Pecan Halves (raw)
Pecans are the only major tree nut native to North America, and the raw halves are as close to straight-from-the-shell as it gets: buttery, a little grassy, and ready to go wherever you point them.
What It Is
Most pecans people encounter have been roasted, salted, or candied into something closer to a snack than an ingredient. Raw halves are different. The flavor is softer and more natural, with a milky richness that comes through clearly once you know what to taste for. They grow across the American South, and Tennessee sits right in their range.
Because they haven't been roasted, raw pecans still have all their natural oils intact. That makes them ideal for recipes where they'll see heat anyway, like a pie, a quick pan toast, or a baked good, since you control exactly how far they go.
What To Do
Spread them on a dry skillet over medium heat for three to five minutes, stirring often, and they'll toast into something deeply nutty and fragrant. Use them whole or roughly chopped in salads, oatmeal, banana bread, brownies, or on top of a sweet potato casserole. They pair especially well with maple, brown sugar, cinnamon, and dark chocolate.
Store them in an airtight container in the fridge or freezer. Because of those natural oils, they can go stale faster than a roasted nut at room temperature, but they'll keep for months in the cold and thaw in minutes.
