Pecans: Buttery Nuts for More Than Pie

Pecans are the seed of a large hickory tree native to the southern United States and northern Mexico. They were a food of Native American peoples long before they became famous in pies, and the word pecan comes from an Algonquian term for nuts that need a stone to crack. Today the US and Mexico produce most of the world's crop.

Flavour and texture

Pecans taste buttery, sweet and slightly maple-like, with a mild tannic bitterness in the thin brown skin. They are softer and richer than walnuts, with the same wrinkled look but a smoother, less bitter flavour. That sweetness makes them forgiving in recipes.

Baking and sweet uses

Pecan pie is the best-known recipe, but pecans also go into pralines, sticky buns, brownies, banana bread, granola and carrot cake. Toasting before use deepens the flavour and keeps the nuts crisp in a batter. Chop them evenly so each slice has some crunch.

For the best texture, add toasted pecans to batters at the last moment, and press a few halves on top of cookies and cakes before baking so they look as good as they taste.

Savoury cooking

Pecans pair well with bitter greens, roasted squash, sweet potatoes, goat cheese, apples and pears. Ground, they make a crisp coating for chicken or fish. Candied pecans, tossed with a little sugar, salt and spice, make a fast salad topper. They can also be blended with herbs and cheese into a pesto that is richer and sweeter than the classic one.

How to toast them

Spread pecan halves on a tray and toast at about 175°C (350°F) for 6 to 10 minutes until fragrant. Shake the tray once, and set a timer, since the nuts darken suddenly. Cool completely before chopping.

Pecans are rich in fats, mostly unsaturated, and provide fibre, manganese, copper and thiamine. They contain plant polyphenols concentrated in the brown skin. As with any nut, a small handful of about 30 grams is a typical portion.

Buying and storing

Fresh pecans have a sweet, buttery smell and crisp texture. In-shell nuts keep for months in a cool place. Shelled pecans go rancid faster than shelled almonds because of their high oil content. Keep them in an airtight container in the fridge for several months or freeze for up to a year. If they taste bitter, stale or like paint, they are past their best.

Cautions

Pecans are a tree nut allergen and can cause serious reactions in allergic people. Cross-contact is common in shared factories, so check labels carefully. People with allergies to walnuts sometimes react to pecans too, because the two are in the same family, so ask your doctor. Candied or coated pecans can contain a lot of added sugar and salt. Throw out any that smell musty or look mouldy.

This article is general information, not medical advice.