Tips on Storing Pecans
Pecans can be enjoyed year round by following a few simple tips. Whole Pecans In shell pecans will keep up to five or six months when kept refrigerated or in a cool dry place.
Cracked Pecans
Cracked pecans will keep for the least amount of time before they begin to discolor, usually after one to two months. Although they may discolor, they often retain the same great taste for several more weeks.
Shelled Pecans
Shelled pecans will keep at least six months in a refrigerator. Shelled pecans will last over a year and up to two years when placed in a freezer.
Due to the high oil content of our shelled pecans, they will not lose their taste when frozen. When storing pecans in a freezer it is best to use a sealed plastic bag or container.
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Nutrition Facts
You may not realize it, but one of your favorite snacks is actually good for you too! Yes — pecans are chock full of nutrition! Most of the fat contained in pecans is unsaturated fat, which makes them a heart healthy snack. Pecans are a good source of fiber and protein. Pecans are sodium-free and cholesterol-free — another bonus for your heart! Pecans can actually lower bad cholesterol. Pecans have been shown to raise levels of Vitamin E, which is a powerful antioxidant.
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Pecan Recipes
Pecan Roll
1 cup granulated sugar
1 can sweetened condensed milk (not evaporated milk)
2 tablespoons butter - no substitues!
1 teaspoon vanilla
4 cups Mid South pecans, chopped
In a non-stick skillet, melt sugar until light brown, stirring with a wooden spoon. As soon as sugar is melted, remove from heat and add the sweetened condensed milk.
Mix well and return to heat. Continue cooking until a drop of mixture forms a soft ball in cold water, approximately 15 minutes. Stir in vanilla, butter, and pecans. With buttered hands, shape into a roll 8 to 9 inches long. Place on lightly oiled wax paper and allow to cool. Cut into round slices.
Makes 16-18 servings.

Pecan Wafers
1/2 sweet, unsalted butter
2 cups firmly packed light brown sugar
2/3 cup all-purpose flour (unbleached is best)
1/4 teaspoon salt
2 Large eggs, room temperature
12 ounces (3/4 pound) Mid South pecans, chopped
1 cup finely chopped pecans
2 teaspoons vanilla
Melt butter and brown sugar in a one-quart saucepan over low heat. Set aside to cool. Preheat the oven 350 degrees. In a large mixing bowl stir together flour and salt. Beat eggs into cooled butter and sugar mixture. Stir in 12 oz. pecans (reserve the 1 cup of finely chopped pecans for later). Make a well in the center of the flour mixture, and pour in the butter/sugar/egg mixture. Stir to combine, then beat in vanilla. Line cookie sheets with parchment paper, and drop wafer batter in level tablespoons about three inches apart. Leave plenty of space – each cookie sheet will hold only about nine mounds of batter. Sprinkle each mound with the reserved, finely chopped pecans. Bake one cookie sheet at a time on middle rack of oven for about 12 minutes, or until wafers are set and evenly browned. Let wafers cool on pan for 5 or 6 minutes, then remove with a wide metal spatula to wire cooling rack. Once wafers have cooled, store in a cookie tin.
Yield: about 4 Dozen


Cinnamon Sugar Pecans
1 3/4 cups granulated sugar
1/2 cup light corn syrup
1/2 cup plus 2 tablespoons water
3 cups Mid South pecan halves
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 tablespoons water
2 teaspoons pure vanilla extract
Measure sugar, corn syrup, and water into a heavy, six-quart saucepan. Cover place over low heat to dissolve the sugar, about 15 minutes. Toss the pecan halves with cinnamon and salt in a large bowl. Set aside. Remove lid from saucepan, increase heat to moderately high, and attach a candy thermometer so that it extends down into the liquid. Boil the liquid until it temperature reaches 237 degrees F. Immediately remove the hot syrup from heat, and quickly stir in vanilla and nuts. Working quickly, pour the syrup and nuts mixture onto a lightly oiled surface*. Using two oiled forks, separate nuts so that they don't cling together. Allow to cool to room temperature, and then break off any large clumps of nuts. Store Cinnamon Sugar Pecans in an airtight tin. Yield: about 3 cups


*Ideally, you should pour the hot, syrup glazed nuts onto a smooth, cold slab of marble. However, an oiled jelly-roll pan with a non-stick surface will work as well.


For best results in all your recipes, use only the finest quality pecans from Mid South Pecan Company!
Call today 1-800-345-1148
Fax orders: 1-318-255-9922


Shipping Information
Shipping and Handling Rates Product Per Address S&H Per Address
Individual tin or single candy order $ 14.50(Per address, shipping and handling only)
5 pound quantities of pecans $ 14.50(Per address, shipping and handling only)
10 pound quantities of pecans $ 17.00(Per address, shipping and handling only)
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All orders are shipped via USPS ground. Currently we ship only within the United States. At this time we do not ship to APO/FPOs.
Due to hot weather during the months of April through September there will be an extra shipping charge added to any order containing chocolate products. This is to assure that you receive the best quality product possible.
Questions?
Please call us! Our friendly staff will be glad to calculate shipping, total your order, or answer questions.
You can reach us anytime during office hours: Monday - Friday 8:30 AM – 5:30 PM Central time
Saturday 8:30 AM – 3:00 PM Central time
1-800-345-1148
or email us at iphillips@midsouthpecan.com
Thank you for your business!