Wednesday, October 28, 2009

Texas Pecans

I was going to do a post on my goat milk caramels (cajetas) but I hit a little snag on the second batch that I can't quite explain and I don't want to give bad instructions.

Instead, let me say that Texas pecans are fantastic: big, buttery, and amazing when toasted and added to baked goods or eaten straight out of the shell. [Pecans, a member of the hickory family, are the only tree nuts or drupes native to the US.] There's even a bakery around the corner from me here in Yankee Land that boasts about its use of Texas pecans, so they must be the best, right? The harvest is just coming in and you can get them cracked in the shell now through the beginning of January.

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