Pecans are the only natural tree nut grown in North America.

Louisiana’s place in the history of pecans is of great significance. While not recognized as one of the larger pecan-producing states, Louisiana is known to yield a significant yard crop, credited with the successful grafting of pecan trees, for the promotion of improved varieties and for using the strategically placed Port of New Orleans for the global export of the pecan.

Around 1846, it was Antoine, the first name-only slave gardener from New Orleans, who was credited as the first to successfully propagate pecans. By grafting a superior wild pecan to seedling pecan stocks, he created a new pecan plant, or as we call it today, an improved variety. His new pecan, Centennial, was named as an honor for winning the Best Pecan Exhibited award at the Philadelphia Centennial Exposition in 1876. Antoine’s plantings lead to the first official planting of improved pecans.

For information on Louisiana pecan varieties, visit louisianapecans.com.

Pecan Desserts

PRALINE UPSIDE DOWN SKILLET CAKE

 Topping

1 cup toasted pecans, chopped

½ cup unsalted butter, diced

½ cup firmly packed light brown sugar

¼ cup light corn syrup

1 teaspoon lemon juice

¼ teaspoon salt

Cake

½ cup unsalted butter, softened

1 cup firmly packed light brown sugar

3 large eggs

1 ½ cups self-rising flour

½ cup whole buttermilk

½ teaspoon vanilla extract

 Instructions

Preheat oven to 350 degrees.

In a 10-inch oven-proof skillet add pecans, butter, brown sugar, corn syrup, lemon juice and salt. Bring to simmer over medium heat. Cook, stirring occasionally, 2 minutes. Remove from heat.

For cake: In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl.

Add eggs, one at a time, beating well after each addition. With a mixer on low speed, add flour to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. Beat in vanilla. Spoon batter over pecan mixture, gently smoothing with an offset spatula.

Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let stand 5 minutes. Place a flat serving plate over cake; carefully invert cake.

PRALINE PECANS

 1 ½ cups granulated sugar

¾ cup packed brown sugar

½ cup butter, cut into pieces

½ cup milk

2 tablespoons corn syrup

5 cups pecan halves, toasted

 Line rimmed baking sheet pan with parchment paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water.

 Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.

PECAN PIE TARTS

3 Large Eggs

1 Cup Corn Syrup (light or dark)

1 Cup Chopped Pecans

1 Cup Granulated Sugar

¼ Cup Melted Butter

1 Teaspoon Vanilla

16 Tart Shells

 Mix all ingredients well for about 2 minutes with mixer. Pour into raw tart shells and cook slowly at 325 degrees for 30 to 40 minutes, but start checking at 25 minutes as ovens vary.

PRALINE-PECAN MUFFINS

 Ingredients

Non-stick cooking spray

1 cup chopped pecans

1 cup brown sugar, packed

½ cup all-purpose flour

2 large eggs

1 1/3 sticks butter, melted

 Directions

Preheat oven to 350 degrees. Place paper liners in muffin cups and spray with nonstick cooking spray.

In a large bowl, combine the pecans, sugar and flour. Make a well in the center of mixture.

In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.

Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 15 minutes – check at 10 minutes as ovens vary.  

Coming up:

Three easy and delicious no-bake recipes that you don’t have to be an expert baker to whip up. These recipes will make your friends and family smile whether they prefer chocolate, fruit added desserts or a different kind of pumpkin treat.