Whether you say “pah-cahn” or “pee-can,” this tree nut is a versatile, nutritious and delicious food. Pecans grow on large, native shade trees (Carya illinoinensis) and fall off in autumn. It might be a challenge to pick up the nuts before the squirrels hoard them all, but it’s a challenge most folks are willing to accept. Gathering pecans is the easy part. Cracking and shelling them is a little more involved: The hard shells require the opening-help of a nutcracker. It’s a skill that takes practice – many pecan lovers take pride in their ability to shell unbroken nut halves. (But if you mostly tend to use chopped nuts anyway, the broken pieces aren’t a big deal.)
Toasted pecans are quick and easy to make, whether you create a big batch or just enough for a snack.
Photo Credit: Megan Bame
Around our holiday table, pecan pie is as revered as the traditional pumpkin pie.
Photo Credit: Gerald L. Klingaman
Hand-cranked butter pecan ice cream is a nice – and delicious – departure from the usual vanilla and chocolate.
Photo Credit: Megan Bame
Pecans are found in many recipes, from brownies and sweet breads to sweet potato topping and, of course, pies and ice cream. The easiest pecan preparation is to eat them raw or toasted, so let’s start there and work our way up to dessert.
Toasted Pecans
- Pecans (whole for best presentation)
- Squirt-bottled butter or 2 tablespoons melted butter
- Table salt (to taste)
Line a pie pan or baking sheet with the pecans. Generously apply squirt butter or stir and coat the nuts in melted butter. Sprinkle salt over your pecans to desired taste. Toast in a 300- or 325-degree-F oven for 4-5 minutes, stirring once. Remove from oven and cool. Enjoy, or store in an airtight container for later use.
Pecan Pie
- 1 cup light brown sugar
- 1 tablespoon flour
- 1/8 teaspoon salt
- 2 eggs, beaten
- 2 tablespoons melted margarine/butter
- 3/4 cup light corn syrup
- 1 teaspoon vanilla
- 1 cup chopped or halved pecans
Mix dry ingredients together in a medium bowl. Add eggs, syrup, vanilla and melted butter. Blend well. Add pecans. Pour in a 9-inch pie shell and bake for 10 minutes at 450 degrees F. Reduce heat to 350 degrees F and continue baking for 30 minutes.
Butter Pecan Ice Cream
- 1 cup brown sugar
- 1 cup white sugar
- 1 tablespoon flour
- 2 eggs, beaten
- 1 can sweetened condensed milk
- 1 tablespoon vanilla
- 1 cup chopped pecans, toasted
- Milk
Mix together brown sugar, white sugar, flour, eggs and sweetened condensed milk. Cook on medium heat until thick, stirring continuously. Allow to cool, then add nuts and vanilla. Pour in an ice cream freezer and stir in milk to the “fill line” on the freezer. Chill prior to turning for faster ice cream.
No matter how you crack ’em, pecans are a sure winner – at the holidays and beyond!
