Pecans’ goodness all in a nutshell

Published 8:00 am Thursday, December 11, 2014

DELCAMBRE — It’s the time of the year when Teche Area residents can be seen with bags and buckets in hand searching for Louisiana pecans that have fallen to the ground.

Once picked, shelled and cleaned, it’s time to bake treats and make sweet confections, but the most difficult part is deciding what dessert to make in celebration of the festive season.

Will it be a decadent, layered cake spread with a creamy pecan filling or a hot baked apple pie topped with pecan praline sauce? Will it be grandma’s favorite divinity fudge or batch of rich dark chocolate fudge? Will it be the pecan pie made with a flaky buttery pastry that has been a longtime family favorite or a variation of the classic favorite?

Whatever the choice, the dessert made with the versatile nut is sure to delight guests.

Picking pecans brings back many fond childhood memories for Priscilla Breaux of Delcambre.

“I still remember picking pecans with my mother when I was growing up. Once the pecans were shelled, we’d use some to make a pecan cake. It was so good, the filling was so creamy. She never had a recipe or measured anything, but I learned by watching,” said Breaux.

Breaux said she still looks forward to the pecan season and the baking that goes along with it.

“I’ll pick enough pecans in winter for it to last through the summer. To keep fresh for a longer period, I add a paper towel sheet to the freezer bags before placing in the freezer. This helps to absorb the moisture and the pecans will stay fresher longer,” she said.

Breaux said she is fortunate enough to have five pecan trees in her yard, so she usually shares with family and friends.

“I like to roast the pecans and give as gifts,” she said.

When the holiday season rolls around at the home of Kirk and Belinda Boudreaux, there is sure to be a “battle of the pecan pies.” Although the couple uses the same pecan pie recipe, each claims to be the best pie-maker in the family.

“We each have our own version of the recipe. He thinks less pecans is better and I have the mind set that you can’t ever add too many pecans to a pie, Belinda Boudreaux said. “I like to add pecan dust to the mixture for added flavor and texture. I guess it is all a matter of personal choice.

“I do leave the candy making to him. His specialty is divinity fudge and chocolate fudge.”

Mandy Armentor, Louisiana State University AgCenter nutrition agent for Iberia/Vermilion Parish, offered these buying and storage guidelines for pecans:

• When buying pecans, look for plump pecans that are uniform in color and size.

• Shelled pecans can be kept in the refrigerator for about nine months and for up to two years in the freezer.

• Pecans can be thawed and refrozen repeatedly during the two year freezing period without loss of flavor or texture.

• Airtight containers, such as jars with lids, and moisture-vapor proof sealed plastic bags are best for storing pecans in the refrigerator and freezer.

• In-shell pecans can be stored in a cool, dry place for six to 12 months.

• Airtight containers are necessary for storing pecans, otherwise they may absorb odors and flavors from other foods.