Pecans in cooking
The pecan is a nut somewhat similar to the walnut. It is native to the Americas. Its kernels are contained within a glossy, reddish-brown shell. Inside the shell is a partition that divides the kernels in half. The surface of the nut's kernel is light brown, and its flesh is creamy.
Pecans contain more monounsaturated fat than other nuts. Their flavor is very rich and slightly sweet. They are great in both sweet and savory dishes.
Where and when can I buy it?
Shelled pecan kernels are available year-round. In-shell pecans are sold only in the fall.
How to choose the best nuts?
When buying unshelled pecans, choose smooth, undamaged ones. Pick up a nut, hold it to your ear, and shake it. If you hear a rattling sound inside, don't buy it. The kernel of a good pecan should be tightly sealed within the shell. Unshelled pecans are usually sold in airtight packaging.
Culinary uses
You can crack pecan shells with a nutcracker. Pecans can be eaten fresh or lightly toasted in the oven. To toast, spread the kernels in a single layer on a baking sheet lined with parchment paper, place the baking sheet in the oven, and toast for 10-12 minutes over medium heat. When the kernels turn golden, the nuts are ready.
You can also lightly toast the nuts in a frying pan. Place the kernels in a clean frying pan and heat over medium heat, stirring regularly.
Pecans can be added to salads or muesli, used in baking, eaten fresh as a snack, or served with alcoholic beverages.
Walnuts can be used instead in cooking.
Storage
Store pecans in sealed bags in a cool, dry place. They will easily last up to 3 months. After opening, transfer the nuts to an airtight container, where they will keep for up to 7 days.
All recipes with pecans
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