There was a pecan grove, i.e., a small pecan farm, near where we lived. I would always admire the trees on the way to Pasadena. The trees are tall and slender and create large canopies. I imagined many magical things going on inside that grove.
My sister, Jane, who still lives in Texas, just sent me a big batch. Woohoo! Thanks, Jane!
I also learned that pecans are not popular outside the U.S. because they need a warm climate and lots of water and because they closely resemble walnuts which have long been established.
Since Jane so generously sent me such a big batch of both shelled and unshelled pecans, I also looked up the proper way to store them. On the Texas Pecan Growers website, they said:
When stored at 0 degrees in the freezer, either shelled meats or in-shell pecans will maintain quality for two years. Under refrigeration, pecans should maintain their quality for several months. Storing pecans at room temperature is not recommended.
Pecans will oxidize or turn rancid more rapidly in light and out of their shell, so nuts will store longer when they are in their shell.
I am excited to use the pecans in many recipes for the blog. And I will definitely be making a pecan pie for Christmas day.
Found this simple recipe on the Pecan Growers website. It is great way to use pecans for a cookie. This cookie goes by many names, but basically it's a butter nut ball. We tested the recipe last night.
Holiday Pecan Cookies
Beat until soft ½ cup butter.