The History of Pecan Coffee, the Perfect Fall Drink
From Indigenous tribes to Mexicans to Civil War soldiers, many people have used the native nut to add sweetness and creaminess to their daily rituals.
The pecan’s history in Texas dates back “65 million years, though it was not until about 16,000 years ago that it began to receive serious attention,” writes James McWilliams in a book excerpt published by Texas Monthly in 2013. “Although the Native American inhabitants of what we now call Texas never established pecan orchards per se, evidence suggests that they dispersed pecan seeds along riverbanks and visited these sites annually, doing their best to corner the market before the squirrels arrived.” McWilliams wrote about the nut in his book The Pecan: A History of America’s Native Nut in part because of China’s growing obsession with the pecan. “In 2000 China was so unfamiliar with pecans that it didn’t have a word for them,” he wrote. “Today it purchases nearly 100 million pounds a year, about a third of the entire United States crop.”
From Indigenous tribes to Mexicans to Civil War soldiers, many people have used the native nut to add sweetness and creaminess to their daily rituals.
Pecan trees are dying across Central Texas during the second-hottest summer on record, prompting farmers to consider the future of the beloved state tree.
Third-generation owner Susannah Cronin opened the event space Amelia Farm & Market in Beaumont to save her family’s pecan orchard.
While her expertise is cookies, Tiffany Chen (of Tiff’s Treats fame) offers a dessert that brings together cookies and pie so you don’t have to choose.
Our state tree has been genetically transformed to meet the global nut market’s demand. But what’s good for the world may not be great for Texas.
A Denton bartender created this take on a classic to appease his bourbon-loving grandmother, Joyce, with the fall flavors of salted pecan, orange, and chocolate.
We launch our new Texas Cookbooks series, which looks at new recipes as well as old favorites from around the state, by revisiting a 1987 gem packed with great finds.
We launch our new Texas Cookbooks series, which looks at new recipes as well as old favorites from around the state, by revisiting a 1987 gem packed with great finds.
From bourbon-pecan to chocolate-pecan, dig in to these eight recipes.
In the inaugural episode of our new Talk Like a Texan podcast, we explore the proper pronunciation of our state nut.
Need a glass of something to make it through that one loud uncle’s political opinions after Thanksgiving dinner? We’ve got you covered.
Our estimable advice columnist on the origins of Hunt’s boot fence and how miffed we should get about pecan pronunciation, desecrated chili pots, and overenthusiastic, football-lovin’ grandfathers.
Our state nut goes just fine with some cream and bourbon.
Our state nut goes just fine with some cream and bourbon.
When the 85-year-old matriarch of a prominent pecan-farming clan in San Saba was murdered, her death shook the town—and exposed how obsession and greed can fell a family from within.
A pie that never lasts long enough to be stored in the refrigerator.
What would the holidays be without this nutty side dish?
What would the holidays be without this nutty side dish?
How rapidly increasing Chinese demand for our native nut is transforming the pecan industry.
From (HB) 1 to ($)15.2 billion, we revisit a few of the state's biggest stories in 2011 by examining the numbers.
1/2 cup water1/2 cup sugar2 dried red chiles1 cup pecan halves1/4 cup molassesPreheat oven to 250 degrees. Combine water, sugar, and chiles in small saucepan. Bring to a boil over high heat. Add pecans and return to a boil. Lower hear and simmer 10 minutes.Drain pecans, place on cookie sheet,
The creamy-crispy confection looms large in Texans’ collective taste memories.
The drought leaves nothing untouched. This week the ongoing drought impacts the state’s groundwater, state parks, and horses.
Summer's over, but the drought may never be, and it's affecting everything from tourism to pecan pie to horse welfare.
The best way to go completely nuts this Thanksgiving is with this five-part meal featuring the bounty of our beloved state tree.
Recipe from Randy Rucker, formerly of the Rainbow Lodge Houston.
A recipe from Ruben Ortega of Backstreet Cafe, in Houston.
Marketing the Texas pecan like the California raisin seems to make good business sense. So why do small Texas growers think it’s a shell game?
Venison is the name of the game in this stylish take on a Texas classic from Hunter’s Moon in Fredericksburg. Partners and chefs Cynthia Castleberry and Alan Hirsch embellish the lean meat with a lush demiglace-based sauce incorporating cranberries, pistachios, ginger, and sherry. The final kick comes from the judicious
In these nine Texas towns, produce is more than product. It’s pride.
Plant it, sit in its shade, but most of all, feast on its fruit.