Pecans: Origin, Use and Nutritional Value

Pecans are part of many traditional dishes in the USA. They are also becoming more and more popular in Europe. Here you can learn all the important facts about this popular nut.

Origin of the Pecan Nut

Pecans

The pecan nut belongs to the walnut family and grows on the pecan tree, which is originally native to North America. The walnut is harvested from October to December. Today, pecan trees are also cultivated in other countries, such as Australia, Brazil, China and South Africa.

The nuts therefore have to travel long transport routes before they arrive in Germany. From an ecological point of view, they are therefore less recommendable.

Pecans: What’s in it?

At around 700 kilocalories per 100 grams, pecans are among the highest-calorie nuts and should therefore be eaten in moderation. But they convince with a high content of various minerals, such as zinc, potassium, phosphorus, iron and magnesium. Besides they are rich like all nuts at B-Vitaminen and consist nevertheless to nearly ten per cent of ballast materials.

Per 100 gram pecans contain about 70 to 75 grams of fat. However, this is not a cause for concern, as the nuts are essentially made up of unsaturated fatty acids, which have a positive effect on your heart and blood vessels and should therefore be consumed daily.

Pecans: Tips for use

Pecans have a taste reminiscent of walnuts, but are significantly milder. You can simply enjoy them pure as a snack or sprinkle them over your muesli or yoghurt. In the USA they are also used for many different typical baked goods, such as cinnamon snails or the famous pecan pie.

The nuts are also very suitable as toppings for desserts and ice creams. You can also use them for savoury dishes such as salads, casseroles or to prepare a vegan burger patty.

Recipe: Classic Pecan Pie

You need:

  • 240g flour
  • 220g cold butter
  • 55g sugar
  • 1 pinch salt
  • 120ml sugar beet syrup
  • 3 tbsp honey
  • 10 tbsp whole cane sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 200g Pecan nut halves

There you go:

  • Cut 170 grams of the cold butter into small cubes and put them in a bowl with flour, sugar and salt and mix them with a hand mixer to a crumbly dough.
  • Gradually add a little water until the dough is a little stickier. Be sparing with the water, otherwise the dough becomes too liquid. 40 to 80 millilitres are usually sufficient.
  • Form the dough into a ball and let it rest in the fridge for at least 30 minutes.
  • Then roll it out on a worktop to form a circle about 28 centimetres in diameter.
  • Then carefully place it in a 23 centimetre diameter baking or tart mould and let it rest in the refrigerator for another 30 minutes.
  • Put the remaining butter, syrup, honey and whole cane sugar in a saucepan and heat the mixture while stirring. When the sugar is completely dissolved, take the pot off the heat and let the mixture cool.
  • Beat the eggs with the vanilla extract and carefully fold the mixture into the cooled sugar mixture.
  • Spread the pecan nuts decoratively on the tart form and then add the egg-sugar mixture.
  • The tart is placed in the oven at 165°C circulating air for 45 to 60 minutes.

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