Pecans add taste, crunch
Pecan nuts are one of only a handful of common modern foods that originated in North America. American settlers in the 1800s brought pecan trees westward to New Mexico and quickly recognized the soils and climate as ideally suited to production of top quality pecans. As a result, southern New Mexico is now one of the world’s premier pecan-growing areas.
Pecans are an excellent source of the monounsaturated fat (oleic acid). Unsaturated fats may actually have cardiovascular health benefits. The American Heart Association and the Expert Panel of the National Cholesterol Education Program both recommend that unsaturated fats replace saturated fat in the American diet.
Pecans are high in fiber (3 grams per serving) and low in carbohydrates (4 grams per serving) giving us a NET carbohydrate value of 1 gram per serving. This makes them a great alternative to use in cooking and baking for people (like those of us with diabetes) watching their carbohydrate intake.
Before I go any further, we don’t want to forget, pecans are delicious and versatile.
Many people think that pecans are only for pie at Thanksgiving. While great for pie, they add subtle flavor and crunch to any vegetable dish. They can also be used to make a lower carbohydrate crust for chicken or fish. They also make a great cookie; and add great crunch and textural balance to a creamy dessert like flan. Pecans are delicious as a quick snack. Toasting the pecans and most nuts helps brings up the oils in the nut and enhances their flavor.
Traditional pecan pie is very high in carbohydrates. In my Double Pecan Pie, I replace some of the flour in the crust with toasted ground pecans. Instead of a base of brown sugar and corn syrup, I use caramel flavored egg custard to support the pecans.
Bottom line, go nuts with New Mexico pecans.