Sunday, November 9, 2008
We have 4 small pecan trees on our property, but haven't had any pecans to speak of for 3 or 4 years. Finally, this looks like its going to be a good pecan year! My husband has been picking up the ones at home as well as the ones near his office.
Being the frugal husband that he is, he noticed that pecans were falling from the huge old trees in the yard of his office and that people were just driving on them and ruining them. So he asked the owner if he could pick them up "on halves". In the country that means that the land owner lets him pick them up and she gets half of what he picks up. We have a pecan pick up tool and he has been leaving for work a few mintues early to get the nuts before they are driven over.
In the grocery store pecans are about $8.00 a pound, if they are already shelled. The picture above shows some pecans my husband has cracked and will now pick out of the shells while watching football.
If you have access to some inexpensive or free pecans, this is a recipe for roasted pecans that is one of the best things I ever make, especially around Thanksgiving and Christmas. When we have a good pecan year I like to roast them and give them as gifts. One year I bought pint jars with ring lids. I cut Christmas fabric into circles which fits under the lid and makes a pretty and tasty gift. These were a hit with the people who received them.
Melt one stick of butter or margarine in a saucepan. Add one pound (3 or 4 cups) of shelled pecan halves and swirl them until they are well coated. Spread out on a baking sheet and bake at 250 degrees for 30 minutes or until the nuts begin to toast through and turn a darker shade of brown. Drain on paper towels. When they have cooled a bit sprinkle with salt to taste and when thoroughly cooled, store in tightly covered jars or tins.
I have plenty of pint jars and have saved some pretty Christmas tins from years gone by to store my roasted pecans in. Can't wait to get that first batch done!
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