F for 45-50 minutes, or until golden brown. Cool on wire rack then cut into squares. Store in refrigerator. Yield: 3 dozen

1 cup chopped pear (1 medium pear)
½ cup milk
1/3 cup vegetable oil
1 egg
¾ cup all purpose flour
¾ cup corn meal
½ cup whole-wheat flour
½ cup rolled oats
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup raisins
1 cup chopped pecans
Preheat oven to 375 F. In a large mixing bowl mix pear, milk, oil, and egg. In another mixing bowl, mix remaining ingredients. Add dry ingredients to wet ingredients. Mix just until blended. Spoon onto 12 greased or paper-lined, 2 ¾ inch muffin cups, dividing equally. Bake 30-35 minutes until lightly browned and pick inserted into centers comes out clean. Yield: 12 muffins
2 cups sifted all-purpose flour
3 teaspoons baking powder
¼ teaspoons baking powder
¾ cup chopped pecans
2 eggs, separated
1 ½ cups milk
6 tablespoon shortening, melted
Sift together dry ingredients, add pecans. Beat egg yolks until light; combine with milk and melted shortening and add to dry ingredients, mixing just until smooth. Beat egg whites until stiff and fold into batter. Bake in hot waffle iron.
½ cup margarine
1 cup buttermilk
1 slightly beaten egg
1 cup flour
1 cup pecan meal
1 tablespoon paprika
1 tablespoon salt
Pepper to taste
¼ cup sesame seeds
4 or 5 chicken breasts or 1 whole chicken, cut up
¼ cup pecan halves
Melt margarine in a 13 x 9 x 2 inch baking dish. Blend buttermilk and eggs in shallow dish. Combine flour, pecan meal, paprika, salt, pepper, and sesame seeds in a separate dish. Dip chicken in buttermilk, roll in flour mixture. Place chicken, skin side down, in melted margarine in baking dish, turning each piece to coat well. Bake at 350 F for 1 hour and 15 minutes or until tender. About 30 minutes before being done, place pecan halves on each piece.

1 ½ cup sugar
¼ cup honey
¼ teaspoon salt
½ cup water
3 cups pecan halves
1 teaspoon vanilla
Cook sugar, honey, salt, and water, stirring slowly until sugar is completely melted and temperature is 248 F, or when a firm ball is formed when sample is placed in tap water. Remove from heat and add pecans and 1 teaspoon vanilla. Stir until well coated and separate on wax paper. 

2 cups grated cheddar cheese
2 (8 ounces) packages of cream cheese, softened
2 teaspoons grated onion
Pinch of minced garlic
2 teaspoons Worcestershire Sauce
Finely Chopped Pecans
Blend together the cheese and cream cheese, mixing well. Mix in onion, garlic, and Worcestershire. Form into a ball. Sprinkle with paprika. Roll in finely chopped pecans to cover. Serve with crackers.
6 green peppers
1-½ cups cooked rice
1-½ cups chopped pecans
1 ½ teaspoon salt
¾ cup tomato juice
3 tablespoons shortening
2 lbs. Ground beef
1 ½ tablespoon minced onion
3 tablespoons celery, finely chopped
¾ cup water or ¾ cup tomato juice
Boil green peppers, which have been seeded and cored, until just enough to prick with a fork. Drain and keep warm. Make stuffing by combining rice, pecans, salt, and tomato juice. Sauté in shortening, beef, onion, and celery. Mix meat mixture in rice mixture, stirring thoroughly but without handling too much. Stuff peppers and place in greased baking pan. Either ¾ cup water of ¾ cup tomato juice may be poured into pan around peppers. Bake for ½ hour and serve with sauce.
1 lb Pecans
½ cup butter or margarine, melted
Salt to taste
Preheat oven to 300 F. Spread pecans on large baking sheet. Saturate with melted butter. Sprinkle with salt. Bake 20 to 30 minutes, stirring during baking. Pecans will continue to brown and turn crisp after removing from the oven.
2 cups plain sifted flour
1 cup sugar
1 stick margarine
2 eggs
3 mashed bananas
½ teaspoon baking soda
1 teaspoon vanilla
½ teaspoon salt
½ cup chopped pecans
Heat oven to 350 F. Cream margarine and sugar together well. Add mashed bananas and eggs, 1 at a time, and mix. Add baking soda, salt, flour, then blend well. Add vanilla and nuts and stir until blended well. Pour into a slightly greased and floured loaf pan, and bake for one hour.
½ cup orange juice
½ cup water
1 tablespoon grated orange peel
1 cup sugar
2 tablespoons butter, melted
1 egg, beaten
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins
¾ cup coarsely chopped pecans
Preheat oven to 350 F. Combine ingredients in order listed. Mix just until blended. Pour into greased 9 x 5 inch loaf pan. Bake of 50-60 minutes or until top is nicely browned and pick inserted in middle comes out clean. Cool in pan 10 minutes. Turn out of pan onto rack to cool completely. Wrap in plastic wrap or foil. Makes 1 loaf.
2 small packages grape jello
2 cups boiling water
1 large can crushed pineapple
1 can blueberry pie filling
Mix grape jello, water, pineapple, and pie filling together. Set in refrigerator until it begins to jell. After this has jelled, mix topping and spread on top. Serve

1 8-ounce cream cheese
1 8-ounce sour cream
½ cup sugar
1 teaspoon vanilla
½ cup chopped pecans
3 cups cubed apples
1 tablespoon lemon juice
1 cup miniature marshmallows
1 cup sliced celery
¼ cup chopped pecans
Sprinkle apples with lemon juice. Add marshmallows, celery, nuts, and enough mayonnaise to moisten. Toss lightly. Serve on lettuce. Makes 4-6 servings
1 cup mayonnaise
½ cup sugar
1 tablespoon vinegar
1 broccoli florets washed and drained
1 cauliflower florets washed and drained
1 cup mozzarella cheese- grated
½ to 1 cup raisins
½ to 1 cup chopped pecans
5 pieces bacon-cooked and crumbled
1 onion, chopped (can use scallions)
Mix together mayonnaise, sugar, and vinegar and chill ahead of time- one hour or more. After chilled add other ingredients, toss in large bowl and serve.
3 cups chopped cooked chicken
1 cup chopped seedless red grapes
2 celery ribs, chopped
1 medium-sized red delicious apple, chopped
½ cup chopped pecans
½ cup mayonnaise
¼ cup honey mustard
½ teaspoon salt
¼ teaspoon pepper
Lettuce leaves
Stir together first 9 ingredients in a large bowl. Cover and chill. Serve on lettuce leaves.
Did you ever guess that there are so many ways to use pecans? You can prepare many appetite-appealing main dishes and desserts that will be sure to delight the entire family. Each recipe has been carefully tested- all are 100% delicious!
Since 1937 Whaley Pecan has supplied high quality shelled pecans to users throughout the United States. Our modern shelling plant, complete with on site freezer facilities, provides a reliable year round source of shelled pecans in all sizes and grades. Our staff is ready to offer you courteous service prompt shipments and outstanding quality.  For current information email us or call 1.800.824.6827.

To our many Customers and Friends.

We are excited about the new health benefits concerning pecans. Not only do they taste great, they can be a part of a healthy diet. Our many years of experience in pecan shelling guarantees that your pecans will always be processed with peak of the season flavor. Pecans on this site are from the new pecan crop and will be shipped as soon as harvest begins, or on your specified shipping date.

We look forward to hearing from you. You can email us if you have any further questions.


R. L. Whaley
Whaley Pecan Company, Inc.

Site Designed & Hosted by: MGAWEB
Copyright 2011 - Whaley Pecan Company, Inc - All Rights Reserved.
ASP.NET Shopping Cart Software