Pecannut – A Nutty Adventure You Can Pick Yourself!
Forget the supermarket – there’s something magical about wandering through a pecan orchard in autumn, baskets clinking, while the leaves crunch underfoot. The pecannut (yes, it’s actually a nut, not a legume!) grows in clusters on stately trees, and picking them is a wonderfully satisfying pastime. Pecan trees are rare in the Netherlands, so check with the farm before you go. Grab a friend or the kids and head to a pick-your-own farm. Pecan trees grow very tall, so you won’t be picking from the branches: when the nuts are ripe, the husks split open and the nuts drop to the ground, where you gather them. You’ll hear a soft thud as they drop into your basket, and the earthy, sweet scent of fresh pecans will follow you all the way home.
How to use them once you’re home
Before you gobble them all, remember: fresh pecans need a little drying. Spread them out in a single layer in a warm, dry spot for a couple of weeks (or cheat and roast them right away!). Once shelled, they’re a crunchy goldmine. Use them in salads, scatter over oatmeal, or simply toast them with a pinch of salt for an addictive snack.
Two Cooking Recipes
1. Dutch Pecan & Apple Crumble
Preheat oven to 180°C. Peel and slice 4 apples, toss with 2 tbsp sugar and 1 tsp cinnamon, and pile into a baking dish. In a bowl, rub 100g cold butter into 150g flour until crumbly, then stir in 100g chopped pecans and 50g brown sugar. Sprinkle over the apples and bake for 35 minutes until golden. Serve warm with vanilla ice cream – utterly Dutch autumn in a bowl.
2. Pecan-Crusted Chicken
Crush 150g pecans into a coarse powder (use a rolling pin or blender). Mix with 50g breadcrumbs, 1 tsp paprika, and salt. Dip 4 chicken breasts in beaten egg, then coat in the pecan mix. Fry in a little oil for 4 minutes per side until golden, then bake for 10 minutes at 200°C. The crust is nutty, crunchy, and dangerously moreish.
So grab your basket, bring your friends, and get picking.