Thanksgiving simply is not complete without homemade pecan pie for dessert. What is even better than that? Knowing those pecans were freshly cracked and shelled that day This seems like a lot of work especially when you have 15 people coming over, a turkey in the oven, a house to clean and a lot of other things to do. Where is the time to shell pecans?
I have found that there is no other way out there to get the job done than with the Duke Easy Pecan Nut Cracker. It was even featured on the Martha Stewart Show Sometimes it is called the Reed Rocket Pecan Nut Cracker, but it is the same product. I love this pecan nut cracker because it is easy to use, really affordable and effective. My kids love this pecan nut cracker and I love for them to use it because I never worry about them smashing their fingers. It is adjustable, but you can never completely close it. The pecan meat is never crushed because you can adjust how much pressure you put on the lever. This pecan nut cracker will eliminate your need for a nut pick, making the process of cracking pecans faster and more enjoyable. You can use this nut cracker on other nuts like a large English walnut or an almond. It is made from a sturdy metal construction that comes already mounted to a hardwood board. It is easy to assemble, just turn the handle clockwise until tight and it is ready for unlimited use. It measures 16 inches in length including the handle so it can be easily stored away in a cabinet or drawer. I have found it listed online for a low price of $13.99 at the Nut Crackers page on Red Hill General Store The Dukes Easy Pecan Nut Cracker would make a great Mothers Day, Fathers Day, Birthday or Christmas gift for any member of your family.
Ive included a homemade pecan pie recipe featuring freshly shelled pecans. Happy Holidays to you and your family
Ingredients:
1 (9 inch) pie shell, pre-baked 10-12 minutes
cup white sugar
cup light corn syrup
3 eggs, beaten
1 teaspoon vanilla extract
1 pinch salt
1 cup freshly chopped pecans
Pre-Baked Pie Crust:
Preheat oven to 350 degrees. With a fork, prick pastry piecrust shell in several places. Place foil over pie crust, allowing the pie crust edges to be exposed. Fill the crust with dried beans or rice to keep the pie pastry flat while baking. Bake for 10-12 minutes, remove and cool.
Preparation:
1.Combine sugar, corn syrup, eggs, vanilla and salt in a large bowl
2.Add pecans and coat nuts well
3.Pour pecan pie filling into pie shell
4.Bake 30 minutes, check to see if piecrust is getting too brown, if so cover edges with foil. Bake another 15 minutes
5.Do not over bake. Remove when pie filling is firm around edges, slightly soft but set in the center
6.Serve warm with vanilla ice cream
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Ruby Campbell