Pecans are delicious edible tree nuts. The pecan tree is a member of the hickory family. Honey glazed pecans are delicious as snack, or you can add them to yogurt, pudding and salads. Pecans are high in oleic acid (a monounsaturated fat), which has been shown to reduce LDL cholesterol.
Pecans are also high in ellagic acid, vitamin E, lutein, zeaxanthin and beta carotene. Research suggests ellagic acid can keep cancer-causing toxins from sticking (ie inhibit DNA binding of carcinogens) to our body, thus offering protection from some cancers.
Pecans are very good sources of vitamin E, specifically gamma tocopherols, providing 25 grams per 100 grams serving (about a cup). If you’d like to learn more about vitamin E, see below.
1 Tablespoon sugar (I use coconut sugar)
1 cup shelled pecans
1/3 cup honey
Heat oven to 350 degrees. Stir together the honey and pecans so they are all coated. Spread pecans in a single layer in a shallow baking pan and sprinkle with sugar. Bake in middle of oven 10 to 15 minutes. Remove the pan and move them around to turn them, and bake 5 minutes more. While still warm, transfer the pecans to some wax or foil paper (you can even coat the foil with a little butter or oil to keep them from sticking to each other). Separate them with a fork so they don’t stick together. Cool completely, about an hour on the counter (faster in the fridge). Keeps about a week.
Pecans and walnuts are natural sources of vitamin E. If you are interested in learning more about Vitamin E, CLICK HERE to read, The Truth About Natural Vitamin E (as Opposed to Other Kinds).