Pecans are Coming!


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 –


  • 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


  1. Preheat an oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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 –

  • 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


  1. 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.
  2. Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage).
  3. 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.
  4. 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.


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