Most know Pearson Farms for their peaches, but their second namesake crop is pecans. The Fort Valley farm has been growing pecans for more than 100 years. Peak pecan harvest is from October to December, but you can still enjoy local, fresh pecans throughout summer. (They taste great in peach or apple cobblers.) Al Pearson, fourth generation owner of the farm, shares his tips on how to keep pecans fresh.
- Store shelled pecans in a sealed airtight container. Pecans will last:
- Room temperature: 45 days
- Refrigerated: 9-10 months
- Frozen: up to 2 years
- Pecans that are still whole in their shell last longer than shelled pecans. A simply nutcracker can be used to crack the shells before eating.
- Since pecans are high in oil content, they easily absorb odors. Store separate from any other items.
- Once you roast or candy your pecans, store them in an airtight container and consume within a few weeks.
Roasted & Spiced Pecans Recipe
- 12 ounces of pecans
- 1 tablespoon of cinnamon
- 2 teaspoons of ginger
- 1 teaspoon of allspice
- 1 tablespoon maple syrup
- Preheat oven to 350 degrees.
- Toss the pecans, spices and maple syrup together in a medium bowl. Lay flat on a lined baking sheet.
- Roast for 8 minutes. Remove from oven when you can smell the pecans and spice aroma.
- Let cool completely. Store in an airtight container.
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