Boiling Spring Lakes

2020 is Almost Over, Pecan Make it!

By Alyssa Schwinn

November has a lengthy list of food holidays, but my favorite is National Pecan Month.

Pecan trees are actually a variety of hickory tree. Pecans have been considered a delicacy in many cultures in the past. One pecan tree can only yield a full harvest of pecans every two years, but the average pecan tree lives for 300 years, so that’s a lot of harvests per tree. During World War II, roasted pecan shells were used as a coffee substitute. The nut is native to Mexico and the southern U.S. The U.S. is responsible for about 80 percent of global pecan production, and most of that hails from Georgia, which is why Georgia is known as the Pecan Capital of the U.S. Don’t leave pecans hanging around for too long. Because of their oily composition, pecans can go rancid very quickly in warm temperatures and high humidity, which we all know North Carolina does not lack.

Pecans are a great source of monounsaturated fats. Monounsaturated fats are recommended as a daily part of a healthy diet because they help to maintain good heart health. Monounsaturated fats help lower bad cholesterol in your bloodstream,

which helps to reduce the risk of heart disease and stroke. OIls and nuts rich in monounsaturated fats are typically good sources of vitamin E, an antioxidant vitamin most Americans would benefit from adding to their diet.

Candied Pecans Make a Nutritious Holiday Treat

1 pound pecan halves 1 Tablespoon water 1 egg white 1 teaspoon salt 1 teaspoon ground cinnamon 1 cup white sugar Preheat the oven to 250 degrees Fahrenheit. Mix dry ingredients (sugar, salt, and cinnamon) together in a bowl. Whisk the egg white and water together in a separate bowl until fluffy. Toss pecans into egg mixture. Mix dry ingredients in with pecans and egg mixture, stirring until pecans evenly coated. Spread pecans onto a baking sheet. Bake in the oven, stirring occasionally (every 15 minutes), until pecans are evenly browned, about one hour. Nutrition Facts: Serving Size: 1/10 of recipe yield. Calories: 393, Fat: 33g, Carbohydrates: 27g, Protein: 4.5g, Sugar: 22g, Sodium: 238mg, Fiber: 4.5g