Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
easter baking
thanksgiving baking
valentine's baking
halloween baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Pecans

Pecans, named pakans by Algonquin Indians because of their hard shell, are a native American nut. They are a member of the hickory family and grow in temperate climates. The third ranking crop in the United States, pecans are cultivated in the States of Georgia, Oklahoma, and Texas. They are at their peak when harvested in the fall, but are available year round.

A smooth, reddish-brown, one-inch (2.54 cm) long oval shell encloses two golden-brown crinkled lobes with ivory-colored meat. Pecans have a buttery, soft-textured, slightly bittersweet taste that is enhanced when toasted. Place pecans on a baking sheet and bake for 6-8 minutes in a 350 degree F (180 degree C) oven until lightly browned.  Cool before using.

Pecans are used in pastries and desserts such as the famous Southern pecan pie, quick breads, cakes, cookies, candies, pralines and ice creams. 

Pecans are one of the more expensive nuts and are sold shelled, either coarsely chopped or in halves, or unshelled.  When buying unshelled pecans, look for clean, unblemished, uncracked shells that do not rattle when shaken.

Their high fat content (over 70%) causes them to go rancid quickly so store in the refrigerator (3 months) or freezer (6 months) in airtight containers or plastic bags.

Printer Friendly Page

Pecans

1 cup halves = 100 grams

1 cup coarsely chopped = 110 grams

PECANS -  pronounced pih-KAHN, pih-KAN or PEE-kan.

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC