Pecans in Oklahoma
The pecan crop in Oklahoma this year was amazing! Despite the drought, 2013’s crop is expected to be the largest in four or five years. Oklahoma is the fourth leading producer in total pecan production in the nation, and second only to Texas in native pecan production. The price will be down a bit from last year, but they may be smaller in size. The Oklahoma Pecan Growers Association has a list on their website of locations where you can find local pecans in your part of the state.
Nuts, including pecans, are recommended by the American Heart Association and the U. S. Dietary Guidelines as a desirable source of heart-healthy unsaturated fats. 90% of the fats in pecans are unsaturated. A ¼ cup serving has about 170 calories. Pecans can be stored in the refrigerator for up to 9 months or frozen for up to two years.
I grew up in Tulsa with a large pecan tree in my backyard. My family spent many winter evenings cracking and shelling pecans while watching our black and white TV. My Mom used them in many recipes and I’m sharing one of those tasty dishes with you today. If you are diabetic, this recipe is for you because it has no added sugar! Enjoy! barbc
Spiced Pecans
Ingredients:
4 ½ cups pecan halves/pieces
1 Tbsp. Worchestershire Sauce
1 Tbsp. lemon juice
1 Tbsp. butter/margarine
¼ tsp. hot sauce or Tabasco
¼ tsp. garlic powder
¼ tsp. Mrs. Dash
Preparations:
1) Preheat oven to 300 degrees
2) Mix all ingredients, except pecans in a small dish
3) In a 7 x 9 or 8” round cake pan, melt 1 Tbsp. margarine/butter in preheated oven about 2 minutes.
4) In gallon zip top plastic bag, add pecans and spices. Mix well to coat pecans.
5) Pour pecans into pan. Bake at 300 for 30 minutes, stirring every 10 minutes.
6) Spread out on paper towels to cool. Store in airtight container.