About Pinons


Below are some delicious recipes╣ that you can make using pinons. Remember, you may want to be sure that you or anyone who will eat them is not allergic to pinons. For allergy details, visit The Allergy Site, click here. If you would like to submit your favorite pinon recipe or created one on your own, let me know and I'll post it.



Pumpkin Pinon Bread
Makes: 2 Loaves
Source: Unknown

1 3/4 cup Cooked pumpkin
teaspoon Baking powder
1 1/2 cup Light brown sugar, packed
teaspoon Cinnamon
1/2 cup Butter, melted
1/2 teaspoon Nutmeg
3 Eggs, lightly beaten
teaspoon Salt
3 cup Flour
1 cup Roasted, shelled pinon nuts

Sift flour, baking powder and spices. Stir in nuts. Mix together other
ingredients and add to flour mixture, blending thoroughly. Pour batter
into two greased loaf pans and bake at 350 degrees for about 1 hour or
until it tests done. Cool on rack.

Pine nuts (pinons) generally taste better if, before they're added to the
mix, you put them on an ungreased cookie sheet in the oven for about 10
minutes at 350-400 degrees. It roasts them a little.


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Skillet Pinon Corn Bread
Makes: 12 to 14 servings
Source: Mark Miller's Coyote Cafe

1/4 cup butter, melted 
2 tablespoons canola oil or vegetable oil 
1/4 cup warm water
1/2 cup buttermilk 
2 eggs
Dry Ingredients
1-1/4 cups cornmeal 
3/4 cup all-purpose flour 
2 teaspoons baking powder 
1/2 teaspoon salt 
1/2 cup pinon nuts, toasted 
1/2 cup fresh corn kernels, roasted 
15 fresh sage leaves, chopped 
1 small onion, diced

1. Preheat the oven to 400 degrees F.

2. Whisk together the butter, oil, water, buttermilk, and eggs in a mixing bowl. Set aside.

3. Combine the dry ingredients and sift into a separate mixing bowl.

4. Add the dry ingredients to the wet ingredients and mix until completely incorporated.

5. Stir in the pine nuts, corn kernels, sage, and onion until incorporated.

6. Coat a 10-inch ovenproofcast iron skillet with softened butter (about 2 tablespoons) and heat in the oven for 5 minutes.

7. Remove the hot skillet and pour the batter into it.

8. Bake for 18 to 20 minutes, or until a paring knife or toothpick comes out clean when inserted in the center.

9. Remove the skillet from the oven and let cool slightly.

10. Serve out of the skillet.


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Chocolate Pinon Cookies
Makes: Approximately 30 cookies.
Source: Too Hot Tamales Show

1 cup (2 sticks) butter
1/4 cup sugar
teaspoon vanilla
2/3 cup grated semisweet chocolate
1 cup pine nuts, toasted and lightly chopped
2 1/4 cup cake flour
teaspoon. salt
1 powered sugar

Preheat the oven to 350 degrees.

With an electric mixer, in a medium size bowl, cream the butter and sugar. Stir in the vanilla, grated chocolate, and pine nuts. Mix in the flour and salt. Chill the dough.

When ready to bake, roll out the dough, on a floured surface, to a 1/4inch thickness. Cut out the cookies with a 2inch round cookie cutter. Gather the scraps together and re-roll the dough to cut out more cookies. Place slightly apart on a nonstick baking sheet.

Bake for 10 minutes, or until the cookies are dry and firm. When cool, dust the cookies with the powdered sugar.


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Pinon Cookies
Makes: 30 cookies.
Source: Melissa's

2 eggs
2/3 cup Sugar
1 cup All-Purpose Flour
1/4 cup toasted pinons

Preheat oven to 375 degrees.

Combine the eggs and sugar in a heavy saucepan and whisk constantly over low heat until the mixture is lukewarm and light in texture, about 3-5 minutes. Remove from heat and whisk until cool; gradually stir in the flour until the batter is smooth.

Butter 2 baking sheets and drop the batter by teaspoonfuls onto the pan, leaving about 1 inch between cookies. Let sit 5 minutes. Place 4 or 5 pine nuts on top of each cookie and let them sit another 5 minutes. Bake for 12-15 minutes or until golden brown. Remove from the baking sheets while still warm and let cool on racks.


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Pinon Cakes
Makes: 6 cakes
Source: Unknown

2 cups Pinon nuts
3/4 cup Water
1/2 teaspoon Salt
2 T Cooking oil

Puree the nuts in a blender or chop and then roll with a rolling pin to a course meal. Mix the pinon meal with the water and salt to form a stiff batter. Let batter stand at room temperature for about an hour before cooking. Place oil in a large heavy skillet; head until a drop of water will sizzle. Drop pinon batter from a spoon, shaping it into 6 cakes about 3 1/2 inches in diameter with a well-greased spatula. Reduce heat and brown cakes slowly on each side. Serve hot or cold as a bread. Makes 6 cakes.


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Pinon Candy
Makes: 24 candies
Source: Mexican Recipes To-Go

2 cones piloncillo, shredded =or=- dark brown
1 cup water
2 tablespoon butter (do not use margarine)
1 1/2 cup toasted pine nuts =or=- pecan halve, s
1 teaspoon vanilla

Note: Piloncillo is unrefined sugar that is purchased in hard cones. It comes in colors from beige to brown.

Heat piloncillo and water to boiling in 2-quart saucepan, stirring constantly. Reduce heat slightly. Cook, without stirring, to 236F on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water.
Remove from heat. Immediately remove thermometer. Stir in butter. Cool 8 minutes without stirring. Stir in pine nuts and vanilla. Beat with spoon until slightly thickened and mixture just coats pine nuts but remains glossy, about 1 minute. Drop by rounded teaspoonfuls onto
waxed paper. Let stand until candies are firm. Store tightly covered at room temperature.


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Pinon Brittle
Makes: (Not specified)
Source: Recipes To Go

1 cup pinon
1/2 teaspoon salt
2 cups granulated sugar

Melt sugar over low heat stirring constantly until it becomes thin syrup. Mix in shelled nuts and pour a thin sheet into a large buttered cookie sheet. When candy is cold and hard, break into pieces.


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Pinon Caramel Sauce
Makes: (Not specified)
Source: Global Gourmet

3/4 cup packed brown sugar
1/3 cup light corn syrup
2 tablespoon butter
1/2 teaspoon vanilla extract
3 tablespoon. pine nuts
1/3 cup cream

Place the brown sugar, corn syrup and butter in a small saucepan over medium heat. Bring to a boil and cook until the consistency of thick syrup, about 3 or 4 minutes. Stir in the vanilla extract and the pine nuts. Remove from the heat to cool.

When the sauce has cooled, stir in the cream until well mixed. Serve it hot by reheating in a double boiler or microwave, or serve it cold. Store in the refrigerator.

Serving Suggestion:
Spoon this sauce over vanilla-bean ice cream and you have a classic dessert. Or, drizzle it over poached pears or baked apples. Keep it around for unexpected guests for just for a quiet Saturday night at home.


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Salsa de Pinon

Makes: 1 1/2 Cups
Source: Just Recipes

3/4 c Pine nuts; toasted and cooled
3 Hard-boiled egg yolks
2 tablespoons Caper juice
2 tablespoons Capers
1 cup Half-and-half
Sea salt; to taste
Freshly-ground black pepper to taste

In a blender, combine the pine nuts, egg yolks, caper juice and capers.


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Pinon Pie
Makes: 1 pie
Source: New Mexico Kitchens

1 8-inch baked pie shell
1/4 cup real butter
3/4 cup brown sugar, firmly packed
4 eggs
1 cup light corn syrup
1 cup pinon nuts
1/4 teaspoon salt
1 teaspoon lemon juice

Cream butter and brown sugar. Beat in eggs one at a time until mixture is light and fluffy. Beat in the corn syrup. Stir in nuts, salt and lemon juice. Pour into baked pie shell and bake at 375 degrees for 30 to 40 minutes. Serve plain or with whipped cream or ice cream.


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Pinon-Cheddar Tamales
Makes: (Not specified)
Source: Recipe Gold Mine

1 cup fresh or frozen corn kernels
5 garlic cloves, minced
3 to 4 fresh Serranos, minced
1 cup pine nuts, toasted
1 pound mild Cheddar cheese, grated
1/2 teaspoon salt
Prepare dried corn husks. In a bowl, mix filling ingredients together.
6 cups Masa Harina«
1 tablespoon salt
1 3/4 cups vegetable oil
1/4 cup garlic-flavored oil or vegetable oil
plus 1 teaspoon garlic powder
4 1/2 cups chicken stock, or more

Measure the Masa Harina« and salt into a large bowl. Add oil or oils, the garlic powder if you are using it, and the stock. Mix with your hands until smooth. When well blended, the masa should have the consistency of moist cookie dough. Add more stock if needed for consistency. Keep the dough loosely covered while working.

Hold a corn husk flat on one hand, smooth side up. Spread dough over the husk. With a rubber spatula, spread a thin layer of masa across the husk, but not to the edges. top with filling spread more thickly through the dough's center, stopping short of the dough's edges. Make sure that the dough's edges meet to enclose all the filling. Secure the tamale by folding the wrapper over or tying it. Steam tamales.


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Acorn Pinon Soup with Wild Flowers
Makes: (Not specified)
Source: Just Soup Recipes

1 tablespoon unsalted butter
1 cup pinons
4 tablespoon shelled acorns or unsalted
pistachio nuts
6 tablespoon chopped wild onions or leeks
9 cup chicken stock or rabbit stock
1/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 qt half and half
Snipped wild onions, mint sprigs and wild edible flowers for garnish

Melt the butter in a large saucepan over medium heat and saute the pinons, acorns and onions 4 minutes until the onions are translucent and the nuts golden brown.

Add the stock, salt, and pepper. Bring to a boil, then reduce the heat to medium and cook until the mixture is reduced by half, about 20 minutes. Add the half and half and reduce the mixture again by half to 6 cups.

Remove from the heat and blend in a blender or food processor until the mixture is smooth. Push through a fine sieve; discard the contents of the sieve. Garnish with the mint, wild onions, and edible flowers and serve.


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Lemon Pinon Rice
Makes: 6
Source: Casa del Granjero

1 stick butter 
1/2 cup pinon nut (pine nuts) 
1/2 cup red bell peppers, seeded and
1/2 chopped small
1/4 cup green bell peppers, seeded and 
1/2 chopped small 
1/4 cup yellow bell peppers, seeded and 
1/2 chopped small 
1 Tablespoon fresh garlic, minced
4 scallions, minced 
1-1/2 cups white rice, cooked 
1/2 cup lemon juice, freshly squeezed 
1/2 cup fresh parsley, minced 
1 lemon, cut into wedges 
6 fresh parley sprigs 

In a large skillet, place the butter and heat it on medium until it is melted and hot. Add the pinon nuts and saute them for 3 minutes or until they are lightly browned. Add the bell peppers, garlic, and scallions. Saute the ingredients for 5 minutes or until the vegetables are crisp and tender. Add the cooked rice and mix it in well. Add the lemon juice and minced parsley and mix them in. Garnish each serving of rice with a lemon wedge and parsley sprig.


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More on the way!




Recipes are not created by the owner and operator of this site. Any applicable copyright to listed recipes belong to their owner(s). Be sure to follow directions and check all ingredients for healthy and safe use.