Pecan, Pieces Roasted
1 lb bag $15.55
5 lb bag $77.75
30 lb case $466.50
Businesses reselling product may register for wholesale volume pricing
Dry Roasted Pecan Pieces
Pecans are the only major tree nut native to the North Americas (Mexico and the Mississippi Valley and environs). They were harvested by Native Americans long before Europeans discovered them in the 17th century.
This unique and treasured nut is rich in fiber (weight loss), magnesium (anti-inflammatory), monounsaturated fats (cardio-vascular health – highest fat content of any nut – 70%), phosphorus, copper (energy, nervous system health & forming connective tissue), manganese (immune support), zinc, vitamins e & A (skin health) and iron.
Here is a new way to appreciate dry roasted pecans as part of a main dish:
Chevre Stuffed Peppers With Pecans
These vegetarian stuffed peppers make a gorgeous presentation at a dinner party but are easy enough to make on a weeknight.
Prep time: 15 minutes
Cook time: 10-15 minutes
- 4 large jarred red roasted peppers
- 4 oz mild soft goat cheese, like Belle Chevre
- ¼ cup basil leaves, chiffonade
- ¼ cup pecans, toasted
- ¼ cup golden raisins
- 1 tablespoon olive oil
- salt and fresh ground black pepper
Preheat to 450 degrees. Place the peppers on a cutting board and open each one by making a slit in one side. Sprinkle with salt and pepper. Spread a spoonful of goat cheese down the center. Evenly distribute the basil, pecans, and raisins on top, reserving a small bit of each for garnish.
Fold each pepper over to close and press gently. Place on a baking sheet lined with foil and drizzle with olive oil. Bake for about 10 minutes, until the goat cheese is bubbling. Arrange on a plate to serve, garnishing with basil, pecans and raisins.
Nutritional score per stuffed pepper:
- Calories: 202
- Fat: 14g
- Saturated fat: 5g
- Cholesterol: 13mg
- Sodium: 231mg
- Potassium: 127mg
- Carbohydrates: 12g
- Fiber: 1.8g
- Sugar: 9.3g
- Protein: 6.7g