Pecans are usually really expensive and hard to find here, but I recently picked up 2 kilos at the after-christmas sales. I did that a couple of years ago too, shelled like crazy and made some excellent baked goods, and now it's time again. However, I remember the actual shelling as a horrible nuisance. Any ideas for helping it become a little easier?
I'll probably shell them all in one huge shelling frenzy, and then freeze the shelled nuts until I have a chance to use them up. (I'm eyeing some Pecan Pie Bars in the new Gourmet cookbook!) If anyone has a great pecan recipe, do send that my way! :)
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