Fall Mixed Pot Workshop is Now Open!
Register Now
Pecans are the state nut of Arkansas. Not only are we major producers of pecans, but this beautiful tree is native to our forests. The trees are perfect for your home garden too, giving cool shade in the summer, bright autumn color, and best of all—delicious pecans to eat! Here are some mouth-watering ways to enjoy them.
Let’s start straight away with the good stuff—the sweets. Pecans are a perfect dessert nut, featured in Brown Butter Pecan Fudge, Butterscotch Pecan Tarts, Pumpkin Pecan Cheesecake, and of course, Pecan Pie. Here is a simple recipe that takes a little inspiration from everything to make a simple bar that requires no cooking!
Crust
1 cup raw pecans
1 cup rolled oats
1/2 cup almond flour
1 tbsp cinnamon
1/2 tsp salt
6 large Medjool dates, pitted
1 tbsp maple syrup
1 tbsp water
Caramel Layer
20 large Medjool dates, pitted
1/4 cup water
1/4 tsp vanilla extract
Toppings
1 1/2 cup roasted pecans, crushed
Directions
1) Line a square dish (about 7x7 inches) with parchment paper.
2) Mix together the first five ingredients of the crust in a food processor. Add in the remaining crust ingredients and pulse until they form a sticky mixture.
4) Transfer and smooth the crust into the bottom of the square dish.
5) Blend the caramel ingredients in the food processor until they are smooth.Spread the caramel over the crust in the dish.
6) Gently press the pecan toppings on top. Freeze for 20 minutes, slice, and serve.
Whether you’re sitting down in your butterfly garden to enjoy a drink or prepping snacks for a family gathering, here’s a quick way to indulge your cravings for a little bit of heat!
Ingredients
4 cups raw pecans
1/3 cup butter, melted
1/2 tsp garlic powder
1/2 tsp ground mustard
1/2 tsp Tabasco sauce
1/4 tsp cayenne pepper
1 1/4 tsp sea salt
2 tsp Worcestershire sauce (optional)
Directions
1) Preheat your oven to 300°F.
2) Whisk together all ingredients, except pecans, in a large bowl.
3) Mix in the pecans and transfer the mixture onto a large baking sheet.
4) Bake for 20-22 minutes, flipping pecans halfway through cooking.
5) Remove from oven, let cool completely, and enjoy.
What better way to enjoy your home-grown nuts than to combine them with the yields from your vegetable garden? Use fresh carrots, herbs, and pecans in this rich and savory soup!
Ingredients
5-6 large carrots, chopped
1 onion, chopped
1/2 cup salted pecans
3 cloves garlic, peeled
1 can coconut milk
1 1/2 cup veggie or chicken broth
1/2 tablespoon butter
Fresh cilantro, to garnish
Salt to taste
Directions
1) In a pot, simmer the carrots, onion, garlic, butter, and broth until the carrots are cooked through.
2) Puree the vegetable mixture in a blender with the pecans and return to the pot.
3) Stir in the coconut milk as you reheat the mixture. Season the soup with salt to taste, garnish with fresh cilantro, and serve.
Here is a final dose of pecan goodness for those who love salty snacks. This quick recipe produces home-roasted pecans smothered in butter and sea salt!
Ingredients
10 oz raw pecans
3 tbsp butter or coconut oil, melted
3-4 pinches of sea salt
Directions
1) Preheat your oven to 400°F.
2) In a large bowl, mix together pecans and melted oil or butter.
3) Fry in a skillet over medium heat for 5 minutes with regular stirring.
4) Spread evenly onto a baking dish, add salt and bake for 10 minutes at 400°F.
5) Remove, allow to cool, and enjoy.
Our garden centers in northwest Arkansas carry several varieties of pecan trees for your home garden. Plant these beauties in your backyard, and soon you’ll be enjoying a fresh harvest of this savory, sweet, salty, spicy, and just plain delicious nut!
