Carya illinoinensis is a species of hickory native to the southern United States and northern Mexico in the region of the Mississippi River. The tree is cultivated for its seed in the southern United States, primarily in Georgia,^[rx] New Mexico,^[rx] Texas,and Mexico, which produces nearly half of the world total. The seed is an edible nut used as a snack and in various recipes, such as praline candy and pecan pie. The pecan, in various aspects, is included in state symbols of Alabama, Arkansas, California, Oklahoma, and Texas.

 

The pecan tree is a large deciduous tree that grows from 20 to 40 meters high. It spreads 12 to 23 meters with a trunk 2 meters in diameter. Leaves are alternate, 30 to 45 cm long, and pinnate with 9 to 17 leaflets. Each leaflet measures 5 to 12 cm long and 2 to 6 cm broad. Pecan is a fruit of other members of the hickory genus which is a fruit having a single stone or pits which is surrounded by a husk. Husks are produced from the exocarp tissue of flowers. The husk is aeneous, oval to oblong measuring 2.6 to 6 cm (1.0 to 2.4 inches) long and 1.5 to 3 cm (0.59 to 1.18 inches) broad. The outer husk is 3 to 4 mm (0.12-0.16 inches) thick which is green when starts out turning to brown at maturity. Pecan seeds are edible having a rich and buttery flavor. It is consumed fresh or used in cooking in sweet desserts.

Pecan is a vital food source for many animals and birds such as crows, blue jays, deer, squirrels, rats, and raccoons.  Various animals help the pecan trees as dispersal agents that spread pecan so that it could germinate some distance from the parent tree. Pecan trees show bi-level functionality, meeting individual needs for sunlight, carbon dioxide from air and water, and nutrients from the soil. It directly provides food and shelter to animals and forest understory and generates large amounts of oxygen through photosynthesis.

Nuts have become ever more popular as a crispy as well as a healthy snack. Pecans are among the most widely used delicious nuts indigenous to North America and also Mexico. The pecan tree is really a big deciduous tree belonging to the hickory family. An average pecan features a buttery rich shell that is golden brown outside as well as beige inside. The kernel occupies 40% to 60% of the space within the shell. This particular kernel features a grooved surface yet is a little more oval in shape. The pecan features a sweet, rich as well as buttery flavor as well as texture which may be related to its higher amounts of monounsaturated oils. Pecans have got a fat content of over 70% that is the greatest among all the nuts. Shelled pecans can be found throughout the year whilst unshelled pecans can be found in autumn.

Pecans are available in various sizes like a mammoth, extra-large, large, medium, small, and a midget. They’re also obtainable in various forms like whole pecans, pecan halves, pieces, granules, and meals. Their rich buttery flavor makes them ideal for both savory as well as sweet dishes. The well-known “pecan pie” is really a classic South American dish that utilizes pecan as the main component. Raw pecans could be salted or sweetened and make for a delicious snack. They may be spread over desserts, especially sundaes and ice creams. They’re also traditionally used in confectionery as an addition to biscuits, sweets, and cakes. Pecan nut butter is a well-liked spread for loaves of bread, toast, etc.

Plant

Pecan is a member of Juglandaceae, a walnut family. The family members of Juglandaceae possess large and aromatic leaves which are alternate and opposite in members of genera Alfaroa and Oreomunnia. Leaves are ternate or pinnately compound and are usually 200 to 100 centimeters long. The pollination takes place by wind. Flowers are small, yellow to green catkins and fruit is a true botanical nut. Fruit is an oval or globose nut usually 2 to 5 centimeters long and 1.5 to 3 centimeters in diameter which is enclosed in a four valved husk that splits only at maturity. The shell of the nut is thick and bony in most species but few have thin.

History

Pecans were consumed widely before European settlement and traded by Native Americans. Pecans are a natural choice for preagricultural society as a food source. It could provide 2 to 5 times more calories per unit than wild game. In the 16^th century, pecans were firstly known to Europeans. Spanish explores were the first Europeans which is now Texas, Mexico, and Louisiana to come into contact with pecans. Pecan was called tuerca de la arruga by Spanish explorers which translates to wrinkle nut. It was named due to its resemblance to wrinkles. Genus Carya does not exist in the Old World. Due to the familiarity with the Juglans genus, early explorers referred to the nuts as Nueces and Nogales which is the Spanish term for fruit of walnut and walnut trees. It noted particularly thin shell and acorn-like shape of the fruit which indicates that they were indeed referred to as pecans. At the beginning of the 16^th century, Spaniards took pecan into Asia, Europe, and Africa.

Willian Bartram in 1792 reported in his botanical book, Travels, a nut tree (Juglans oxalate) which some botanists argue today was an American pecan tree but others argue it was hickory (Juglans Salata). The pecan trees are inherent to the United States and writing about pecan trees goes back to the nation’s founders. Pecan trees (Carya illinoinensis) were planted by Thomas Jefferson in his nut orchard at his home Monticello, in Virginia.

Proximity	Amount	% DV
Water	3.84 g	N/D
Energy	753 Kcal	N/D
Energy	3149 kJ	N/D
Protein	10 g	20.00%
Total Fat (lipid)	78.45 g	224.14%
Ash	1.62 g	N/D
Carbohydrate	15.11 g	11.62%
Total dietary Fiber	10.5 g	27.63%
Total Sugars	4.33 g	N/D
Sucrose	4.25 g	N/D
Glucose (dextrose)	0.04 g	N/D
Fructose	0.04 g	N/D
Starch	0.5 g	N/D

Minerals	Amount	% DV
Calcium, Ca	76 mg	7.60%
Iron, Fe	2.76 mg	34.50%
Magnesium, Mg	132 mg	31.43%
Phosphorus, P	302 mg	43.14%
Potassium, K	447 mg	9.51%
Zinc, Zn	4.94 mg	44.91%
Copper, Cu	1.308 mg	145.33%
Manganese, Mn	4.905 mg	213.26%
Selenium, Se	4.1 µg	7.45%
Fluoride	10.9 µg	0.27%

Vitamins	Amount	% DV
Water-soluble Vitamins
Vitamin B1 (Thiamin)	0.719 mg	59.92%
Vitamin B2 (Riboflavin)	0.142 mg	10.92%
Vitamin B3 (Niacin)	1.272 mg	7.95%
Vitamin B5 (Pantothenic acid)	0.941 mg	18.82%
Vitamin B6 (Pyridoxine)	0.229 mg	17.62%
Vitamin B9 (Folate)	24 µg	6.00%
Folate, food	24 µg	N/D
Folate, DEF	24 µg	N/D
Choline	44.1 mg	8.02%
Vitamin C (Ascorbic acid)	1.2 mg	1.33%
Fat-soluble Vitamins
Vitamin A, RAE	3 µg	0.43%
Vitamin A, IU	61 IU	N/D
Beta Carotene	32 µg	N/D
Beta Cryptoxanthin	10 µg	N/D
Betaine	0.8 mg	N/D
Lutein + zeaxanthin	19 µg	N/D
Vitamin E (alpha-tocopherol)	1.53 mg	10.20%
Tocopherol, beta	0.43 mg	N/D
Tocopherol, gamma	26.64 mg	N/D
Tocopherol, delta	0.51 mg	N/D
Vitamin K (phylloquinone)	3.8 µg	3.17%

Lipids	Amount	% DV
Fatty acids, total saturated	6.736 g	N/D
Palmitic acid 16:00 (Hexadecanoic acid)	4.759 g	N/D
Stearic acid 18:00 (Octadecanoic acid)	1.902 g	N/D
Arachidic acid 20:00 (Eicosanoic acid)	0.075 g	N/D
Fatty acids, total monounsaturated	44.473 g	N/D
Oleic acid 18:1 (octadecenoic acid)	44.247 g	N/D
Gadoleic acid 20:1 (eicosenoic acid)	0.226 g	N/D
Fatty acids, total polyunsaturated	23.559 g	N/D
Linoleic acid 18:2 (octadecadienoic acid)	22.485 g	N/D
Linolenic acid 18:3 (Octadecatrienoic acid)	1.075 g	N/D
Stigmasterol	3 mg	N/D
Campesterol	7 mg	N/D
Beta-sitosterol	128 mg	N/D

Amino acids	Amount	% DV
Tryptophan	0.101 g	22.95%
Threonine	0.334 g	18.98%
Isoleucine	0.366 g	21.89%
Leucine	0.652 g	17.64%
Lysine	0.313 g	9.36%
Methionine	0.199 g	N/D
Cystine	0.166 g	N/D
Phenylalanine	0.464 g	N/D
Tyrosine	0.234 g	N/D
Valine	0.448 g	21.21%
Arginine	1.283 g	N/D
Histidine	0.286 g	23.21%
Alanine	0.433 g	N/D
Aspartic acid	1.013 g	N/D
Glutamic acid	1.994 g	N/D
Glycine	0.494 g	N/D
Proline	0.396 g	N/D
Serine	0.517 g	N/D

Anthocyanidins	Amount	% DV
Cyanidin	11.71 mg	N/D
Delphinidin	7.9 mg	N/D

Flavan-3-ols	Amount	% DV
(+)-Catechin	7.9 mg	N/D
(-)-Epigallocatechin	6.1 mg	N/D
(-)-Epicatechin	0.9 mg	N/D
(-)-Epigallocatechin 3-gallate	2.5 mg	N/D

Proanthocyanidin	Amount	% DV
Proanthocyanidin dimers	45.9 mg	N/D
Proanthocyanidin trimers	28.4 mg	N/D
Proanthocyanidin 4-6mers	110.6 mg	N/D
Proanthocyanidin 7-10mers	91.8 mg	N/D
Proanthocyanidin polymers (>10mers)	243.1 mg	N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/ 

Health Benefits of Pecans

Pecan nuts have been increasingly popular as nutritious and crunchy snacks. It is one of the popular edible nuts inherent to North America and Mexico. The tree is large, deciduous which belongs to the hickory family. Pecan has a buttery-rich shell which is golden brown outside and is beige inside. Kernel occupies about 40 to 60% of space inside the shell. The kernel is slightly more oval in shape and has a grooved surface. Pecan possesses rich, sweet, and buttery flavor and texture which attributes to its high content of monounsaturated oils. Pecans provide 70% of fat content and are the highest among all nuts. Pecans could be found in various sizes such as mammoth, large, extra-large, medium, small, and a midget. Its rich buttery flavor makes it suitable for adding in sweet and savory dishes.

1. Provides energy

A diet with low content of dietary fat is not beneficial. A diet with high content of fat keeps one full. Healthy fats found in pecan impact the hormone grehlin which is an essential part of maintaining weight. The high content of grehlin in the brain is related to the increasing levels of stress and a constant feeling of munchies.

Moreover, pecan has a high level of healthy fats which contains more than half the daily required amount of manganese that could be used in various ways such as weight loss efforts. It is helpful for obese or overweight women and men. Copper is required for the production of ATP. The body requires other nutrients to complete tasks including thiamine which promotes the level of energy in the production of ATP but also in the red blood cell production process which is used by the body as energy fuel.

2. Oxidative stress prevention

Pecans have a high content of healthy fats that promotes high antioxidants. The dietary issues and environmental issues promote oxidative damage in the body so it is important to consume high antioxidant foods in order to counteract this damage. The damage caused by oxidative stress is paired commonly with high chances of heart disease, cancers, and other diseases in which cells mutate. The study shows that consumption of pecans increases antioxidants in the bloodstream within 24 hours of consumption. Another study examines the effect of nut consumption which is associated with the formation of degenerative diseases. The people who consume more nuts in a week have lower chances of common fatal diseases.

3. Heart health

Pecan contains an ample amount of antioxidants which is a vital ingredient in the diet for maintaining heart health. Other tree nuts or pecans are known to lower systolic blood pressure in patients without diabetes. Pecans if added to the diet are associated with lowering serum lipids or the amount of fat in the bloodstream. It is an indicator of the chances and occurrence of high cholesterol. The consumption of nuts lowers the chances of degenerative diseases such as heart diseases. Moreover, thiamine found in pecans helps to promote heart functions.

4. Lower inflammation

The functions in the body rely on the proper amount of inflammation as the defense of the body against damaged cells. Chronic inflammation results in cell mutation and undue stress on various parts of functional systems. Lowering inflammation is the role of antioxidants and process which affects these conditions are very complicated. Superoxide dismutase is an enzyme that controls the distribution of superoxide radicals that has a large part in inflammation and protection from oxidative stress. The function and production of Superoxide dismutase are essential for lowering the chances of heart problems and also assist in lowering inflammatory conditions such as arthritis. Copper found in pecans contributes anti-inflammatory properties for stiffness and pain which is common in arthritis.

5. Prevention of osteoporosis

Manganese, zinc, and copper with other nutrients assist in treating the symptoms of osteoporosis. Research has shown that these nutrients are helpful for treating women suffering from bone loss and assist in promoting bone mass and lower bone loss.

6. Brain health

Minerals in pecan contribute proper functioning of the brain. Copper is a nutrient essential for the functioning of brain health as it has an impact on brain pathways including galactose and dopamine. It stops the occurrence of free radical damage which contributes to degenerative damage and diseases such as Alzheimer’s and Parkinson’s. The synaptic process of the brain depends on manganese which is essential for quick reactions and brain signaling. The deficiency of manganese is closely associated with mood problems, learning disabilities, trouble focusing, epilepsy, and mental illness. Pecan has all these compounds so are considered brain food.

7. Lowers PMS symptoms

The consumption of pecans offers manganese which helps to lower PMS symptoms such as cramps and mood swings. When dietary manganese is consumed with calcium, it seems to have a meaningful impact on the symptoms of PMS.

8. Diabetic treatment

The dietary supplements with pecans (manganese-rich foods) help to manage the symptoms of diabetes. The high content of manganese is related to the better secretion of insulin and increase glucose tolerance.

It helps to maintain levels of blood sugar in those suffering from diabetes. Diabetes increases the chances of cardiovascular problems so it is essential to consume a healthy diet that has essential minerals and nutrients. Not only for diabetic patients, is its consumption aspiring for other people to prevent this medical condition. Research shows that intake of nuts such as pecans lowers the chances of type 2 diabetes development.

9. Prevention of gallstones

Intake of nuts such as almonds, peanuts, and pecans is related to lowering the chances of gallstones. The findings show that the consumption of nut effect the chances of gallstones suggested that its frequent consumption lowers the chances of gallstones in men.

10. Toxicity prevention

Compound cyclophosphamide is related to life threatening effects such as cancer. The study suggested that the pecan shell with their antioxidant effects protect vital organs such as kidney, heart, and bladder of the body from Cyclophosphamide induced toxicity.

Types of Pecans

1. Amling

 

 

 

 

A new, fast-growing hybrid variety along with outstanding scab resistance. It provides a good kernel quality and it has an early harvest season. Along with these characteristics, it really is comparatively low-maintenance and offers ample shade.

2. Caddo 

 

 

 

 

Caddo is really a prolific variety that yields oblong elliptical to oblong-shaped nuts. It yields about 60 nuts per pound with excellent shelling characteristics. Pecans mature mid-season. Moderate scab resistance.

3. Candy

A great new variety was developed by the Louisiana Experiment Station. It yields a medium-size nut with a reasonably thin shell. It really is well filled with a beautiful kernel which has excellent flavor. This variety is really a relatively heavy and incredibly consistent bearer.

4. Cape Fear

 

 

 

 

This particular variety was initially introduced by the North Carolina Agriculture Experiment Station. The nut resembles Stuart in size and shape, yet is superior in cracking quality. Its yield averages 52-62 nuts per pound, having a full kernel of wonderful flavor. This variety is particularly suggested to pollinate Wichita.

5. Cheyenne

 

 

 

 

This very productive tree yields a medium-soft shelled nut which is well adapted to shelling by commercial machinery. It has an outstanding flavor, perfect for cooking. This particular pecan ripens at the end of fall. The tree is really a true genetic dwarf.

6. Chickasaw 

This particular vigorous growing tree is extremely disease resistant. It is just a prolific producer, yielding 55-75 nuts per pound. The nuts mature at the end of September or early October and bear heavily if cross-pollinated with another variety.

7. Choctaw

 

 

 

 

 

A superb tree that comes into production early, bears heavily and provides a good shade tree. The result of a Success and Mahan cross yields an unusually thin shell along with a kernel that has a high oil content and incredibly rich flavor. For a bigger yield, cross-pollinate with another pecan variety. Choctaw ripens in late fall.

8. Creek

The Creek pecan was originated by the USDA and stands out because of its disease resistance and precocity. This pecan tree starts bearing harvests while young and yields a long, narrow, elliptical-shaped nut.

9. Curtis 

 

 

 

 

 

This pecan is usually recommended for Florida along with other coastal areas. Nut size is medium and also the form is ovate, conical, and compressed. 60-75 nuts per pound. The shell is extremely thin, and also the kernel is extremely plump and thick having a bright color. Texture firm and crisp. Flavor sweet and rich. Very disease-resistant.

10. Desirable

 

 

 

 

 

A regular and heavy producer of huge, round, fat pecans along with excellent flavor. The nuts are well-shaped and generously filled. This particular well-branched tree is valued for a home in addition to commercial plantings. Desirable ripens at the end of fall.

11. Elliott 

 

 

 

 

 

This thin-shelled pecan is particularly great for cracking purposes. The kernel is plump, smooth, and straw-colored. Its flavor is fantastic and also the quality is outstanding. The tree is resistant against scabs and quite prolific.

12. Forkert 

 

 

 

 

 

An excellent flavored pecan. The nut is big and slender along with a very thin shell. An abundant bearer at an early age. Moderate scab resistance. Ripens in late fall. 39-40 nuts per pound with 57-60% crack out.

13. Gloria Grande

 

 

 

 

 

This can be a South Carolina introduction and incredibly disease resistant. It comes down into bearing in seven to eight years. Has a thin shell. Very prolific. Roughly 45-50 nuts per pound. 50% shelling percentage.

14. Hastings 

 

 

 

 

 

A large nut with an appealing kernel of the highest quality along with a flavor much like Stuart. A true paper shell that has a shell no thicker than the usual fingernail. It produces a higher amount of meat which is mainly in unbroken halves. Additionally, it makes a beautifully shaped tree, well suited for lawn planting.

15. Jackson

 

 

 

 

 

From Southern Mississippi, a superb pecan in both size and meat. Approximately 30 nuts per pound. Very disease-resistant. Consistent bearer.

16. Kernodle 

 

 

 

 

 

Regarded as our best-branded variety. A few government experiment stations inform us this variety is out-performing all others. It creates a big nut that is lighter in color compared to most varieties. Its flavor is similar to a Persian Walnut and it is thin shell cracks easily.

17. Kiowa 

 

 

 

 

 

This can be a current pecan variety released by the USDA. The big nuts that yield 40 to 50 per pound resemble Desirable except there is a thinner shell. The tree is energetic and somewhat prone to scab. Its shell markings and huge size make Kiowa attractive for the “in-shell” trade.

18. Mahan

 

 

 

 

 

This particular prolific, the early bearing tree was initially introduced in 1927. Its nut is large and it has a thin shell. The kernel features a rich flavor. This pecan will make a good shade tree and does well in warm winter areas. It ripens at the end of fall.

19. Mahan Stuart 

 

 

 

 

 

This huge pecan takes only 26 nuts to make a pound. Since its name indicates, it is just a cross between two excellent varieties, maintaining the best characteristics of each. Mahan provides it with size, and Stuart fills it out and provides it with disease resistance, excellent shape, and appearance.

20. Mohawk 

 

 

 

 

 

At an early age, this attractive sample makes an outstanding tree in addition to a productive bearer. It produces a big, soft-shelled nut and a kernel that shells out easily. Mohawk is self-pollinating as well as ripens in mid-fall.

21. Oconee

 

 

 

 

 

Oconee is really an extensive pecan tree for Northern climates due to its cold resistance. It has an earlier harvest date and yields large nuts having a high kernel quality. It’s also a great sheller.

22. Owens 

 

 

 

 

 

This particular pecan tree comes from the northern Mississippi delta. Bears each year and is also very disease resistant. Meat is bright and incredibly tasty. Roughly 35-40 nuts per pound.

23. Pawnee 

 

 

 

 

 

A new release from the USDA has a higher yield potential of high-quality nuts. Nut maturity is one to two weeks sooner than Mohawk. Nut quality is great. Kernel percentage is greater than most. Kernel color is excellent. It is uniquely suited to the Thanksgiving and Christmas holiday markets.

 24. Melrose 

 

 

 

 

 

A new variety from Louisiana which displays promise. The tree has an upright growth habit along with powerful branching. The nuts are generally medium-large (54 nuts per pound) having a shell out of 55%. Exhibits a higher degree of resistance to scab as well as shuck disease. Ripens in mid-October.

25. Schley 

 

 

 

 

 

A medium-size nut that produces 45-60 nuts per pound. Its form is oblong having a conical apex. The shell is extremely thin and cracks effortlessly. Its kernel is long, fine-textured having a sensitive, sweet as well as rich flavor.

26. Shoshoni 

 

 

 

 

 

Another release of the USDA. The nuts are medium to big with 55 to 60 nuts per pound. This tree is extremely precocious and incredibly prolific. Its foliage is resistant to disease. The nuts mature at the beginning of to mid-October.

27. Starking Hardy 

 

 

 

 

Vigorous, hardy, as well as medium productive. This particular variety yields tiny pecans, roughly 78 nuts per pound which are flavorful with high oil content. Heat-tolerant. Bears in 10-20 years. The tree reaches 75-100′ tall. Ripens from late September to late October.

28. Stuart

 

 

 

 

 

The best all-around pecan, producing large nuts averaging about 40-50 nuts per pound. Its shell is reasonably thin and fragile, therefore cracking easily. The kernel is plump, firm-textured having a rich delicate flavor. Stuart is a great pollinator and ripens in late fall.

29. Sumner 

 

 

 

 

 

This is a great pecan both for home and orchard. It is recognized for its resistance to disease and high-quality yields on nuts. The pecans mature at the end of fall and bear heaviest if cross-pollinated with another variety.

30. Western Schley 

 

 

 

 

 

Pecan is a productive producer of elongated, thin-shelled nuts. The plump kernel features a fine rich taste. This tree is widely flexible, especially to dry areas and high altitudes. It bears early and really should be planted along with another variety for cross-pollination.

31. Wichita

 

 

 

 

 

A vigorous tree is suitable for drier locations. It is really an early and heavy bearer. The moderately long nut is well full of a top-quality kernel that ripens within the late fall. Wichita will cross-pollinate well with Western Schley.

 Selection And Storage

Pecans can be found throughout the year in supermarkets and supermarkets. It’s available in shelled, unshelled, sweetened, and salted forms. Unshelled pecans are healthier when compared to processed ones. Pecans can be found in bulk bins as well as air-tight pots. Avoid buying in bulk. Stay with those that come packed in air-tight pots along with expiry dates. Buy healthy-looking, off-white pecans. The nuts ought to be free of cracks, molds as well as rancid smells.

The high-fat content in pecans could make them go rancid quickly; proper storage is important. The unshelled pecans could be kept in a cool as well as dry place whilst shelled pecans ought to be kept in a refrigerator to avoid them from getting rancid. If properly stored, pecans may last for a lot more than 4 months.

Culinary Use

Pecan nuts are subjected to dehydration, which is essential to eliminate the moisture and enhance their quality.

• Pecan nuts have got a creamy consistency along with a sweet taste. They lend a buttery as well as rich taste to delicious dishes. Pecans are excellent inclusions in rich and creamy desserts just like pie, fudge, muffins as well as caramel puddings.
• Pecans could be consumed straight from the bag by simply sprinkling some sugar or salt on it. Roasting the pecan nuts will bring out their aroma and crunchiness. To roast the pecans, preheat the oven to 375 degrees Fahrenheit and bake for around 5 minutes or till the nuts turn light brown in color.
• Chopped pecans are sprinkled over desserts, cakes, yogurt, sweets as well as sundaes. Ground pecan seeds are added to pieces of bread, cakes, cookies along other baked goods.
• Pecan is additionally ground to make butter. Pecan butter is mainly utilized as a spread over bread, toast, and crackers.
• Pecan nuts may also be processed into oil. The oil is utilized for cooking as well as salad dressings.
• The two most popular pecan dishes are pecan praline and pecan pie. Pecan praline is really a favorite sweet dish among the people of South America. It tastes amazing and is also super easy to prepare.
• It is used in cookies and candies.
• Pecans are added to cake, bread, and ice cream.
• Milk extracted from the seed is used to thicken soups and season corn cakes.
• It is used in cooking and for making desserts.
• Pecans are a major ingredient for making pecan pie in Southern U.S. dishes.
• It is a vital ingredient in praline candy.
• It is added to desserts such as fudge, pie, caramel puddings, and muffins.
• Sprinkle chopped pecans over cakes, desserts, sweets, yogurt, and sundaes.
• Add ground pecan seeds to cakes, pieces of bread, cookies, and other baked goods.
• Ground pecan for making butter.
• Use pecan butter to spread over toast, bread, and crackers.
• Nuts of Pecan are processed into oil which is used for salad dressings and cooking.
• Pecans are used for making pecan praline and pecan pie.
• Roast the pecans in the oven for 10 to 15 minutes.
• The pecan milk is used for thickening soups, seasoning corn cakes, and hominy.
• Raw pecans are sweetened or salted which makes a delicious snack.

Recipes of Pecans

1. Henrietta’s Pumpkin Bread With Pecans

 

 

 

 

 

Ingredients

• 1 cup oil
• 3 cups sugar
• 3 eggs
• 15 ounces canned pure pumpkin or homemade puree
• 1 cup pecans, chopped
• 3 cups flour
• 1 teaspoon cloves
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Directions

1. Preheat oven to 350º F.
2. Mix together oil, sugar, eggs as well as pumpkin.
3. Combine all dry ingredients in a separate bowl, and add to the pumpkin mixture.
4. Add chopped nuts.
5. Prepare three small loaf pans or one large Bundt pan with cooking spray. Pour in batter.
6. Bake for around an hour or so or till the toothpick comes out clean.

2. Apple Pecan Cherry Salad

 

 

 

 

Ingredients

• 6 heaping cups apples, chopped (cut into ½-inch chunks from 4 to 5 apples)
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1¼ cups dried tart cherries
• 1 cup celery, thinly sliced
• ½ cup red onion, finely chopped
• ½ cup light, reduced-fat mayonnaise
• 1 cup pecans, toasted and coarsely chopped

Directions

1. To toast pecans, put chopped nuts in one layer on the large-rimmed baking sheet. Put on middle rack in a 350° oven for 10-15 minutes, stirring once during cooking time.
2. Meanwhile, in the huge bowl toss chopped apples along with lemon zest and juice. Stir in cherries, celery and red onion.
3. Lightly mix in mayonnaise.
4. If serving instantly, stir in toasted pecans. Otherwise, refrigerate as well as stir in pecans just before serving.

3. Homemade Butter Pecan Ice Cream

 

 

 

 

Ingredients

• 3 tablespoons butter
• ¹/8 teaspoon salt
• ¾ cup pecans, chopped
• 1 tablespoon plus ¼ cup sugar, divided
• ½ cup brown sugar, packed
• 2 tablespoons cornstarch
• ¹/3 cup maple syrup
• 2 eggs, beaten
• 2 ½ cups milk
• 1 cup whipping cream
• 2 teaspoons vanilla extract

Directions

1. Combine first butter, salt, pecans as well as 1 tablespoon sugar, and spread on the baking sheet in one layer.
2. Roast at 350 degrees for 15 minutes. Stir and roast 15 minutes longer; cool.
3. Combine leftover sugars, cornstarch, syrup, and eggs in top of a double boiler.
4. Gradually add milk.
5. Cook over boiling water till the mixture thickens. Remove from heat and chill for two hours or overnight.
6. Stir in toasted pecans, cream as well as vanilla.
7. Place in ice cream freezer as well as a freeze in accordance with manufacturer’s directions.
8. Allow ripening in the ice cream freezer or firm up in the refrigerator freezer an hour or so before serving.

4. Blueberry-Pecan Pancakes

 

 

 

Ingredients 

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup dried blueberries
• 1/2 cup finely chopped pecans, toasted (see Tip)
• 3 tablespoons light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 2 large egg whites
• 1 1/2 cups nonfat buttermilk
• 2 tablespoons canola oil

Directions

1. Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a large bowl.
2. Whisk eggs, egg whites, buttermilk as well as oil in a medium bowl. Create a well in the middle of the dry ingredients; add wet ingredients and stir until just mixed. Use about 1/4 cup batter for every pancake.

5. Pecan-Berry Coffee Cake

 

 

 

 

 

Ingredients: 

Cake 

• 1 cup all-purpose flour or white whole-wheat flour, plus 1 1/2 teaspoons, divided
• 3 tablespoons cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter, softened
• 3 tablespoons canola oil
• 3/4 cup sugar
• 2 large eggs
• 1/3 cup low-fat milk
• 3 tablespoons lemon zest
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups blueberries or raspberries, fresh or frozen (not thawed)
• 3/4 cup finely chopped peeled apple

Toppings

• 2 tablespoons cold butter
• 1/4 cup sugar
• 1 cup chopped pecans

Directions

1. Preheat oven to 350°F. Line an 8-inch-square pan with foil, leaving an overhang on all sides. Lightly coat the foil along with cooking spray.
2. To prepare cake: Whisk 1 cup flour, cornmeal, baking powder and salt in a medium bowl. Beat softened butter and oil in a large bowl with the electric mixer on high speed for 2 minutes. Scrape down the sides. Add 3/4 cup sugar and beat on medium-high till smooth, about 2 minutes. Add eggs, milk, lemon zest, and vanilla and beat on medium-high until smooth, about 1 minute. Scrape down the sides. Add the flour mixture and beat on low speed just until incorporated.
3. Place berries and apple in a tiny bowl, sprinkle together with the remaining 1 1/2 teaspoons flour, and toss very gently to coat. Sprinkle the fruit over the batter and incredibly gently fold in till just combined. Scrape the batter in the prepared pan, smoothing the top.
4. To prepare to top: Mix cold butter and 1/4 cup sugar in a bowl. With two knives or perhaps a pastry blender, cut them together till the butter is in small pieces and uniform crumbles form. Add pecans and toss till evenly incorporated. Sprinkle the topping within the batter.
5. Bake the cake till a tester inserted within the center comes out clean and the nuts really are a deep brown, 50 to 55 minutes.
6. Let the cake cool within the pan on a wire rack for around 2 hours. Lift it out of the pan, utilizing the edges of the foil, onto a cutting board, and cut into 16 squares. Use a spatula to lift the cake from the foil.

6. Maple Pecan Protein Shake

 

 

 

 

 

Ingredients

• 1/4 cup pecans
• 1 tbsp maple syrup
• 1 cup water or almond/soy milk
• 1 scoop protein powder
• 2 dates
• 1 egg

Directions

1. Soak the dates in water for 2 hours
2. Put the dates and pecans within your blender/food processor for around 5 minutes till smooth.
3. Add maple syrup, protein, and egg to the mix. Continue mixing till smooth. You may also add a small amount of cinnamon!

7. Pecan Praline

Ingredients:

• 2 cups of granulated sugar
• 1 cup of milk
• 2 cups of brown sugar
• 2 tablespoons of unsalted butter
• 1 teaspoon of vanilla essence or extract
• 2 cups of chopped pecan

Preparation:

In a large sheet of parchment paper, apply butter and leave it aside. Then combine granulated sugar, milk and brown sugar in a large pan. Stir it constantly till the temperature reaches 235 degrees Fahrenheit. Add vanilla extract and butter and still until the butter melts and the mixture thickens. Eliminate the mixture from the heat and pour in parchment paper. Let it become cool and cut it into pieces.

8. American Pecan Pie

Ingredients:

• 4 oz. unsalted butter
• 8 oz. brown sugar
• 4 oz. honey or golden syrup or corn syrup
• 1 teaspoon vanilla extract
• 8 ½ oz. shortcrust pastry case
• 3 eggs
• 10 oz. halved pecans

Instructions:

• Preheat oven to 350F.
• Add butter, syrup (honey), and vanilla extract to a pan over low heat.
• When it melts, mix the ingredients. Let it cool for about 5 to 10 minutes.
• Put beaten eggs into the butter mix and stir till it becomes smooth.
• Place evenly pecan halves into the pastry case and pour the mixture over them.
• Bake it for 40 to 50 minutes.

9. Stuffed Peppers with Pecans

Ingredients: 

• 4 large jarred roasted peppers
• 4 oz. soft goat cheese
• ¼ cup basil leaves
• ¼ cup golden raisins
• ¼ cup toasted pecans
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

• Preheat oven to 450F.
• Open each pepper by slitting it on side and then sprinkle salt and pepper inside.
• Put a cheese (spoonful) in the middle.
• Place raisins, basil and pecans on top of the cheese.
• Gently close the peppers and place it on a baking sheet lined with foil.
• Sprinkle with olive oil.
• Bake it for about 10 minutes.

10. Cinnamon Pecans (Vegan)

Ingredients:

• 2 pounds halved pecan nuts
• ¼ teaspoon sweet leaf stevia (or to taste)
• 1 tablespoon coconut oil
• 1 tablespoon cinnamon
• Salt to taste

Instructions:

• Preheat oven to 350F.
• In a saucepan, melt coconut oil and blend in stevia, salt, and cinnamon.
• Roast pecans.
• Toss hot pecans into the oil-cinnamon mix and stir well so that every nut is coated.
• Let cool a bit and then serve.

Traditional uses

• The decoction prepared from the bark is used for treating TB.
• Rub leaves on the skin for treating ringworm.
• Seeds help to lower the chances of gallstones in women.
• The consumption of pecans lowers the chances of age-related macular degeneration.

Precautions                                                                                                 

• Some people might experience allergic reactions to it.
• It might cause side effects such as swelling of the throat, hives, dizziness, shortness of breath, and stomachache.

Other Facts        

• The term pecan is a Native American word that is used for describing nuts that require the stone to crack.
• Albany, Georgia boasts more than 600000 pecan trees.
• Pecan trees are inherent to North America and more than 80% of the world’s pecan crop comes from the United States.
• The trees produce pecan nuts every two years.
• Pecan pie was made by French people who settled in New Orleans.
• Pecan trees live for more than 200 years old.

References

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