Pecans are part of many traditional dishes in the United States. They are also becoming better known in Europe. Here you can find out all the important facts about the popular nut.

Origin of the pecan nut

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

Pecans: what’s in them?

With around 700 kilocalories per 100 grams, pecans are among the most calorie-dense nuts and should therefore be consumed in moderation. But they convince with a high content of various minerals, such as zinc, potassium, phosphorus, iron and magnesium. Like all nuts, they are also rich in B vitamins and consist of almost ten percent fiber.

Pecan nuts contain about 70 to 75 grams of fat per 100 grams. However, this is not a cause for concern since the nuts are mainly composed of unsaturated fatty acids

Pecans: tips for use

Pecans taste like walnuts, but are much milder. You can simply enjoy them as a snack or sprinkle them over your muesli or yoghurt. In the US, they are also used in many different typical baked goods, such as cinnamon rolls

The nuts are also well suited as a topping for desserts and ice cream. You can also use them for hearty 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 of salt
120ml sugar beet syrup
3 tbsp honey
10 tbsp whole cane sugar
2 eggs
1 tsp vanilla extract
200g pecan halves
That’s how it’s done:
Cut 170 grams of the cold butter into small cubes and place them in a bowl with the flour, sugar and salt and mix with the hand mixer to form a crumbly dough.
Gradually add some water until the dough becomes a little sticky. However, be careful with the water, otherwise the dough will be too runny. 40 to 80 milliliters 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 work surface into a circle about 28 centimeters in diameter.
Then carefully place it in a 9-inch baking dish or tart pan and let it rest in the fridge for another 30 minutes.
Put the remaining butter in a saucepan with the syrup, honey and whole cane sugar and heat the mixture while stirring. When the sugar is completely dissolved, take the pot off the stove and let the mixture cool.
Beat the eggs with the vanilla extract and carefully fold the mixture into the cooled sugar mixture.
Arrange the pecans decoratively on the tart pan and then pour the egg and sugar mixture over it.
The tart goes into the oven at 165°C for 45 to 60 minutes.