1 lb bag $13.10
5 lb bag $65.50
30 lb case $393.00
Pecan pieces are one of our highest selling products. This nut is rich and buttery in texture, and complex and slightly sweet on the pallet. Their flavor is a wonderful complement to sweet desserts or pastries, and is also exceptionally popular as a topping for ice creams or frozen yogurt.
The pecan is a native of the southern United States and, as far as major crops go, is quite young. While crops like apricots can be traced back thousands of years, commercial growing of pecans didn’t start until the end of the 19th century. Despite being relatively new, the US crop yields over a quarter million pounds a year.
The pecan tree can bear fruit for decades, and the nut we consume is actually the seed of a drupe. A single seed enclosed in a pit or stone is called a drupe, and though the ‘fruit’ is thin and leathery, botanically this is where the pecan lies.
Pecans grow in two lobes that are inevitably split when the pit is opened. We call them Pecan Halves, but they’re also as ‘whole’ as possible. We also sell the whole halves with a syrupy glaze, the pieces as pralines, and dry roasted pieces. If you’re looking for something unusual, try our troublingly addictive Mesquite or Sweet & Spicy halves.
Kale Salad with Chicken, Pears and Pecans
20 min Total Time
- large lemon, zested
- 1/2 cup pecans, pieces, toasted
- 3/4 cup parmesan cheese , shredded
- 1 tablespoon rosemary, finely minced
- 6 cups kale, stems removed and chopped into bite-sized pieces
- 1/2 large lemon juice
- 3 tablespoons olive oil
- 1/2 cup green onion, sliced
- 2 cups cooked chicken breast, cubed
- 2 medium pears, cubed
Combine lemon zest, pecans and parmesan cheese in a small bowl and set aside. Massage kale and rosemary with olive oil and lemon juice for a few minutes in a bowl to soften the kale. Add green onion, chicken and pears to the kale and toss with lemon and pecan mixture.
Recipe courtesy of Kristi Rimkus at Mother Rimmy