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Freshly harvested pecans! Any recipie ideas?

cjitsu Dec 8, 2010 05:18 PM

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. sunshine842 RE: cjitsu Dec 8, 2010 11:26 PM

    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
      c oliver RE: sunshine842 Dec 10, 2010 11:31 AM

      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
        Veggo RE: c oliver Dec 10, 2010 12:27 PM

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

        1. re: Veggo
          c oliver RE: Veggo Dec 10, 2010 12:38 PM

          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
          sunshine842 RE: c oliver Dec 11, 2010 02:03 AM

          because they're good when toasted.

          Isn't that a pretty major rationale?

          1. re: sunshine842
            c oliver RE: sunshine842 Dec 11, 2010 06:52 AM

            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
              sunshine842 RE: c oliver Dec 12, 2010 12:22 AM

              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. m
        mountaincachers RE: cjitsu Dec 9, 2010 03:26 AM

        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
          sunshine842 RE: mountaincachers Dec 9, 2010 04:46 AM

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

        2. Perilagu Khan RE: cjitsu Dec 9, 2010 06:17 AM

          Sub pecans for pine nuts to make an excellent pesto.

          1. g
            gordeaux RE: cjitsu Dec 9, 2010 07:31 AM

            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
              cjitsu RE: gordeaux Dec 9, 2010 04:10 PM

              thanks sound great!

              1. re: gordeaux
                bushwickgirl RE: gordeaux Dec 9, 2010 07:32 PM

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

                Holy cow, love that.

                1. re: bushwickgirl
                  buttertart RE: bushwickgirl Dec 13, 2010 08:05 AM

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

              2. Veggo RE: cjitsu Dec 9, 2010 08:15 PM

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

                1. mrbigshotno.1 RE: cjitsu Dec 10, 2010 12:10 PM

                  Whatever you do, don't throw away the hulls, one of the best things to use for smoking/grilling.

                  1 Reply
                  1. re: mrbigshotno.1
                    cjitsu RE: mrbigshotno.1 Dec 19, 2010 10:46 AM

                    Thats a will do next time im out grilling thanks for the tip! Ill give you props when i blog it! thanx!

                  2. b
                    Butter Is Better RE: cjitsu Dec 10, 2010 12:35 PM

                    pulse in a food processor and make pecan flor or meal so yummy

                    1. Uncle Bob RE: cjitsu Dec 11, 2010 05:55 AM

                      Pecan Pie........

                      Have Fun!!

                      1. mamachef RE: cjitsu Dec 13, 2010 08:55 AM

                        I think you should dry them and then candy them with something caramelly with a hit of cayenne. Then I think you should keep half and send the other half to me. : )
                        Seriously, I have many candied pecan/walnut recipes from savory to sweet; They make wonderful gifts. Otherwise, in holiday baking they make marvelous Viennese Crescent cookies among a wealth of other things. For savory, you can do a buttermilk marinated chicken breast rolled in a mixture of pecans and panko and oven bake them after a quick saute; or if it sounds interesting I also have a recipe for a pecan-crusted lamb tenderloin with a red wine/tarragon bernaise that's out of this world. Feel free to ask. I'm sure you'll get tons more help here.

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