Just a little pecan info...

The pecan tree is the only major nut tree that grows naturally in North America. Its origins can be traced back to the 16th century and is one of the most valuable nuts. The name “pecan” is Native American word that means “all nuts needing a stone to crack”. Because wild pecans were so readily available, many Native Americans used them as a major food source during autumn and it is said that they were the first to cultivate pecan trees. By the late 1700’s, pecans were being grown all over the colonies. Even George Washington and Thomas Jefferson grew pecan trees in their gardens in addition to the settlers along the gulf coast growing pecans in community gardens. Pecans became very popular not only because of their availability, but also because of their taste. It was actually the French and Spanish settlers along the Gulf of Mexico that realized the economic potential of the pecan. With New Orleans located at the mouth of the Mississippi River, it became very important to the marketing of pecans. Not only was it a major import/export location – but it also had a natural market for pecans. During this time frame (late 1700’s to early 1800’s) the demand for pecans grew and the pecan became a large item of commerce for the Americans…and the pecan industry was born. Today, pecans are generally associated with the South. We use them in everything from desserts, to main dishes, to even just eating them plain by the handfuls. Pecans are not only good, but good for you too. They are rich in natural antioxidants, may help lower cholesterol, aid in weight loss and maintenance, contains heart healthy fats, very little saturated fats, and not trans fat, and they are rich in fiber. That is pretty incredible for one little nut. You get all that plus great taste too – it’s no wonder that pecans have been in high demand since the very beginning. I’ve spoken before about the joys of pecans in desserts, but have not really touched on the versatility of pecans in other foods such as appetizers and main dishes:

Buttered Pecan Popcorn

8 c. popped popcorn (about 1/3 to ½ c. unpopped)
Nonstick cooking spray
½ c. pecan pieces
2 T. butter or margarine
1/3 c. light corn syrup
¼ c. instant butter pecan pudding mix (dry)
¼ t. vanilla

Preheat oven to 300 degrees. After popping, discard unpopped popcorn kernels. Spray a 17x12x2” roasting pan with nonstick cooking spray. Place the popped corn and pecans in the pan. In a separate pan, heat butter and corn syrup, then stir in pudding mix and vanilla. Pour mixture over popcorn. Bake in oven at 300 degrees for 16 minutes, stirring halfway through baking. Remove pan from oven and turn mixture onto a large piece of foil. Cool popcorn completely. When cool, break into large pieces and serve.

Pecan Four Cheese Pizza

1 12” prepared pizza crust
1 Tbsp. olive oil
2 large onions, sliced
3 Tbsp. goat cheese, softened
3 Tbsp. cream cheese, softened
½ cup Feta cheese, crumbled
1 cup shredded mozzarella cheese
2/3 cup coarsely chopped pecans
Chopped parsley for garnish

Preheat oven to 450 degrees F. Place pizza crust on cookie sheet. In frying pan, heat oil. Add onions and cook slowly until caramelized, about 20 minutes. Cool slightly. Mix the goat and cream cheese together and spread on crust; spread the cooked onions over the cheese. Sprinkle the feta and mozzarella cheeses over the onions; top with the pecan pieces. Bake for about 5 minutes or until cheeses melt. Sprinkle parsley over top before serving. Cut into 6 wedges to serve.