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Dec 8, 2010 05:18 PM

Freshly harvested pecans! Any recipie ideas?

I harvested my first batch of pecans and am excited to use them. I plan on bloging about the whole thing on my website Wichita Falls Foodie. If I use your recipe I will be sure to give you credit!

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  1. You'll want to toast them first -- either on a cookie sheet in a slow oven, or in a dry skillet over medium heat. Stir frequently. They're done when they take on a nice color and have that wonderful "toasted nut" aroma.

    Then, the sky's the limit..pecan pie...substitute for walnuts in any baking recipe. Make sugared pecans (a gazillion recipes out there) Spiced pecans (hot or sweet...or both)

    6 Replies
    1. re: sunshine842

      I've not heard of toasting them before eating or using in a recipe. Can't get my brain around the rationale for that.

      1. re: c oliver

        co, you should try toasting them. It really perks them up, and helps preserve the crunchy texture.

        1. re: Veggo

          When I was growing up in Atlanta, my Uncle Kite owned an insurance agency and would travel to South Georgia a few times a year to call on insureds. At harvest time, he would take everyone's orders for pecans. We would shell them and freeze them. (I saw "we" but I was just a kid.) Then have them for a long, long time. I could see toasting them at the time you use them, i.e., in a salad or something. But when I make Mother's Brownie Pie recipe, I just very coarsely chop and into the batter they go.

        2. re: c oliver

          because they're good when toasted.

          Isn't that a pretty major rationale?

          1. re: sunshine842

            The point I was making that I think I explained better in my subsequent reply is that we would shell them and freeze them in their natural state. I thought you were saying that it was 'necessary' to toast them before eating or using.

            1. re: c oliver

              Yes, shell and freeze au naturel --- the unheated oils help keep them fresh longer.

              Not necessary (and don't think I said so), just tastes better and makes them crispier, IMO.

      2. Butter Pecan ice cream. Melt 4 Tbsp butter over low heat. Add 1 cup pecan pieces and 1 tsp kosher salt. Cook until pecans golden. Strain off butter (this can be saved and used for something else). Add nuts to any recipe for vanilla ice cream. Way, way better than anything commercially available.

        1 Reply
        1. re: mountaincachers

          How do you manage to protect them long enough to get them into the ice cream!

        2. Sub pecans for pine nuts to make an excellent pesto.

          1. ciitsu -
            Not really a recipe, but a long time family favorite:
            We had pecan trees in the back yard of everyone's house on the block. Just try this: get a bowl of pecans, and as you are cracking them and eating them, with each bite of pecan that you get - eat a tiny piece of a standard peppermint candy cane. You're welcome. You should have seen our xmas trees growing up. The candy canes would disappear section by section during the holiday season. We would sit around the table playing cards, or board games or in the living room watching movies, and everyone would have a pile of candy canes, and a bowl for their pecan shells. Also, no nutcrackers allowed - use the two pecans in one hand method to crack them open.

            3 Replies
              1. re: gordeaux

                "use the two pecans in one hand method to crack them open."

                Holy cow, love that.

                1. re: bushwickgirl

                  You need papershells for that unless you're Popeye or his brother. I've never seen papershells up Nawth.

              2. Pecan crusted grouper, halibut, cod,sea bass, wahoo, permit, dorado, mero, huachinango....