| Variety Name | Nuts per Pound | Available Date | Shell Thickness | Kernel % | Kernel Type | Best Use |
|---|---|---|---|---|---|---|
| Avalon | 47 | 15-Oct | thin | 53 | ||
| Caddo | 70 | 15-Oct | medium | 54 | medium sized, football shape | Almost shelled, eat fresh as soon as harvested |
| Cherryle | 40 | 15-Oct | medium | 56 | very large oblong nut, shells well | In Shell or almost shelled, eat fresh or used in baking |
| Creek | 54 | 18-Oct | medium | 48 | long and narrow | Almost Shelled, use in baking with pieces |
| Elliott | 72 | 15-Oct | medium | 51 | round, plump, small, high oil content, excellent flavor | Shelled, use in baking as halves for perfect presentation |
| Ellis | 45 | 15-Oct | medium | 57 | large oblong | In Shell or Almost shelled, eat raw |
| Forkert | 53 | 19-Oct | paper thin | 58 | large, easy to shell, excellent flavor | In Shell, easiest to shell by hand, eat raw |
| Jackson | 37 | 24-Oct | medium | 53 | very large, blocky meaty with excellent flavor | In Shell or Almost Shelled, eat raw |
| Kanza | 65 | 15-Oct | medium | 52 | round, plump, small, high oil content, excellent flavor | Shelled, use in baking as halves for perfect presentation |
| Lakota | 56 | 15-Oct | medium thin | 58 | medium sized thick kernel | Almost Shelled or Shelled, use in baking as pieces |
| Lipan | 44 | 15-Oct | medium | 55 | very large, oblong with excellent flavor | In Shell or Almost Shelled, eat raw |
| Maramec | 53 | 19-Oct | medium | 53 | large oblong with a thick kernel | Almost Shelled, use in baking as pieces |
| Syrup Mill | 60 | 20-Oct | thin | 50 | small with oblong kernels, beautiful gold color with excellent flavor | In Shell, shells easily by hand, eat raw |
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Simple Roasted Pecans
Different from toasted pecans, this method adds other flavors and can be served with cocktails 1 to 2 tablespoons of butter, melted 2 teaspoons of finely ground sea salt or table salt 1 teaspoon of Worcestershire sauce 2 cups of pecans (preferably halves) Preheat oven to 310 degrees.* In a bowl... -
Savory Nuts
2 tablespoons of white wine Worcestershire sauce 1 tablespoon of pecan oil* or olive oil 1/2 teaspoon of dried thyme, crushed 1/4 teaspoon of dried rosemary, crushed 1/4 teaspoon of black pepper or 1/8 teaspoon of ground red pepper 2 cups pecan halves Preheat oven to 350 degrees. In a bowl, co... -
Salty Cocktail Pecans
1 ½ pounds of whole pecans Unsalted butter, to taste (cut into 1 Tablespoon pats) Salt, to taste Preheat oven to 325 degrees. Place pecans in a 13x9 aluminum bake pan with 2 inch sides. Dot with 5 pats of butter and lightly salt the pecans. Place in oven for 10 minutes. Remove pan from oven and... -
Hot-Sweet Party Pecans
2 to 4 tablespoons of butter 1/4 cup of whiskey or bourbon 2 tablespoons of sugar 2 tablespoons hot pepper sauce 1 1/2 teaspoons of salt 1/2 teaspoon of garlic powder 4 cups of pecan halves Preheat oven to 310 degrees. In a saucepan, combine the first six ingredients. Bring to a boil and boil f... -
Spiced Nuts
1 cup of sugar ½ teaspoon of cinnamon 1/8 teaspoon of cream of tartar ¼ cup of boiling water Mix and boil until soft ball stage 2-3 cups of nuts ½ teaspoon of vanilla Remove from fire; Add nuts and vanilla. Stir until it’s sugary. Pour out on waxed paper and break apart.
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