Pecans: A Comfort Food Classic Reimagined

Think outside the pie and grab a handful of pecans! With American adults and children snacking more, it’s time to spotlight the natural, healthy, fuss-free pecan.

The National Pecan Shellers Association (NPSA) has a proposition for you. This April, consider snacking healthy and snacking on pecans. A one-ounce serving of 15 to 20 pecan halves packs a nutritious punch:

  • Pecans contain more antioxidants than any other nut variety according to ORAC values
  • Pecans can help reduce the risk of heart disease and lower cholesterol levels
  • Pecans contain more than 19 vitamins and minerals
  • Pecans are a natural, high-quality source of protein and naturally sodium free

April is National Pecan Month

April is National Pecan Month and to celebrate we’re dishing up some of our favorite pecan snack recipes along with a few fun facts about the only nut indigenous to North America.

Pecan Recipes

Peppy Spiced Pecans

Peppy Spiced Pecans

Serves: 4 cups

Ingredients

4 cups pecan halves
4 TBS unsalted butter
3 TBS dark brown sugar
3 TBS light brown sugar
1 tsp dried ground orange peel
1 tsp cayenne pepper
1 tsp cinnamon
1 tsp cumin
2 tsp water

Instructions

In a dry skillet, toast the nuts for about 4 – 5 minutes over medium heat. Stir the nuts occasionally until they begin browning. Add the butter stirring to coat the nuts as it melts. Toast and stir for about a minute until the nuts brown further. Add the brown sugar and spices and distribute them in the pan. Stir for about a minute then add the water to create a syrup and stir to coat the nuts. Cook for another minute stirring constantly. Remove from the heat and spread on a piece of parchment paper over a cooling rack. Serve as a garnish, snack, appetizer, or package as a gift.

Recipe courtesy of Popoff Enterprises, Inc.

Deep Fried Pecan Pies

Deep Fried Pecan Pies

Serves: about 24 pies

Ingredients

1 cup firmly packed light brown sugar
½ cup light corn syrup
2 large eggs
5 tablespoons butter
¼ teaspoon salt
2 cups chopped pecans
1 teaspoon vanilla extract
2 (14.1-ounce) packages Pillsbury refrigerated pie crusts
Vegetable oil for frying
Powdered sugar

Instructions

In a medium-sized saucepan, combine the sugar, corn syrup, eggs, butter and salt. Bring to a boil over medium heat, reduce the heat to a simmer and stir in the pecans. Simmer for about 8 minutes. Remove from the heat and stir in the vanilla. Bring the crusts to room temperature. Unroll one on a lightly floured surface and cut circles using a 4-inch circle cutter. Re-roll the dough and repeat until all of the dough has been used. You should end up with about 24 circles. Place a heaping tablespoon of the pecan filling mixture in the center of a pie crust circle. Lightly moisten the edges of the crust with water, then fold the crust over, crimping the edges with a dinner fork. Repeat the process until all of the pie crusts have been used. In a large dutch oven, heat about 1 inch oil in the bottom to 350 degrees Fahrenheit. Fry the pies in batches for about 1 to 2 minutes on each side – or until golden brown. Drain on paper towels then lightly dust with powdered sugar. Serve warm.

Recipe courtesy of SouthernBite.com – Stacey Little