Recipes in a Nutshell

Cooking with Pecans

The best known pecan, Carya illinoensis, is native to south eastern United States, where it has been extensively planted in commercial orchards. It is a hickory and belongs to the botanical family Juglandaceae, which includes the walnuts. The pecan can be a large tree, whose wood is quite decorative, and used in veneers and furniture.

The pecan nuts on the market come from the southern USA varieties. A "northern" variety of the tree has been found growing wild in Iowa and Illinois. It has been widely planted experimentally in New England and Ontario. Good trees are developing from these experiments although the nuts, when they do occur, are still rather small.

Commercial pecans are large, well-filled and easily shelled, so that they can be used as whole, halves or fragments, as desired.

Toasted Pecans

A savoury before dinner nibbler, as a garnish to bulgur wheat, or long grain rice, the uses for these pecans are endless. They can be stored for about a month in the cupboard or forever in the freezer, making it easy to have them on hand when a bland dish needs perking up.

4 cups shelled pecan halves
½ cup dried chives, chopped
4 beef bouillon cubes
¼ cup butter
Salt and freshly ground pepper

Toast pecans in a shallow pan in a 300°F oven for 30 minutes, stirring occasionally. Crumble bouillon cubes, and add, along with the chives and butter. Mix well. Return to oven for 15 minutes , stirring often. Add salt and pepper. Serve warm or store in an airtight container.

Sugar and Spice Pecans

This is a nice alternative to popcorn, chips and candy as a snack, and almost needless to say the nuts have a nutritive value.

1 cup sugar
2 tsp water
½ tsp ground cinnamon
1½ cups salted pecans
¼ cup evaporated milk
½ tsp vanilla

Salt the pecans yourself if need be. Combine sugar, cinnamon, evaporated milk, and water in a 2 quart heavy saucepan. Place over medium heat and cook to the soft ball stage, stirring constantly so it doesn't curdle. Remove from heat and mix in nuts and vanilla. Let stand 15 minutes, then stir with a wooden spoon until mixture thickens. Pour at once onto a waxed paper- lined baking sheet, spreading as thinly as possible. Let cool. Break into bite sized pieces. Store in and airtight container in the fridge or freezer.

Frosted Pecans

The sour cream called for adds a rich flavour that balances out the sweetness perfectly. A box of these make a great Christmas gift with a personal touch.

½ cup sour cream
1½ tsp vanilla
1½ cups sugar
3 cups pecan halves

Combine sour cream, sugar and vanilla in 2 quart heavy saucepan. Cook to soft ball stage, stirring frequently so as not to burn. Add pecans and stir to coat. Turn onto buttered baking sheet and separate with two forks. Package in airtight containers. Makes 1¼ lbs.

Les Bonbons Elegante

This is a luxuriant, rich candy. It's flavour transcends words, the only recourse is to try it.

2 cups sugar
1 cup flaked coconut
1 cup milk
½ cup chopped pecans
1 lb. dates (2½ cups)

Combine sugar and milk in a 2 quart heavy saucepan. Cook over medium heat to the soft ball stage. Stir. Add dates and cook, stirring constantly until mixture is very thick and leaves the side of the pan when stirred. Remove from heat and stir in the last two ingredients. Cool slightly. Turn out on to a wet towel. When it's cool enough to handle and hold shape, roll up in the towel. Place in refrigerator and chill. Make a roll 2 inches in diameter and 18 inches long. Cut into slices and serve.

Cinnamon Pecans

1 cup granulated sugar
1 tsp cinnamon
¼ tsp salt
6 Tbsp milk
1 tsp vanilla
2½ cup walnut or pecan halves

Combine sugar, cinnamon, salt and milk in saucepan. Cook stirring to soft ball stage (this happens quickly - 236°F on candy thermometer). Remove from heat. Add vanilla and nuts. Stir until creamy (this also happens fast!). Turn out quickly onto waxed paper and separate nuts from one another. Work fast! Let cool.

Nut Rolls

24 slices white sandwich bread
½ cup soft butter
1 fresh pineapple
1½-2 cup finely chopped pecans

Trim crusts from slices of fresh white bread and spread each with softened butter. Turn buttered- side down. Place a finger length stick, 1/3" square of fresh pineapple across one end of slice and roll up tightly (buttered side will be on the outside). Roll each in finely chopped nuts. Wrap securely in waxed paper and chill until ready to serve.

Cranberry Pecan Pie

 
3 eggs
6 Tbsp butter, melted
2/3 cup white sugar
¾ cup pecan pieces (or more)
1 cup dark corn syrup
pinch of salt
unbaked 9" pie shell
cranberries to cover the pie shell
 

Beat eggs to blend, Stir in corn syrup, sugar, butter and salt. Sprinkle cranberries in unbaked 9" pie shell. Pour wet stuff over cranberries (they will float to the surface), then sprinkle nuts on top. Bake 50-55 minutes at 350°F (preheated). Cool before cutting.

Pecan Pie

¼ cup butter       
1 cup firmly packed brown sugar    
3 eggs              
½ cup corn syrup or molasses    
1 - 1½ cups broken pecans or walnuts
1 tsp. vanilla
½ tsp. salt

Cream together butter and brown sugar. Beat in eggs, one at a time. Stir in remaining ingredients. Pour into 9 inch pie shell which has been baked for 5 minutes. Bake at 375 degrees for about 40 minutes, or until knife inserted in the filling comes out clean.

Cinnamon-Sugared Pecans

1 cup granulated sugar      
1 tsp. cinnamon         
¼ tsp. salt          
6 Tbsp. milk
1 tsp. vanilla
2½ cups walnut halves

Combine sugar, cinnamon, salt and milk in saucepan. Cook, stirring, to soft ball stage (236 degrees on candy thermometer). Remove from heat. Add vanilla and nuts. Stir until creamy. Turn out quickly onto waxed paper and separate nuts. Cool. (Can also use brown sugar.)

Provided by SONG. Feel free to copy with a credit.