Last week a big storm with strong wind and rain blew through the area. This large limb found its way to the ground in my brother-in-law’s yard. We became the lucky recipients of a 5 gallon bucket of pecans! My Chief gardener (and love of my life) will dry ’em, shell ’em, and bring to the kitchen to be chopped up and used in a variety of my favorite dishes.
From Wikipedia I learned the pecan is a species of hickory, native to south-central North America. A pecan, like the fruit of all other members of the hickory genus, is not truly a nut, but is technically a drupe, a fruit with a single stone or pit, surrounded by a husk. I usually wouldn’t be able to pick these pecans because they reside in a tree that ranges from 66′ to 130′ feet tall.
The seeds of the pecan are edible, with a rich, buttery, flavor. They can be eaten fresh or used in cooking, particularly in sweet desserts, but also in some savory dishes.
One of the most common desserts with the pecan as a central ingredient is the pecan pie, a traditional southern U.S. recipe and a favorite in our home!
Caramel Pecan pie is one of my absolute favorites combining the luscious buttery pecans and CARAMEL 🙂
Earlier this year I made these pecan sticky buns topped with large pieces of pecans. These pecans came from Costco, but the next time I make these pecan sticky buns I hope to have the fresh shelled pecans straight from mother nature!
It seems that the more I look the more I find previously posted recipes containing pecans! This Date Pecan Tea Bread is just such an example. Guess I like pecans … yes I do!