Durham Ellis Pecans Blog

Durham Ellis Pecan Co has received a SUPERIOR ranking from the American Institue of Baking.
It is a 3rd party food safety audit.

https://www.aibonline.org/

Go Durham-Ellis!!!

Thanksgiving is just around the corner and this is a great way to take your regular green bean dish and turn it into something special. It is quick and easy and your Thanksgiving guest will be the once thanking you.

Green Beans with Candied Pecans and Bacon

1-½ cup Whole Pecans

⅓ cups Agave And Maple Syrup Blend Or Maple Syrup

¼ cups Packed Light Brown Sugar

1 pound Green Beans, Washed And Trimmed

3 slices Applewood Smoked Bacon

3 Tablespoons Balsamic Vinaigrette

Preheat oven to 325ºF. Line a baking sheet with foil and coat with nonstick spray. Spread out the pecans and drizzle them with syrup and toss with brown sugar until they are all completely coated. Bake for 10 minutes, watching them carefully so they don’t burn.

Remove the pecans from the oven and let them cool for 10 minutes so they harden.

Steam green beans until they just start to get tender. You don’t want to overcook them because they will cook more when tossed in the skillet.

In a skillet, saute chopped bacon on medium to medium-high heat until they start to get crispy, about 5 minutes. Add the green beans, vinaigrette, and pecans and toss together. Remove from the pan and serve.

The next two recipes are great this time of year. They are great for snacks to have on hand when holiday company arrives and are also great as gifts. I love getting the new crop from Durham Pecans every year to I can make big batches of these great pecan snacks!

Candied Pecans

2 cups Whole Pecans

1 cup Sugar

⅓ cups Water

1 teaspoon Vanilla Extract

½ teaspoons Ground Cinnamon

You take the pecans and put them in a small sauce pan with the sugar and water. Stir to dissolve the sugar and bring to a simmer. Simmer 5-7 minutes. Keep stirring, after a while the liquid will dissolve and the pecans will start to get a candy coating on them. At this point, add the vanilla and cinnamon. Keep stirring until completely coated. If they are runny at all they aren’t done yet. Lay out on parchment paper until cooled.

Spicy Pecans

1 whole Egg White

2 Tablespoons Agave Nectar

2 cups Raw Pecans (whole Will Be Most Tasty And Beautiful)

2 teaspoons Chili Powder

1 teaspoon Ground Cinnamon

¼ teaspoons Cayenne

1 teaspoon Sea Salt

in a large bowl lightly whisk egg white, then briefly whisk in agave. Toss the pecans into the egg white mixture and stir to coat evenly. Toss in chili, cinnamon, cayenne and salt. Stir so that pecans are evenly coated.

With a slotted spoon, transfer pecans to a parchment-lined baking sheet. Bake at 300° for about 25 minutes, until the pecans are browned and the coating is dry. Cool for 20 minutes and serve.

Pecan shortbread Cookies

So simple, yet elegant and so so good!

2 sticks Unsalted Butter, Softened

¼ cups Sugar

2 teaspoons Vanilla

2 cups All-purpose Flour

½ cups Chopped Pecans

In a large mixing bowl, cream together butter, sugar, and vanilla. Add flour and pecans. Continue to mix until dough comes together and is no longer crumbly, about five minutes.

Turn dough out onto a lightly floured surface. Roll to ½-inch thickness. Cut with a cookie cutter. Place cookies on an ungreased cookie sheet at ½-inch distance apart. Bake for 20 minutes, rotating cookie sheets halfway through cooking time.

Makes approximately 2 dozen cookies.

And Finally…who can resist the Autumn classic Pecan Pie.

Ingredients

1 9-inch pie shell, frozen or chilled for an hour if freshly made. (See pie crust recipes.)

1 1/4 cups pecans, coarsely chopped

2 eggs, slightly beaten

1 cup light corn syrup

1/4 cup brown sugar

1 Tbsp molasses

2 Tbsp melted butter

2 Tbsp flour

1/4 teaspoon salt

1 teaspoon vanilla

1. Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. (No need for an electric mixer, you can mix by hand.) The pecans will rise to the surface of the pie.

2. Bake at 375°F for 40-45 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

3. Remove from oven and let cool completely.

Serves 8.

Thanks to Fredda Jones with Texans United presents Comanche, TX for writing up an article about us!   Check it out with this link- 

http://texansunited.com/comanche/our-community-2/durham-pecan

Texans United presents Comanche is an amazing website to discover everything the historical town of Comanche, Texas has to offer. 

We are found here too as a point of interest!

http://texansunited.com/comanche/points-of-interest/durhams

Fall 2011 fundraising is underway at Durham-Ellis Pecan! Did you know we have an entire program devoted to helping your organization raise money!?! We have the perfect full color pre-sale catalog designed to maximize your sales of our delicous pecans, mixes, gift baskets, and more.
Contact fundraising@durhampecan.com for more information!

Here is a WSJ Article Published April 18, 2011 regarding China’s demand on pecans. 
Shell Shock: Chinese Demand Reshapes U.S. Pecan Business