Fresh Texas pecans are in stock now! Give us a call at 830-625-7250 to find out exactly what we have in stock or follow us on Facebook for updates.

What better way to ring in the holiday season than with a warm batch of honey-glazed roasted pecans, or perhaps some delicious pralines? Or, simply buy a large bag and freeze them for year-round pecan goodness!

Available in Large halves or pieces, 1 # or 3# bags, get ready for the holidays.

We also have nut-gathering tools, nutcrackers, &  preserves with pecans from San Saba, TX. Don’t forget Holiday favorites including Jams, Jellies, and other goodies!

Looking for a few inspiring ways to make the most of your Texas pecans? Here are a couple recipe ideas:

Texas Glazed Pecans 

Ingredients:

• 1 egg white
• 4 teaspoons water
• 1 tablespoon pure vanilla
• 1 cup white sugar
• 2 teaspoons cinnamon
• 3/4 teaspoon salt
• 1 pound pecan halves

Directions:

1. Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. Beat the egg in a bowl until frothy; whisk the water and vanilla into the egg. Stir the sugar, cinnamon, and salt into the egg mixture. Add the pecans; stir to coat completely. Spread the pecans onto the prepared baking sheet.
3. Roast the pecans in the preheated oven, stirring about every 15 minutes, until the coating forms a glaze, about 1 hour. Allow cooling on the baking sheet for at least 10 minutes before serving.

Southern Pralines Recipe: (Recipe from Taste of Home.com – http://www.tasteofhome.com/recipes/southern-pralines)

• 3 cups packed brown sugar
• 1 cup heavy whipping cream
• 2 tablespoons light corn syrup
• 1/4 teaspoon salt
• 1-1/2 cups chopped pecans
• 1/4 cup cubed butter
• 1-1/4 teaspoons pure vanilla extract

Directions:

1. In a large heavy saucepan, combine the brown sugar, cream, corn syrup, and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally.
2. Carefully stir in pecans and butter. Cook, stirring occasionally until a candy thermometer reads 236° (soft-ball stage).
3. Remove from the heat; stir in vanilla. Beat with a wooden spoon until the candy thickens and begins to lose its gloss, about 4-5 minutes.
4. Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.