Texas Talk: The Pecan (The Texas State Nut) and Moselle’s Pecan Brittle

The Pecan - The Texas State Nut

Growing up in South Texas, I knew about all of the uses for pecan trees - climbing, sitting under, BBQ smoking, furniture building, etc. To those out of Texas, they’re mostly known for the nut of the tree, but Texans equally love pecans and their trees and are proud to claim the pecan as our state nut.

Texan pronunciation: Puh-CAHN

​“Pecan” comes from an Algonquian word for, of all things, “hard shelled nut.” It is the only commercially cultivated nut in Texas (if you don’t count politicians), and the trees are native to the river valleys in 152 of the 254 counties. There is even a town that is home to the world’s largest pecan - Seguin.

​​I grew up in the San Antonio river valley, and we had several pecan trees near the river on our ranch. It was always a fall tradition for my brother and I to harvest pecans as we explored the river bottom as kids. Later, when John and I were married, our first home was a small house in the middle of a pecan orchard. We loved to pick pecans from the yard. We had special tools to help with the task including our dog, Tequila, who was especially gifted at finding and shelling her own pecans. They’re are a part of our heritage, and they are our nut of choice.

---

At the holidays, pecans are a natural gift. People give them shelled, unshelled, or baked into pies and cakes. Many are toasted and candied. My grandma, Moselle would make pecan brittle, using pecans in place of the traditional peanuts. My great-grandma, Nanette, made a particularly delicious pecan loaf. I am fortunate enough to have a copy of that recipe in her handwriting.

​This year has been no exception. We received about 5 pounds of shelled pecans and a pecan pie for Christmas. My mother and brother both had the same idea. What a joy it was to open those boxes. The pecans that Mom sent had been painstakingly shelled by my 95-year old Aunt Betty. She is the best at this and most of them are perfect halves, as always. ​

---

Moselle’s Pecan Brittle

​(adapted from her original peanut brittle recipe)

• 2 cups white sugar
• 1 cup light corn syrup
• ¾ cup water
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract
• 2 cups raw shelled pecan halves or pieces
• 1 teaspoon baking soda
• 1 teaspoon salt

Combine sugar, corn syrup, and water in a 3-quart saucepan. Cook over medium high heat, stirring as little as possible, until the mixture is light amber and makes a thread. (About 230 degrees F on a candy thermometer.) Stir in the butter, vanilla, and pecans. Turn the heat down to medium low and continue to cook until the candy is a medium amber and the pecans smell toasted. (About 265 degrees F on a candy thermometer.) Turn off the heat and add the baking soda and salt. Allow to foam and make sure it is completely combined. Pour onto a greased cookie sheet. Do not spread. Allow to cool completely and then break into pieces.

---

Texas Talk is a weekly feature where the BeeHive Oven team takes an aspect of Texan life and explains it from our unique perspective as Texans in the city.

---