Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red oval shell. The kernel inside shares the walnut's trademark grooved surface but has a slightly more even, oval shape. Its skin is a warmer, lighter brown, and the nut itself is creamier in colour.
Sweet and rich, the pecan's distinct flavour and texture is the result of its high levels of monosaturated oil - in fact, it's the fattiest of all nuts. It goes well in both savoury and sweet dishes, most famously pecan pie, a classic recipe from the American south.
How do I get Pecan ready to use?
Pecans in their shells can be opened using a nut cracker. Eat raw, as they are, or toast to bring out more of their flavour: place the nuts on a baking sheet in a single layer and bake on a medium heat for 10-12 minutes. They are ready when the kernels turn golden.
You can achieve the same effect by dry frying them: put in a dry frying pan over a medium heat, and keep the pan moving to make sure they colour evenly and don't burn.
What about keeping Pecan?
Unopened packets of pecans should be stored in a cool, dry place - they'll last for up to 3 months. Once opened, they should be kept in an airtight container in the fridge and eaten with in 7 days.
How do I cook Pecan?
Add to salads or muesli; use for baking; eat on its own, or as a snack to accompany drinks.
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red oval shell. The kernel inside shares the walnut's trademark grooved surface but has a slightly more even, oval shape. Its skin is a warmer, lighter brown, and the nut itself is creamier in colour.
Sweet and rich, the pecan's distinct flavour and texture is the result of its high levels of monosaturated oil - in fact, it's the fattiest of all nuts. It goes well in both savoury and sweet dishes, most famously pecan pie, a classic recipe from the American south. 