The Return of Pecans

Fall brings back this delicious and versatile nut.

November traditionally means it’s time for an election. But it also means it’s the season for something almost everyone can agree on: pecans. The nuts are delicious and versatile—eat them roasted or raw, baked in a pie, tossed in a salad, whatever. They’re here again, so get cracking.

Let’s Go Bowling

During the holidays, make everyone happy by leaving out bowls of Killer Pecans. The pecan halves covered in an addictive spicy rub are guaranteed to be the talk of your cocktail party.

Bucket List

At Sunnyvale Pecan Orchard, owner Mike Sage shakes 8 acres of 40-year-old trees, so all you have to do is pick and choose. Grab a bucket and start harvesting. 137 Rebecca Rd. 972-226-7243.

Tale of Two Halves

The pecans Kevin Lampman and Yang Wu sell under the moniker Everett & Elaine come from the Lampman family’s 1,500-acre orchard in Comanche County. The halves are hand-selected and come plain or flavored. We’re partial to the ones dusted with lavender sugar and others that taste of warm Texas honey with a lingering habanero heat. Available at Dallas Farmers Market.

Getting Toasty

Here is a great and easy snack, once you’ve returned with your haul from Sunnyvale Pecan Orchard. Toss the fresh pecans in melted butter and a touch of sea salt. Then place them on a baking sheet and roast them in a 325-degree oven for 15 minutes. That’s it. You are an instant star.

Take a Crack at It

If you have a pecan tree in your yard, the folks at Foster Crossing Pecans in Anna will crack, shell, and blow your nuts for 75 cents a pound. Cracking only is 10 cents cheaper.


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