15 crunchy pecan recipes

Organic express oilseeds

In the dried fruit section, we must distinguish between oilseeds, fruits that have been artificially dried such as dried apricots, grapes, prunes, etc. Among these oilseeds, we find many products such as different nuts, almonds, pistachios, but also olives, coconut and even avocado. The common point between all these foods is their richness in fat and the oil that is extracted from it. In fact, these are also very high-calorie products which should not be abused, but which contain good fatty acids. Regarding the pecan, also called pecan, it is a nut from the pecan tree, a tree native to Mississippi. More elongated in shape than the common walnut, it nevertheless strongly resembles it. Star in the USA but also in Canada, it is easily available in many recipes. In terms of packaging and purchase, it is often sold in France already shelled, ready to be consumed or cooked, and is not one of the most expensive oilseeds, unlike pistachios for example.

How to cook pecans?

As the pecan is particularly cultivated in the South of the United States, it is not surprising that it is the star of American desserts like the famous “pecan pie”. But it is also popular in Canada, and is regularly associated with maple syrup with which it works wonders. Grilled, chopped, caramelized, chocolatey, spicy, it’s simple, pecan goes with everything! Of course, it can also add crunch to savory dishes, and replace the classic nut in an autumn salad made with blue cheese.

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