Natural Shelled Pecans

June

The nut-bearing pecan tree, Carya illinoinensis, of the walnut family, is classified botanically as a HICKORY. The tallest and fastest growing of the hickories, the trees produce one of the best-selling nuts in the United States--the delicately flavored, fat-rich pecan. This nut is the basis for pralines, pecan pie, and other foods originating in the South, where the tree grows and yields most abundantly.

Pecan trees may reach a height of 25-30 m (75-90 ft). Because of their deep tap roots they are difficult to transplant except as very young trees, and they need 8 to 10 years to produce a crop. Pecans bear best in warm, moist regions. Some cultivars are adapted to the special climatic conditions of the northwest, and a few are grown in northern areas, although the nuts may not mature in a short, cool summer. Most pecans, however, are grown in the South either as wild trees or as cultivar bred for thinness of shell.

Georgia produces more than one-third of the total U. S. pecan crop. Other major producing states include Texas, Alabama, Oklahoma, and New Mexico.

Courrege, K. Duke, J. A., ed. Rosengarten, F., Jr. Taylor, Fred W.

Orange Pecan Asparagus


  • 2 ½ lb. fresh asparagus spears, trimmed
  • 1/3 cup Pecan halves
  • ¼ cup butter
  • 1 tsp grated orange peel
  • 1 tsp orange juice

Place asparagus in 10” skillet. Add enough water to cover and bring to a boil. Cook over medium heat until asparagus is tender but firm (5 to 7 minutes). Drain and set aside. Melt butter in same skillet. Add Pecans. Cook over medium heat until Pecans are toasted (1 to 2 minutes). Stir in remaining ingredients (except asparagus). Spoon over cooked asparagus.

Pecan Pie

  • 3 tablespoons unsalted butter, softened
  • 2/3 cup firmly packed dark brown sugar
  • ¼ teaspoon salt
  • 2/3 cup corn syrup (light or dark)
  • 2 eggs
  • 1 teaspoon vanilla extract pinch of ground cinnamon
  • 2-3 cups pecan halves
  • 1 9-inch unbaked pie shell

Preheat oven to 350° F. Cream the butter and brown sugar together until mixed. Add the salt and corn syrup and beat until smooth and blended. Add eggs one at a time, beating after each egg. Add vanilla and cinnamon and beat until frothy and well combined. Add the pecans and mix well by hand. Pour the filling into the pie shell and bake for 40 minutes or until set. Serve warm or cooled with vanilla ice cream.

Nutrition Facts

Serving Size 21 pieces (28g)

Amount per Serving

Calories:

200 Calories from Fat 180

 

 

% Daily Value*

Total Fat 20g

31%

Saturated Fat 2g

10%

Cholestorol 0mg

0%

Sodium 0mg

0%

Total Carbohydrate 1g

0%

Dietary Fiber 3g

10%

Sugars 1g

Protein 3g

Vitamin A 0%

Vitamin C 0%

Calcium 2%

Iron 4%

*Percent Daily Values are based on a 2,000
calorie diet. Your daily values may be higher
or lower depending on your calorien eeds:

Calories

>

2,000

td>

2,500

td>

Total Fat

Less than

65g

80g

Saturated Fat

Less than

20g

25g

Cholestorol

Less than

300mg

300mg

Sodium

Less than

2,400mg

2,400mg

Total Carbohydrate

 

300g

375g

Dietary Fiber

 

25g

30g

Calories per gram:

Fat 9

Carbohydrates 4

Protein 4
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