Pecan Season Rundown
Pecans have a special place in our state’s history and our hearts. As Texas’ state tree, the pecan tree is native to more than half the counties in the state. Native pecan trees grow alongside riverbeds and streams, while many more varieties are grown in orchards where you can shake your own pecans right from the branch.
From picking to roasting, here’s everything you need to know to make the most of pecan season in Texas.
Picking
Depending on the variety and climate, pecan season in Texas typically runs from late September to late December. You can find the closest place to purchase Texas-grown pecans via an interactive map from the Texas Pecan Growers Association. When buying shelled pecans, look for plump kernels consistent in size and color.
Undeniably, the freshest pecans are those you pick yourself. Several family-owned and operated pick-your-own pecan orchards in Texas include San Saba River Pecan Company, Sunnyvale Pecan Orchard, Walls Family Farm in Terrell, and the K2 Farm in Kennedale. Once picked, allow the nuts to air dry for two weeks in their shells. Then, give them a test. Remove a few nuts from their shells and try to snap them in half. If they break cleanly, they’re ready to eat.
Preparing
Like any produce item, you’ll need to rinse the pecans. Lay them out to dry. Use a nutcracker or pecan sheller to break open the shell. Be gentle to avoid crushing the kernel. Make sure the kernels are a bright golden color. (Brown kernels may be rancid.)
Storing
When storing pecans, moisture is the enemy. Over time, air oxidizes the oil in pecans, diminishing its flavor and quality. In-shell pecans remain edible for six to 12 months stored in cool, dry conditions. Shelled pecans will keep in the freezer for up to two years or may be kept in the refrigerator for up to nine months in an air-tight jar or plastic bag. The fat in pecans makes them absorb flavors from other foods stored in the fridge, so double bag to preserve their flavor.
Eating
The simplest way to eat pecans is raw, though roasting will enhance their flavor and add a pleasant crunch. About 10 minutes in the oven at 350 F should do the trick. Give them a little Tex-Mex kick, if you dare!
When it comes to cooking, pecans are quite versatile. Add them to salads for a boost of healthy, monounsaturated fat, or sprinkle them onto your pan of roasted vegetables. When finely chopped, they make a scrumptious breading for roast chicken.
Thanks to their sweet, buttery flavor, bakers have long used pecans for desserts. Pecan pie is an obvious favorite, and pecan pralines simply melt in your mouth. They make a fantastic spread, too. For a sweet start to the day, smear pecan pumpkin butter on your toast, waffles, scones, or muffins.
However you eat pecans, if they’re Texas-grown, you’re doing it right!
Read the inspiring story of Ryan Mote, a former newspaper publisher picking up his great-grandfather’s legacy as a pecan farmer just outside of Graham.
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