Pecan
Pronounce it: pee-kan
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red oval shell. The kernel inside shares the walnut's trademark grooved surface but has a slightly more even, oval shape. Its skin is a warmer, lighter brown, and the nut itself is creamier in colour.
Sweet and rich, the pecan's distinct flavour and texture is the result of its high levels of monosaturated oil - in fact, it's the fattiest of all nuts. It goes well in both savoury and sweet dishes, most famously pecan pie, a classic recipe from the American south.
Availibility
Shelled pecans are available all year round. Unshelled pecans are around during autumn.
Choose the best
When buying unshelled pecans, look for those that are smooth and uncracked and avoid those that rattle when they're shaken. Shelled pecans should be sold in airtight packaging.
Prepare it
Pecans in their shells can be opened using a nut cracker. Eat raw, as they are, or toast to bring out more of their flavour: place the nuts on a baking sheet in a single layer and bake on a medium heat for 10-12 minutes. They are ready when the kernels turn golden.
You can achieve the same effect by dry frying them: put in a dry frying pan over a medium heat, and keep the pan moving to make sure they colour evenly and don't burn.
Store it
Unopened packets of pecans should be stored in a cool, dry place - they'll last for up to 3 months. Once opened, they should be kept in an airtight container in the fridge and eaten with in 7 days.
Cook it
Add to salads or muesli; use for baking; eat on its own, or as a snack to accompany drinks.
Try
Can't find it
Try walnut.
Your binder
Sign up or sign in to receive a £25 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Search Good Food
Advertiser Links
Tried and tested 
