It’s our favorite season here at Hudson Pecan Company – the holiday season! Watch this video on how pecans — America’s native nut — get from a Georgia orchard to your table in time for the holidays. Our very own Randy Hudson is featured in this video all about our favorite nut…we think you’ll enjoy it as much as we have.
True Food TV goes into everything from how the word “pecan” is pronounced… (are you on the pe-CAN or a PEEEE-can team??) to how the actual nut is harvested, processed and prepared just for you. Take a minute and learn about our Georgia treasure…pecans. Click here to watch!
Well, Thanksgiving week is here! That happened fast, didn’t it? No Thanksgiving is complete without a pecan pie, so we have been searching high and low for some new, fun, delicious pecan pie recipes for you. We found this one on Garden and Gun’s website, and my-oh-my…does it sound scrumptious or what?! This is perfect for Christmas, too, so don’t hold back – order your Hudson pecans today, and impress your guests with this and any of our other delicious pecan recipes. Happy Thanksgiving to you and yours!
Sorghum-Bourbon Pecan Pie (courtesy: www.gardenandgun.com) Serves 8
For the Crust
15 shortbread pecan sandies
6 tablespoons all-purpose flour
3 tablespoons unsalted butter, plus 1 tablespoon for buttering the pie plate
For the Filling
6 tablespoons unsalted butter
⅓ cup dark brown sugar
½ teaspoon kosher salt
¾ cup sorghum syrup
3 tablespoons bourbon
1 ½ teaspoons vanilla extract
3 large eggs
1 ½ cups (6 ounces) toasted and chopped pecans
For the Crust: Preheat the oven to 350ºF. Butter a 9-inch pie plate.
In a food processor, pulse the cookies and flour together until pulverized. Add the butter and process until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake until lightly browned, 12 to 14 minutes. Let cool completely on a wire rack.
For the Filling: Put the butter, brown sugar, and salt in a saucepan and cook over medium heat, stirring occasionally, until the sugar is melted, about 2 minutes. Whisk in the syrup, bourbon, and vanilla. In a bowl, whisk the eggs together. Temper the egg mixture: slowly whisk ½ cup of the warm butter-sugar mixture into the eggs. Pour the tempered egg mixture back into the saucepan with the butter-sugar mixture and reduce the heat to medium-low. Cook, stirring constantly, until the mixture is glossy, about 3 minutes. Remove from the heat and stir in the pecans.
Pour the mixture into the crust and bake until the center feels set yet soft, 30 to 40 minutes. Let cool completely on a wire rack; this will take about 4 hours. Serve at room temperature.
Tip: In the unlikely event of leftovers, wrap the pie plate tightly in plastic wrap and refrigerate for up to 2 days.
There are very few dishes that represent Southern tradition more perfectly than a slice of pecan pie, with its dark custard filling and crunchy, nutty topping. Add to that, Spiced Pecans, Cinnamon Pecans, Chocolate Covered Pecans…and the list goes on and on.
Sweet and buttery, the pecans that figure so prominently in many traditional Southern holiday recipes. They’re native to the Deep South, where the long, warm growing season provides the perfect growing climate. And they’re the third-most-popular nut in the U.S. behind peanuts and almonds, according to the Agricultural Marketing Resource Center.
Here at Hudson Pecans, we love our pecans and are so proud of our carefully nurtured product that we can’t wait to get them to you this holiday season. Check out our recipe page for new ways to serve the South’s favorite nut…and there will be more to come! Shop now on our website…we have gift boxes, pecans for baking, candies – we have it all. Here’s to pecan season and another wonderful holiday season in the South!