Fresh shelled pecans are on there way to Standley Feed & Seed! Follow us on Facebook to see when they arrive. Whole or shelled, we offer both at Standley Feed & Seed. Grab a bag for a great gift idea. Use them in your holiday cooking and holiday gift giving!
Check out some holiday baking ideas on our Pinterest page or check out a few inspiring ways to make the most of your pecans below.
Here are a couple recipe ideas:
Texas Glazed Pecans (Recipe from AllRecipes.com – http://allrecipes.com/recipe/texas-glazed-pecans)
- 1 egg white
- 4 teaspoons water
- 1 tablespoon pure vanilla
- 1 cup white sugar
- 2 teaspoons cinnamon
- 3/4 teaspoon salt
- 1 pound pecan halves
- Preheat an oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
- Beat the egg in a bowl until frothy; whisk the water and vanilla into the egg. Stir the sugar, cinnamon, and salt into the egg mixture. Add the pecans; stir to coat completely. Spread the pecans onto the prepared baking sheet.
- Roast the pecans in the preheated oven, stirring about every 15 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet at least 10 minutes before serving.
Southern Pralines Recipe: (Recipe from Taste of Home.com – http://www.tasteofhome.com/recipes/southern-pralines)
- 3 cups packed brown sugar
- 1 cup heavy whipping cream
- 2 tablespoons light corn syrup
- 1/4 teaspoon salt
- 1-1/2 cups chopped pecans
- 1/4 cup cubed butter
- 1-1/4 teaspoons pure vanilla extract
- In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally.
- Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage).
- Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes.
- Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.